first smoked ribs

Discussion in 'Pork' started by hemi, Jul 19, 2009.

  1. hemi

    hemi Smoking Fanatic

    Smoked my first ribs today .. Fallin' off bone tender...just amazing for me.. I smoked them for about an hour and turned them after another hour at 225-30 and wraped in tin foil. Dwarf [wife] don't like a real strong
    smoke flavor and since I had red oak onna pile, I knew it would be a bit strong for her. Used apple juice also. One of my hobbys is baking sourdough bread. I cooked them for 10 hours total. I only used
    sea salt, corse ground black pepper , about a tablespoon of paprica
    for color and a tablespoon of sugar. Made a rub outta it and let it work
    overnite in the fridge. GOOD ... and simple. Been readin' and stealin'
    idears offa this site.. Hemi.. [and corn onna cob ! ]
  2. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Now that's a great looking plate of food !!! Good job [​IMG]
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Look very good. How did they taste?
  4. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Great looking ribs![​IMG]I always wanted to try baking sourdough bread.It's my favorite! Is it very hard?
  5. hemi

    hemi Smoking Fanatic

    They tasted Goooooooood !!... This may be the wrong place to post
    this but I gotta tell youall about the red ornamental iron on my smoker.
    A friend at work told me that he had some cast iron antique wheels
    that I could have for the cooker as I was building it in the shop at work.
    Instead of him bringing the plain jane ones he told me about , he brought
    me some fancier ones.
    After I got them mounted I carped and griped at him for bringing the fancy ones because I now had to clean it up and paint it. I told him I was lucky he didn't bring me whitewall tires.. I asked him if Wrought iron was
    too much? I did it just messin' with him. But these things seem to take on a life of their own. He didn't believe I would do it.. I did..
    The wrought iron hooked to the flue [or chimney ] is because of grammaw. When I was a boy in the mountains of NC. I spent my summers
    there with her. by necessity.. She didn't like me OR nobody else I can think of . Every year she tried to wear away a sumac or ivy vine that
    grew up the chimney of that cabin. Hoe it, Hatchet it, Pull it out..
    The year she almost got rid of it was the year she just tried cursing it dead. Anyways, the cabin burnt down years ago but the chimney
    is still standing and the vine is doing just fine. [true story] So the vine
    on the chimney is for her.. Hemi..
  6. hemi

    hemi Smoking Fanatic

    Ain't hard atall . just takes patience just the same as smokin' meat.
    A word of caution.. with sourdough , if yer in a hurry just buy a loaf.
  7. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Other than the peas which i have an adversion to, it all looks wonderful! Good job!
  8. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    You should look at doing bread in a Dutch oven. Works great when your camping and there's no oven handy. Takes very little practice to get the temps right in cast iron and turns out an awesome loaf.
  9. billbo

    billbo Master of the Pit OTBS Member

    Nice looking spread there Hemi! I also enjoyed the story of your Grandma.
  10. old poi dog

    old poi dog Master of the Pit OTBS Member

    Great looking ribs there! Looking forward to more QViews and shots of your unique smoker.
  11. rivet

    rivet Master of the Pit OTBS Member

    Excellent dinner hemi! [​IMG]

    Your ribs look great and I understand your granma's troubles with the vine [​IMG]

    Have my share of that too.

    Thanks for the post and good smokes to you, buddy!
  12. rickw

    rickw Master of the Pit OTBS Member

    Entertaining story and some fantastic looking ribs. Good job.

Share This Page