Labor Day Smoke w/Qview

Discussion in 'Pork' started by ryans, Sep 8, 2009.

  1. ryans

    ryans Newbie

    I don't get to smoke too often but, i do look forward to long week ends for the opportunity to smoke ribs.
    I'm not good with knowing cuts of meat but, this was labeled as boneless baby back ribs. Its obviously from the top side of the rib.
    Never tried soaking meat in Dr. Pepper so, i thought i would give it a try this time. The meat marinated for about 24hr, then rubbed on some pork and chicken spice rub. Smoked at 250 for 4hr then finished in the oven for a hour. The meat had a layer of fat on the top and i trimed it off but , this should have been left on. The meat turned out a little dry but, still good. It seemed that the Dr. Pepper had caramelized on the meat and was a little sticky. Didnt notice any taste different using the DP.
    Sorry, no finished product pics, ate it too fast.
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  2. chainsaw

    chainsaw Smoking Fanatic

    Q View from Labor Day form the MES-before & after ribs, poppers, and loin
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  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Everything is worth trying at least one time, that's how you come up with some winners. Thanks for sharing.
     
  4. alx

    alx Master of the Pit OTBS Member

    If you enjoy it...you won....Thanks.
     
  5. Man, I must be seeing things, is that amount of charcoal in the firebox all you used to heat up your smoker? just courious, if so that's a well sealed unit and what temps does it hold with that much coals?
     
  6. ryans

    ryans Newbie

    i just started with that much coal. when the wood starts to burn it throughs off alot of heat. later i used a chimney full of coals. the smoker seems to max out at 250.
    does any body know how i can hold more heat in the smoker? it only does this when i use the side box.
     

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