Loin Back Ribs for my 2nd smoke in the Brinky Charcoal Gourmet: qview

Discussion in 'Pork' started by forluvofsmoke, May 30, 2010.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    My significant other half brought these home yesterday evening and I wasted no time getting the Brinky fired up late this morning for a second run for tonight's dinner.

    I cut these down to fit the grate/cylinder size of the gourmet...each slab is minus 3 long ribs off one end. I place 2 cut slabs and 2 cut ends on each rib rack to fit all 4 slabs into the brinky.

    Cut and ready to rub:



    Red Bell Pepper Rub:





    All loaded up...4 slabs worth is pushing the limits pretty close from the looks of things:







    I'm still getting the charcoal pan mod issues worked out (not enough air flow to the coal bed), so once I get more holes cut it should work out fine, I thought I'd try it again today without doing anything to it just to see what would happen. When I ran the test fire and seasoning a week ago, it worked great for a 4.5 hour season, so I figured a 5-6 hour smoke might work, but not today. I got temps just over 220* after loading the smoker and then temps would not run any higher and began to drop. After carefully checking the coals with long handled tongs and find that the coal-bed was not burning hot, I started another 1/2 chimney of coals to put on a grill coal grate to finish this smoke, and added the original coals to this after they heated up again in the open air.

    Anyway, that's just part of the adventure and challenge of getting to know your new smoker.

    I'm thinking about running open grate cooking only for today (no foil), for a chewier rib. These Loin Backs have a fairly thick cross-section, so drying out shouldn't be an issue. Wet smoke seems to help also.

    Gotta get back to fire tending and make sure I'm not going to run too hot now. The open grill grate elevated off the charcoal pan can get wicked hot temps in the smoke chamber...hot enough to boil the water pan when it's full.

    Back later with updates.

    Thanks all!

    Eric
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    looks like a good start, can't wait to see finished pics
     
  3. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    6 hours in, and time to throw some corn into the Vault:



    LBR's @ 6 hrs...did a top/bottom rack rotation @ 3.5 hours to even out cooking:



    More to follow as dinner develops...

    Eric
     
  4. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    This was definitely worth fire tending and the long wait!

    7.75 hours...just out:



    Slicing like a bone-in loin...well, almost...and a nice smoke ring to boot:







    1.75 hours in the Vault @ ~260-275* with Mesquite:



    With the flash:



    Natural lighting:



    Man, I haven't done straight smoked ribs for...uh...well...a very, very long time...probably 18 months, anyway, and that would have been untrimmed spares, I think. These were easy...just took along time, which I expected, due to using the rib racks, having a heavier cross-section than BB's or St Louis Spares, and having temp issues early in the smoke. But, they still had good moisture, a nice bite and chew, and the meat would pull off the bone if you wanted to go that far with it. I couldn't have done it any better if I tried...well, OK, I did lift the lid just enough for a peek a couple times, just for pull-back, so I was watching it about every 3/4 hour for the last couple of hours.

    You may or may not believe this, but I used charcoal fire only, without smoke wood. The smoke ring is strictly from the charcoal fire, so don't let anyone tell you that you can't get a smoke ring without smoke. My wife's having gut troubles again, and smoked meat is bothering her. So, I decided to do an experiment with a no smoke rib-burn. I will say I do miss the smoke...A LOT!!! They're still edible, and not bad at all...just no smoke flavor or aroma. I won't do this very often, I PROMISE!!!!!!!!     LOLOL!!!!!!!!!!!!!!!!!

    The corn still had a slight crispness to the kernals, so I guess you could say they were aldente...very faint smoke flavor, but really good. I ate mine straight off the cob without salt, pepper or butter...it must have been pretty good. Gotta do corn more often, that much I know for sure.

    Thanks for peekin' at my second burn in the lil' brinky...it was another fun day in the thin blue, as always!

    Happy smokin' to all!

    And, have a safe and happy Memorial Day weekend!

    Eric
     
    Last edited: May 30, 2010
  5. hookup

    hookup Smoke Blower

    VA
    Ribs look awesome.

    Corn, well, butter and salt are still a staple.

    Thanx for sharing.
     
  6. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    The ring look great, well heck it all looks great. That is the way I like my ribs but there's a fine line right before they taste burnt. It looks like you hit it spot on.

    Thanks for taking the time for the pics and details.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now everything came out looking really good there and with no smoke man thats a heck of a smoke ring. Now for your corn did you do anything to it ??? I have tried it a time or two and I didn't like it it got dried out but I might have had it on too long. But your dinner looks grewta and you are getting the new smoker down pretty quickly too.[​IMG]
     
  8. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    HA-HA-HA!!! Butter & salt...yea, I know what you mean...tonight was kinda weird...I took the first bite of corn, tasting for the natural flavors and smoke...I liked it as is, so just kept on munching away. I almost never eat corn without at least a shake or 2 of salt, and sometimes butter, but not always. I'm not a real finicky eater when it comes to outdoor cooked foods. That makes all the difference for me. All natural is the way to go for this old farm raised kid...simpler is better, IMO.

     
    Thanks, I did have to pick my brains a few times to try to remember how I used to do ribs way back when...when enough is enough, like you said...I surprised myself when I found that I still got it in me! LOL!!!

     
    Thanks, Mark! The corn was submerged and soaked in a weak salt water brine for an hour, with the husks intact. Nothing else was done to them prior to or after the smoke, until plating...just a quick husk/de-silk and snap off the stalk. I ran a wet smoke, which probably helps for moisture, acting like you would be steaming them. I figured these were about done when I did a quick bare-handed squeeze of a couple of them and I could feel the husk collapsing into the corn kernels. I couldn't feel if the kernels were getting soft, but took a chance and pulled 'em...they could have used about 45 minutes longer to be a perfectly finished whole ear of corn, but I could live with what we had...haven't smoked 'em much myself yet, but I'm trying it every time I think about it and have some corn on hand.

    I have done 'em on gas and charcoal grills before, and that's a bit tougher to get a good product...pretty touchy, with a lot of water misting every 15-20 minutes, even with a water bath before cooking.

    Thanks guys!

    Eric
     

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