Maple Bourbon Ribs with Qview

Discussion in 'Pork' started by kentuckycal, Sep 14, 2014.

  1. First rib smoke in MES 30".... alright boys let's do this

    marinated overnight with Jim Beam Maple and some other stuff, now rubbing and getting ready to go:

    Into the smoker at 225 F for three hours with pecan wood... now we wait [​IMG]
  2. [​IMG]

    I will check back.

    Happy smoken.

  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'm watching!


  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Off to a good start! Should be tasty! Are you going to make a glaze with the JB maple?
  5. Yep.  I used the bourbon in the marinade and will be using it again for a glaze.
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice will be sticking around to see the final QVIEW!
  7. ok so we hit the three hour mark

    sauced, then foiled

    see you in two hours
  8. edward36

    edward36 Meat Mopper

    See you indeed!!!

    Looking forward to it.

  9. lilhef

    lilhef Newbie

    wow!  THIS I wanna see!
  10. ak1

    ak1 Master of the Pit OTBS Member

    Looks great! I'm watching.[​IMG]
  11. b-one

    b-one Smoking Guru OTBS Member

    Sounds good, looks good, I like your chances!
  12. unfoiled and back on the racks

  13. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I saw what you did , and you did good [​IMG].

    Do more and show some Plated shots (the drool factor) [​IMG]

    have fun and  .  .  .
  14. Forgot to take a pic of the ribs on plate but I have one of the ribs done I'll put up later once my iPhone finishes charging.

    I thought the ribs came out pretty good but wife didn't like 'em and said they were too fatty.  Not sure if I just got a bum rack or if they needed to smoke longer but I didn't think they were too fatty.

    The sauce came out pretty good... maple flavor was pretty subtle but I liked it ok that way.  If I did this sauce/marinade again I'd probably use a little more maple and a little more sugar and less garlic.

    Also my dang smoker vent has started to stick... I smoked with it wide open but after I brought it in the basement to store it had a hell of a time getting it closed... had to use a screwdriver handle to force it to give so I could shut it.
  15. edward36

    edward36 Meat Mopper

    Did you baste it with the reserved marinade towards the end of smoking? I always do that on the ribs... Enhances the flavour very nicely.

    As for the too fatty thing - my wife has the same complaint when I smoke spareribs :(... I love them that way but still. Switched to baby backs instead.

    Waiting to see the shot of these ribs ready!

  16. knifebld

    knifebld Smoking Fanatic

    Nice smoke...spares are fattier for sure, but they are soooo tasty!
  17. b-one

    b-one Smoking Guru OTBS Member

    I'm gonna have to this minus the bourbon I'm to cheap to buy a bottle of something I wouldn't drink. Then will just glaze with a nice syrup. And then I can have pancakes with it.

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