- Sep 4, 2013
- 4
- 10
Gave my Kingsford 23 inch barrell smoker a go the weekend.
I will say this smoking thing takes planning, time and vigilence!
I had a pack of spare ribs as well as side ribs and decided to give it a try. Forgot to take them out of the freezer the day before due to partying late Saturday night
.Bit of a rush job to try and thaw them in hot water, plus, this meant that the rub had less time to work.
I rubbed them with a mixture of what I had around: brown sugar, garlic powder, smoked paprika,chili powder,cayenne pepper,parsley and pepper. Dont ask me for the recipe....just tried what I thought would work.
The smoker experience was educational to say the least! I used bbq starter to fire it up and once it was going found it was a challenge to keep the temperature constant.Really had to keep checking the temp and several times it dropped significantly and I was scrambling to add charcoal....and waiting for the temp to rise. I used mesquite chips to add smoke...smelled awesome!
Anyway, tried the 3-2-1. After 3 hours of temp swings they were looking prettty good actually and decided to wrap them in foil with some apple juice. Left for 2 hours and then finshed them off with some industrial rib BBQ sauce on the heat for the last hour.
I must have done something right. When it came time to eat, they were awesome.You could pick them up with the meat staying on the bone but when you bit into it, it just melted away.My 24 yr old son said they were better than any of the ribs he had at the chicken and rib joints in town....I consider that high praise
. The side ribs were better than the spareribs but it all got devoured!
I understand that I did commit a cardinal sin..........NO pics !
Looking forward to giving it another go......one of our supermarkets has back ribs half price this week!
Cheers to all
Clipper
I will say this smoking thing takes planning, time and vigilence!
I had a pack of spare ribs as well as side ribs and decided to give it a try. Forgot to take them out of the freezer the day before due to partying late Saturday night
I rubbed them with a mixture of what I had around: brown sugar, garlic powder, smoked paprika,chili powder,cayenne pepper,parsley and pepper. Dont ask me for the recipe....just tried what I thought would work.
The smoker experience was educational to say the least! I used bbq starter to fire it up and once it was going found it was a challenge to keep the temperature constant.Really had to keep checking the temp and several times it dropped significantly and I was scrambling to add charcoal....and waiting for the temp to rise. I used mesquite chips to add smoke...smelled awesome!
Anyway, tried the 3-2-1. After 3 hours of temp swings they were looking prettty good actually and decided to wrap them in foil with some apple juice. Left for 2 hours and then finshed them off with some industrial rib BBQ sauce on the heat for the last hour.
I must have done something right. When it came time to eat, they were awesome.You could pick them up with the meat staying on the bone but when you bit into it, it just melted away.My 24 yr old son said they were better than any of the ribs he had at the chicken and rib joints in town....I consider that high praise
I understand that I did commit a cardinal sin..........NO pics !
Looking forward to giving it another go......one of our supermarkets has back ribs half price this week!
Cheers to all
Clipper
