my secound smoke........spare ribs

Discussion in 'Pork' started by socal duckie, Jul 20, 2011.

  1. after a huge success on some butts this weekend, i decided to try some mid week ribs.

    here is a link to my first smoke with q-view.....

    first pic after they hit the racks......

    this time i decided to add a lil water to the drip pan, temp set @ 2fiddy a little apple wood in the chip drawer....and the the waiting game starts.
  2. chef willie

    chef willie Master of the Pit OTBS Member

    nice looking slabs of pork so far...waiting for the finish...glad the butts turned out for ya.....the hooks been set
  3. ugaboz

    ugaboz Smoking Fanatic

  4. [​IMG]  waiting for the qview 
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

  6. wow they came out pretty darn good!

    heres some pork porn....

    i used apple wood chips, real nice smoke taste.what other wood is good for ribs? the top rack ribs were a little strong tasting. i might use a little less chips next time.

    smoked them for 3 hours, wrapped for 1 , and let them rest for a half hour.

    ....hmmmmmm....wonder what i should try next......maybe brisket.....any other suggestions?
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They look good, nice & juicy!
  8. meateater

    meateater Smoking Guru SMF Premier Member

    Those look great, cherry or maple is good also. 
  9. nubyte

    nubyte Fire Starter

    I usually use Cherry and it turns out great.  As far as whats next, you can never go wrong with a fatty...or a turkey, or a brisket, or a chicken, really anything, i guess i'd suggest the fatty, nothing better then bacon wrapped meats[​IMG]
  10. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I would say try out a chuckie!!!  My first one was incredible.  Nice looking ribs!!
  11. Whats a chuckle?
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    A Chuckie is a thick, 3-4", chunk of Beef Chuck Shoulder Roast. It's one of the most perfect cuts of Beef for, "LOW and Slow" smoking. It has a good blend of Fat, Lean and Collagen (a connective protein that breaks down into Gelatin) that will yield a Tender, Juicy, Rich, Beefy Flavored piece of Heaven.

    Nice work on those Ribs! They look mighty tasty...JJ
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great and juicy i can eat few  of these easy

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