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

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socal duckie

Fire Starter
Original poster
Jul 15, 2011
37
10
el centro, calif
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 waiting for the qview 
 
wow they came out pretty darn good!

heres some pork porn....

https://statich.smokingmeatforums.com/9/92/92e34d0f_714760416_photobucket_52763_.jpg

https://statich.smokingmeatforums.com/7/71/7167ab57_714760416_photobucket_52761_.jpg

https://statich.smokingmeatforums.com/9/99/992da49c_714760416_photobucket_52762_.jpg

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?
 
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
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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
 
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