My Third Smoke - Spare Ribs

Discussion in 'General Discussion' started by dburne, Aug 24, 2013.

  1. dburne

    dburne Meat Mopper

    All right I am ready to begin my third ever smoke, three racks of spare ribs.

    My gasket did not get here in time to line my OKJ Longhorn Offset, so this time I lined the chamber door and fire pit door, and side damper area, with aluminum foil -  as well as where the smokestack enters the chamber.

    My charcoal basked also has not got here, so this time I am using all three fire grates, on top of each, to raise the coals at least a little higher in hopes that will help with coal and temp control.

    I am also using my Maverick ET-732 for the first time, only using the cooking grate probe for this.

    I will post picks later, when I figure out Q-View.

    Hoping it turns out great, as I have company!

    Don
     
  2. By my third smoke, I was making very good ribs.  I have learned, Marinate those ribs, for about 24 hours.  I use vinegar, any 5 % is good, honey, oil (cooking) and spices.  I do not give specifics because it is your marinade, do it your way, also the amount of ribs may never be the same.  Then at end of 24 hours, take ribs out, rinse them off, put glue (Mustard, honey, butter) on ribs, add rub, put in fridge overnight in bag with no air.  Next day, get smoker warmed up and do the smoking.

    [​IMG]      [​IMG]
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Good luck and show that q-view!

    Kat
     
  4. dburne

    dburne Meat Mopper

    Thanks!

    Yes I used mustard, and store bought Stubbs rub, along with brown sugar.

    Firing up smoker now to begin!
     
  5. dburne

    dburne Meat Mopper

    Ok I think I am doing this one right this time.

    Got the door and fire pit sealed pretty good with alum foil.

    Used minion method, put a pile in and hollowed out in the middle, started just a handful - around 15 or so, in chimney starter.

    Poured into the middle, closed the doors, with damper wide open.

    Now I am sitting here in the comfort of my home, the wireless ET-732 sitting here beside me, watching the temp slowly rising. I am loving this device, first time for me using it - so much cooler inside!

     About 180 now , climbing slowly. I like that is climbing slow and steady this time, unlike the last couple times I did this.

     When it gets to about 220 or so, will start closing damper, when around 240-250 steady, will add the ribs which are now out and just a waiting and ready, and I hope to maintain temp right in that range. Using 3-2-1 method, got my mix of apple juice and apple cider vinegar in a bottle ready so spritz.
     
    Last edited: Aug 24, 2013
  6. dburne

    dburne Meat Mopper

    Ok trying the QView.

    Smoker lined with foil to help with the leaks. Firebox is lined as well, can't see it in this pic:


    Right after I laid the ribs on:


    Been playing with the damper, right now have very consistant 250 degrees, may close it just a bit more to get more like 240. This is the best I have ever been able to control my temp!

    Still loving this Maverick ET-732 by the way!! You can see I have the temp probe for the cooking chamber, right about the middle of the cooking surface.
     
    Last edited: Aug 24, 2013
  7. flash

    flash Smoking Guru OTBS Member

    Is the probe laying on the grate??
     
  8. seenred

    seenred Smoking Guru Group Lead OTBS Member

    So how'd those ribs turn out???  Don't leave us hangin'!

    Red
     
  9. dburne

    dburne Meat Mopper

    Flash - No, the probe has a metal clip that attaches to the grate, I guess the actual probe was probably about an inch above the cooking grate.

    I loved using the Maverick ET-732 for the first time, when I was in the house kept the wireless remote with me on my desk, then when outside I would jump in pool to cool off, and had it sitting there on the pool deck where I could easily see the cooking chamber temp.

    SeenRed - this was my third smoke of spare ribs, and really these turned out the best so far.

    I used Stubbs pork rub when I prepared them the night before, and then spread Sweet Baby Ray's sweet and tangy bbq sauce on them during the final hour - actually final 45 minutes as they certainly were done.

    I also got the best looking smoke ring on them since I started smoking ribs, really looked good.

    Yes I know , no Q-View it didn't happen - I do have pics of them coming off the smoker, and have leftovers I will grab a pic of one with the smoke ring and post it here also, in just a bit.

    The final 45 minutes or so, had a tough time keeping temperate up, could not get it above 200, but it was due to the ash buildup and my fire grate sitting so low in the fire box - have a custom charcoal basket on order with Horizon, hoping to have it here in the next week or so. I am going to grab some bolts and nuts this week and see if I can't raise it up a little higher.

    I also received my gasket for it, will get it on the chamber lid and firebox lid this week as well. The aluminum foil certainly helped though, it held a very constant temp up until the final hour or so. During the entire smoke, I added about 2 chimneys worth of charcoal. I used hickory wood lumps on top of the coals during the first couple of ours for the smoke.
     
    Last edited: Aug 25, 2013
  10. dburne

    dburne Meat Mopper

    Ok so here are the final results from this smoke I did yesterday.

    This is when I opened up the lid to take them off the smoker - put the sauce on them for the last 45 minutes:


    And one of the ribs, just took out of fridge for an afternoon snack - I got a decent smoke ring on these I think:

     
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