Ribs and Pork shots w/Qview

Discussion in 'Pork' started by billdawg, Feb 5, 2012.

  1. I have not done ribs in a while and decided the Superbowl was a good reason to do some. I also put together some pork shots and some Thai Chile sweet/hot wings. I will put the wings in a different thread.

    I normally don't wrap my ribs in foil, but decided to give the 3-2-1 method a shot. I slathered them in mustard and then put my rub on them and got them on at noon today and am now 30 minutes away from pulling them out. I just put the pork shots in at 4:30 PM. Hoping those are finished by 7:00PM. I forgot to take pics of the ribs all rubbed up and ready for the smoker, but here is what I do have.

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    Here they are rubbed and going in the smoker

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    This is them after 3 hours at 225* going into the foil with some apple juice. Forgot to take another pic coming out of the foil, but they will be finished in a few minutes.

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    Here is a close up of the pork shots pre-smoker. I sliced up some of the Kielbasa I made a couple of weeks ago and wrapped the bacon around them. I put a Jalapeno slice on top of the sausage slice and then added my normal ABT filling on top of that. These should be good.

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    An hour in and they are looking good.

    I will update after I pull the ribs out. They are going into foil and into a cooler until the wife gets home from work around 7-7:30. Just the two of us for the game tonight since I am on-call and she has a 12 hour shift today, but had to have some goodies to munch on!
     
    Last edited: Feb 5, 2012
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like your gonna be eating very well tonight [​IMG]
     
  3. [​IMG]

    Fresh out of the smoker. Into the foil and towel and into the cooler. I will post the money shot once we cut them.
     
  4. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    damn they look good... the only problem I see... when you foil to hold they will become soft again... the reason for the last hour (I only go 30 minutes) is to crisp the bark and skin back up from the original foiling.. they sure do look good tho... nice pull back
     
  5. [​IMG]

    The pork shots came out great and the ribs were great as well. I think I will go back to no foil though. I like a little more pull of the meat coming off of the bone.

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    Now if Eli and the Giants can pull it out, it will be a complete night.
     
  6. tlcase

    tlcase Smoke Blower

    Your varation on the pork shots looks awesome! Nice looking ribs as well.
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Everything looks delicious!

                  [​IMG]
     
  8. sunman76

    sunman76 Master of the Pit

    That looks great
     
  9. Yeah, Had I not had to wait for the wife to get home, I would not have foiled them after coming out, but I didnt want her to have to reheat them when she got home. All in all, they were still quite good.
     
  10. kadoka

    kadoka Smoke Blower

    Nice job!! Good looking smoke ring on the ribs. You pros use alot of abbreviations, what is ABT in those pork shots?
     
  11. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks great !
     
  12. sound1

    sound1 Smoking Fanatic

    Looks great, good idea on the pork shots too.
     
  13. Thanks Kadoka. ABT is an Atomic Buffalo Turd. It is a stuffed jalapeno wrapped in bacon and smoked. Here is the lexicon for the abbreviations on the site. http://www.smokingmeatforums.com/t/73935/acronyms
     
  14. kadoka

    kadoka Smoke Blower

    Outstanding, Learning more every day! Thanks
     
  15. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Looks Good from here [​IMG]
     

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