Ribs with pics....

Discussion in 'Pork' started by goose, May 18, 2008.

  1. goose

    goose Fire Starter

    Here is what is on the menu for today. Smoked ribs, smoked potatos, smoked corn.

    Here are a few pics to show the progress.....

    Yesterday we rubbed 3 racks of ribs and allowed them to sit until this morning. Pic is taken right before going into the smoker:

    [​IMG]

    Here is a pic of the smoker with the ribs in it:

    [​IMG]

    I am using hickory for the smoke flavor. Liquid is a mix of red wine, apple juice and water.
     
  2. 1894

    1894 Smoking Fanatic SMF Premier Member

    Keep the pics comming Goose , I could just about smell that rub just from the pics [​IMG]
     
  3. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Lookin like them gonna be fine vittles!
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Nice looking racks, in addition to the gig! Looking forward to the finished results!
     
  5. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Got any finished Q-view?
     
  6. goose

    goose Fire Starter

    ... and here we go.....


    UPDATES: It got serious around here.... My friend'd kiddo was ready to fight for dinner.

    [​IMG]





    Once the fighting ended we had smoked corn on the cob:

    [​IMG]


    And some smoked potatos....

    [​IMG]

    And a closeup of the main course.....

    [​IMG]


    Everything right before it came out......

    [​IMG]
     
  7. capt dan

    capt dan Master of the Pit OTBS Member

    Very nice lookin dinner! I bet the lil warrior was happy!
     
  8. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    great lookin smoke, thks for the qview
     
  9. Look like yall had one heck of a shin dig hats of to ya[​IMG]
     
  10. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Goose, that is an outsatanding spread. Give me that one with the dripped chez on it.
     
  11. goose

    goose Fire Starter

    Hahaha, believe it or not, I don't know who got that piece. I didn't even really notice the cheese drip until I looked at the pics after dinner.

    Next weekend is gonna be brisket and baked beans. Oh, and just though that a kicker would be some smoked brownies sometime. LOL. Who knows. Maybe I gotta try that. [​IMG]
     
  12. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks awesome Goose... Way to go![​IMG]
     
  13. cubguy17

    cubguy17 Meat Mopper SMF Premier Member

    Looks awesome haven't tried potatoes yet gonna have too now!
     
  14. bigbadbry

    bigbadbry Newbie

    Hey can you lend a little influence on the newbies like myself? If I can make the contents of my smoker look exactly like yours, my wifes birthday party will be a hit.

    Please oh please walk me through your steps/timeline (ie when did you add the corn and taters? did you user 3-2-1 ribs and at what temperature or time did you pull them) etc etc

    for me personally, this is my first time grilling for friends and i Wanna knock em dead but Ive only smoked once before and Ive got a long way to go on my learning curve.

    Also, can you guys point me to a good tutorial for prepping a rack of ribs? Mine looked pretty "rough" as I really wasnt sure (aside from removing the membrane) how to prepare them before the rub)

    Big thanks
     
  15. goose

    goose Fire Starter

    I will help out in any way I can. I will post all the info I have that I posted on another forum....

    For prep of the meat, I really don't do anything other than removing the membrane.

    Here is the rub I used:

    3/4 cup Paprika
    1/4 cup ground black pepper
    1/4 cup salt
    1/4 cup sugar
    2 tbls chili powder
    2 tbls garlic powder
    2 tbls onion powder
    2 tsp cayenne pepper
    1 tsp cumin

    I would go a little lighter with the rub next time. It is a bit spicy and can pack a punch for the more sensitive. Just don't put so much on in that case and you should be fine.

    What temp was the smoker? 225 deg F

    What temp did you cook the ribs to? 172 deg F

    Also, do you soak your wood or run it dry? I always soak it for ~ 1 hr. I used hickory here.

    How long? Ribs: Put directly in smoker for 3.5hrs with light, thin, blue smoke. Then 2 hrs wrapped in tin foil (no chips added during the foil phase). Then 1 more hour uncovered with a bit more chips/smoke.

    Potatos: Outside seasoned with olive oil and sea salt. 2.25 hrs total in the smoker with smoke for only final hour. After 1st 1.5hrs removed whole potatos, split in half and added bacon and cheese (I scooped out a bit of the tater to make a nice pocket for some extra cheese. Put back in for 45 mins. Then pulled and served with everything else.

    Corn: Husks peeled back, silk removed. Soaked for 1 hr in cold water then dried off, rubbed with olive oil and sea salt. Husks rolled back up and sealed with string so no drying out occured.. then put in smoker for 1.5hrs (total). Next time I will do butter instead of olive oil.

    Did you use wood the whole time? See above.

    Seriously, if you have any questions at all I will do my best to help. I hope your party turns out better than you can possibly hope for.
     
  16. bigbadbry

    bigbadbry Newbie

    Thats exactly what I was hoping for, thanks! Il report again after next weekend ;)
     
  17. indymatt

    indymatt Newbie

    Thanks! I am a newb here too and really appreciate the help!
     

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