Second smoke (first ribs)

Discussion in 'Grilling Pork' started by dwayner79, Jul 26, 2013.

  1. dwayner79

    dwayner79 Fire Starter

    Hey guys, 

    Smoken it up today. 

    Thighs for dinner, Ribs for a late evening snack with adult beverages. 

    This is 1 hour in.

    I've had moments of TBS, and some white.  The grill is running 275 on the hot side and 250 on the cool side.  A little high for ribs but its staying consistent which is good while I keep learning the smoker. 
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good for you, not using foil . Get the Thighs done and close to lid . 45min. to 1hr. before you think they are done (spares -6hrs.), check for doneness ( bend test) :

    have fun and send more Q-view of the finish...
  3. hambone1950

    hambone1950 Master of the Pit Group Lead

    Lookin good , man! Good luck. :grilling_smilie:
  4. dwayner79

    dwayner79 Fire Starter

    Do you guys think it will take 6 hours at 250?

    Also, I was going to foil them at 2 hours, but oldschool's attaboy has me hesitating....
  5. dwayner79

    dwayner79 Fire Starter

    Also, Here's my setup. 

    The smoker turned out good (see my roll call post about redoing it.)

  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The smoker looks nice. You can expect 5-6 hours because the Ribs are a full untrimmed rack and the foiling stage of 3-2-1 speeds the tenderization process up. If you want Fall Off the Bone, they may go even a bit longer...JJ
  7. dwayner79

    dwayner79 Fire Starter

    Here's the q-view

    Thighs were on for 3, then 20 minutes on the gasser to crispen the skin.  The skin did not really crisp up that was just the sause burning.  Another lesson learned.  They were perfect on teh inside though.  A light smoke flavor, decent smoke ring and juicy.  Was very happy. 

    Here are the ribs (and again the lighting on the camera makes these look burned but they were not at all).

    I did 2.5 2 .5 they were fall off the bone.  Fun story for the ribs, I poured a little apple juice and brown sugar after unfoiling just to let it have some sweet.  I then proceeded to drink a few large gulps of apple juice, and thought... this feels thick.  Look at the can and it was concentrate!  

    So these were a little too sweet and I am on a serious sugar high.  Another lesson. I love learning.

    I should add that these had good smoke and outside of the top being sweet, they turned out good.  Another successful smoke.  

  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Great story with good results. Crisping the skin is not done by placing the bird directly on the flame. You want to get the grill really hot but use it as an Oven by placing the bird away from the lit burner or coals and let indirect heat finish the job. This way no burning and the sauce should be applied at the last minute...JJ
  9. webowabo

    webowabo Master of the Pit

    Looking good. Smoker looks good as well. I dont usually wrap my ribs either anymore.. unless forcertain guest. Some like the fall off the bone. .. I prefer alitle pull on the bone... and i can just leave the smoker where it is and come back at 6 hours.... boom. Snack time ;) JMHO..
  10. tonybel

    tonybel Smoking Fanatic

    Well done sir... Ribs and chicken look delicious.
  11. Funny story about the apple juice concentrate.  Reminded me of the time when I was a kid and grabbed a jug of what I thought was apple juice out of the fridge and turned it up only to find it was vinegar.  Mom won't admit it but I think she was trying to break me from drinking out of the jug...

    Ribs and thighs look great!  Wasn't planning to smoke this weekend but your pictures are making me rethink that.
    dwayner79 likes this.
  12. hambone1950

    hambone1950 Master of the Pit Group Lead

    ha ha ! sounds like my ma !
  13. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    How did you like the "no foil' thingy[​IMG]  . With some practice and patience, you'll be doing some Ribs everytime you have the chance...[​IMG]   You had good pull-back and the "Sweat" on the meat shows me they were moist, and juicy.

    Any time I see my "Ribs Sweating" , I test them and they're usually right - on [​IMG]

    IMHO , the 'no look' thingy is part of the method... keeps moisture in the process.

    Have fun and as always . . .
  14. dwayner79

    dwayner79 Fire Starter

    I ended up foiling.  did 2.5, 2, and .5, (so 2 hours foiled.)

    They were good. 
  15. Very nice indeed..........[​IMG]

Share This Page