Spares with some Q-View

Discussion in 'Pork' started by papad, Sep 21, 2009.

  1. papad

    papad Smoke Blower

    Finally finished the mods on my smoker. Figured I might as well try it out. Here are some of them trimmed, rubbed and ready to be wrapped and put in the fridge overnight.


    Got up about dark thirty (2:00 am) to try and get myself motivated and get the smoker up to temp. As you can see, the firebox side reached the mark a while before the far side. Took around 1 ½ hours to get the temp evened out, but once that happened, I didn’t have any trouble keeping it there as long as I kept the lid closed.


    Here’s the first load after about 2 ½ hours.


    Between 4 & 5 hours. Looking pretty good.


    Then disaster strikes. I fell asleep. The rub and the smaller end of the slab got kinda burned.


    The good news is, after we got past the first three bones, the rest was just as tender and juicy as you could hope for. The smoke went all the way through the meat. Tasted great.


    Next time I’m going to make some adjustments on the tuning plates to see if I can get both sides to reach temperature closer together. And then I’m going to try not to fall asleep.
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those ribs look terrific...

    I like where you moved the thermometers to on that smoker...
     
  3. alx

    alx Master of the Pit OTBS Member

    Nice job...[​IMG] for filling her up....
     
  4. Man they really got smoked looks awesome
     
  5. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    PAPA D,

    Pink to the bone...nice job! [​IMG]
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Thats yet another smoker full of yumminess it most be going around these days. So you messed up the 3 smallest ones but the rest look great from here.
     
  7. billbo

    billbo Master of the Pit OTBS Member

    Looks good! I like a good bark.

    Did you rotate the meat during the cook at all from hot end to cool?
     
  8. rickw

    rickw Master of the Pit OTBS Member

    Burnt? Those aren't burnt, I like the burnt end of ribs. Good job.
     
  9. helljack6

    helljack6 Meat Mopper SMF Premier Member

    Nice job! Now I challenge you:

    210 degrees
    6.0 hours, period
    No foil
    No Flipping, rotating or moving
    No saucing
    NO PEAKING!
     
  10. papad

    papad Smoke Blower

    Thanks for the kind words everyone.

    Helljack6: The way I did these is pretty close to what you are suggesting.
    Here's how I did it:

    Temp was between 225 & 230
    Time was somewhere between 5 and 6 hrs.
    No foil
    No flipping or rotating
    And I never sauce while cooking (always served on the side)
     
  11. old poi dog

    old poi dog Master of the Pit OTBS Member

    Ribs look mighty fine from here. Thanks for sharing the Q-view.
     
  12. I think you did a hell of a job papad . All the best...[​IMG]
     

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