Today I played "Hmm, along with BB Ribs, what else can I put in my smoker"....

Discussion in 'General Discussion' started by demosthenes9, Jun 10, 2013.

  1. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Had a few people over and didn't feel like doing much in the kitchen.

    Here's the ribs after prep.


    6 racks of BBs, excess fat and membrane removed.

    Into the smoker at 250 - 275 (as I was running late). Already knew that I'd be smoking Dutch's beans, but then figured "Why not smoke everything else?"   Had never smoked peppers, corn or asparagus, but I wasn't about to let that stop me.

    Sorry, this is the only pic I have of most of it.

    1st shelf: 3 racks of BBs

    2nd shelf: Dutch's Wicked Beans 

    3rd shelf:  3 more racks of BBs

    4th shelf: 14 ears of corn on the cob

    5th shelf:  Red, yellow and orange peppers with Oregano and balsamic vinegar, along with 2 more ears of corn.

    Not pictured:  Couple of pounds of Asparagus drizzled with EVOO  and kosher salt. Went in on the 2nd shelf next to the beans.


    Had a devil of a time with this cook.   Still haven't figured out exactly what happened, but my 18" AMNTS fought me all day, to the point where I threw a 12" AMNTS in to see if that would work.  The thing just wouldn't generate much smoke.  First time I have had this problem.  

    Think it might have been an airflow problem because when I would pull it out of the smoker, smoke would start flowing out.

    Anyways, chamber temp got sacrificed during my trials and tribulations with the AMNTS.   Yeah, I wanted the ribs to cook, but *****, I want SMOKE in that chamber.  

    Anyways, ribs went in first and were on for 2 or so hours before the beans went in.   Another hour elapsed and then the corn and the peppers went on.  During that hour, I cranked the temp up to about 300 for the last hour.

    Checked the ribs on the top rack about 1/2  hour later and they had a ways to go, so they earned themselves some quality time wrapped in fcil.   Ribs on the third shelf behaved much better and were actually ready to out of the smoker, so I obliged them.

    After another 1/2 hour, I removed the 3 racks from the foil and put them back in the smoker

    Here's the final pic that I managed to take.


    Yep, that's my dinner plate with only the essentials, meat and corn.  Other stuff was for everyone else.  They seemed to love the veggies, so I guess that was a successful experiment.  Dutch's beans were wolfed down as usual.   All in all, was a successful smoke even with all the issues.

    One humorous thing is with this smoke is that I've almost convinced myself that I need another smoker  [​IMG]
     
    Last edited: Jun 10, 2013
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice lookin' Ribs...I ran Ribs hot 275*F for the first time, got a late start, they came out great. I do need to play with a Brine or Marinade though. Since I did not foil, the flavors of the Foiling Juice were not there so although tasty the meat in the thickest ribs was a little bland...JJ
     
  3. lazykitty

    lazykitty Fire Starter

    I do love to see a full smoker.  Food looks great.
     
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Now that's a lot of Great looking vittles!!!

    Bear
     
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks wonderful...maybe the amount of things you had in your smoker messed with the airflow for the AMNTS?  Just wondering tho.

    Looks like a great meal!

    Kat
     
  6. cman55

    cman55 Smoke Blower

    That's one BA smoker! [​IMG]

    It all looks fabulous Demo. With all that food, you must have been busier than a one armed paper hanger!
     

Share This Page