What's a good smoking buddy with ribs?

Discussion in 'General Discussion' started by joshgrillinlawn, Nov 30, 2015.

  1. Hey y'all, I'm planning on smoking some spare ribs on new years with Hickory and Apple wood chunks. I'm going to use the 3-2-1 method.
    The only thing is, my wife's not really a rib fan. So what kind of meat would smoke well with the ribs?

    Thanks, Josh.
    Last edited: Nov 30, 2015
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Chicken Thighs,Leg Quarters,Shrimp with Apple.. Hickory may be a little strong for the smoke

  3. A rack of beef ribs. [​IMG]  
    Last edited: Nov 30, 2015
  4. [​IMG]   no doubt!!!

  5. paul6

    paul6 Meat Mopper SMF Premier Member

    I like doing whole brined chickens , I will usually start them about an hour after the ribs and wrap them boyh at the same time,
  6. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    You wrap chickens ?? very interesting... how's that work out for ya ??

    As for the Op's question... Ask her what she would like for you to smoke for her since ribs don't do anything for her... maybe a stuffed pork loin ...
  7. paul6

    paul6 Meat Mopper SMF Premier Member

    I like to stick them in a big foil pan cover with homemade BBQ sauce then wrap in foil , give them a good steam. When you cut into them the juice flows out of them. You should give it a try !!!
  8. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    I always keep MS happy with a eye roast and we always do sweet taters
  9. paul6

    paul6 Meat Mopper SMF Premier Member

    How do you do the sweet potatoes????
  10. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    Just wash them and wrap in foil and put in smoker when meat goes in. Here we also have a white sweet tater that is awesome called white haymen so much sweeter than the others. Whe we eat them we either just split and butter or use butter sugar and cinnamon.
  11. stickyfingers

    stickyfingers Smoking Fanatic

    All great choices, but I like to smoke andouille sausage when doing ribs.
  12. smokeymose

    smokeymose Master of the Pit

    I think I'd go with Jeff's Maple smoked whole chicken, assuming she likes chicken. You can go with the same temps and roughly the same cook time. You'd have to do the brine soak ahead of time, though. We love it, and you could have "your's" and "her's"...
  13. Alright, that sounds awesome!
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  15. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Ya got some great responses... I'd just add for an appetizer, toss on some ABT's ! They are freakin awesome & seriously would be a hit ! Thumbs Up
  16. Thanks guys, I'll have to try most of all these suggestions for sure!! I'll post on what I do regardless.
  17. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    CHICKEN!?!?! Heck no! A 2" 32 ounce " Prime " Rib Steak! Smoked and Reverse Seared Med/Rare...Since few ladies could possibly devour that bad boy...The Pit Master gets the Leftovers...[​IMG]...JJ
    Last edited: Dec 5, 2015

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