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  1. brianv

    First attempt at Ribs

    Meat is done! I just pulled it off. Also, I'm throwing on some freshly-dug potatoes. I cooked them most of the way in the microwave, and we'll let them finish off in the smoker while the meat rests and we set the table. Also have some corn on the cob boiling. I was hoping to smoke it, but best I...
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    IMG_00000249.jpg

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  3. brianv

    First attempt at Ribs

    Two hours in the foil, smoker temp at foil off was 225. I'm getting the smoke going again for one last hour! Note my improvised wind break. There's a bit of a breeze. After I took the foil off, it wanted to cruise at ~205. Once I put down a few items to block the wind, the smoker immediately...
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    IMG_00000247.jpg

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  6. brianv

    First attempt at Ribs

    Four hour mark, had to add some more charcoal and empty some ash. As I noticed with my last smoke, this charcoal (Royal Oak brickettes) really generates a lot of ash, and this cheap firepan I bought as a mod for my ECB really sucks at eliminating ash. Next time, I'm moving to lump...
  7. brianv

    First attempt at Ribs

    So, the smoker has been cruising between 250 and 260 for three hours now. I just put them in foil. Ready to foil: Quick photo. Bad photo, but I was in a hurry to get the first chunk off and the lid back on before I lose too much heat. In foil with ~1/4 cup apple juice each. I need a...
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    IMG_00000242.jpg

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    IMG_00000241.jpg

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    IMG_00000240.jpg

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  11. First attempt at Ribs

    First attempt at Ribs

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  12. brianv

    First attempt at Ribs

    So, I bought some ribs last night. Going to try to do them this afternoon with the 3-2-1 method. First I removed the membrane, split them (too wide to fit in my ECB), slathered them in mustard and added my rub: Smoker was at 260 when they went on. Let's see how they go. Around 3:30PM...
    • brianv
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    • Forum: Pork
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    IMG_00000239.jpg

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    IMG_00000238.jpg

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    IMG_00000237.jpg

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  16. brianv

    Newbie smoking adventures

    That thought had actually crossed my mind, but I'm not sure how to avoid it with a big piece of meat. The smoker temp was at 250 - how much more can I do?
  17. brianv

    Newbie smoking adventures

    It definitely was. It was a learning experience for next time, and I've gotten to know my smoker. The amazing meat was a bonus on top of that!
  18. brianv

    Newbie smoking adventures

    So, to close this all off... I pulled the pork off at 10.5 hours, and stuck it in the over at 310 degrees. While I would have preferred to ride it out on the barbeque, my family was going to mutiny. When I pulled it out of the oven at the 11 hour mark, the IT was at 178, and after a 30-minute...
  19. brianv

    Newbie smoking adventures

    10 hours, smoker is at 245. Internal temperature is up to 171. Starting to get nervous as this is when I wanted to pull it off...
  20. brianv

    Newbie smoking adventures

    9 hours in now, and it was at 165. Hello stall! Since I am hoping to have it wrapped up within about two hours or so, I foiled it. Let's see what happens...
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