yota43
Newbie
I agree with BeerBQ. They'd look a lot better on my table too. Send those bad boys over. Great looking ribs, and Q-View.
You guys are welcome any time, but give me advance notice, so I can make more!!!Hey Paul, you and I need to do a road trip to PA and see if we can take him up on the free meal.
Great looking ribs Bear
Thank You!Looks awesome Bear! Thanks for including the recipe :)
Thanks Al,Awesome looking ribs Bear!
Thank You Roller!Good looking ribs Mr. Bear. I could go for some of those...
Thank you very much!great pics......those look delicious and I'm sure they were.....nicely done and thanks for the details on how you did it.....we rookies are always eager to learn
Thanks Dave!Nice job Bear. Thanks for the tutorial. I am going to pay more attention to your cooking techniques 'cause your food looks sooo good. That's the way my bride likes them ribs. They will be goin' in the smoker in a few hours.
Thanks Yota!!I agree with BeerBQ. They'd look a lot better on my table too. Send those bad boys over. Great looking ribs, and Q-View.
The only smoked foods up here are home fixins. There are even some people running around who still boil their ribs.Thanks Yota!!
You allowed smoked food up there?
You're even farther North than I am, and it's hard to find around here, unless you make your own!
Bear
Yup, Same thing around here.The only smoked foods up here are home fixins. There are even some people running around who still boil their ribs.The good news is that smokin addicts like us are starting to make their presence felt. More and more converts are being created all of the time. Here is the link to my latest creation. Now if I can only get my presentation, and ribs looking as good as yours I'll be getting somewhere. Great smoke Bear.Happy Memorial Day.
http://www.smokingmeatforums.com/forum/thread/107076/memorial-day-baby-back-rib-q-view
Garry,Just checkin' here. I got my AMSN! What a complete difference! I can now graduate from chickens and try this one for ribs. Is it true then that at 240 and the AMSN filed only on the outside two rows that this is all the smoke someone should use? I think it may only smoke at that temperture for maybe 2 hours and that's it? I think I have been working so hard to get my MS analog smoker working right that I have been over smoking way to much! The AMNS has changed that even though I tried all rows even the middle and had a smoke jump - but still way better in this smoker than the chip tray route... Thanks for any advice! Off to rub my ribs and put them to sleep!
Garry
The AMNPS should definitely solve your accelerated burning due to high heat in the smoker.Thanks Bear! I will give that a try with the AMNS. I did not know about the AMNPS - I will go searching now! Seemed like in my MS analog the AMNS 6x8 started out well but then really accelerated about 1.5 hours in. I had to peek as white smoke began and saw the 3 rows black! I put the 3 cups of dust in leveled it and even tamped it down a bit and placed it low and to the left of the lil' chip tray. Put the water/drip foil pan above it because in the smoker the heating element catches all the drippings if you don't. The chickens were great with maple smoke flavor but maybe heavy on the smoke I am being told and not so appetizing skin color but they were maybe steamed like in a day spa as maybe I had too much water and it was directly beneath them. It is great to learn this smokin' all my friends a carefully observing and soon will jump in. Thanks for your patience and guidance...It is very helpful!
Garry
Thanks Scott!Those look great Bear. Don't know how I missed the original post. I need to try some spares next time they're on sale. I usually get baby backs but those looked so good. More meat too.
About 1 1/2 times more here.
LOL---Gotta try High Test in the downloader!We Had a problem with the Internet and it was slow vary slow and your photo did not wanted to load and the only thing i sow was
Thanks for looking,
Bear
A nice pair:
Pair of What