Baby Back Ribs - Maiden Voyage Of The Newbie Smoker!

Discussion in 'Pork' started by swamp puppy, Feb 11, 2011.

  1. swamp puppy

    swamp puppy Fire Starter

    Just burned in the new MasterBuilt 30" and have a rack of ribs that had been destined for the ol' grill that are rubbed up and have a new destiny as the test product for my first adventure in smoking.

    Confidence is high since i have basically been doing this on the grill forever and a digital smoker should make it easy for a hack like me. ;)  lol.

    At any rate, this being my first attempt, Pics will follow as well as an honest self critique on how it all ended up.
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Are you doing the 2-2-1 method?
     
  3. les3176

    les3176 Master of the Pit

    Good luck let us know how they turn out!!
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now if you have been looking for the how to's here you should be fine. If you happen to have a question we are here 24-7
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck my friend. I'm sure it will all go well. Looking forward to the Qview.
     
  6. swamp puppy

    swamp puppy Fire Starter

    Ok, not sure what ya'll are talking about with this Qview thingy...so hopefully the good old fashioned way of inserting pics with IMG tags and a URL work.

    First off,  Ribs came out pretty darn good.  A lot more moist than off the "Q" and definately got more of the mesquite flavor.  I tossed a little water in the pan in the smoker which i assume is what helped with the moistness of the meat?  I may not do that again as i do tend to prefer a drier rib.

    And now...  the "money shots"

    [​IMG]

    [​IMG]

    [​IMG]
     
    Last edited: Feb 11, 2011
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    They look like they came out great - congrats
     
  8. cycletrash

    cycletrash Meat Mopper

    Looks like they came out pretty good... so the new smoker will be paying out more dividends
     
  9. theracenut

    theracenut Fire Starter

    Looks like some good ribs. You know you are now addicted to your new hobby. Have fun with it, I do.
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nothing like a successful smoke on your first try. Your hooked now. Repeat after me "My name is swamp puppy & I am a smokeaholic". Welcome to the club!
     
  11. johnvh

    johnvh Fire Starter

    How about some details?

    What did ya put on them?

    Cook temps and times?

    I have not done ribs yet, but love them and like to try it.

    Thanks
     
  12. tyotrain

    tyotrain Master of the Pit

    That Q looks tasty.. great job and congrats on new smoker[​IMG]
     
  13. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks good!!

      Craig
     
  14. swamp puppy

    swamp puppy Fire Starter

    This was a pretty basic run and i was kind of time constrained, so i didn't go "all out" on them.  I used a basic Cajun/Pork rub that i bought as a pre-mix and added that about 2 hours ahead of time and let sit in the 'fridge.   Got the smoker fired up to 225F (based on a number of online posts/recipies i read) and waited for the mesquite to start smoking.  Added the ribs, waited for the temp to recover to close to the 225 mark, then set the timer for 2 hours.  Added about a 1/2 load of new chips about half way though which probably wasn't neccessary (still new at this remember).   After the smoke i pulled them out and slapped them on the grill which was running around 275F and kept them on their just long enough to get a nice BBQ sauce basting cooked on.  for the sauce, again, nothing special.  Jack Daniels store bought i think it was.

    The only thing i think i  would do different next time would be to make up my own rub and maybe not put water in the smoker's water pan. 
     
  15. johnvh

    johnvh Fire Starter

    Ok cool, thank you!
     
  16. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Ok I know your new, but I gotta ask, why only two hours in the smoker?

    You could of just wrapped them in foil with a little apple juice or whatever you like. Put them back into the smoker for a couple more hours & you would not believe how tender they are! Then finish on the grill if you want the marks or carmelization? Just wondering??
     
  17. swamp puppy

    swamp puppy Fire Starter

    Well,  like i mentioned, i was time constrained.  I did get the smoker fired up until about 5:30pm and pushed it about as long as i could without starving me and the girlfriend to death.  lol.  Since this was pretty much a trial run for me i was happy that i got them in and out of the smoker without having the night end with me calling Domino's for Pizza.  I have a pork loin and may get some more ribs that i will run through when i have more time and will try letting those go for 4 hours or so and see how that rolls.
     
  18. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I must of missed the time constrant, but I get. I had to call dominos a few times meself!!

    Good luck with the tenderloin. They're delicious
     
  19. swamp puppy

    swamp puppy Fire Starter

    i usually do the loins in the crock pot and make pulled pork out of them.  Not sure exactly what direction i am going to go yet with the smoker.
     
  20. skully

    skully Meat Mopper

    i'll take the top left 1....mmmm.....looky good for sure, do some more....peace
     

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