Badss ready to rock in the AM

Discussion in 'Pork' started by badss, Oct 9, 2007.

  1. badss

    badss Meat Mopper

    Howdy all, the smoker all seasoned today while doing fall work. Played with the temp settings and man...even the smoke smelled so good that the neighbor came over to see what I was cooking! LOL. I think its going to be a lot of fun when I get going with this. son and I had a blast the other night making Jeffs rub and sauce. I was talking to him about eating more vegatables and he said, Dude I am a carnivor...I need meat! LOL We had a great time together and am hoping to spend more time with him in helping him also become a rib spe******t! Tonight we pulled out the ribs, removed the membrane and lathered them up with the rub. They are now in bed in the fridge all 8 lbs and are hitting the smoker tommorrow noon. I even took the day off work for my first adventure with the smoker! I'll be using the 2-2-1 method. Whats everyone think...2 hours smoke or watch for 1/4 inch pull back....wrap in foil splash some apple juice on and let'er buck for an additonal two hours and then finish off with Jeffs sauce for the last hour or so unwrapped? How long should I smoke? I was going to smoke for the first two hours ?! Here's some shots of the rub, sauce and the ribs ready for the overnight session in the fridge. Thanks all.
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    I am not an expert on ribs, but all I have to say is; if your son is that involved allready, keep on smoking !!!

    Others with more experience may have better rib advice than I, but from what I can tell is the initial cooking temp is the most important and from what I can tell it is more in the 245º - 250º temp rather than 225º for me. I personally have had a better outsome at a little higher temp.

    Good luck on the ribs, and more importantly; congrats on finding a hobby you may enjoy and that your son wants to learn about with you !!!

    May I ask what type of smoker you are using?
  3. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    First off, congrats on getting your son involved... that is just too cool! [​IMG]

    Secondly, the 3-2-1 and 2-2-1 methods are more guidelines than anything. If you are doing baby back ribs, the 2-2-1 method should work for you... use the 3-2-1 for full spares. I usually smoke at 225-235...

    During the first step of the smoke, look for about 1/4" pullback of the meat from the end of the bone, then move to step two.

    Foiling can make or break your ribs... too much will make them fall apart getting them out of the foil. When I foil, I add a mix of Old Grand Dad and apple juice, then seal tightly. Personally, I have found that 2 hours in the foil is a bit much, so I cut that back to a max of 1 1/2 hours.

    Step three is a gut feeling... what looks right and feels right. After I add the sauce, I usually let the ribs go for another 20 to 30 minutes.

    Hope this helps!
  4. badss

    badss Meat Mopper

    Thanks for the input and I son is 14 and it is getting harder for him to spend more time with the "old man" yes I am definatly going to continue as we had a really great time the other night. My smoker is the 36" upright Smokey Mountian Series propane smoker. Thanks for your kind words and advice.
  5. badss

    badss Meat Mopper

    Great tip HawgHeaven. I will go your method and see what happens . They sure look good now in the rub. Should start smoking in about an hour or so. Do you recomend using the sauce and basting for the last little bit? Also have meat temp probges that I am rigging up right now. Made a bracket and will be mouting the temp probes and a timer as well on the side. I'll slide you all a pic when I have it complete. I am just pumped to get at this. Hopefully I'll have success. Either way I will share my adventure into Heavenly or hellish ribs. Thanks again
  6. richtee

    richtee Smoking Guru OTBS Member

    Hopefully he'll be home from school for the smoke?
  7. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    I use apple juice and Old GrandDad, spritz it every hour or so at the beginning, foil with the same, then use sauce for the last step.

    Good luck!
  8. pescadero

    pescadero Smoking Fanatic OTBS Member


    Good post. Great to see the enthusiasm and see you spending good time with your son. I sure get pumped, just getting ready for a smoke.

    A guy can get some fantastic help here, can't he?. I'm not offering any advice because, I'm still in my first year of smoking and these guys have helped me more than I can say.

    Keep asking and they will keep on helping.

  9. deejaydebi

    deejaydebi Smoking Guru

    Badss -

    I think it's so kewl you have you boy smoking with you. That's something that'll come back later and make you smile!

    As for the ribs as was stated there just guides watch for the pullback on 3 and that will be your time. Could be 1-2 or 3 hours depend on what ribs you have and how fatty they are - the others times can stay about the same. You find the ribs pull back faster once there wrapped too.

    Have fun!
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    i mite of missed it........

    but are these bb's or spares?

  11. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Kind of hard to tell from the pix but they look like bb to me.
  12. deejaydebi

    deejaydebi Smoking Guru

    Looks like a double pack of baby backs ....
  13. walking dude

    walking dude Smoking Guru SMF Premier Member

    i thought i saw on here you didn't need to do the foil method with bb's

    only spares............??????

  14. deer meat

    deer meat Smoking Fanatic OTBS Member

    Lookin good so far, post some Q-view when there done.......If you can hold off from eating them for a minute to take some pics.
  15. redbrinkman1955

    redbrinkman1955 Smoking Fanatic

    They say the family thats smokes meat together stays together your so lucky to have your son smoke with you
    Good luck and Good Smoking
  16. badss

    badss Meat Mopper

    Hi all,
    Well...all I can say is...well... I can say lots, especially a huge thank you to all those that have helped me on our quest for sensational ribs and they turned out fantastic to say the least! HawgHeaven...thanks so much for your tips. Jeff also a huge thank you. The rub and that sauce is fabulous and I can honestly say that if you only ever use it was well worth the money! Kind of seemed a little strange that my son Ryan mysteriously turned sick to his stomach and couldn't attend school!!! LOL. I do not condone him paying hookie and I was sure that he was sick but by early afternoon (right about the time I was ready to fire the smoker) he all of a sudden had a turn and started to feel much better....hmmmmm. I will say that he did deserve to be with me thou and I was glad he was able to be a part of the big step of the smoking on condition that he got a note from his teachers and brought homework in order to catch up. Anyway...I have included some pics for all of you to see what all of your tips allowed us to do. I first of all bought three electronic temp gauges and one with a timer. Sure glad I did as the temp gauge that came factory was off by 40 degree's F. Love the smoker thou. I had a 12 inch long peice of 1/8 strap iron bent by a machinist buddy of mine and mounted it on the outside of the smoker to house my temp gauges. Works slick I'll tell you! By having these it allowed me monitor all three different temp zones and by doig so I was able to move the ribs around on the racks to cook them evenly whenever I filled mu smoker can. My temperature ranged from 235 on top to 265 / 270 on the bottom. I also went with a tip from another smoker on the forum who used a coffee can as it is much lighter and has thinner metal than the cast iron box that came with the unit. This allows for much quicker turnaround time in acheiving smoke more quickly after having to refill the can not to mention that it holds almost double the capacity which allowed for longer smokes. By the way, left the rub on wrapped in plastic in the fridge for 16 hours. Just worked out that way. Yee haw....I am lovin this man! about pure agony sitting there and smelling these things smoking and the tempatation to open the door is like a kid knowing where your parents hid the chritmas presents and you want to peek! Pure agony but worth the pain for sure. We smoked them for roughly 3.5hours to get the pull back, then went with the foil and apple juice for almost 2 hrs and another1.5 hours for basting and finishing. I also misted them with apple juice whenever we filled the smoker can. Used mesquite True North chips. One and half cups dry to 2.5 cups soaked chips in water. Funny thing. After pulling these babies outta the smoker I had my mother over, my brother, Ryan of course, the wife and a firend that ride snowmobiles with us all here at the same time. hmmmmm One rack never made it outta the garage. Another rack went down the street to another buddy that smokes as well for his taste test and by the time I got back home there was a plate of heaping bones on the table and only one rack left! LOL. We are going back at it this weekend with some more baby backs, some big beef bones and I may even try some Bison. I did change the sauce a little as it was a little hot for the wifes liking but oh man....these were by far the best ribs we have ever ate thanks to you all. Ryan and I are hooked. I am even trying to figure out how to plumb this baby (smoker) into my garage in order to be able to smoke even on those days when it hits -40 below! I can smell the smoke already. Thanks again is the universal language we all can share in and what a great thing to be able to do with your kids. Things that went well; (1) getting introduced to this site and all of you (2) purchasing Jeffs rub and sauce (3) my mount and three temp gauges and digital timer (4) Ryan writing down everything we did and keeping a time table (5) changing out the smoker can 6) writing down our plan prior to starting and discussing what we were about to do. Things I will do differently next time (1) build additional smoker can enabling for quicker change outs. (2) Buy more racks (3) my smoking partner says... Make more! Thanbks agin everyone...your awesome!
  17. deejaydebi

    deejaydebi Smoking Guru

    Glad all went well there's nothing like the first sucesses! To bad the boy got sick but hey he got better just in time now didn't he? [​IMG]

    What's up with that Car in the bacground there? That a classic firebird? You know you being a tease don't you? Sorry I know I'm interupting your somke but? Can we see more of the car? huh? huh? Can we? [​IMG]
  18. badss

    badss Meat Mopper

    Hi Deb,
    I hope I don't get in trouble for this but I owe you one for sure. Its a 1969 Beaumont which was sold only in Canada. It is actually a Chevelle but GM marketed it as Pontiac even thou it ran a Chevy powertrain. The grill is different, tailights and bumpers are exclusive to the Beaumont and they ran a GTO dash. Now running a 383 stroker with two 4's and a 700R4 overdrive. Fast little car that Ryan and I also built together. The newest additon is a '69 Barracude of which we are hoping to slap a Hemi into for next summer. Got lots of irons in the fire especially with the new hobby of smokin! Cars can wait a bit. I can see thou that one will have to take up walking or may not fit into ours toys come spring. LOL. Enjoy Debi and thanks for your help. It really is appreciated. Have a great evening! BADSS.
  19. deejaydebi

    deejaydebi Smoking Guru

    Badss -
    Boy it's a beauty! The grill threw me. My first thought was a chevelle but yet it wasn't quite right. Boy that the best of the best huh? I never heard of a Beamount but it's real sweet! Naw you won't get in trouble - how can you miss a car like that! WooHoo!
  20. fatback joe

    fatback joe Master of the Pit OTBS Member don't NEED foil with any of them.........just increases your chances of success and cuts down on the "learning how to" factor. Foil just makes it a little harder to screw up. When you foil you are pretty much braising the meat. Purists would argue that you aren't really BBQ ing............Smokie Okies Brisket would be just called Searing and Braising.

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