Finally, my first smoke! attempted q-view

Discussion in 'Pork' started by jerseyshovel, Jun 27, 2010.

  1. jerseyshovel

    jerseyshovel Newbie

    Hey all,

    Finally got to do my first smoke (woohoo). I did two racks of baby backs. Used a mix of hickory chips and chunks and the 2-2-1 method. Used a basic rub I found on the internet and a basic bbq sauce I found at bbqtalk.ca. Pic aren't the best from cell phone.

    rubbed and ready....

    [​IMG]

    After 4 hours just out of the foil.......

    [​IMG]

    Look at the bottom rack on the left started to pull apart taking it out of the foil....needless to say that little bit never made it back to the smoker! The rest did make it back in but it was difficult to resist!!!! sauced them after a 1/2 hour and waited and waited that last half hour!!!! Out of the GOSM.....

    [​IMG]

    Seconds before being devoured....saved to second rack for tomorrow night's dinner....

    [​IMG]
     
    meateater likes this.
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    congrats on your first smoke, looks like you did very good
     
  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Ribs look great; your success was perfection, Congrats !!!
     
  4. jerseyshovel

    jerseyshovel Newbie

    Learned a bit doing these for the next time, mainly things to make the process more effiecent. hope you like my first attempt, I sure did! Not the best I ever had but a good start. tell me what you think.
     
  5. jerseyshovel

    jerseyshovel Newbie

    thanks guys!
     
  6. i hope my ribs come out that tasty looking
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great nice job [​IMG]
     
  8. duck killer 1

    duck killer 1 Smoking Fanatic SMF Premier Member

    you must have great will power LOL, that second rack would not last the night for sure around here! when it comes to smoked meat around here it goes fast! they look great by the way!  [​IMG]
     
  9. duck killer 1

    duck killer 1 Smoking Fanatic SMF Premier Member

    [​IMG][​IMG]
     
    Last edited: Jun 27, 2010
  10. meateater

    meateater Smoking Guru SMF Premier Member

    Got a good smoke ring and looks tender. Better put a lock on the fridge till tomorrow. [​IMG]
     
  11. deannc

    deannc Master of the Pit

    Congrats...those are some tasty looking ribs! [​IMG]
     
  12. wl_kb3

    wl_kb3 Fire Starter

    great looking first smoke!
     
  13. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Nice work!  Welcome to the club!  It only gets better from here!
     
  14. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Nice rib smoke and Q too. Now you're in for more of the same. It's all good my friend.
     
  15. squirrel

    squirrel Master of the Pit OTBS Member

    Nice looking ribs! Doesn't it make you just wanna go buy more and smoke them right away? Smoking really is an addiction, keep up the good work!
     
  16. new2que

    new2que Meat Mopper

    First smoke? NO WAY!  Great looking bones man!
     
  17. Looks way better than my first rib attempt. Good job!
     
  18. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    Those are some good looking ribs.  My first attempt almost ended up as a trip to the pizza parlor.[​IMG]
     
  19. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Great looking ribs!

     Please tell us what you learned  and what you think about making them better on your next attempt.

     it may help others to make better ribs.
     
  20. jerseyshovel

    jerseyshovel Newbie

    Things I learned from my first smoke....

    1) The most important thing i learned was when adjusting the smoker for temp. treat it like a race car. make ONE adjustment at a time. don't adjust all three vents and burner at the same time!! the first hour i was constantly fiddling with the smoker trying to get the temp right. after i got where i thought it was a good temp. i didn't play with it anymore except when i had the door open entirely to long. for the most part my temp ranged from 224 - 239.

    2) Don't worry if you don't see smoke... if you smell the wood burning it's all good.

    Common sense things I didn't think about until after I started...

    3) Remove the grates your not using... they just get in the way.... plus it's more to clean later!

    4) Setup your smoking area to be efficent. a table next to the smoker is a smart thing. even smarter if the table is on the door opening side of the smoker and not on the hinge side.

    I made sure i did something away from the smoker. I am by nature an impatient person.an occasional glance at the remote thermometer and a task at hand kept me from checking the smoker every two minutes.  I made my bbq sauce, did some work around the house, and watched tv. As they say if your lookin your not cookin.

    Plan out what your going to do, make sure you have everything you need when you start. i forgot a spray bottle to mist apple juice.

    I did have burgers ready on stand by!!!

    Things i think to improve my next rib smoke....

    I would like to try to pair the rub and sauce better. it seemed that the combination was a little off.
     

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