First run smoking

Discussion in 'Pork' started by foog, Jun 30, 2014.

  1. foog

    foog Newbie

    3 Racks of Pork Spareribs.  

    First forgive me I didn't read about trimming the flap and the breastbone portion of the ribs until after.  So pre-processing will go better next time.  I did remove the membrane.

    I used the 3-2-1 method but after the 2 before the 1 they were good to go and I pulled them and we ate after they rested 10 minutes or so.  Larger thicker ribs were flavorful and moist.  The smaller thinner sections did get a bit dry but still tasty.


    Char-Griller 4 burner propane with right most burner on 1/2 to 3/4 the whole time.  I did find my probe thermometer and poked it through some foil I placed near the bottom of the rib rack on the cool side of the grill.  Unfortunately about 210 it stops giving me the temperature and just says HI Temp.  So I will have to invest in a new one.  I did not trust my bi-metal gauge after reading enough on this forum. Rib rack on the left side of grill (right side is a little close to the heat source, I will have to flip the ribs next time to alternate which side is nearest the heat source).  For smoke I have a AMZNTS 18".  This thing is a champ produced a nice steady stream of smoke the entire time, no relighting no refilling with pellets.  I used CookinPellets.

    Mustard and dry rub on the ribs then wrapped in foil; and put int he fridge for 1 day.  Made up the rub Garlic powder, Onion power, fresh ground pepper, fresh ground cumin, chipotle, chili powder, and thyme.  Did not put salt int he run, but I did forget to add some before smoking, they could have used it, but I was afraid to cure/dry our the ribs by having it in the rub.

    Smoked unwrapped 3 hours then sprayed down with 1/3 apple cider vinegar - 2/3 apple juice before wrapping and going 2 more hours.  I skipped the last unwrapped hour because they we done.

    Forgot to take a picture of my setup, but I did get one of the ribs before I brought them in the house.

  2. Look good. I love ribs. I never wrap my ribs I just leave them at low and slow until they are done. I get a better bark that way and that is what the lady of the house and I like. 
  3. hickorybutt

    hickorybutt Smoking Fanatic

    Congrats on the first smoke.
  4. dish

    dish Meat Mopper Group Lead

    Looks good to me.  The 321 method is what I follow but it's never exact.  I like to spray mine about every hour with Jim Beam and apple juice. 

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