First Smoke and Babybacks

Discussion in 'Pork' started by indymatt, May 27, 2008.

  1. indymatt

    indymatt Newbie

    I did my first smoke on Sunday. I seasoned the EBC on Thrusday and after the first two hours I threw on a plain ole fatty. Well Sunday came around and I started it off by making some of Dutch's Gravy with the fatty. Oh my my, these were the best biscuits and gravy that I have ever had!

    Okay back to the ribs, here is the play by play. I first started the prep about 11:00 or 12:00. I started by using the chimney to start several large size lumps of the Royal Oak. I also used walking dudes idea to throw a brick in the charcoal pan. So I filled the pan with charcoal around the brick and placed the soaked hickory chunks in a foil tray on the brick. I then spread the hot coals around and let it go for about an half hour to hour to get down to 220. It was some work maintaining the temp at 220, it wanted to run about 250 - 260. The hickory chunks flamed up a couple times but the spray bottle took care of that. I then went inside put the Jeff's Rub on the ribs after removing the membrane. I used the 2-2-1 method and put ribs directly on the rack for two hours spritzing with a mix of 3 parts Apple Juice and 1 part of rum after an hour and then every hour after. After the two hours, I put them in the tinfoil and smoked then like that for two hours. Then they came out of the tinfoil and went directly on the rack again for an hour. Then came out fantastic! They were not as tender as I expected but this was my first try so I am sure they will only get better. I think they may have been overcooked a little. These were also cheapy ribs from Kroger so that could be the reason as well. Any tips on getting them really really tender?

    I think went really well and I plan on doing another fatty this week with peppers, onion, and cheddar cheese. I promise to get a q-view of that as I didn't since our son started to fuss. He was a trooper most of the day as he was out with me under the patio umbrella in his bouncer learning the skills of the smoke.

    I also want to thank everyone on here for the help!
  2. richtee

    richtee Smoking Guru OTBS Member

    Congrats on the success! Hmmm... cut back on the time on the smoker AFTER removing from the foil perhaps... maybe half hour after removing from foil.
  3. indymatt

    indymatt Newbie

    Yeah that is what I am thinking as well. They were good though don't get me wrong. I forgot to add that I made Jeff's sauce as well! Man I was scared at first since it was really tart at first. Once it reduced down it was awesome!
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Nice Phantom smoke!!! [​IMG]
  5. richtee

    richtee Smoking Guru OTBS Member

    Sauces are a tough thing... it's REALLY hard to judge them on their own and fresh. REALLY. Mix in some reduction/cooking, some meat and smoke...and's a WHOLE different thing.

Share This Page