FIRST Smoke-RIBS!

Discussion in 'Pork' started by mr porky, May 3, 2008.

  1. mr porky

    mr porky Meat Mopper SMF Premier Member

    Last weekend I bought my first smoker and Sunday I gave it a go.


    The local butcher shop was closed and there wasn't much of a selection of ribs left at the grocery store.


    They were out of the fridge and rubbed about an hour before cooking. I had to cut the rack in half as it would not fit on the grate in one slab.

    I have posted my concerns with my particular smoker in regards to the spacing between the coal pan and the water pan. For the most part I was able to keep temps over 200, but I lost time and heat by removing sections to gain access to the coal pan to recharge it.


    It also didn't help that I spilled the water pan trying to remove it and losing time because of that. The rack was approx. 4 Lbs. and I had figured on about 6 hrs but due to my inexperience with this smoker and method of cooking, I found that I would be past the planned dinner time.

    I had to cheat a bit and for the last hour or so I removed the water pan to get more heat and then put on my glaze.

    I was pleased to see that for my first time, I didn't ruin dinner and all agreed they were quite tasty and can't wait till the next time.

    I offer a few pics of various stages of the process. Hope you like.




     
  2. fireguy

    fireguy Smoking Fanatic

    looks super for a 1st timer...[​IMG] keep up the good work!!
     
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

    looking good buddy........what wood did you use for your smoking wood?
     
  4. tmw611

    tmw611 Smoke Blower SMF Premier Member

    Looks great for the first time. Wish mine had looked as good. Keep it up and you'll be a pro. [​IMG]
     
  5. capt dan

    capt dan Master of the Pit OTBS Member

    Nice job, keep up the good work, They get easier after you do a couple dozen racks![​IMG]
     
  6. mr porky

    mr porky Meat Mopper SMF Premier Member

    Thanks for the votes of confidence, it is much appreciated! I hope that tomorrows pulled pork
    turns out (read: no cheating!) as good, if not better

    There wasn't much to choose from at the local ACE but I grabbed a bag each of the Smokehouse brand Hickory, Mesquite and Cherry chunks. I used Hickory for the ribs, and tomorrow I'll try mixing Hickory with Cherry.
     
  7. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    My My Mp They Look Outstanding. My Stomach Is Growling Now. Nice Job.
     
  8. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    My, My, MP They Look Outstanding. My Stomach Is Growling Now. Nice Job.
     
  9. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Awesome for your first smoke.
    Andy.
     
  10. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Hey Pork, those ribs look good for an old vet, not just a 1st timer! I was gonna ask why you had "unshielded" charcoal (giving more of a grilling effect) in one of the pics till I re-read your post. Looks like you made the right adjustment at the right time and it worked out great! Keep at it and soon smoking will consume you!
     
  11. mr porky

    mr porky Meat Mopper SMF Premier Member

    Thats due in part to the design of this unit, and my unfamiliarity with it. It seems with todays smoke it went much better by putting the water pan on the lower grate. This worked 2 ways. Better access to the coals from the access door and it was easier to get at the water pan without having to maneuver it past the interior obstructions
     
  12. truely beautimus![​IMG]
     
  13. davenh

    davenh Smoking Fanatic OTBS Member

    You did great for your first time [​IMG].
     
  14. bertjo44

    bertjo44 Smoking Fanatic

    Good job, you'll love doing the pulled pork it is a little easier then the ribs.
     
  15. funh2o

    funh2o Meat Mopper

    Mighty fine looking ribs for your first go-around. Good luck on your pulled pork and don't forget the Q-view.

    Good Job

    Steve
     
  16. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Looks pretty good. Even if dinner was late, it looks like they were worth waiting for.

    [​IMG]

    Dave
     
  17. jbg4208

    jbg4208 StickBurners

    Yes, those look great for a first time.[​IMG] And yes the pulled pork is much more forgiving.

    Beware, this is a very addicting hobby. [​IMG]
     
  18. capt dan

    capt dan Master of the Pit OTBS Member

    I would like to offer a suggestion for you. Maybe dinner won't be late next time. I noticed your snapshot of the dial therm that comes with the unit. Very often, they are not correct. Here's what ya do, get a cheap ole oven therm, some snad up on a little staianless steel pedistal, others lay flat like a hockey puck,set it on the rack you are cooking on right next to your meats, but not touching them. That will give you the actual temp at the grate, not 6 inches or more above it. You may be suprised in the difference that you find. Once you learn how far the lid therm is off from the actual grate, you can then use the lid therm as a good indicator. Don't be suprised if 225-250 on the grate equals 275-300 on the lid therm.

    There ya go, have a good one!
     
  19. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Yummy...nice smoke ring!
    KC
     
  20. moltenone

    moltenone Smoking Fanatic

    good job on your rib's,they look tastey!!!


    M
     

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