I did up some spares for a buddy and to take to work for the fourth, I had to do them ahead since the wife wont watch the smoker when I sleep or when I'm at work. so I did them yesterday on my last day off before the weekend. Here is some Q-View
Rib price was $1.27 a pound doing 10 racks
Attachment 21794
Triming them up
Attachment 21795
More triming
Attachment 21797
Almost done triming
Attachment 21796
In the apple juice overnight
Attachment 21798
Ready for the rub
Attachment 21799
Rub is on
Attachment 21800
My son cubing ham for the beans
Attachment 21801
more cubing ham
Attachment 21802
Flap meat for the beans
Attachment 21804
Flap meat
Attachment 21805
Ribs are Done
Attachment 21803
Beans Are Done
Attachment 21806
slicing up the ribs
Attachment 21807
Smoke ring
Attachment 21808
More smoke rings
Attachment 21809
Almost done slicing ribs
Attachment 21810
More slicing
Attachment 21812
Rib tips
Attachment 21811
The not so fun part
Attachment 21813
More mess
Attachment 21814
I trimmed the ribs up the night before and soaked in apple juice on some advice I got. I think I will do this again they came out just right for me. pulling from the bone with very little effort, not quite falling off of the bone. I used a brown sugar based rub similar to Tulsa Jeff's and made my own Ham and baked bean recipe. I smoked the ribs in my pellet fired freezer smoker for 10 hours at 220 degrees. the ribs hung up at 165 for about 2 hours before they came up to 200. I did not foil them. I think these might just be the best ribs I have ever made. My oldest son thinks the ones I made for his class were better but my youngest son thinks these are. My wife who professes to hate ribs still ate two. The beans are always good as they catch the dripping from the ribs and I cube up the flap meat when it is done and add to them. All in all a good day smoking ribs. (I took pics of the ribs in the smoker but they came out all white, sun???) so I hope you all enjoy the pics.
Rib price was $1.27 a pound doing 10 racks
Attachment 21794
Triming them up
Attachment 21795
More triming
Attachment 21797
Almost done triming
Attachment 21796
In the apple juice overnight
Attachment 21798
Ready for the rub
Attachment 21799
Rub is on
Attachment 21800
My son cubing ham for the beans
Attachment 21801
more cubing ham
Attachment 21802
Flap meat for the beans
Attachment 21804
Flap meat
Attachment 21805
Ribs are Done
Attachment 21803
Beans Are Done
Attachment 21806
slicing up the ribs
Attachment 21807
Smoke ring
Attachment 21808
More smoke rings
Attachment 21809
Almost done slicing ribs
Attachment 21810
More slicing
Attachment 21812
Rib tips
Attachment 21811
The not so fun part
Attachment 21813
More mess
Attachment 21814
I trimmed the ribs up the night before and soaked in apple juice on some advice I got. I think I will do this again they came out just right for me. pulling from the bone with very little effort, not quite falling off of the bone. I used a brown sugar based rub similar to Tulsa Jeff's and made my own Ham and baked bean recipe. I smoked the ribs in my pellet fired freezer smoker for 10 hours at 220 degrees. the ribs hung up at 165 for about 2 hours before they came up to 200. I did not foil them. I think these might just be the best ribs I have ever made. My oldest son thinks the ones I made for his class were better but my youngest son thinks these are. My wife who professes to hate ribs still ate two. The beans are always good as they catch the dripping from the ribs and I cube up the flap meat when it is done and add to them. All in all a good day smoking ribs. (I took pics of the ribs in the smoker but they came out all white, sun???) so I hope you all enjoy the pics.
