YNOT2K - St. Louis ribs - first time with AMNPS

Discussion in 'Pork' started by ynot2k, Dec 14, 2014.

  1. ynot2k

    ynot2k Smoke Blower

    It was 6:00 a.m. when I rose from a sound sleep to get the smoker going - ah, the life of a pitmaster...

    The grow lights in the greenhouse are the only lights on this morning.


    Ok,  I'll be using the Masterbuilt 40 for this small cook so I turned it on.  Wow, that was easy.  So far so good!

    Should I read the directions for the AMNPS or just go by memory of what I've read on SMF?  You guessed it - I'm just going to go for it.

    Filled 1-1/2 rows with Pitmasters Blend.  Used a propane torch to get it lit.  Let it flame for about 10 minutes.



    MES was up to temp in by 6:25 - so I pulled the chip loader tray out about half way, blew out the flame on the AMNPS, and set it on the rails on the lower left of the smoker.  It's dark in there!


    I started to smell some rather nice smoke, so it was time to get the meat in there too.  The stars of today's cook are these two racks of ribs - bought a 3 pack at Costco and am saving one rack for a rib cook-off at work next Friday.  I was just going to do my standard homemade rib rub yesterday, but my wife made a suggestion for an addition to the rub and it sounded good to me.  This is just a test after all, right?


    More later as the cook progresses....
     
  2. They should be good.

    [​IMG]

    Happy smoken.

    David
     
  3. ynot2k

    ynot2k Smoke Blower

    I think so too David!

    I wasn't getting enough air flow with the chip chute half way open, so I removed it completely.  I'm wide open on the top and bottom now.  Lot's of draw.

    David Klose, smoker builder extraordinaire in Texas, shared a few secrets with me about smoke - you don't want to fill the chamber with smoke, not let it escape quickly, and try to force it into the meat - you want the smoke to flow around the meat and get out of the chamber.  Stale smoke tastes like, well, stale smoke.  Make sure you have a good draw and you'll get better tasting BBQ.

    Can you see the smoke coming out of the stack?  Nope.  TBS is not always visible.  If you can smell it - you're smoking!



    Smoke is holding steady as well as temp.  It's light outside now!

    This is will be a no-foil cook.  I have a glaze that will go on one of the racks towards the end of the smoke.  The glaze will include some homemade plum preserves that my wife made with plums from trees in our back yard.  SMF member bruno994 has made some great looking ribs (you really should check out his pics from competitions he's entered - awesome!) and I have been chatting to him about recipes.  This will be the first test of my new recipe.

    More pics to follow.
     
    Last edited: Dec 14, 2014
  4. ynot2k

    ynot2k Smoke Blower

    Glazed one rack and left the other one dry..well, not really dry - both racks were very moist.




    Very happy with the glaze, but the "secret ingredient" my wife chose to add to the rub was, well, a bit on the salty side.

    Always experimenting, always learning.

    Smoke on!
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty!
     
  6. Nice looking ribs !

    Gary
     
  7. troutter

    troutter Fire Starter

    You're kinda making me hungry, they look really good!
     
  8. b-one

    b-one Smoking Guru OTBS Member

    Ribs look great! To bad on the new rub at least you can practice more!!!
     
  9. red dog

    red dog Smoking Fanatic

    Looks good. That smoker does have a light in it.
     
  10. ynot2k

    ynot2k Smoke Blower

    I know...but I thought the "glowing ember" pic was pretty cool....
     

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