First Smoke complete: 2 racks of ribs with Q View

chaze215 · Feb 5, 2011

I finally got my 1st smoke under my belt. I did 2 racks of babybacks with hickory and a combo of water/apple juice in the water pan. Of course I followed the 2-2-1 method with delicious results. After the first 2 hours of smoke, I foil wrapped them with some honey,brown sugar and apple juice on the ribs for the next 2 hours. I wasnt expecting "fall off the bone" ribs with 2-2-1, but they were. Not to mention a pretty sweet smoke ring. Thanks for all the advice on here and enjoy the Q-view!

fpnmf · Feb 5, 2011

Awesome!!

Delicious!!

Have a great day!!

Craig

deannc · Feb 5, 2011

You have some great looking ribs there!

Congrats on a successful smoke!

les3176 · Feb 5, 2011

Nice job on your first smoke the ribs look great!....now on to the next!!!

tyotrain · Feb 5, 2011

real nice job on them there ribs.. looks tasty

mballi3011 · Feb 6, 2011

Nice ribs they look awesome and that smoker is far to clean so you better get to smoking there.

SmokinAl · Feb 6, 2011

Nice job! Those ribs look awesome. What you gonna try next?

chaze215 · Feb 6, 2011

Thanks guys! They did come out better than I expected for my 1st smoke. I think next on my smokin list is a brisket. Any tips to offer up for my brisket smoke?

rdknb · Feb 6, 2011

Congrats on your first, looks great, well done

Bearcarver · Feb 6, 2011

Great looking BBs !!!

Brisket??

Lot's of Briskets in the search box. There are different types--Packer, Flat, & Point.

Do a search to find what you want to do.

I have a small Brisket Flat "step by step" in my signature below, if you want to see it.

Thanks for the nice Qview,

Bear

chaze215 · Feb 6, 2011

Thanks for the link Bear. Whats the difference between a packer,point and flat? The ones I have seen at Costco must be the flats since they look like the one in your Qview. So, in total it took 15 hours for the one you did?

hmcm · Feb 6, 2011

Those look awesome!

I like the honey, brown sugar and apple cider during foiling. I'm definitely going to try that next time. Thanks for the tip!

Cheers!

bassman · Feb 6, 2011

Chaz, those ribs looks perfect! I guess you got the flame problem fixed on the smoker so you should be good to go on the brisket.

chaze215 · Feb 6, 2011

Keith: I did a few more things with the burner/venturi as per the CCSV rep. It did get a lil better, so I figured I would go ahead with a smoke. I like the results, but need to get a better handle on regulating the temp. There was a difference of about 30 degrees between the therm on the door and the therm I had on the rack. I tend to think the inside therm was giving me a more accurate temp. Overall, the end product was very tasty. Have you run into this with your CCSV too?

jmk3921 · Feb 6, 2011

Man those look awesome!!! Send some my way and I'll demonstrate the "disappearing" rib trick----

Bearcarver · Feb 6, 2011

ChazE215 said:
Thanks for the link Bear. Whats the difference between a packer,point and flat? The ones I have seen at Costco must be the flats since they look like the one in your Qview. So, in total it took 15 hours for the one you did?

No---See below (from my post):

Actually it took 8 1/2 hours to do that little flat.

The 5 1/2 hours of smoke was part of that 8 1/2 hour total.

The 2 hours at the end was without heat, which is similar to putting it in the cooler wrapped in foil.

Bear

<<<<

In the smoker at 230˚ for 8 1/2 hours, with 5 1/2 hours of Hickory with my A-MAZE-N-SMOKER.

Foiled at 165˚ INT, and back in until it hit 190˚. Then I left it in, but killed the heat. It coasted up to 193˚. Then I left it in for another 2 hours, and took it out. It was at 185˚ when I removed it. It was tender & juicy, and GREAT!

Sprayed a mix of Apple Juice (8 oz) & Worcestershire Sauce (4 oz) every 1 1/2 hour, after first 2 hours.>>>>>

beer-b-q · Feb 6, 2011

Great job on the ribs... They Look Great...

GO GREEN BAY...

SmokinAl · Feb 7, 2011

Can't wait to see your brisket!

sqwib · Feb 7, 2011

WOW ribs look awesome thanks for posting

A++++

Awesome Smoke Ring, Pull back, finishing sauce and excellent photos to boot!

skully · Feb 7, 2011

very nice, great job on them puppies.........

First Smoke complete: 2 racks of ribs with Q View

Fire Starter

Gone but not forgotten. RIP

Master of the Pit

Master of the Pit

Master of the Pit

Gone but not forgotten. RIP

SMF Hall of Fame Pitmaster

Fire Starter

Master of the Pit

Gone but not forgotten RIP

Fire Starter

Smoke Blower

Gone but not forgotten. RIP

Fire Starter

Smoke Blower

Gone but not forgotten RIP

Gone but not forgotten. RIP

SMF Hall of Fame Pitmaster

Smoking Guru

Meat Mopper

Similar threads

Hot Threads