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Fisrt Baby Back Ribs on my new Pitmaster BBQ Vault - Page 2

post #21 of 28
Thread Starter 
Quote:
Originally Posted by RubMyMeat View Post

I just bought a BBQ Safe by Pitmaker, which is the smaller version of the Vault.  Everything I cook gets an unreal smoke ring.  Ribs are always perfectly pink inside.

Great piece of equipment.  Congrats!!!!!



I just got mine a couple weeks ago, This was only my second smoke on the new BBQ Vault. So far I love it.

 

post #22 of 28
Thread Starter 
Quote:
Originally Posted by raptor700 View Post

Nice smoker there,

Those ribs look perfect, super.gif  smoke ring   

 

nana2.gifCongrats on the carousel       


Thanks. This was my first post on here, can't believe I made the carousel.yahoo.gif
 

 

post #23 of 28

Looks-Great.gif

post #24 of 28
Quote:
Originally Posted by witt99 View Post

Thanks. This was my first post on here, can't believe I made the carousel.yahoo.gif



Keep smoking meat like that, and it won't be your last time.

 

 

Bear

post #25 of 28

Great lookin ribs. That smoke ring goes to the bone. Nice lookin smoker too.

post #26 of 28

I wanted to buy the Vault a year ago but held back because it was much too large for the small amounts of food I cook.

Pitmaker came out with the Safe which is 40% of the Vault's size and I ordered it immediately.  The safe was designed to

be able to take to a competition and cook all the categories on one smoker.  My brother uses his Vault to cook for his catering

business and absolutely loves it.  Pitmaker cookers are extremely well built and insulated.  Far better construction and materials

than a backwoods or stumps.  I am glad to see a fellow user on the SMF!!!!!

post #27 of 28

Great lookin ribs! but a few questions...was the only prep the dry rub? how long before you started cooking did you apply the rub? how long and at what temp did you cook them?

post #28 of 28
Thread Starter 
Quote:
Originally Posted by Butterman75 View Post

Great lookin ribs! but a few questions...was the only prep the dry rub? how long before you started cooking did you apply the rub? how long and at what temp did you cook them?



Butterman75

 

Yes, the only prep was the dry rub. I put the dry rub on about an hour before putting them in the smoker. I smoked them for about 2 hrs. Then wrapped them in foil with a little liquid, back in the smoker for about 2 more hrs. Finally unwrapped them and back on the smoker until the reach temp to crisp up the outside of the ribs. Smoked them at 225.

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