Father's Day Ribs and Breasts (Q-View)

alelover · Jun 22, 2011

Ribs and split chicken breasts were on sale. What's a guy to do. Smoke 'em I guess.

First we make some rib rub.

Here's the recipe. Much easier than typing.

Here's the rub.

Here's the ribs.

After depackaging we need to remove the membrane from the underside. This helps smoke penetrate better and makes the ribs easier to eat.

Now we rub them with the rub.

Wrap in plastic wrap and put the in the fridge for the night.

Take the ribs out of the fridge and unwrap.

Let's go light the fire. Threw a few briquettes in the basket.

Lit up a full chimney of RO lump.

Get her stokin'.

Threw them on the smoker. Smoking with hickory and pecan. Foiled the ends for the 1st hour cause they cook too fast.

TBS

Well that's all for today. It's time to go home now. We will finish her up tomorrow. See ya then.

venture · Jun 22, 2011

Nice post. I see the bird nest is intact and still there. You must be expecting?

Good luck and good smoking.

Bearcarver · Jun 22, 2011

Oh Yeah---Lookin' good Scott---Keep 'em coming!!!

Bear

fpnmf · Jun 22, 2011

Looking good!!

Craig

gotarace · Jun 22, 2011

Be here waiting for more....keep that q-view coming..

meateater · Jun 22, 2011

ugaboz · Jun 22, 2011

and the ribs

smokinstevo27 · Jun 22, 2011

Can't wait to see this one, it looks promising!

SmokinAl · Jun 23, 2011

Looks great so far!

alelover · Jun 23, 2011

Hi we're back. Time to prep the chicken. Split breasts .99 per pound. Doing a simple light seasoning on these with some SPOG.

Hit them with some smoke for about 2 hours. Had the smoker at 225 on the left and 250 on the right. Moved my little tin foil baffles a little bit to accomplish this. You can see them in the top and lower right under the grate. Took the breasts off when they hit 170ish.

Chicken's ready but the ribs need more time. The wind started howling and really screwed with my temps. Ribs were on for almost 7 hours because the last 3 hours or so were at around 200. Did not foil the ribs at all.

Foiled the chicken and wrapped in towels until the ribs were done. Brushed on some Sweet Baby Ray's for the last hour.

Ribs are done.

A little cross section.

And a close up.

Daughters plate.

My plate. Ribs were very good. Chicken was moist and smoky.

Thanks for watching.

The End.

Bearcarver · Jun 23, 2011

Real Nice Plate!!

And Awesome BearViews!!

Thanks Scott !

Bear

raptor700 · Jun 23, 2011

Nice!..........

It's very difficult to smoke a breast and it still be juicy! Great job Scott

alelover · Jun 23, 2011

Thanks. I think I just didn't smoke it too long. Made that mistake before smoking and grilling.

venture · Jun 23, 2011

Great job.

I could have used more corn, but I bet you knew that. LOL

Good luck and good smoking.

jared101 · Jun 24, 2011

Looks good, great post!

ugaboz · Jun 26, 2011

smokinstevo27 · Jun 26, 2011

Man, that turned out great! Nice lookin plate.

beer-b-q · Jun 26, 2011

Great Looking Ribs, Nice Bearviews Also...

doogle · Jun 27, 2011

Most Excellent! Gotta try that rib rub as my family aren't big BBQ/Smoke lovers, unless I go easy.

Did I miss it? What kind of wood did you use for the smoke?

alelover · Jun 27, 2011

Thank you all for the nice comments. I used hickory and pecan to smoke with.

Father's Day Ribs and Breasts (Q-View)

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