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Back Ribs, Q-View

post #1 of 9
Thread Starter 

Hey guys, first time smoking ribs, I usually grill them on a cedar plank seasoned with Lawrys Seasoned Salt. Anyway, I seasoned the ribs with Weber's Kansas City Rub, applied over a layer of yellow mustard, and I used lump coal with Cherry chunks for smoke. I think I did a good job maintaining thin blue smoke throughout the cook. Ribs were cooked for 5 hours at 235*F, they were slightly frozen still when I put them on. I'm thinking if I left them on a little longer their would have been more bark? Or is there something else effecting that? First time using DigiQ DX as well.

 

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A layer of BBQ Sauce

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What are your thoughts, opinions and suggestions fellas? If I let them cook longer would I have gotten more shrinkage?

post #2 of 9

Looks good, more time would have given you more shrinkage or pull on them. They look good otherwise. 439.gif

post #3 of 9
Thread Starter 

Cool thanks, I also hit it with apple juice every hour after the first hour.

post #4 of 9

You get a lot of pullback if you foil them.

 

They look very good to me.

 

I wouldn't change a thing.

post #5 of 9

 

I do BBRs the 2-2-1 method.

 

Looks good!!

 

I dont open the door up except to foil or remove.

 

Have a great day!!

 

  Craig

post #6 of 9

Looks good from here I foil mine after 3 hrs

post #7 of 9

looks good from here! Is that a probe in them?

post #8 of 9
Thread Starter 

Thanks fella's.

 

realtorterry It's a probe for my pit temp not the ribs. I was using my new BBQ Guru DigiQ Dx. It really made it a set it and forget it type of thing. I had to add coals about every hour. It held 235 good for a while but dropped down to 215 right before my coals were ready once and went up to 250 when I added too many coals on the last one, but those were the extremes.

 

I was going to try the 2-2-1 method, probably next time.

post #9 of 9

 

Quote:

I was going to try the 2-2-1 method, probably next time.

 

 

I think you'll like the 2-2-1 method.

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