Just Another Apple Wood Smoked Rack O' Ribs with Qview

chef willie

Master of the Pit

Original poster

OTBS Member

Dec 31, 2010

3,201

376

Willamette Valley, Oregon

• Aug 26, 2011

• #1

Last slab of the Costco 2 rack pack. Did a Yoshida pour over and then the rub for the overnight marinade. Decided on a straight 6 vs the 3-2-1 but allowed extra time for the meaty rack. Had the gasser at 225-230 and slid the rack in at 11 AM wanting to eat at 6. Used unsoaked apple wood chunks to compliment the pork and not overpower the light teriyaki taste I was looking for. No spritzing or foiling, it was VERY HOT and I was lazy. I set it and forgot it. Pulled the rack after about 6.5 hours to rest a bit. I was a little concerned as they looked a tad dry but when I cut through them they sliced like butter and were moist inside with just the right amount of tug off the bone. The Yoshida gave them a nice hint of teri and the rub provided some nice zing....seems I nailed it and the extra time helped just right.

ready for the overnight

after overnight marinade

after 6.5 hours

one for the Bear

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Aug 26, 2011

• #2

Man, love it

  Gimme some,please......

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Aug 26, 2011

• #3

Nice looking ribs!

Good luck and good smoking.

 

davidhef88

Master of the Pit

OTBS Member

Jun 24, 2011

2,176

120

Rochester, NY

• Aug 26, 2011

• #4

you just made me really hungry.  those look great.  Still trying to decide what I'm gonna smoke Sun.  I may go for my first chuckie.

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Aug 26, 2011

• #5

That looks Great, Willie !!!

Nice BearView too !!!!

It looks soooo Chooooosy, by golly!!!!!!  

Thanks,

Bear

 

bigeyedavid

Meat Mopper

Apr 2, 2011

259

11

Faribault,Mn

• Aug 26, 2011

• #6

Nice and tender and very juicey awesome

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Aug 26, 2011

• #7

Nice - we have not had a  Yoshidas post for a long time. Old timers will remember that was RonP's go to. RIP

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Aug 27, 2011

• #8

Great job on the ribs Willie!

The look deliciously juicy & tender!

 

nwdave

Master of the Pit

SMF Premier Member

Dec 9, 2009

1,591

21

A stone's throw from Bellingham Bay, The Other Was

• Aug 27, 2011

• #9

Beautiful color.  I really like the KISS principle being used.  Yoshida's really works with Spares and a lot of other pork meat cuts. 

 

drunkenchicken

Newbie

Jul 3, 2011

20

11

• Aug 27, 2011

• #10

Nice looking ribs.  I have a stick burner, can't do the set it and forget routine.  How do you slice the ribs when your don't trim first, maybe the same way as trim just after they are done?

 

supercenterchef

Smoking Fanatic

May 26, 2011

599

15

South Arkansas

• Aug 27, 2011

• #11

Nah...I just cut up along the rib then through the cartilage, two to a cut...I've tried lots of different trim styles and that is really easy, fast, and tasty!

 

teeznuts

Master of the Pit

Jun 18, 2011

1,065

21

Central Cali

• Aug 28, 2011

• #12

Nice smoke! Haven't used yoshidas in a while but it's good stuff.