SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Reunion Ribs w/ Q-View
New Posts  All Forums:Forum Nav:

Reunion Ribs w/ Q-View

post #1 of 9
Thread Starter 

A couple of weeks back, some of my friends for Law school were in town, so I decided to introduce them to my latest obsession, smoking. Instead of meeting up for drinks in NYC, I suggested everyone come up to White Plains for some homemade BBQ and some grilling, and for the kids the slip and slide. Let's just say they want me to keep up with this "hobby". Here's some of the photos:

 

I started with a mix of Kingsford competition briquettes and what was left of my cowboy lump (not much) plus some apple and cherry chunks for the smoke. This modified minion method for charcoal placement in the vertical brinkmann worked fairly well, but it still needs to be watched ever 1/2 hour or so.

IMG_2540.JPG

 

Packed the Brinkman with 9 Lbs of baby backs.  Cut them in half so the would fit better.  Also allows for a little more char on a few more ends. I used Wild Willy's Won-derful Rub on the ribs (from the Smoke and Spice cookbook).

 

IMG_2544.JPG

 

Approximately 2.75 to 3 hours of Thin Blue Smoke. (kept the brinkmann at around 230, but had some ups and downs off that temp.  Sprayed the ribs maybe 2 or 3 times with apple juice.

IMG_2545.JPG

 

Here's how they looked when I took them off the smoker.  Wrapped them up tightly in foil and into the oven for 2 more hours.  With the Brinkmann, I find it is too much of a hassel to keep tending the fire when the ribs are wrapped in foil and not getting any more flavor anyway.

 

 IMG_2547.JPG

 

 Out of the oven and on to the Weber grill for a final 30-45 minutes for saucing and finishing.  Tried to keep the temperature at around 300. Used Jack Daniels BBQ sauce for the finishing.

 

IMG_2549.JPG

 

And the Bear View money shot!

 

 IMG_2556.JPG

 

The ribs were paired up with Yeugling lager, Stella Artois, homemade hand-pressed burgers, hot dogs, fresh corn on the cob and Salad (for those who wanted to pretend they were eating healthy).  All 9lbs of ribs were consumed by 8 adults.  Everyone loved them.  I being my own critic think they were good but not great.  I think they could have been cooked a tad less on the smoker as I think they dried out just a bit for my taste. But everyone else said they were the best they had (could have been blowing smoke).

 

Thanks for viewing!  And best of luck with your own smokes.

 

-Mike   

 

P.S. Unfortunately (or fortunately depending on how you look at it) we did not get any pictures of the slip and slide action.

post #2 of 9

They sure look good from here Mike!

post #3 of 9

I'm sure they loved it. Most people  don't have a clue what real BBQ tastes like so this was probably and eye opener for them. From my experience even when we think our product is sub par it's usually way better then anything you could get at a restaurant.

post #4 of 9

Yeah, what Al said!  That bear view is scrumptious.

 

I love the shot from inside the door.... smoking in the rain.  That's a daily thing down here in S FL. 

 

 

post #5 of 9

Those Ribs look Great !!! Nice job and I know your friends from Law school loved them...

post #6 of 9
Thread Starter 


Quote:

Originally Posted by SmokinAl View Post

They sure look good from here Mike!


Thanks Al. 
 

Quote:

Originally Posted by rbranstner View Post

I'm sure they loved it. Most people  don't have a clue what real BBQ tastes like so this was probably and eye opener for them. From my experience even when we think our product is sub par it's usually way better then anything you could get at a restaurant.


rb -
 

Everyone loved them.  Every time I smoke I learn something new.  These were a tad dry, but still much better than anything from a restaurant.  I keep saying I need to keep a BBQ journal for times, temps, rubs etc. but it seems like this site tends to be my log book.  (plus I get comments, tips, and compliments, the composition notebook doesn't say anything).


Quote:

Originally Posted by scooper View Post

I love the shot from inside the door.... smoking in the rain.  That's a daily thing down here in S FL. 

 

 


Scoop -

 

I'm definitely learing the sheltered smoke technique.  I should have taken a picture when I made the cardboard leanto for the probe thermometer.  As for he bear view, the trick to getting that shot is to use the up close setting on the camera (usually a flower or something) and NOT using the flash.  Put the plate in a nice bright spot and use the natural light.  The flash tends to white out the color of the food when it's up close.

 

Quote:

Originally Posted by Roller View Post

Those Ribs look Great !!! Nice job and I know your friends from Law school loved them...


Thanks Roller!

post #7 of 9

looks like a good time for sure & itn't that what makes it fun.

post #8 of 9

Excellent looking from here!

post #9 of 9

this is a great smoke looks great from here

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Reunion Ribs w/ Q-View