I've been lurking around this forum for a couple months. I recently put my first post up in the Roll Call section. I have learned a lot from here. I also took the e-course. Being new to smoking meats, this site has been a great asset to me and resulted in all my first attempts being better than I had expected. For that I thank you guys and the mods for a great site!
About a month ago I decided to get an MES 30. I have one of those cylinder style electric Brinkmans that I have used for fish but I dont like that smoker as its a pain to access the inside when cooking on it. The MES was a simple alternative with easy access though I have to admit this "fired" up the OCD in me and now I want bigger smoker..
I read a bunch here and decided to get an AMNPS and a bunch of different pellets to go with it. Over the last few weeks I have done some experimenting.. All with great results. I have cooked baby backs a couple times which came out good but a bit on the dry side. I have now attributed that to the fact that the meat market that I got the ribs from has pretty lean baby backs that are on the thin side. I also did my first pulled pork which came out great. A chicken that was pretty good and a stab at smoked shirmp stuffed ABT's which came out excellent.
I decided I wanted more ribs this weekend as well as some more ABT's. I went to costco this time and found the most flexible pack of pork back ribs they had.. It was 3 slabs worth of meaty nice looking BB's at half the price/lb of my local meat market..
Last night I rubbed them down with some Baron of BBQ meat rub. At noon today I fired up the smoker and set ablaze the AMNPS with some OAK and Cherry pellets. While that warmed up, I made the ABT's. I sliced the Jalepenos and stuffed them with Onion and chive cream cheese followed by thick slices of tiger prawns. The first time I made these, I used smaller shirmp which I chopped up and mixed into the cream cheese. This time I wanted more shirmp so I opted for the large slices. I then topped the ABT's off with a chedder peperjack cheese combo followed by some double thick cut bacon. The food went into the smoker at 12:20.. I will be sure to update this as the day progresses.
In the mean time, here are some pictures to get by first smoke post rolling.
The Baby Backs rubbed and ready for the smoker. I will be using the 2-2-1 method. At the end of the first 2 hours the ribs will get a heavy basting in honey before they hit the foil.
Next are the ABT's.. Theyget about 3 hours in the smoker. This before the cheese and bacon went on..
A good dose of cheese.
And some bacon to top it off.
I will update the thread in about 2 hours when the ribs are ready for the next step. Or when my next newbie post is cleard by mods. :-)
Edited by slief - 10/23/11 at 4:29pm