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Ribs this time

post #1 of 10
Thread Starter 

  As I promised, more Q-View is a coming.  For tonight we are going to have Spare Ribs.   Here they are going into the smoker.

 

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I may have been a bit too light on the rub.  Guess we'll see....

post #2 of 10

The rub will depend on your personal taste and the makeup of the rub.  We actually like ours rubbed rather lightly.

 

Waiting to see the finished product.

 

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Good luck and good smoking.

post #3 of 10

...and...?!?

post #4 of 10

Looks good so far. We go light on the rub too. I like to taste smokey ribs.

post #5 of 10

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It all looks good to me and your find out if you have enough rub on in about 6 hours.

post #6 of 10

I think sometimes you can over rub meats.  Just let the ribs be ribs lol

post #7 of 10
Thread Starter 

 

Merry Christmas SMF!  and thanks again for a great meal!

 

They came out tasty.  A little too smokey for me, I think next time I'll stop the smoke after the first couple of chunks burn out.  That said I still ate a ton of em!

 

I rubbed them down with olive oil and a thrown together rub consisting of Lowrey's, chili powder, taragon and italian seasoning.  Flavor was good.  

 

As you can see, they were pink throughout.  Wife was worried, but after they had been in for 7 hours @ between 225-240 religiously there was no way in my mind they were underdone.  Meat tore apart easily and was nice and tender - no red stuff in the thick parts.  I'm assuming the pink is the smoke.

 

 

 

 

 

 

DONE.JPG

 

 

 

Anyway - delicious x-mas eve meal thanks to the sage advice of the SMF.  You guys/gals rock!

 

-Chak

 

post #8 of 10

I don't know your experience level, and don't mean to be pedantic...but...if your ribs are too smokey, you might research 'tbs'--perfecting this can really aid with adding 'good smoke' to your cooking...

post #9 of 10

Looks-Great.gif

Marry Christmas

post #10 of 10
Thread Starter 
Quote:
Originally Posted by SupercenterChef View Post

I don't know your experience level, and don't mean to be pedantic...but...if your ribs are too smokey, you might research 'tbs'--perfecting this can really aid with adding 'good smoke' to your cooking...



I'm VERY new and love advice.  I had tbs through most of the smoke - but it seems there are always some periods of the white billowy stuff.  I had been assuming that 5-20 minutes of the white stuff - typically when adding wood - would be OK.  That assumption may very well be my issue........

 

 

 

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