Smoke for today's lunch

smoking b

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Middle of Nowhere, South Central PA

• Dec 30, 2012

• #1

I decided to make some ribs for lunch today with a rack of spares I picked up yesterday. I removed the membrane & gave them a coat of rub on both sides. While this was going on I warmed up the MES to 225* & got the AMNPS started with oak pellets. I will be using the 3-2-1 method & will also use Chef JimmyJ's foiling juice - it's some good stuff!

I also threw some salt in on a screen that I had previously smoked to really give it the smoke flavor. I will add some taters in a while as well to go along with the ribs for lunch...

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• smoking b
• Dec 30, 2012

Pic as I put the ribs & salt in. Got them in right at 6.

Updates to follow

 

smoking b

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• Dec 30, 2012

• #2

Just put the taters in & things are coming along nicely so far...

 

smoking b

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• Dec 30, 2012

• #3

Still coming along great. Here is what they looked like at the halfway point when I just foiled them.

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• smoking b
• Dec 30, 2012

Updates to follow...

 

jarjarchef

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• Dec 30, 2012

• #4

Lookin good!!! 

I have not used Jimmys foiling sauce yet. I usually do Johnny Triggs method....... Gives some nice sweet ribs..

 

smoking b

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• Dec 30, 2012

• #5

jarjarchef said:

Lookin good!!! 

I have not used Jimmys foiling sauce yet. I usually do Johnny Triggs method....... Gives some nice sweet ribs..

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Thanks! I have been wanting to try some Johnny Triggs ribs but haven't found any Tiger Sauce yet. Chef JimmyJ's foiling sauce gives a sweet rib too so I'm happy with it. One of these days I will find some Tiger Sauce & be able to give it a try

 

jarjarchef

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• Dec 30, 2012

• #6

I found the tiger sauce on the top shelf by the hot sauces and BBQ sauces. I found it at Publix, have not at Walmart......

 

driedstick

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• Dec 30, 2012

• #7

Looks good

 

smoking b

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• Dec 30, 2012

• #8

Ok ribs are out of the foil & going through the last hour of their smoke.

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• smoking b
• Dec 30, 2012

They are smelling really good now & you can't tell from this pic but the salt is looking mighty good as well 

 

diggingdogfarm

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• Dec 30, 2012

• #9

Lookin' good!



~Martin

 

driedstick

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• Dec 30, 2012

• #10

I can smell them from here

 

smoking b

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• Dec 30, 2012

• #11

Ok I'm back from lunch 

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• smoking b
• Dec 30, 2012

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• smoking b
• Dec 30, 2012

Right out of the smoker...

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• smoking b
• Dec 30, 2012

The taters...

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• smoking b
• Dec 30, 2012

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• smoking b
• Dec 30, 2012

After the glaze...

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• smoking b
• Dec 30, 2012

First helping 

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• smoking b
• Dec 30, 2012

The salt turned out great as well. I now have hickory, oak & maple smoked salt 

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• smoking b
• Dec 30, 2012

Yummm!

Well it's official - I am stuffed! The ribs were just the way I like them with a slight amount of pull to the meat & perfect flavor in every bite.  Now it's time to smoke the Canadian bacon 

 

jmo bbq

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Dec 19, 2012

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• Dec 30, 2012

• #12

They sure do look good!!! Definitely gonna try smoking some salt. Neat idea!!!


JMO

 

jarjarchef

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• Dec 30, 2012

• #13

Great job......

 

tjohnson

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• Dec 30, 2012

• #14

AWESOME!!

 

smoking b

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• Dec 30, 2012

• #15

DiggingDogFarm said:

Lookin' good!
~Martin

Click to expand...

JMO BBQ said:

They sure do look good!!! Definitely gonna try smoking some salt. Neat idea!!!
JMO

Click to expand...

jarjarchef said:

Great job......

Click to expand...

driedstick said:

Looks good

Click to expand...

TJohnson said:

AWESOME!!

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Thanks guys! I just finished off the rest of the ribs - kinda wishing I had picked up 2 racks instead of just 1. Guess I'll have to make do with some smoked cheese, smoked nuts, smoked snack mix & smoked sausage to finish off my meal...