Super baby backs!

kingfishcam

Smoking Fanatic

Original poster

Dec 25, 2012

531

27

Livingston county, Michigan

• Feb 3, 2013

• #1

This is my first go at smoking baby backs. Might as well learn on Super Bowl Sunday!

It is a balmy 27 degrees here in Mi, so preheating smoker is a must.

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• kingfishcam
• Feb 3, 2013

Ribs are seasoned with some off the shelf stuff.

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• kingfishcam
• Feb 3, 2013

Amazin smoker filled half with apple, half with hickory. Will light both sides.

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• kingfishcam
• Feb 3, 2013

Going in at 225 or so for the 2-2-1.

 

ybfm

Smoke Blower

Feb 27, 2012

87

10

Port Orchard, Washington

• Feb 3, 2013

• #2

Niiice!!  Can't wait for the finished product.....good luck!

Rich

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Feb 3, 2013

• #3

Uh-huh!  No time like the present.

Nice rig, I don't recognize the brand.

Keep that Q-View comin'

Bill

 

handymanstan

Gone but not forgotten. RIP

Oct 27, 2012

989

48

Lansing Michigan

• Feb 3, 2013

• #4

Morning KFC,  It must be nice living so far south it's only 22* here.  What temp are you going to smoke those ribs at?

  I have problems with the dust on hot smokes so I use pellets.  I like that smoker will you give us a grand tour and tell us about your mods??

I too am smoking today Ribs, Leftover orange chicken and chips.  It's to nice out not to be filling the air with pitmasters smoke.

Stan

 

kingfishcam

Smoking Fanatic

Original poster

Thread starter

Dec 25, 2012

531

27

Livingston county, Michigan

• Feb 3, 2013

• #5

I am running at 230 on the maverick.

It is a cres cor food warmer, at it has a 2000w element. I added a 2 3/8 inch aluminum smoke stack and away we go!

 

kingfishcam

Smoking Fanatic

Original poster

Thread starter

Dec 25, 2012

531

27

Livingston county, Michigan

• Feb 3, 2013

• #6

After the first two hours, spritz with apple juice and back in.

image.jpg

• kingfishcam
• Feb 3, 2013

 

vtmecheng

Fire Starter

Jan 30, 2013

65

14

Northern Virginia

• Feb 3, 2013

• #7

I'm in the middle of smoking 3 racks myself.  Wanted to do some Q-view but didn't know how many posts I needed before I could put up pics.  I may not care who wins the Super Bowl but I know the two of us are going to be eating like champions tonight!

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Feb 3, 2013

• #8

VTMechEng said:

I'm in the middle of smoking 3 racks myself.  Wanted to do some Q-view but didn't know how many posts I needed before I could put up pics.  I may not care who wins the Super Bowl but I know the two of us are going to be eating like champions tonight!

Click to expand...

Hey VT...don't worry about your pics not making the thread.  The moderators just check everything until you hit 25 posts just to make sure you're not a perv or spammer!

We love pics of butts and breasts but the moderators want to make sure they're pork butts and chicken or turkey breasts!!!!  

Go ahead and post that Q-view man!  Someone will review and post after a few minutes or so.

Bill

 

kingfishcam

Smoking Fanatic

Original poster

Thread starter

Dec 25, 2012

531

27

Livingston county, Michigan

• Feb 3, 2013

• #9

Ditto on PG statement. Post some q view!

 

austinl

Smoking Fanatic

May 31, 2011

339

13

Central Oklahoma

• Feb 3, 2013

• #10

I prefer baby backs to spare ribs myself and those look tasty.

 

vtmecheng

Fire Starter

Jan 30, 2013

65

14

Northern Virginia

• Feb 3, 2013

• #11

Q-View Comin'!!! Don't have any pics of the prep but they are coming along nicely.

IMG_4488.JPG

• vtmecheng
• Feb 3, 2013

In my book this is bordering on rated R

.

 

kingfishcam

Smoking Fanatic

Original poster

Thread starter

Dec 25, 2012

531

27

Livingston county, Michigan

• Feb 3, 2013

• #12

Looking delicious VT!

 

vtmecheng

Fire Starter

Jan 30, 2013

65

14

Northern Virginia

• Feb 3, 2013

• #13

Thanks.  Normally I do the 3-2-1 method but the misses had to leave for work travel today so I am single dading it for a few days and wanted to keep things simple.  The two racks on the bottom are a cajun rub I haven't tried before but thought it would be fitting for the game. Luckily my 18 month old daughter is a good girl and stands by the back door when I go to check the smoker.

 

kingfishcam

Smoking Fanatic

Original poster

Thread starter

Dec 25, 2012

531

27

Livingston county, Michigan

• Feb 3, 2013

• #14

Q view update! Just pulled foil off and boy do they smell good. I almost feel like bbq sauce is going to kill the smokie treat in a pan!

 

kingfishcam

Smoking Fanatic

Original poster

Thread starter

Dec 25, 2012

531

27

Livingston county, Michigan

• Feb 3, 2013

• #15

image.jpg

• kingfishcam
• Feb 3, 2013

 

kingfishcam

Smoking Fanatic

Original poster

Thread starter

Dec 25, 2012

531

27

Livingston county, Michigan

• Feb 3, 2013

• #16

Yes, they taste great!

image.jpg

• kingfishcam
• Feb 3, 2013

 

vtmecheng

Fire Starter

Jan 30, 2013

65

14

Northern Virginia

• Feb 4, 2013

• #17

Looking good there.  Mine turned out to be some of the best I have done yet.  Kind of funny considering I spent so little time tending to them with things like foil.  Did take one half rack and put just a little bit of sauce on it for the last hour, actually was good for a little change.  Now let me state that I am overly critical of my own Q... Two things for next time: 1) Now that I have the door sealed my smoker holds in more smoke so I need a little less wood. Luckily it was cherry wood so things were mellow and still tasted great. 2) The needed to be pulled 30 min earlier but I couldn't because my sister came late and without her I didn't have anyone to watch my daughter while I was in the back yard pulling the ribs off.  Sorry no final Q-View, my daughter was hungry and game was starting so we went right to work.  In the end I am thinking this is how ribs may be done from now on, less work and tastes great.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Feb 4, 2013

• #18

great color.

 

driedstick

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Nov 3, 2011

6,027

665

N. Central Idaho

• Feb 4, 2013

• #19

Nice My wife loves ribs but no I

 

teebob2000

Meat Mopper

Sep 8, 2011

197

15

• Feb 4, 2013

• #20

Looking good!  But off-the-shelf seasoning???