Hi I am Tristan I live in Leduc Alberta Canada. Im new to smoking with only around 8 smokes under my belt. Ive made some deer jerky and wanted to try more. So I took my small true north smoker one weekend and decided to try ribs at the request of my pregnant wife. I started looking up smoking ribs on the site and found the 3-2-1 rule. I figured why not only way to learn is to try.
1.
So this is after about a hour of smoking i had to change my chips and got the bright idea to take pics and put them on here for input and tips to only get better at smoking.
2.
This is after smoking it in a 50/50 mix of chips for 3.5 hours at around 200-210. i couldn't get it any hotter it was -6 outside the day i did it. I quickly wrapped the ribs in tin foil with some apple juice then took them to my bbq which i had pre heated to 260 degrees. I figured it would be the best way to continue the cooking since I couldn't get my small smoker to the temps i wanted.
3.
This is just after i took them out of the tin foil and slowly smothered in bbq sauce
4.
Here is a shot of them around half way done.
5.
And last but not least the finished fall off the bone pork ribs. I served it with corn on the cob, baby garlic potatoes, caesar salad and dinner buns. Hands down the best ribs I have ever had in my life. I will only smoke ribs from now on. I thank everyone who posts on this site. The ideas and skills you guys have for smoking are amazing.
1.
So this is after about a hour of smoking i had to change my chips and got the bright idea to take pics and put them on here for input and tips to only get better at smoking.
2.
This is after smoking it in a 50/50 mix of chips for 3.5 hours at around 200-210. i couldn't get it any hotter it was -6 outside the day i did it. I quickly wrapped the ribs in tin foil with some apple juice then took them to my bbq which i had pre heated to 260 degrees. I figured it would be the best way to continue the cooking since I couldn't get my small smoker to the temps i wanted.
3.
This is just after i took them out of the tin foil and slowly smothered in bbq sauce
4.
Here is a shot of them around half way done.
5.
And last but not least the finished fall off the bone pork ribs. I served it with corn on the cob, baby garlic potatoes, caesar salad and dinner buns. Hands down the best ribs I have ever had in my life. I will only smoke ribs from now on. I thank everyone who posts on this site. The ideas and skills you guys have for smoking are amazing.
