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Sunday LiveSmoke

post #1 of 10
Thread Starter 

See several of you guys doing a live update as you cook. So I figured I'ld jump on it as well. Getting ready to do a a rack of spares and possibly a 1/2 rack of baby. Anyways...here goes nothing. Hopefully trying the minion method to the charcoal will help me control my temps. Have a great Fathers Day!

 

post #2 of 10

110.gif I'm in. Lets see some pics. Make us Drool!

Happy smoken.

David

post #3 of 10
Thread Starter 

A bit behind but here they are all set to go. New rub experiment. A bit more on the garlicy side.

 

post #4 of 10
Thread Starter 

So with a St Louis cut...what do you do with the tips? I'm debating about throwing them on kind of 1/2 way through since they will cook faster. I dunno. Never cooked them before this way. Any suggestions?

post #5 of 10
Quote:
Originally Posted by Smokin Hippie View Post

So with a St Louis cut...what do you do with the tips? I'm debating about throwing them on kind of 1/2 way through since they will cook faster. I dunno. Never cooked them before this way. Any suggestions?

I would throw them on when you put the ribs on. Pull them when they are done and have a snack. Or you can also put them on later. The only rule in the Q world. Is have fun.

Happy smoken.

David

post #6 of 10
Thread Starter 
Quote:
Originally Posted by themule69 View Post

I would throw them on when you put the ribs on. Pull them when they are done and have a snack. Or you can also put them on later. The only rule in the Q world. Is have fun.

Happy smoken.

David


Awesome, thanks David! Will do. Im about 1.5hrs in so I'll throw them in and check my fire since its such a ... messy setup haha. Pics to come.

post #7 of 10
Thread Starter 

So here is my home brew setup. I can hear the laughs...Water pan got run over by a car recently (long story that does not bear repeating) so my old dutch oven is doing back up duty as a water pan. Air control is pretty bad. Weber mini joe is my burner on the bottom to replace the missing charcoal pan. One day soon hopefully I'll be able to replace this old thing with something a bit more ... together.

 

post #8 of 10

Nothing wrong with that. Now back to the home brew!

Happy smoken.

David

post #9 of 10
Thread Starter 

Been interesting to learn the personalities of different grills. Thank god for beer. So the minion method for my smoker isn't what I should do. Apparently due to my crap airflow control, 6-8 hrs of fuel decided to try to burn in an hour. A few burns and many beers later and resetting hopefully I salvaged the ribs. Wrapped and now finishing on an improvised 225deg. We'll see...since it's questionable my roommate and I went full creative on the wrap for the baby backs.

 

 

 

So the wrap for the St Louis ribs is margerine, Tiger sauce, honey and the rub. For the baby backs we decided to go Peach Preserves, rub (was a variation of Myron Mixons) and spicy sweet mustard. Here's to experimenting when all else fails! haha

post #10 of 10

Its all about experimentin'. Been experimentin' for30 yrs. Had a way I was doing it for ever and all loved t then came the internet.

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