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Q'in in the snow

post #1 of 12
Thread Starter 
usujydu5.jpg

20* or so here in Louisville

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New DigiQ set to 225* for a 2 hour smoke

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Waiting for TBS

Updates to follow.....
post #2 of 12
Thread Starter 
Ribs on.....

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post #3 of 12
Nice, gonna have some good eatin there !
post #4 of 12

Looking good, keep the posts up and while waiting, go make snow angels or snowmen in the snow.  Have fun.  We do up here.

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:drool:

post #5 of 12
Thread Starter 
Nother 45 min to go.....u2a2y4ub.jpg
post #6 of 12
Thread Starter 
And done. Great color. Tender. Juicy. Smoked with Apple for first time. Switching back to hickory next time. Better smoky flavor if you ask me.

anytunyr.jpg
post #7 of 12

Those ribs look fantastic! I agree about the apple, sometimes it just doesn't have quite enough "oomph". But sometimes hickory is too much, I guess it depends on what you're cooking. I like Apple on things like chicken and pork loin. I also like a mixture of apple and pecan, seems to give just the right balance of light fruity flavor and a little more sweet smokey flavor.

One question though, you said a 2 hour smoke at 225˚, is that all you did or did I miss something?

post #8 of 12

Ahhhh!  The Big Green Egg strikes again!

 

Nice Job

 

John

post #9 of 12
Quote:
Originally Posted by Enron Khan View Post

And done. Great color. Tender. Juicy. Smoked with Apple for first time. Switching back to hickory next time. Better smoky flavor if you ask me.

anytunyr.jpg

Do as I do, use Apple with a bit of Hickory mixed in.  about a 40/60 mixture and you get good results.

post #10 of 12
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post

Those ribs look fantastic! I agree about the apple, sometimes it just doesn't have quite enough "oomph". But sometimes hickory is too much, I guess it depends on what you're cooking. I like Apple on things like chicken and pork loin. I also like a mixture of apple and pecan, seems to give just the right balance of light fruity flavor and a little more sweet smokey flavor.

One question though, you said a 2 hour smoke at 225˚, is that all you did or did I miss something?


I ended up having to do 3-2-1 method. 2-2-1 is my usual go-to for any type of rib but I wasn't getting the pull back I wanted after 2 hours. I'm guessing it had to do with outside temperature. I don't like totally fall off the bone, I want a little bite.....
post #11 of 12
Quote:
Originally Posted by Enron Khan View Post


I ended up having to do 3-2-1 method. 2-2-1 is my usual go-to for any type of rib but I wasn't getting the pull back I wanted after 2 hours. I'm guessing it had to do with outside temperature. I don't like totally fall off the bone, I want a little bite.....


Ahhhh, that makes more sense. The pullback on those looks about perfect to me. I too like a little more bite. Fall off the bone ribs are way too done for my taste.

post #12 of 12

Wow those do look great - great job

 

DS

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