first rib smoke

iashane

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• Jun 14, 2014

• #1

Ive cooked some chicken on this thing so far but my first attempt at smoking is today. I have two racks of ribs and a pork loin going. The loin was up near the firebox and is about done. Faster than I intended but I guess that's how you learn. Got a new wireless probe so I'm monitoring it that way.

The ribs, I'm doing the 3-2-1 method and they are sitting in the foil now. Hope they turn out great. I'll try to post some pics.

 

iashane

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• Jun 14, 2014

• #2

IMG_20140614_185147.jpg

• iashane
• Jun 14, 2014

 

foamheart

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• Jun 14, 2014

• #3

Hard to beat ribs on the smoker!

 

iashane

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• Jun 14, 2014

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Just pulled off the pork loin as it hit 160. Its resting now. I plan on eating this stuff tomorrow for Father's Day. It's got a garlic and herb rub on it.

IMG_20140614_194729.jpg

• iashane
• Jun 14, 2014

 

pc farmer

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• Jun 14, 2014

• #5

Thats the only way to do ribs Foam.

 

iashane

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• Jun 14, 2014

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Any tips on reheating tomorrow guys? I don't want to do all this work and then mess them up reheating.

 

Rafter H BBQ

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• Jun 14, 2014

• #7

IAShane said:

Any tips on reheating tomorrow guys? I don't want to do all this work and then mess them up reheating.

Click to expand...

Ya gotta be careful when reheating, it's a little tricky as ya don't wanna overheat them.... If I'am making sense !

 

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Rafter H BBQ

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I usually take a couple layers of foil & wrap them up with a splash or two of apple juice, before putting in the oven.... Poke some holes in the foil for steam to escape, if not it doesn't take long to reheat them too much ! Also take some foil & kinda make a makeshift bowl, folding up the edges to catch any little drippings that may come out.... Makes for easier cleanup that way.... I usually put them on no higher than 275*.... Hope this helps ya !

Just be sure & keep an eye out as to not over do the reheating !

 

Last edited: Jun 14, 2014

Rafter H BBQ

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One other way I've reheated them is to do the same process as stated above but if ya have a cookie sheet with a couple small grill type grates with small legs that fit inside the cookie sheet.... Put the small grates inside the cookie sheet, line up the ribbies & pour some apple juice in the bottom ..... Seal up with foil & poke a few random holes for the heat to escape again...

 

iashane

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• Jun 14, 2014

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I do know what you mean! That's exactly what I want to avoid doing.

I'll take your advice on the foil and low oven heat. I'll have to pick up some apple juice, hadn't thought of that. I was just going to use water.

Thanks!

 

Last edited: Jun 14, 2014

Rafter H BBQ

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Good luck & let us know how it all turns out..... It'll be great I'am sure of it ! Thumbs Up

 

iashane

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• Jun 14, 2014

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Oh wow these smell awesome. I pulled them at 10. I tore a bit off of one end and it was amazing. My son thought the same. I can't wait to tear into these tomorrow.

I also learned quite a bit with this first smoke. About halfway through I learned a water bottle and proper wood placement will save me running through wood so fast.

IMG_20140614_215838.jpg

• iashane
• Jun 14, 2014

 

Rafter H BBQ

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Looks awesome Shane, great job ! :beercheer:

 

iashane

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• Jun 16, 2014

• #14

I put some apple juice in the foil and put the oven on "warm" at 145* before church at 10:30. We got back at 12:15 and bumped it up to 270*. By 1:00 they were where we wanted them to be.

They tasted good, but were a little undercooked on the fatter end. They were just a bit too chewy. The other half looked great and had a better texture.

I now know more about my smoker, and that I didn't have it hot enough at times. I need to focus more on temperature stability next smoke.

Thanks for the help. Here's the finished product.

IMG_20140615_200050.jpg

• iashane
• Jun 16, 2014

 

iashane

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• Jun 23, 2014

• #15

Just thought I'd chime in and say that we ate that pork loin on Thursday night for our anniversary. My wife and son were full of praise, and I have to admit that it was pretty doggone good. I reheated it using the same method as above with the apple juice, and kept tabs on temp with a thermometer. It was so good.

It was a welcome difference to how the ribs turned out (so-so). Can't wait to do another one.