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Pecan Smoked Ribs

post #1 of 11
Thread Starter 

Loin Back Ribs..........

 

 

They were rinsed patted dry last night, allowed to lay uncovered over night to form the magic stuff.

Today since my new MES40 didn't get here in time, I am using the old MES30. What would it matter you ask? Well............

 

 

Don't they look like a nuclear power plants cooling towers? I have often though of stuffing these mini towers!

 

<Whispers> Note those jars of peaches making happy in that strange looking liquid substance thumb1.gif

 

 

See how you can easily smoke 8 racks of ribs in a MES30? Smoker is set at 220, yes its my favorite temp to cook at! I have both the pellets and the "Chips" smoking to start.

 

 

Now speaking of "Chips", These are a fresh new seasoned bucket full of my favorites from last year.

 

 

Can't see ?

 

 

Pecan shells! And were do I get them?

 

 

Yes, from the source and a couple more in back. A friend gave me these to try. I had used them in the past and was quite satisfied. BUT these are so dry I had to put a brick on the bag so they didn't float off. That mean they burn like paper! Very sad, I guess it has to do with some new drying method.

 

 

I guess they'll be relegated to the junk pile with the other unessential items.

 

 

More to follow............

post #2 of 11
Thread Starter 

3 hours into the smoke....... Damn those look good!

 

 

Just one more to make you drool..........

 

 

OK, more to come later. BTW its a good day to put a flag up!

post #3 of 11
Looking good Foam. I did pecan ribs last night. Works great together.
post #4 of 11
Thread Starter 

Thanks C-man, but ya know everything is good with pecan. You don't see hickory or mesquite ice cream do you? <Chuckles>

 

Don't get all sun burned out there enjoying that vacation.

 

I need to post another picture, you should see the color on those ribs now! OMG good lookin!!

post #5 of 11
That's is looking fantastic from here Kevin. A crown of ribs. What's better than that?
post #6 of 11
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post

A crown of ribs. What's better than that?

 

All the strawberry juice needed to smoke it properly! Typing a pain!

post #7 of 11
When you're not slur typing your words please PM that peach recipe! LOL
How's dem ribs Kev?
post #8 of 11
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post

When you're not slur typing your words please PM that peach recipe! LOL
How's dem ribs Kev?

 

http://www.smokingmeatforums.com/t/143459/uncle-goldies-fruit-liqueur

 

I am so full!!! I guess you want to see?

 

 

Remember nothing there but Salt & Pepper and Apple cider vinegar before smoking. Nothing during or after!

 

They smell totally unbelievable. I can squeeze the meat between the bones and the skin crackles on both sides, and juice just drips.

 

Ya know I bet those nuc towers would be even better with sour kraut in there.

 


 Great bite, wonderful smoke, juicy, and delicious! 6.5 hours at a 220 smoking temperature.

 

Fresh Cantaloupe, fresh tomato, Mom's Bot Scout beans & Cole Slaw, and some outstanding ribs!

 

I hope ya all have a Safe and Happy 4th!! :usa:

 

post #9 of 11
Remarkable. Nice job. And thanks for the link.
post #10 of 11
Great lookin meal Foam, damn fine chewin I'am sure ! biggrin.gif
post #11 of 11
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post

Remarkable. Nice job. And thanks for the link.


Thank ye thank ye........ And of course its my pleasure!

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