Toggle sidebar

Trying Out New Paint Job on My RF with Ribs

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
gary s

gary s

Gone but not forgotten. RIP
Original poster
OTBS Member
Jan 6, 2011
26,255
4,705
Repainted and refinished my RF last week, so we need to test out the new paint job

Washed and brined a whole chicken last night. Picked up some Pecan from #2 son's this morning started getting everything ready.

Started Smoker about 10:15 am

Started beans and prepping ribs at 10:30 am

Ribs and beans both on the smoker at 11:00 am

Onions cut and ready

IMG_20140827_100808_696.jpg

IMG_20140827_100808_696.jpg


Bacon rendering down

IMG_20140827_100841_890.jpg

IMG_20140827_100841_890.jpg


Getting smoker fired up

IMG_20140827_101113_228.jpg

IMG_20140827_101113_228.jpg


IMG_20140827_101124_178.jpg

IMG_20140827_101124_178.jpg


Added onions to the bacon, just till tender and translucent 

IMG_20140827_101540_549.jpg

IMG_20140827_101540_549.jpg


Added Pork & Beans

IMG_20140827_102008_787.jpg

IMG_20140827_102008_787.jpg


Now the spices

IMG_20140827_102039_061.jpg

IMG_20140827_102039_061.jpg


IMG_20140827_102117_338.jpg

IMG_20140827_102117_338.jpg


IMG_20140827_102156_207.jpg

IMG_20140827_102156_207.jpg


IMG_20140827_102230_115.jpg

IMG_20140827_102230_115.jpg


IMG_20140827_102446_015.jpg

IMG_20140827_102446_015.jpg


Fire is ready

IMG_20140827_103538_374.jpg

IMG_20140827_103538_374.jpg

 
  • Like
Reactions: Bearcarver
O-K Smoker is up to temp, so lets get the ribs ready Plus a quick shot of whats going on the smoker

IMG_20140827_100933_147.jpg

IMG_20140827_100933_147.jpg


Baby Backs, St.Louis, Hot links and Chicken

IMG_20140827_101038_906.jpg

IMG_20140827_101038_906.jpg


Baby Back & St. Louis Ribs

IMG_20140827_104707_656.jpg

IMG_20140827_104707_656.jpg


Here is the membrain and what I trimmed off the ribs

IMG_20140827_104717_418.jpg

IMG_20140827_104717_418.jpg


A shot of how thick the Baby Backs are

IMG_20140827_104820_074.jpg

IMG_20140827_104820_074.jpg


First a little and pepper

IMG_20140827_105521_206.jpg

IMG_20140827_105521_206.jpg


Then a little Yellow Mustard

IMG_20140827_105610_020.jpg

IMG_20140827_105610_020.jpg


A little rub down

IMG_20140827_105807_500.jpg

IMG_20140827_105807_500.jpg


Then my Rub

IMG_20140827_110055_783.jpg

IMG_20140827_110055_783.jpg


Here is what I am spritzing with today

IMG_20140827_110703_284.jpg

IMG_20140827_110703_284.jpg


Robs and beans on the smoker at 11;00 am

IMG_20140827_110731_708.jpg

IMG_20140827_110731_708.jpg

 
  • Like
Reactions: Bearcarver
Looking good so far!!! 
drool.gif
 
Gotta make it better, kinda like buying a new car are having new tires and the oil changed, just seems better. Bear told me it was to pretty to smoke on !! 

Gary S
 
O-K Chicken and Hot Links on @ 12:15 pm  Thin  blue smoke and holding steady at 225º

Chicken in Brine Solution ----  1 cup (loose) brown sugar 1/4 cup salt and about 1/8 cup of Tony's mix well with enough water to cover chicken.

IMG_20140827_120616_197.jpg

IMG_20140827_120616_197.jpg


Chicken Rensed

IMG_20140827_120733_652.jpg

IMG_20140827_120733_652.jpg


A little EVOO salt and pepper and my rub

IMG_20140827_121040_397.jpg

IMG_20140827_121040_397.jpg


Chicken and Hot Links ready for the smoker

IMG_20140827_121056_925.jpg

IMG_20140827_121056_925.jpg


Everything is on, time to coast a little

IMG_20140827_121309_235.jpg

IMG_20140827_121309_235.jpg

 
I started out with a little charcoal and about and about 3/4 of a chimney to get started no more charcoal all pecan today, just added another split. Be wrapping ribs about 2:00 pm

Gary
 
Thanks Richie, making me hungry too

Gary
 
Wrapping time, pulled the Ribs to wrap, Checked the Beans for smoke flavor (Boss said they were just right) took up the beans went ahead and wrapped chicken

Ribs Ready to Wrap

IMG_20140827_140541_569.jpg

IMG_20140827_140541_569.jpg


Had to put a little good stuff on them, squeeze margarine honey, Tony's and a little apple cider 

IMG_20140827_140806_324.jpg

IMG_20140827_140806_324.jpg


All that goodness melting in

IMG_20140827_140902_803.jpg

IMG_20140827_140902_803.jpg


Chicken ready to wrap

IMG_20140827_141049_314.jpg

IMG_20140827_141049_314.jpg


Wife (Boss) said beans were just right on the smoke, so off they came

IMG_20140827_141748_615.jpg

IMG_20140827_141748_615.jpg


More Later 

Gary
 
  • Like
Reactions: 5oclocksomewher
I wrapped it in foil just for a bit and put back on the smoker  ( really holds in the juices), I'll unwrap it and finish it on the smoker. Beans were on the smoker for about 4 hours, wife said the smoke was just right so I pulled them. Using seasoned pecan all day actually not much a little charcoal to get things started then a large split and 2 more splits been holding all day at 225

Gary
 
I wasn't hungry until I saw this thread. We should have some kind of warning for posts like this: WARNING! Q-VIEW HAS BEEN KNOWN TO CAUSE HUNGER PANGS. VIEW AT YOUR OWN RISK!
 
gary s said:
 
I wrapped it in foil just for a bit and put back on the smoker  ( really holds in the juices), I'll unwrap it and finish it on the smoker. Beans were on the smoker for about 4 hours, wife said the smoke was just right so I pulled them. Using seasoned pecan all day actually not much a little charcoal to get things started then a large split and 2 more splits been holding all day at 225

Gary
Click to expand...
Cool, and at what IT do you wrap it? Do you add anything in the foil?
 
Something I found with poultry it absorbs a lot of smoke. I (we like a mild smoke flavor) even though my pecan is well seasoned and have had TBS all day I still don't want to over smoke. another reason for wrapping the bird . I'll go put another split on and in a little bit when I am just getting heat out of the stack (no smoke at all) I'll unwrap and finish up.

Gary S 
 
I did, I added the same as I did the ribs, Squeeze margarine , honey, Tony's and apple cider.

Sorry I didn't check the temp. I really need to do that for my post, Like ribs, brisket, and all the other stuff, I have smoked so much I usually go by looks and feel. Now I always check the temps on poultry and butts toward the end just to be safe and make sure the shoulders are pull-able When I un- wrap I'll check the temp.

Gary S 
 
3:50 PM un-foiled the ribs and chicken back on the smoker, took up the Links  Ribs pulling back from the bone bend test almost ready. Chicken's temp was 172 º  pot it back on the smoker for just a bit too Only heat coming from the stack. 

Finishing up on the smoker   ------  Won't be long now !!!

IMG_20140827_154744_857.jpg

IMG_20140827_154744_857.jpg

 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

Gonna Smoke
Basic Baby Backs
Replies
26
Views
2K
Pork
Gonna Smoke
Gonna Smoke
DRKsmoking
Apple Butter Ribs, Beans and roasted potatoes
Replies
31
Views
2K
Pork
DRKsmoking
DRKsmoking
kevinwi
First Cook on the new Lang - Q-View and learning curve
Replies
8
Views
464
Lang Owners
JLinza
JLinza
DRKsmoking
Pork Side Ribs cut ( spare ribs cut ) Rice and egg rolls
Replies
17
Views
1K
Pork
DRKsmoking
DRKsmoking
DRKsmoking
All Smoked , Picnic Shoulder, Mac and Cheese, cast iron cornbread, MC honey Bacon BBQ Rub ( not for PP )
Replies
27
Views
971
Pork
DRKsmoking
DRKsmoking
BrianGSDTexoma
Trying out the A-MAZE-N Expandable Tube Smoker 12 in - 18 in
Replies
22
Views
2K
A-Maze-N Smokers
dr k
dr k
jaxgatorz
CPB Dino ribs
Replies
34
Views
2K
Beef
chilerelleno
chilerelleno
J
First spit-roasted pig
Replies
17
Views
684
Pork
thirdeye
thirdeye

Latest posts

Hot Threads

Top Bottom
Back
Clicky