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Maple Bourbon Ribs with Qview

post #1 of 17
Thread Starter 

First rib smoke in MES 30".... alright boys let's do this

 

 

marinated overnight with Jim Beam Maple and some other stuff, now rubbing and getting ready to go:

 

 

 

Into the smoker at 225 F for three hours with pecan wood... now we wait :biggrin:

post #2 of 17

:popcorn

I will check back.

Happy smoken.

David

post #3 of 17

I'm watching!

 

:grilling_smilie:

 

Disco

post #4 of 17
Off to a good start! Should be tasty! Are you going to make a glaze with the JB maple?
post #5 of 17
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Off to a good start! Should be tasty! Are you going to make a glaze with the JB maple?

Yep.  I used the bourbon in the marinade and will be using it again for a glaze.

post #6 of 17
Quote:
Originally Posted by KentuckyCal View Post

Yep.  I used the bourbon in the marinade and will be using it again for a glaze.

Nice will be sticking around to see the final QVIEW!
post #7 of 17
Thread Starter 

ok so we hit the three hour mark

 

sauced, then foiled

 

 

see you in two hours

post #8 of 17

See you indeed!!!

 

Looking forward to it.

 


Ed

post #9 of 17

wow!  THIS I wanna see!

post #10 of 17

Looks great! I'm watching.110.gif

post #11 of 17
Sounds good, looks good, I like your chances!
post #12 of 17
Thread Starter 

unfoiled and back on the racks

 

post #13 of 17

I saw what you did , and you did good :yahoo:.

 

Do more and show some Plated shots (the drool factor) :icon_exclaim:

 

have fun and  .  .  .

post #14 of 17
Thread Starter 

Forgot to take a pic of the ribs on plate but I have one of the ribs done I'll put up later once my iPhone finishes charging.


I thought the ribs came out pretty good but wife didn't like 'em and said they were too fatty.  Not sure if I just got a bum rack or if they needed to smoke longer but I didn't think they were too fatty.

 

The sauce came out pretty good... maple flavor was pretty subtle but I liked it ok that way.  If I did this sauce/marinade again I'd probably use a little more maple and a little more sugar and less garlic.

 

Also my dang smoker vent has started to stick... I smoked with it wide open but after I brought it in the basement to store it had a hell of a time getting it closed... had to use a screwdriver handle to force it to give so I could shut it.

post #15 of 17

Did you baste it with the reserved marinade towards the end of smoking? I always do that on the ribs... Enhances the flavour very nicely.

 

As for the too fatty thing - my wife has the same complaint when I smoke spareribs :(... I love them that way but still. Switched to baby backs instead.

 

Waiting to see the shot of these ribs ready!

 

 

Ed

post #16 of 17

Nice smoke...spares are fattier for sure, but they are soooo tasty!

post #17 of 17
I'm gonna have to this minus the bourbon I'm to cheap to buy a bottle of something I wouldn't drink. Then will just glaze with a nice syrup. And then I can have pancakes with it.
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