Ribs on a Beautiful Sunday in Georgia

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Great post GM!!  Those spares looked awesome...looks like it was a very tasty and enjoyable day!  Nicely done!

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Red
 
Sunday was beautiful here in Ga. I however had bad luck smoking 2 pork tenderloins and pork steaks for the first time. My last tenderloin was great, only my second time smoking them. Any tips for these out there??? Lost in the smoke in Canton, Ga
 
One was brined, my rub of brown sugar, onion salt, black pepper, cumin, all spice, garlic powder, and coriander, red cayenne pepper- wrapped in prosciutto, the other my wife did w/ fresh herbs and olive oil. Internal temp went to about 165ish. The steaks I don't think I'll ever do again.
 
And GMonkey- those might be the best looking ribs I've ever seen in here. What's the trick/ difference between spare ribs and baby backs? I've only been smoking about 4 months and only done bbacks so far. Thx for the help
 
And GMonkey- those might be the best looking ribs I've ever seen in here. What's the trick/ difference between spare ribs and baby backs? I've only been smoking about 4 months and only done bbacks so far. Thx for the help
There's just something about a side-firebox smoker that gives ribs a great color. That, some Blues Hog rub and Chef JimmyJ's foiling sauce, then using the 3-2-1 method they can't help but be great. The only difference is with baby-backs, you use 2-2-1.
 
Got it Thx. I'll be giving them a shot this weekend. Any tips on pork loins. I'm 1 for 3 so far, my first being great and serving about 12 people. My last 2 not good. Was it wrapping it in prosciutto that messed it up? IT was about 165 before pull and rest. My first I ran to 185ish and it was more moist w/ better flavor.
 
Mighty nice looking ribs, and smoke ring! Hey was looking at your fire pit, maybe it was the angle of the shot but do you not have a baffle? Just tuning plates? My smoker runs cool even with a big fire,( since the mods) I'm wondering if I should just remove mine all together or just raise the baffle up a little more, then I think I could make a smaller fire like you did. Currently my baffle is covering 45% of my opening. Have oklahoma joe offset by the way.
 
Got it Thx. I'll be giving them a shot this weekend. Any tips on pork loins. I'm 1 for 3 so far, my first being great and serving about 12 people. My last 2 not good. Was it wrapping it in prosciutto that messed it up? IT was about 165 before pull and rest. My first I ran to 185ish and it was more moist w/ better flavor.
I haven't tried pork loins yet, but I know there are some guys on here that have mastered them. Start a thread in the pork section describing what the problem is and they will help you out. Make sure the problem is in the title so they will know why you started the thread.
 
Mighty nice looking ribs, and smoke ring! Hey was looking at your fire pit, maybe it was the angle of the shot but do you not have a baffle? Just tuning plates? My smoker runs cool even with a big fire,( since the mods) I'm wondering if I should just remove mine all together or just raise the baffle up a little more, then I think I could make a smaller fire like you did. Currently my baffle is covering 45% of my opening. Have oklahoma joe offset by the way.
More like a deflector:


It's just a thin piece of stainless steel. The bolt holding it in place is one of the firebox bolts.

The tuning plates are 3/8" aluminum. The tuning plates sit on top of the charcoal grate,

and the deflector directs the heat down under the plates.


You can't see it very well in this pic, but the opening between the FB and CC is large.

The deflector doesn't block much of the opening, maybe an inch across the top.

I don't have a better pic (this one was taken to show the charcoal basket), but if you want, I'll take one for you.
 
Thanks Dannylang & Timberjet. I haven't visited the forum much lately, deer season came in in October and I actually have to work between Thanksgiving and Christmas, so my smoking time is nonexistent right now. I got an email that someone had commented on one of my subscriptions and relived that beautiful day in my mind as I reread the original post. It got me looking forward to Spring and warmer days and more of those slow-paced and smoky Sundays.
 
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