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►First Smoke of 2015!!

post #1 of 15
Thread Starter 

Ok guys hello, and it has been too long! I have not been active in a couple YEARS. That's online I've been smoking of course. So here it is my first smoke of 2015 and I thought I would share it with you guys REAL TIME! WOO HOO....yea......sorry go excited.


It is 10:15 here and the ribs are ready. 


Heres the process so far. 


Six pounds of baby backs, fresh from the store. 




Oooooh yea, Making me hungry already!




Pull off that membrane, paper towel technique for the win. 





Mix that beautiful rub. (more info on my rub in my "Last ribs of 2011" post. I dont keep my recipe a secret ;)  )



Slather with mustard.



and get that rub on. 52.gif mesmerizing. 






:drool:  Oh yea, ready for the grill. 



Now I just wait, giving the kids lunch soon, then get that grill on and the smoke rolling. 


Excited to hear from you guys and get your feedback as the day goes on. 



See ya soon. 

post #2 of 15

Can't wait to see how it turns out! thumb1.gif

post #3 of 15
Thread Starter 

Thanks for dropping by Carbine. 



Oh the smoke is rolling and the smell in euphoric. 


Meat is on the grill and looking pretty. 


Left my digi thermo in the rain so Im using a candy one for now. There is one on the outside of the grill too but its a basic coil one on the top so not real accurate. This helps me manage temps better when I do have to open up. 



post #4 of 15
Thread Starter 

Im so embarrassed, I swear that lighter fluid is not mine, Im just holding it for a friend! :icon_confused:


Lol, No honestly I use lighter fluid when Im just grilling, burgers, pork, stuff like that. I always light in my chimney with paper when smoking. :biggrin: 

post #5 of 15
Can't wait to see how they turn out!
post #6 of 15
Thread Starter 

Thanks for stopping by b-one!

post #7 of 15
Thread Starter 

Oh yea, two hours in and looking good. 


ripped some ends off and man its going to hit the spot so well!! 


going to go with the 3-2-1 method and try that I usually just smoke all the way then just wrap until ready to eat, but Everyone raves about it so I figure why not. 


Only issue is I have run out of charcoal to add.......wife worked overnight last night so shes sleeping, kids are sleeping so I cant leave. So this may get a tiny bit touch and go here. lol





post #8 of 15
Great looking color on those boys. Since they are baby backs, you will probably need a total of 5 hours and not 6. That will help with the charcoal. Good luck, can't wait until they're done. Joe
post #9 of 15
There looking great,for a snack I like to cut off a few end bones and wrap them in bacon makes a great snack.
post #10 of 15
Thread Starter 

Ok, the deed is Done. lol came out great, I would have posted more but a friend dropped by and we were jamming on guitar and hanging out and playing with the kids then we ate, but here it is. The final reveal. 



Racks are ready to pull




That bend, though. 





And, the money shots. 




Thanks for stopping by and hanging out with me here. 

post #11 of 15

SRK, nice smoke ! :points: I see you are from THE county ! potatoes rule !!!!:icon_biggrin:

post #12 of 15
Thread Starter 

Haha, right on Moon! Always nice to see people who recognize The County. 


Thanks for the comments! 

post #13 of 15

Nice Ribs , SmokeRingKing . Good you use the Chimney for smokes , so why do you subject your Burgers and such to the use of (yuk!)Lighter Fluid :confused:.


Just curious :cool:.

post #14 of 15
Great job on those ribs!
post #15 of 15
Thread Starter 

Oldschool - honestly I just dont feel the short time those meats are on has any adverse effect. I always make sure the charcoal is well lit and ashed over before using it or else temps fluctuate while they finish burning. I feel at that point, and due to the short cooking time I get no chemical taste at all. Low and slow applications are a different story. Just my opinion. 

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