►First Smoke of 2015!!

smokeringking

Smoke Blower

Original poster

Mar 20, 2012

99

18

Aroostook County, Maine

• Apr 19, 2015

• #1

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. 

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• smokeringking
• Apr 19, 2015

Oooooh yea, Making me hungry already!

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• smokeringking
• Apr 19, 2015

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

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• smokeringking
• Apr 19, 2015

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

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• smokeringking
• Apr 19, 2015

Slather with mustard.

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• smokeringking
• Apr 19, 2015

and get that rub on. 

 mesmerizing. 

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• smokeringking
• Apr 19, 2015

  Oh yea, ready for the grill. 

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• smokeringking
• Apr 19, 2015

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. 

 

carbine1koos

Fire Starter

Apr 4, 2015

65

21

Edmond, OK

• Apr 19, 2015

• #2

Can't wait to see how it turns out! 

 

smokeringking

Smoke Blower

Original poster

Thread starter

Mar 20, 2012

99

18

Aroostook County, Maine

• Apr 19, 2015

• #3

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. 

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• smokeringking
• Apr 19, 2015

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• smokeringking
• Apr 19, 2015

 

smokeringking

Smoke Blower

Original poster

Thread starter

Mar 20, 2012

99

18

Aroostook County, Maine

• Apr 19, 2015

• #4

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

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.

 

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Apr 19, 2015

• #5

Can't wait to see how they turn out!

 

smokeringking

Smoke Blower

Original poster

Thread starter

Mar 20, 2012

99

18

Aroostook County, Maine

• Apr 19, 2015

• #6

Thanks for stopping by b-one!

 

smokeringking

Smoke Blower

Original poster

Thread starter

Mar 20, 2012

99

18

Aroostook County, Maine

• Apr 19, 2015

• #7

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

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• smokeringking
• Apr 19, 2015

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• smokeringking
• Apr 19, 2015

 

joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• Apr 19, 2015

• #8

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

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Apr 19, 2015

• #9

There looking great,for a snack I like to cut off a few end bones and wrap them in bacon makes a great snack.

 

smokeringking

Smoke Blower

Original poster

Thread starter

Mar 20, 2012

99

18

Aroostook County, Maine

• Apr 19, 2015

• #10

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

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• smokeringking
• Apr 19, 2015

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• smokeringking
• Apr 19, 2015

That bend, though. 

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• smokeringking
• Apr 19, 2015

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• smokeringking
• Apr 19, 2015

And, the money shots. 

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• smokeringking
• Apr 19, 2015

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• smokeringking
• Apr 19, 2015

Thanks for stopping by and hanging out with me here. 

 

• 

Reactions: crazymoon

crazymoon

Legendary Pitmaster

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

Aug 24, 2014

7,832

3,182

Great North Woods, NH

• Apr 19, 2015

• #11

SRK, nice smoke !

 I see you are from THE county ! potatoes rule !!!!

 

Last edited: Apr 19, 2015

smokeringking

Smoke Blower

Original poster

Thread starter

Mar 20, 2012

99

18

Aroostook County, Maine

• Apr 19, 2015

• #12

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

Thanks for the comments! 

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Apr 19, 2015

• #13

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

.

Just curious

.

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Apr 19, 2015

• #14

Great job on those ribs!

 

smokeringking

Smoke Blower

Original poster

Thread starter

Mar 20, 2012

99

18

Aroostook County, Maine

• Apr 19, 2015

• #15

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.