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Fathers Day Ribs - Qview

post #1 of 8
Thread Starter 

Time to put the new smoker to use. 2 racks of St. Louis style ribs, with a good coating of rib rub. Cut in half to accomadate the smoker. I plan to smoke with Hickory at approx. 250F. Also planning to start the ribs around 10 AM Sunday morning to hopefully enjoy around 5-6 PM. Also will be enjoying smoked wings. Just because. :439:

 

post #2 of 8
Looks good!! That's what I did today!!👍🏻
post #3 of 8
Thread Starter 

Dang those look good.

 

Currently the roaster chicken is in the smoker, Ribs will be going in soon. Q view to follow.

post #4 of 8
Thread Starter 

Ribs went into the smoker at 10 AM. Tossed in some fresh hickory. So far the new smoker has been a delight. Just learn'n to fine tune the temp. The roaster chicken is coming right along as well. I will start checking the ribs around 4 PM

 

post #5 of 8
Thread Starter 

All is doing well in the smoker. The Roaster and sausage were fantastic. Now we need to get the Spare Ribs and Wings finished up in time for dinner. I did some rearranging. I moved the ribs to the top 2 shelves and put the wings in the middle. The ribs have about a 1/4 inch of bone showing on the ends. Since the wings just went in, fresh Hickory chunks were tossed in as well. This is my first attempt at no foiling. Everything seems to be working out.

 

 

post #6 of 8
Thread Starter 

Finally. After a long day of smoking, fiddling with the temp. control, and trying to keep from having a heat stroke out in this Carolina heat wave... I have ribs. And wings too. The ribs smoked for 7 hours with Hickory. No foil, no sauce. Just Rub. The wings were rubbed with the same, total smoke time 2 hours. I planned too deep fry the wings but it wasn't needed. I was rather shocked to be honest. The three of us ate, with smiles and sticky fingers.

 

 

 

post #7 of 8
Looks tasty!
post #8 of 8
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks tasty!


OH they were.:icon_biggrin:  The real kicker was the wings. I was full on with deep frying, but they weren't rubbery at all. And I have to say that they were better, in our opinion, then the offerings at one of our favorite BBQ joints. And a heck of a lot cheaper too boot.

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