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What's a good smoking buddy with ribs?

post #1 of 17
Thread Starter 
Hey y'all, I'm planning on smoking some spare ribs on new years with Hickory and Apple wood chunks. I'm going to use the 3-2-1 method.
The only thing is, my wife's not really a rib fan. So what kind of meat would smoke well with the ribs?

Thanks, Josh.
post #2 of 17
Quote:
Originally Posted by joshgrillinlawn View Post

Hey y'all, I'm planning on smoking some spare ribs on new years with Hickory and Apple wood chunks. I'm going to use the 3-2-1 method.
The only thing is, my wife's not really a rib fan. So what kind of meat would smoke well with the ribs?

Thanks, Josh.

Chicken Thighs,Leg Quarters,Shrimp with Apple.. Hickory may be a little strong for the smoke

Richie

post #3 of 17

A rack of beef ribs. lurk.gif 

post #4 of 17
Quote:
Originally Posted by sfprankster View Post
 

A rack of beef ribs. lurk.gif 

yeahthat.gif  no doubt!!!

 

Tom

post #5 of 17


I like doing whole brined chickens , I will usually start them about an hour after the ribs and wrap them boyh at the same time,

post #6 of 17
Quote:
Originally Posted by paul6 View Post


I like doing whole brined chickens , I will usually start them about an hour after the ribs and wrap them boyh at the same time,

You wrap chickens ?? very interesting... how's that work out for ya ??

As for the Op's question... Ask her what she would like for you to smoke for her since ribs don't do anything for her... maybe a stuffed pork loin ...
post #7 of 17


I like to stick them in a big foil pan cover with homemade BBQ sauce then wrap in foil , give them a good steam. When you cut into them the juice flows out of them. You should give it a try !!!

post #8 of 17

I always keep MS happy with a eye roast and we always do sweet taters

post #9 of 17


How do you do the sweet potatoes????

post #10 of 17
Quote:
Originally Posted by paul6 View Post
 


How do you do the sweet potatoes????


Just wash them and wrap in foil and put in smoker when meat goes in. Here we also have a white sweet tater that is awesome called white haymen so much sweeter than the others. Whe we eat them we either just split and butter or use butter sugar and cinnamon.

post #11 of 17

All great choices, but I like to smoke andouille sausage when doing ribs.

post #12 of 17
I think I'd go with Jeff's Maple smoked whole chicken, assuming she likes chicken. You can go with the same temps and roughly the same cook time. You'd have to do the brine soak ahead of time, though. We love it, and you could have "your's" and "her's"...
post #13 of 17
Thread Starter 
Alright, that sounds awesome!
post #14 of 17
post #15 of 17
Ya got some great responses... I'd just add for an appetizer, toss on some ABT's ! They are freakin awesome & seriously would be a hit ! icon14.gif
post #16 of 17
Thread Starter 
Thanks guys, I'll have to try most of all these suggestions for sure!! I'll post on what I do regardless.
post #17 of 17

CHICKEN!?!?! Heck no! A 2" 32 ounce " Prime " Rib Steak! Smoked and Reverse Seared Med/Rare...Since few ladies could possibly devour that bad boy...The Pit Master gets the Leftovers...:yahoo:...JJ

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