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New Years Eve Baby Backs with Qview

post #1 of 13
Thread Starter 

I'm going to throw some baby backs on the smoker for the wife and I for New Years Eve dinner.  This is my first time documenting a smoke of mine, so bear with me.  

 

I started the ribs off with a wet brine last night.  I got the brine from another post on here, but can't find the link back.  Brine Ingredients below.  I left the ribs in the brine overnight in the fridge.  

 

- 1 qt apple juice

- 2 tbsp minced garlic

- 1/4 cup table salt

- 10 turns ground black pepper

- 10 turns ground white pepper

 

I only had black pepper, so I just used 20 turns of that. 

 

This morning I pulled the ribs out of the brine, patted dry, and then applied my rub.  The rub I used is Brucken Foods Rib and Chicken Rub that I picked up at the local grocery store, but a rub of your choice will work.  

 

 

I placed the ribs back in the fridge for a couple hours, and plan to start my smoke around noon.  Time for some football, beer and BBQ.  Doesn't get better than that.  

 

I'll post more pics as time goes along. 


Edited by mkriet - 12/31/15 at 9:41am
post #2 of 13
Thread Starter 

Got the ribs on the smoker after messing with my temps for a few.  Got a new remington/maverick 732 thermometer from Amazenproducts.com and had a little trouble figuring it out.  No worries, nothing wrong with the thermometer, I just need to read the directions lol. 

 

Got the smoker going good now, and temp is holding between 200-225.  Going to try out the 2-2-1 method and see how it goes. 

 

 

post #3 of 13
Thread Starter 
It's been a cold windy day in Ohio and not the greatest for my smoker. Have had trouble holding temp after I took the ribs out of the wrap for the last hour. Might be more like a 2-2-3. But the ribs looked great when I took them out of the wrap.

post #4 of 13
Thread Starter 
Mmmmmm those were good!

post #5 of 13
Thread Starter 
Look at that smoke ring.

post #6 of 13
Great job, those look great. I'm intrigued about the brine, I've never brined ribs before.
post #7 of 13
Thread Starter 
Thanks. They were very good. I wish I cooked them a bit longer, but ran out of time. I would've just liked a little more tender but flavor was spot on
post #8 of 13
Looks tasty!
post #9 of 13

looks awesome. I'll be doing the same thing with a brown sugar dry rub and sweet bbq sauce sunday for some football.

post #10 of 13
Thread Starter 
Can you send me your sauce recipe? This was the first time I made my own sauce and it was okay, but not as sweet as I wanted.
post #11 of 13

Nice Ribs! Thanks for sharing with us.

 

Mike

post #12 of 13

They look great to me! Nice ribs, MK.

 

Disco

post #13 of 13

Perfect!

:points:

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