or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Grilling Pork › Q View - First Time Smoking - Success 2 Racks of St Louis Cut
New Posts  All Forums:Forum Nav:

Q View - First Time Smoking - Success 2 Racks of St Louis Cut

post #1 of 15
Thread Starter 

This weekend was the first weekend with my smoker. I did my seasoning smoke and I could not maintain my temps lower than 300-350! I got discouraged and nervous.

For the seasoning smoke I used way too much fuel.


I got the fuel situation settled the following day before I began the cook and i was able to maintain a good 225-260 pretty easily. It would climb and fall but i'd add fuel or open the fire box to maintain good cooking temps. there were a few 45-60 minute stints where i didnt have to touch it at all.

Started with charcoal, switched to hickory wood chunks.

Ended up with a good smoke.

I never really saw much of a 'thin blue smoke' but the temps were perfect and across the entire cooking grate i only had a 10* variance.


Rack on the left I did 3-2-1, rack on the right i just basted every 45 mintues.

3-2-1 for the winnnnnnnnn all day.

wrapped them with a little brown sugar, butter, and honey - fan freaking tastic. became very tender and fell off the bone. im not competing and thats what i like!

you can see the that the meat was falling off the bone towards the top of the picture. i lost the meat for two of the ribs!


Bad Byrons Butt Rub is what I used for the rub and I enjoyed it. Good flavor, but the tenderness of the ribs just falling off the bone....perfect IMO.



post #2 of 15
Looks tasty! Cook them how you like them is a great plan,now if you like fall off the bone ribs get a butt crutch it and look up finishing sauces I think you'll like it!
post #3 of 15
Looking good! I wouldn't stress to much about temps. I have a nice offset, but over 10 years I've been hard pressed to keep it from swinging 25 degrees in either direction. When I first got it 50 degree swings were common. Unless you are in a competition with some pretty well trained bbq eaters I doubt anyone will notice!

Great job!
post #4 of 15

Nice job on the ribs, they look delicious!



post #5 of 15

that looks good , i did 2 racks of ribs also came out good also

post #6 of 15

Doesn't matter what anybody believes is the best...


...it's what you like the most and that's all that matters...




Great job on the first time smoking!!!




Now the bar is set up high... :icon_eek: 

post #7 of 15

Good looking ribs!



phatbac (Aaron)

post #8 of 15

I love when I see a rack of ribs with a glaze so thick that you can see brush marks...FANATASTIC.



post #9 of 15
Thread Starter 
Thanks all, I had to babysit the fire the entire time.

I'm smoking again on Sunday and can't decide if I should just do more ribs or something else.
A butt or brisket. It'll be just for myself...so idk

Will be more pictures to come!
post #10 of 15
Thread Starter 

Since that first Saturday smoke, I've thoroughly broken my smoker in. In three weekends I've smoked a total of 10 racks of St Louis cut ribs, and a 9 lb pork butt.

I love this thing. I am enjoying it and I am figuring out how to maintain my temps a little better so I don't have to babysit it quite as much.


For most of the racks of ribs I've cooked I used Bad Byrons Butt rub. I source it at Walmart, and surprisingly the number of different rubs there is extremely limited.
BUT, I have determined that this rub is entirely toooooo salty for me. If it cut back on the salt, I'd like it. But as is, way too salty.


The last rack of ribs I smoked I used a rub that I actually picked up at Lowe's, and it. is. fantastic. Plus, this rack of ribs seemed to be better than the others also. I forget the name, but I'll go find it and let you know. Its definitely a more sweet rub than Bad Byrons, but not too sweet. Balanced for me.


Pork Butt was pretty simple for me. Put some mustard, rubbed it with rub, let it sit for 1 hour while I got the smoker up to temp, threw it on, wrapped it at 160*, then let it sit until it hit 195*.

Best pulled pork i've ever had.


This first picture is special, my brother and sister came from Pensacola to visit me for Memorial day weekend and I've been talking and talking about this dam* smoker for so long to my family...well my sister stayed all day at my house the day she had to drive home so she could take some freshly smoked bbq back home to my parents and grandmother! the picture below is one half rack of ribs they got (i only mad them 1 rack of ribs). I cut the rack in half, wrapped in foil, put in a styrofoam cooler, covered in towels, and it stayed warm on a 4 hour car ride.

This was the best rack I've made this far. I tasted it before she left...100% perfection IMO.




Anyways, here are some pictures of my smoking addiction.







memorial day weekend with my brother and sis, and pups. Went kayaking and then ate leftover ribs and pulled pork from the day before.

post #11 of 15
Everything looks great!!! No shame in falll off the bone! The best way to smoke is however you and your family and friends like them!
post #12 of 15
Points for a great Memorial Day smoke!
post #13 of 15

Looks like you are doing some great smoking, and having a great time with family... doesn't get much better than that!  bravo.png

post #14 of 15

Nicely done!

post #15 of 15

It looks like you are off to a great start! I'd be grateful for either of these!





New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Grilling Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Grilling Pork › Q View - First Time Smoking - Success 2 Racks of St Louis Cut