or Connect
New Posts  All Forums:Forum Nav:

Rib Smoke

post #1 of 8
Thread Starter 
I'm smoking 6 racks of ribs today. Rubbed them with kosher salt and black pepper. My MES holds 4 racks at a time with some room for trimmings and a few brats. Half of the ribs will just get spritzed with apple juice during the smoke. I'm putting a mop on the others.

When the first round is done the last 2 racks will go in with the rest of the trimmings, a couple of fatties and some ABTs.

Here's the Q-view about an hour and a half in.

post #2 of 8
Look's like a good start! PDT_Armataz_01_29.gif
Probe in rib's???confused.gif
post #3 of 8
Thread Starter 
The last time I did ribs some of them ended up really dry and chewy so I thought I would try using the probe to keep a closer eye on the temp.
post #4 of 8
Looks like some good cooking go on there, Enjoy!
post #5 of 8
Thread Starter 
The first 4 racks of ribs are done. Two more just went in along with a couple of fatties, some ABTs and rib trimmings.

post #6 of 8
Homebrew & BBQ
Interesting rub, I am curious as to how the ribs taste (They look very good)? Love the pic's, keep on smoking !!!
post #7 of 8
Looking good..
6 racks... thats a long day of smoking..
Nice smoke..
post #8 of 8
Thread Starter 
The ribs tasted fine, not great, but there were no complaints. icon_smile.gif

The reason I decided to go with such a "plain" rub was we are trying out a couple of new sauces (SoFlaQuer's and a KC Masterpiece clone) and didn't want to have a rub that conflicted with the sauces.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork