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Ribs with pics....

post #1 of 17
Thread Starter 
Here is what is on the menu for today. Smoked ribs, smoked potatos, smoked corn.

Here are a few pics to show the progress.....

Yesterday we rubbed 3 racks of ribs and allowed them to sit until this morning. Pic is taken right before going into the smoker:

Here is a pic of the smoker with the ribs in it:

I am using hickory for the smoke flavor. Liquid is a mix of red wine, apple juice and water.
post #2 of 17
Keep the pics comming Goose , I could just about smell that rub just from the pics PDT_Armataz_01_37.gif
post #3 of 17
Lookin like them gonna be fine vittles!
post #4 of 17
Nice looking racks, in addition to the gig! Looking forward to the finished results!
post #5 of 17
Got any finished Q-view?
post #6 of 17
Thread Starter 
... and here we go.....

UPDATES: It got serious around here.... My friend'd kiddo was ready to fight for dinner.

Once the fighting ended we had smoked corn on the cob:

And some smoked potatos....

And a closeup of the main course.....

Everything right before it came out......

post #7 of 17
Very nice lookin dinner! I bet the lil warrior was happy!
post #8 of 17
great lookin smoke, thks for the qview
post #9 of 17


Look like yall had one heck of a shin dig hats of to yaPDT_Armataz_01_37.gif
post #10 of 17
Goose, that is an outsatanding spread. Give me that one with the dripped chez on it.
post #11 of 17
Thread Starter 
Hahaha, believe it or not, I don't know who got that piece. I didn't even really notice the cheese drip until I looked at the pics after dinner.

Next weekend is gonna be brisket and baked beans. Oh, and just though that a kicker would be some smoked brownies sometime. LOL. Who knows. Maybe I gotta try that. biggrin.gif
post #12 of 17
Looks awesome Goose... Way to go!PDT_Armataz_01_37.gif
post #13 of 17
Looks awesome haven't tried potatoes yet gonna have too now!
post #14 of 17
Hey can you lend a little influence on the newbies like myself? If I can make the contents of my smoker look exactly like yours, my wifes birthday party will be a hit.

Please oh please walk me through your steps/timeline (ie when did you add the corn and taters? did you user 3-2-1 ribs and at what temperature or time did you pull them) etc etc

for me personally, this is my first time grilling for friends and i Wanna knock em dead but Ive only smoked once before and Ive got a long way to go on my learning curve.

Also, can you guys point me to a good tutorial for prepping a rack of ribs? Mine looked pretty "rough" as I really wasnt sure (aside from removing the membrane) how to prepare them before the rub)

Big thanks
post #15 of 17
Thread Starter 
I will help out in any way I can. I will post all the info I have that I posted on another forum....

For prep of the meat, I really don't do anything other than removing the membrane.

Here is the rub I used:

3/4 cup Paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tbls chili powder
2 tbls garlic powder
2 tbls onion powder
2 tsp cayenne pepper
1 tsp cumin

I would go a little lighter with the rub next time. It is a bit spicy and can pack a punch for the more sensitive. Just don't put so much on in that case and you should be fine.

What temp was the smoker? 225 deg F

What temp did you cook the ribs to? 172 deg F

Also, do you soak your wood or run it dry? I always soak it for ~ 1 hr. I used hickory here.

How long? Ribs: Put directly in smoker for 3.5hrs with light, thin, blue smoke. Then 2 hrs wrapped in tin foil (no chips added during the foil phase). Then 1 more hour uncovered with a bit more chips/smoke.

Potatos: Outside seasoned with olive oil and sea salt. 2.25 hrs total in the smoker with smoke for only final hour. After 1st 1.5hrs removed whole potatos, split in half and added bacon and cheese (I scooped out a bit of the tater to make a nice pocket for some extra cheese. Put back in for 45 mins. Then pulled and served with everything else.

Corn: Husks peeled back, silk removed. Soaked for 1 hr in cold water then dried off, rubbed with olive oil and sea salt. Husks rolled back up and sealed with string so no drying out occured.. then put in smoker for 1.5hrs (total). Next time I will do butter instead of olive oil.

Did you use wood the whole time? See above.

Seriously, if you have any questions at all I will do my best to help. I hope your party turns out better than you can possibly hope for.
post #16 of 17
Thats exactly what I was hoping for, thanks! Il report again after next weekend ;)
post #17 of 17
Thanks! I am a newb here too and really appreciate the help!
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