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Maiden Voyage

post #1 of 21
Thread Starter 
Well, let's see if the BigBaby DoubleBarrel smoker can make some ribs. Gonna try the 2-2-1 method since these are BabyBacks. They're taking a nap in the fridge tonight and I will do them tomorrow. Will keep y'all posted!
post #2 of 21
looking forward to seeing the results. just curious, did put mustard on before the rub? i've never tried it since i was scared about tasting it. i know people put it on so the rub sticks better, do you get the strong mustard taste as well?

btw, you may want to change your sig as well if your smoker is already constructed icon_wink.gif
post #3 of 21
Thread Starter 
Yeah I put the mustard on first. I did some butts in the oven a while back and didn't taste the mustard flavor... just the rub ingredients. It helps with the bark too I'm told. And yes I will change my sig this weekend!
post #4 of 21
thanks for the input. just messin w/ ya on the sig too! haha
post #5 of 21
No mustard taste at all.
post #6 of 21
thanx for the input...i may have to try it now
post #7 of 21
I don't think you'll taste too much of the mustard flavor.

FWIW, I like to add a little mustard powder to my BBQ rubs.
post #8 of 21
I use the mustard myself, the taste goes away durin cookin, I buy the biggest cheapest jug a mustard the store has, goes along ways. I beleive it heps with the bark too, also, think it heps add some color ta the meat during smokin. Just be my observations on it. Good luck an may the smoke gods smile upon yer cooker!
post #9 of 21
Nice lookin' start to your Saturday, Nick. Great qvue so far with the rubbed down bb's, am definitely looking forward to the progress on your smoke!

Ah, the mustard dilemma .... definitely no mustard taste once you eat the finished product and helps with bark formation. Had quit using it myself but may try to do it again just because that bark is YUMMY!!
post #10 of 21
i used el cheapo yellow mustard when i did a but while back. never know it was slathered on there when done!!!
post #11 of 21
I sure hope you cracked a bottle of rum on top of her before ya fired her up..good luck..
post #12 of 21
Nice, Is that your own rub?
post #13 of 21
Thread Starter 
A few more pics of the smoke. I pulled the Fattie off when it hit 172degrees (about 2hrs/20 minutes for me) I spritzed and foiled the ribs at 2hrs/20minutes. I let the fattie rest about 30 minutes then sliced it. Behold! The covenant SmokeRing! I feel like a proud papa. My first (anything) smoked. the fattie is actually ground chuck. Kinda made it like a meatloaf, just light on the breadcrumbs. stuffed it with jack/cheddar cheese, fresh parsley and chives from the garden and some vidalia onion from my neighbors garden. Man, this thing tastes awesome! And I actually get the hint of the hickory smoke in my mouth. I'm burning lump charcoal with a few hickory chunks thrown in.
Will give you guys and gals a rib report when they come off.
post #14 of 21
Looks awesome Nick nice smoke ring PDT_Armataz_01_37.gif
post #15 of 21
Yeah no mustard taste at all. I never do it on ribs but always do it on butts.
post #16 of 21
Thread Starter 

Last Pics

Thanks to all that got me through my first smoke. The ribs came off at about 170-175 degrees which ended up being the 2-2-1 method minus a half hour at the end.... they were done. The meat pulled right off the bone with no effort. These ribs are better than ANY ribs that I had to buy in a restuarant.....thanks to y'all... looking forward to next weekend!
post #17 of 21
Nick, those look great. What did you mop the ribs with?
post #18 of 21
Looks great Nick nice job PDT_Armataz_01_37.gif
post #19 of 21
Thread Starter 
BlackLab, the rub is a recipe I got off the SmokeRing website. It's called All-South Barbecue Rub.

2Tbs salt
2Tbs white sugar
2Tbs brown sugar
2tbs ground cumin
2Tbs chili powder
2Tbs black pepper
1Tbs cayenne pepper
4Tbs paprika

I added in:
1Tbs Onion Powder
1Tbs Garlic Powder
1Tbs Nutmeg (I added the nutmeg on the advice of a friend/chef. Says it's his secret ingredient in rubs)

I'm still playing around with the add-ins. One thing...the black pepper it calls for is a lot. If you're not into a lot of pepper, cut the black pepper in half, especially if you're gonna grind pepper corns like I did. It did come out a lil spicy.....on the black pepper end, not the cayenne end.
post #20 of 21
Thread Starter 
Cinn, I spritzed them with apple juice once before foil, when I foiled and once when the foil came off. Then the last 15 minutes or so, I brushed on some BBQ on half of them for the "saucey" people here. We like KC Masterpiece Original here for its sweetness....but.. I am making Jeffs sauce for next weekend!
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