or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › My first Smoke ... Beef Ribs
New Posts  All Forums:Forum Nav:

My first Smoke ... Beef Ribs

post #1 of 12
Thread Starter 
So my wife bought me that smoker for Fathers Day, then she also got me some Beef Ribs and some wood chips and all that fun stuff ... she did her homework (Thank you for all your suggestions regarding which one to get, but I decided to keep the one my wife got me and see what I can do with it.)

So I am smoking Ribs

I am using a rub from VWB and so far ... holy crap it smells good.

So without further Ado ... the Qview

The Rub ... mmm Smells nice

The Ribs ... obviously I need to learn how to pull the membrane off easier ... I was about ready to take them to my belt sander to get rid of them.

The Setup ... decided to go with Propane because I have more control on this unit then with Charcoal.

My super duper hi-tech ultra feature packed Thermometer ... Todays journal is brought to you by the letters I-D-E-A & L.

My Post for the next 6 - 7 hours

And there they are held upright by bamboo skewers ... rib rack held them up too high and I couldn't get the top grate on ... gonna try some ABT (did I get that right)

Will keep you posted ... I need to get some pictures of the smoke up here I think I am doing it right LOL
post #2 of 12
You din't season that smoker first? Nice skewer job!
post #3 of 12
....and some foil in that water pan will help with clean up.

Maybe a modified 3-2-1, around 2- 1.5-.75 will work for ya.

Next time, don't forget the Mojo. PDT_Armataz_01_28.gif
post #4 of 12
Thread Starter 
I seasoned the guy yesterday ... ran it in the HOT zone for about an hour after I stopped noticing any smoke coming out ... ran out and refilled my propane tank this morning and running with this ... I mean hey ... it's only beef ribs they were $1 a pound ... this is a pretty cheap first try.

Picture of the smoke after an hour.

Too much too little?
post #5 of 12
Beefies can be some dang fine ribs though. Hope they come out good. Don't over do them. Do them as you would like your steaks. No more than 4 1/2 is my time limit. PDT_Armataz_01_28.gif
post #6 of 12
Thread Starter 
4-1/2? ... damn ... somewhere I read that it-s 6 - 7 hours

I planned this so it would be winding down when my wife got home ... I might need to try a 2-wait-1.5-wait-.75 method
post #7 of 12
No, even pork spare ribs run a 3-2-1 for 6 hours. I like my beefies in the medium to medium rare area. I find 4 to 4 1/2 hours at 250º will do that for me and my ECB smoker.

post #8 of 12
Thread Starter 
Very nice ...

Ok we'll have to work with this a little ... hey ... pizza hut is down the street if worse comes to worse.

I'm starting a list of mods already ... Venting in the Dome ... i was just going to see how this would work without the venting and just using the "Lose fitting Lid" ... but I'll seal up the lid and put in a vent.

Second ... I need a door ... it is such a pain in the *** if I need to add more water.

The nice thing about all this is I run the service Department at a Gas/Wood/Pellet Fireplace store. I've got lots and lots of metal tools, and scrap metal that comes by me. As well as High temp (We're talking 600 degree +) gaskets and sealants. ... i should be able to mod this guy up easily.
post #9 of 12
Still looks great in the Q-view. 3-2-1 for spares, 2-2-1 for baby backs, beef ribs are more to temp.
post #10 of 12

My ancient ECB has a small front door. I use a piece of PVC that I put down towards the water bowl and fill it up with a water pitcher.
post #11 of 12
Thread Starter 
And we're almost done ... I had to deviate slightly from your 4-1/2 hour rule and I let them sit for a little bit to waste some time and now they are going to be re-heated for the last 45min ...

ABT's ... minus cream cheese ... just not in yet

I had to get creative with holding them up ... behold the power of more skewers ... god I hope this works out ok.
post #12 of 12
Your pretty handy with those skewers. Your middle name if Vlad is it? biggrin.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › My first Smoke ... Beef Ribs