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Smoking ribs

post #1 of 13
Thread Starter 
Jeff I read your tutorial on smoking ribs and have gotten through the first 3 hours, mopping the ribs with apple juice every hour. Now that I'm into the next phase should I continue with the apple juice or will that hinder the ribs from reaching the proper temperature? Thanks for the info.

post #2 of 13
hope this helps.

The second stage of the process is removing the ribs from the smoker and wrapping them in heavy duty foil. Just before closing up the foil, splash on some apple juice.
post #3 of 13
The apple juice is important! I throw in some honey at the foil wrapping stage too!

Good luck, they're lookin' good!
post #4 of 13
Thread Starter 
Well folks the 1st smokout for me turned out great. The tenderloin cooked a little faster than I expected and although it was a tad overdone it had a wonderful flavor with a pretty pink smoke ring about 1/4 inch from the surface in. Unfortunately it was cut up and devoured before I could find my camera to take pictures. The ribs on the other hand were done to perfection. I did the 3 2 1 method with the baby backs and just the normal style with the spare ribs. That left me with some extremely tender baby backs but the spare ribs ended up with more of a smokey flavor. I pulled them off when the temps hit 170 and put them in the oven to keep warm while I finished making a hash brown casserole and BBQ baked beans. When it was all ready i went into the den to find my camera and take some pics. When I returned the wife had already started slicing up the ribs for serving. I did manage to snap this pic before the ribs disappeared. Thanks for everyones help and advice. I learned a lot on the first go round and look forward to learning a lot more.

post #5 of 13
Looks really good. Bet there not going to last long!!

post #6 of 13
Those are some good looking ribs. Great Job!
post #7 of 13
Nice looking grub!PDT_Armataz_01_37.gif
post #8 of 13
Nice ribs, Gun.
post #9 of 13
Nice ribs ya got there!!PDT_Armataz_01_37.gif
post #10 of 13
Congrats on some great lookin Q my friend. It only gets better.
post #11 of 13
Thread Starter 
Ok guys/girls, I have a quick question. On this round I just used a dry rub and served sauce on the side. Some friends I've talked to said they like the sauce cooked on when they do theirs. To me this batch was fine without any sauce, but if I was to cook on the sauce, at what point would you recommend I start mopping them with the BBQ?


post #12 of 13
20-40 minutes before you take them off the heat for the last time!

Nice looking ribs.

BB's will usually be more tender than spares.

Ya did good!PDT_Armataz_01_37.gif
post #13 of 13
As Capt Dan need to keep an eye on them if your heat is high could burn the sauce....Very nice looking ribs
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