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First beef back ribs & some chicken -Q-view

post #1 of 30
Thread Starter 
Trying out some beef back ribs today and doing some chicken quarters just for extra food. It's a cool dark semi-rainy day, good day to sit eat BBQ picnic food (is that how you spell picnic? no matter how I try it looks wrong!) Gonna have veggies and bushes baked beans as side dishes. Maybe some type of bread too :)

So, the ribs. I rubbed in a bunch of spice (garlic, onion, tenderizer, pepper, etc), then coated in spicy mustard. I know mustard is usually for pork but thought what the heck :)

Here's the rub (pun intended lol)

here's the rubbed ribs (say that 3 times fast) with mustard on them.

Then I readily relinquished the rubbed ribs right to the smoker biggrin.gif

Then I made another bowl of rub for the chicken (garlic, onion, Itialian spice, mustard powder, pepper, chicken seasoning and something else I can't remember) and for extra flavor, I put the rub under the skin of the chicken, actually rubbed it into the meat, and on the outside of the skin

Here's all of it on the smoker but you can't see the ribs, there on the bottom rack, but there really there! Been on a couple hours now.

I'm trying a new way to get gentle smoke without my wood bursting into flames. I cut down a big coffee can and did this. So far so good.

post #2 of 30
Lookin ggood so far! Nice big ribs too!
post #3 of 30
So far so good. Keep us posted!!!! i haven't smoked beef back ribs myself yet, I am curious to see the finished product on this one.
post #4 of 30
Thread Starter 
Thanks guys, I'll post a progress pic here in a few, gotta run and get some apple juice at the store for spritzing, forgot that!

Be back soon!
post #5 of 30
Looks good Rons. I cant wait to see the finished product. Im liking the beef backs every bit as much as the baby backs these days.

post #6 of 30
Keep us posted on the progress, they look good so far...
post #7 of 30
Thread Starter 
Thanks, I'm dying to taste em, never have made these before. They are smelling freaken awesome right now. So is the chicken.
I just switched placed between them, so the ribs are on top now for keeping a close eye and spritzing. I re-stoked the fire, added some wood and all is perking along nicely. Been keeping 225-240 the whole time. So far, a text book smoke!


heres the ribs
post #8 of 30
Thread Starter 
ribs 165, two more hours I bet! I can't wait!!!
post #9 of 30


Good looking smoke , But the green tint is makeing me ill.
See signature ROFLMAOX10
post #10 of 30
Thread Starter 
Dang, I keep seeing all you guys' done and ready to eat food.. mine still is cooking, I'm starving! :)
post #11 of 30
Thread Starter 
hahah too funny! Can't beleive your sig works out so well with my bad white balance on my deck LOL

OK, next photos I'll edit them before posting. We have a green fiberglass roof on our deck, makes photos look nasty. biggrin.gif
post #12 of 30
Thread Starter 
just checked temp again, about 180, man this is slow! I read I should go for 200 for 'fall of the bone'. So, I just foiled the ribs and put more coal in, going to try for 300 for a bit. Get that derned chicken and those ribs done. I'm dying for some food! :)

BTW, that cut off coffee can with wood in it and a ring of coals around it works fantastic!! It's about 3/4's full of new and old wood and it smokes just enough and keeps going and going and going. Getting nice blue smoke and no billows of white like a forest fire PDT_Armataz_01_34.gif
post #13 of 30
IIIII''''mmmmmm SSTTrraavviinngg too. Please let this meal be done sooooooooon. I tried to hurry it up ya ron. Everything looks fantastic and I know it will be more than good.
post #14 of 30
Dang RON.For someone who is trying different things for first time etc...You put out some fine product.
post #15 of 30
Thread Starter 
Thanks guys! It finally got done a bit past 7:30 last night, I gotta start sooner next time! But things came out really good. The 'under the skin rub' was really good on the chicken :)

here's a plate view

post #16 of 30
post #17 of 30
Nice work on the Q. I have every intention to try that coffee can method. Thanks for sharing that tip.
post #18 of 30
Thread Starter 
thanks steve!

GLgoodwin: It really worked well, I've tried so many ways to get just enough heat for the wood to smoke, but not so much that it smoked too much and ran out in 30 minutes. This finally did the trick. You can adjust by how close you let the 'ring of coals' get to the coffee can. And once I had some burned out wood in the bottom, it seemed to really help the newer chunks on top to just barely smoke. Let me know how it works for you if you do try it

cutting the coffee can was a lot harder than I expected! Those things are tough. I tried a hacksaw and after I'm dripping with sweat and my arm is dead, I barely made a dent. So I put a metal cutting blade on my skill saw, locked the can in a vise and buzzed right though. all those sparks though were hitting my bare arms, I'm out in the garage cutting and yelling ow, ouch, dang, ouch, hot, ouch LOL
post #19 of 30
ron, really nice lookin beef ribs,

I am doing my first batch today, how many hours approx did it take you to get them done?

post #20 of 30
Thread Starter 

I think it was about 7 hours with my temps running 225-240. Then about 45 minutes wrapped in foil in the cooler. But it was worth it :)
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