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Spares with some Q-View

post #1 of 12
Thread Starter 
Finally finished the mods on my smoker. Figured I might as well try it out. Here are some of them trimmed, rubbed and ready to be wrapped and put in the fridge overnight.

Got up about dark thirty (2:00 am) to try and get myself motivated and get the smoker up to temp. As you can see, the firebox side reached the mark a while before the far side. Took around 1 ½ hours to get the temp evened out, but once that happened, I didn’t have any trouble keeping it there as long as I kept the lid closed.

Here’s the first load after about 2 ½ hours.

Between 4 & 5 hours. Looking pretty good.

Then disaster strikes. I fell asleep. The rub and the smaller end of the slab got kinda burned.

The good news is, after we got past the first three bones, the rest was just as tender and juicy as you could hope for. The smoke went all the way through the meat. Tasted great.

Next time I’m going to make some adjustments on the tuning plates to see if I can get both sides to reach temperature closer together. And then I’m going to try not to fall asleep.
post #2 of 12
Those ribs look terrific...

I like where you moved the thermometers to on that smoker...
post #3 of 12
Nice job...PDT_Armataz_01_37.gif for filling her up....
post #4 of 12
Man they really got smoked looks awesome
post #5 of 12

Pink to the bone...nice job! PDT_Armataz_01_36.gif
post #6 of 12
Thats yet another smoker full of yumminess it most be going around these days. So you messed up the 3 smallest ones but the rest look great from here.
post #7 of 12
Looks good! I like a good bark.

Did you rotate the meat during the cook at all from hot end to cool?
post #8 of 12
Burnt? Those aren't burnt, I like the burnt end of ribs. Good job.
post #9 of 12
Nice job! Now I challenge you:

210 degrees
6.0 hours, period
No foil
No Flipping, rotating or moving
No saucing
post #10 of 12
Thread Starter 
Thanks for the kind words everyone.

Helljack6: The way I did these is pretty close to what you are suggesting.
Here's how I did it:

Temp was between 225 & 230
Time was somewhere between 5 and 6 hrs.
No foil
No flipping or rotating
And I never sauce while cooking (always served on the side)
post #11 of 12
Ribs look mighty fine from here. Thanks for sharing the Q-view.
post #12 of 12
I think you did a hell of a job papad . All the best...PDT_Armataz_01_34.gif
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