Peach smoked Baby Backs Qview

lifterpuller

Fire Starter

Original poster

Aug 12, 2009

32

10

MN

• Jan 8, 2010

• #1

We're having an NFL playoff fantasy draft tonight. I figured the boys would appreciate some ribs with their beer.

I am trying peach for the first time. Man, does it smell unbelievable. I mixed in a few cherry and apple pellets as well.

I use an MES and it's -5 right now so I heated the smoker racks along with ther ribs in the oven at 225 for 15 minutes in an attempt to salvage some heat when I start.

2-2-1 will be done on these ribs to try something different. I will use concentrate apple juice for braising.



This is the greatest tool for ABT's. 4 or 5 bucks from Cabelas and it's worth it's weight in gold. They cut down the prep time substantially.



These will be done in 5 or hours so. I can't wait!

 

chisoxjim

Master of the Pit

OTBS Member

Jul 25, 2007

2,761

17

• Jan 8, 2010

• #2

nice lookin start you have there,

I am interested in the finished pics, and how the peach wood works for you.

 

ciolli

Meat Mopper

Jun 23, 2008

201

10

Tacoma, WA

• Jan 8, 2010

• #3

My invite must still be in the mail... Lookin good so far!

 

onedragon221

StickBurners

Dec 17, 2009

143

10

Philly and South NJ

• Jan 8, 2010

• #4

Wow i'm hungry already.... How long would take me to drive from philly to MN? ;-)

 

pit 4 brains

Master of the Pit

OTBS Member

SMF Premier Member

Dec 16, 2009

2,553

620

Summerville, SC

• Jan 8, 2010

• #5

I need to get my hands on some of that exotic wood y'all got. All i can get around here is mesquite and pecan (hickory). Looking good man.. i would like to try some..

 

lifterpuller

Fire Starter

Original poster

Thread starter

Aug 12, 2009

32

10

MN

• Jan 8, 2010

• #6

I can't find it anywhere locally either. Here is where I got the peach and a few other things...

http://www.barbecuewood.com/StoreFront.bok

Shipping isn't cheap, but it's worth it to me. I look forward to trying orange, pear, and pecan.

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,165

14

South Jersey

• Jan 8, 2010

• #7

Be sure to let us know how the peach tastes. I can get my hands on tons of it and have a few big seasoned chunks just sitting around, no reason I never tried it, just haven't yet.

If you live near a farm or fruit orchard try them for your wood.
Place somewhat close to me has oak, cherry, peach, apple and maple all seasoned and great prices.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,459

58

• Jan 8, 2010

• #8

Well everything looks good so far to. I cann't wait for the finished Qview.

 

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,078

40

• Jan 8, 2010

• #9

Looks Great...

 

smokin-jim

Meat Mopper

Mar 23, 2008

226

11

Portland Oregon

• Jan 8, 2010

• #10

Nice looking ribs and ABT's. How did the peach smoke change the flavor?

 

lifterpuller

Fire Starter

Original poster

Thread starter

Aug 12, 2009

32

10

MN

• Jan 9, 2010

• #11

The ribs turned out awesome.

The peach gave the meat a nice mildly sweet, mellow flavor. The smoke flavor blended very nicely with my rub, which is a little on the spicy side.

1/2 the ribs I made with sauce, the other 1/2 dry. They were both very good.

I think that if I were allergic to pork, I would still make peach baby backs just to get a whiff of the creation in the process. The aroma was unreal.

I foiled and refrigerated a whole rack for ice fishing tomorrow.