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Poor Folk Smoker 1st RIB Smoke

post #1 of 17
Thread Starter 
Its the first time smoking ribs on the PFS. Turned out pretty good. Didn't use any rub (not my decision) so it didn't have the crust I wanted. None the less it was still VERY good.

Marinated in Italian Dressing over night.

Smoked over hickory and straight charcoal.

Temp varied between 225-250. A little high in my opinion but battling with the wind and a small cold front working its way through maintaining temp was tough.

That's pretty much it. No salts, pepper, or rub of any kind. Just marinated in Italian dressing and straight to the smoker.

Here's some pics.

post #2 of 17
good job looks yummy
post #3 of 17
Thread Starter 
Thanks man. It was my first rib smoke ever. I'm New to it my folks are though. They give me a few little pointers here and there.
post #4 of 17
Well how were they?

Why no rub, salt, etc (just curious)?

How long did they take? What temp?

End result on the PFS looks great
post #5 of 17
Nice looking ribs, great smoke ring! Only concern is what temp did you finish at? I like my pork at least 160* to be safe. PDT_Armataz_01_37.gif
post #6 of 17
Thread Starter 
Temp varied between 225-250. Real windy day with a cold front moving thrown. I'm new to smoking let alone trying to maintain temp on a day like yesterday. They cooked roughly 6-7 hours.

Not everyone wanted rub or spices on it.....I sure did though.

Despite no seasoning or rubs they were actually pretty flavorful. Hit the spot last night.
post #7 of 17
Thread Starter 
Thank you sir. 5 minutes before I took them off they were at 163.
post #8 of 17
If they tasted as good as they look, you're off to a great adventure. I'm telling you, this smoking thingy is dangerously habit forming.
post #9 of 17
Thread Starter 
Aien't that the turth..... The rewards are like no other hobbie lol
post #10 of 17
You got that right! I said to the Mrs. today that I was going to get my propane tank refilled and I swear she and the 2 littleones beat me out to the car. Not because she wanted to go, but she know's I would have come back w/ a full tank, another 10#'s of wood or so, and probably a couple more therms.!

Back to subject.....good lookin ribs points.gifFor those who don't want rub or anything on them and you do, cut them in half and rub one half while marinating the other half. Besides, you're the one slaving away making them, you have the right to dictator of the ribs icon_twisted.gif
post #11 of 17
Man oh Man theose ribs look awesome. I really like the smoke ring it's small but there. How did they taste??? and you took them off at 163 so how juicy were they More info please.points.giffor the real naked ribs.
post #12 of 17
Those look great. Well done. Next time, sneak in a little rub. Your family and friends may get a new opinion on rubs after that.
Keep on smoken
post #13 of 17
Thread Starter 
Thanks guys. Going to try another slab with some rubs and other things. Thank I'm going to give chicken a whirl and see what the PFS can muster for chicken lol.

Moving on down the list...


They were pretty juicy. And the smoke ring was ok but not great. As long as it tastes good that's all that matters to me lol.

Thanks for all the support folks!
post #14 of 17
I noticed it didn't look like you removed the membrane off the back of the ribs. One thing i always do is first, i always, always remove the membrane from the back of the ribs. Now this is just my way of doing it, but you might try it next time. It lets the smoke get into the backside of the ribs. Give it a shot, let me know if you can tell a differance.
post #15 of 17
Thread Starter 
Yeah I took off the membrane. Thought I posted up the pic. I'll have to look through my cam and see if I can't find it. First thing I did once the meat was done thawing.
post #16 of 17
Hey i just notice, my wife worked and lived in palm beach gardens, before she moved up here to arkansas and married this hillbilly.
post #17 of 17
Thread Starter 
Ha! Small world.
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