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2nd smoke

post #1 of 17
Thread Starter 
Well got a request to smoke some more ribs so I finnished the new charcoal basket on my ECB and did the prep work yesterday. I decided to do some other stuff with the ribs.



time to start the fatty.
the weave




some basil


the rest of the filling


all wrapped up

ready for the fridge



Also decided to try some ABTs while I am at it.. nothing fancy just cream chease, smoked cheese and bacon.



everything will be going on about noon for a 6 PM finnish time for the ribs.

Steve
post #2 of 17
Looks like a good day of smoking.
post #3 of 17
looks great what did you put into the fatty. i see 2 different meats. one looks like salami and the other ham?
post #4 of 17
Looks like you'll be feasting today! Don't forget the pictures.
post #5 of 17
Thread Starter 
actualy three different meats, ham, salami, and peperoni, using a mild itialian sausage for the wrap.

Steve
post #6 of 17
Ok we have some Abt's and the a fattie and then you have some ribs. Let me see doesn't that spell:
PARTY
post #7 of 17
Thread Starter 
So everything is on. loaded upo the basket and put a few chunks of wild cherry wood ontop.

here is a pic of the new basket I made yesterday


Ribs, skined and seasoned. will be nice when I build a new smoker and don't have to cut them in 1/2 anymore


all warmed up and ready to go



Fatty and ABTs on the bottom rack



Ribs on the top



How long do thoes little strips I trimed off take to cook?

here is my atempt of TBS. problem is you can't really see it in the pictures icon_rolleyes.gif as it is leaking out all around the cover and is real thin. but you can see it in the fatty ABT pic.

post #8 of 17
Thread Starter 
ribs are comming along.




but the Fatty and ABTs are done.



Steve
post #9 of 17
WOW PDT_Armataz_01_23.gif Those ABT's look fantastic! I am a bacon addict, and that bacon is looking perfect! Great job loading up your smoker!
post #10 of 17
MY GOD, Dude...................ALL of that looks AMAZING!!!!!!!!!!!!
Great job.
Thanx for the qview.
post #11 of 17
Thread Starter 
Ok so the Fatty has rested and heres what it looks like


Ribs are done in the foil, brushed with sauce and heading back to the smoker to firm up.



Steve
post #12 of 17
Yo stircrazy, everything looks good, your prep work, and looks like your smoker mod is working fine, the Q looks fine.

One question, did you per chance stick an thermometer in your fatty to make sure it was 165ยบ or higher? Just a thought.
post #13 of 17
Thread Starter 
yup, when I pulled the ribs for foiling I put my thermomitor int he fatty and let it stabalize while I pulled the ABTs. hit 165 and a bit, so I pulled it and let it rest.

I am going to make a few changes to the smoker also.. going to cut a top vent in and might rework the bottom intake vent, but the biggest think is a modification of my lump basket. I am going to devide it so it will burn more evenly.. I have a temp increase about the middle of the smoke (while I was foiling the ribs) so I had to remove some lump to get it back down. but I have an idea that will fix that from happening again.

Steve
post #14 of 17

Looking good

Great looking food, I was wondering about the temp on the fatty myself ?
post #15 of 17
looks great and your making me hungry lol
post #16 of 17
Thread Starter 
what was making you guys wonder about the temp? the size of the smoke ring in that baby? or the real pink/oarnge of the strip of peparoni in the middle?

Steve
post #17 of 17
Thread Starter 
Ok, so ribs are done, we've eaten, and are stuff and I get left over ribs tomorrow icon_mrgreen.gif





Steve
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