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smoked BB ribs on the new Charbroil/pics

post #1 of 17
Thread Starter 
still havent got the mods done to the new smoker, but going to do the tuning plates and deflector like capt dan recommended. going to try and do these without doing any additional drilling, etc... have some other mods in mind as well, will share when all done.
anyway, three racks of bb ribs with the membrane removed...

slathered in CYM, and applied rub, a kansas city style rub on 2 racks and mad hunky rub on the other.

ready for the smoker

used some RO lump this week, and a couple chunks cherry

did a 2-2-1 to the ribs, used apple juice for spritz and in the foiling. in the last half hour layered on a few layers of SBR's...

i also did up some scalloped taters, had them foiled for the most part, added some cheese... mozzerella and cheddar and left it unfoiled to finish. just left on till cheese was all melted.


and dinner is served, eating healthy this weekend... had a salad to go with!!!



thks for cking my pics!!!
post #2 of 17
Wow. Those look great. Wish I had some for lunch.icon_smile.gif
post #3 of 17
Those look perfect.

What were they on a "fall off the bone" scale?
post #4 of 17
Nice looking meal there!PDT_Armataz_01_37.gif
post #5 of 17
Nice! now im hungry!
post #6 of 17
Thanks for sharing. Great looking ribs.

Out of curiosity. how much lump and cherry chunks did you go through for the entire smoke? I'm new and I'm trying to figure out if I'm using about the same or more. If I'm using a lot more, then I need some help on what I'm doing.

post #7 of 17
Thread Starter 
T-dome, i guess that depends what you mean by fall off the bone tender... i like mine to have some "tug" to it yet, my preference... but i want them to the point when you do chew the meat off, the bone comes clean. i have cooked em where they so tender have had a bone fall thru the grate and i just dont like em like that. however if you or others do, then make them how you like them.

coacher72, i prolly a bad person to be asking questions on this... this is only my second smoke in a sfb smoker... i have done lots of smokes back in the day in a big smokehouse... i used up about 1/2 bag of lump, and about 5 chunks of cherry, could have gotten by with less... by the end i figured out i was placing my chunks way to close to the coals. see the picture them chunks are pretty much on fire almost. i kept placing them further and further away and the last chunk i put on lasted a long time. its a learning expierince and i got a long way to go. i am fortunate to have done enough in my gosm to have the meat part down so i know what i am looking for in a finished product. not counting briquets, and the old smokehouse on the farm, this playing with fire thing is pretty new to me too.
post #8 of 17


Beautiful ribs, nice smoke ring points.gif
post #9 of 17
Great looking ribs, high price or not you got me in the mood for some BBs.
Shame it will be raining till tomorrow night here...
post #10 of 17
Damn fine looking ribs Erain. Kudos and a beautiful job at that...PDT_Armataz_01_34.gif
post #11 of 17
Man that all looks great...PDT_Armataz_01_34.gif
post #12 of 17
Setting here at work and had lunch about 2 hours ago and now I'm hungry again. Thanks a lot. Lol. Thoes look great nice job.
post #13 of 17
I have a 20" Yoder offset smoker. I smoked 2 slabs of spare ribs this past weekend. It was a 6 hour smoke. I went through a 10 lb bag of RO lump plus at least 7-8 lbs of another brand of lump. I also used 1 split of Hickory plus 2 splits of apple. That seems to be a lot more than what everyone else seems to be using with this type of smoker. Not sure what I could do different.
Here's what I did. I dumped 2 chimneys full of unlit lump in a pile in the firebox. Dump one chimney of lit on top. Next to the pile I placed one split of Hickory once the temp. in the cooking area got to around 240. The temp held around 230-240 for a little over an hour. After that the temp began dropping to the mid-220's. That started a routine of adding a chimney of lit lump about every 30-45 min. Along the way I added 2 splits of apple. At times the temp. would rise to above 250. At that I would close the intake damper about 1/3 to try to bring the temp., which seemed to work. When the temp. began to drop to around 235-240 I would then open the intake damper more to increase the temp. which also worked.
If this is an unreasonable amount of lump to use for this kind of smoke what would you or anyone else suggest I do. I'd like to do another smoke Easter and try something else if needed.

post #14 of 17
Remember, you don't have a problem if your temp is around the 225 mark. This is considered well. If you are using the 3-2-1 method for spares or the 2-2-1 method for bb's, then you are doing very well with your heat source. I have a SFB & when my temps start to drop, I stir my lump. I use a fire poker & wait until my temps get under 200 -205 (depending on what I am smoking) before I use another half chimney of lump. I have a grilling basket from Lowes, around $16 - $19 bucks & used four 3 inch long bolts to keep it elevated. This is so the air flow is better. I am sure you have done that. If not, it is worth a look. If you have a basket already, try pushing it closer to the opening of the chamber as close as you can get it. Sometimes I mix some Kingsford charcoal, about 7 to 12 brickettes just as an extra heat source. Give it a try. I hope this helps.

I did not mean to hijack the thread. Just wanted to try to answer the man's question.

Great view of them ribs Erain. Very point worthy.
post #15 of 17
PERFECT RIBS !--------->>>points.gif

Did you catch them through the ice???PDT_Armataz_01_12.gif

post #16 of 17
Caveman, thanks. I probably should have started a new thread with this question so I appreciate everyone's patience with a newbie. But it has been bothering me about the amount of fuel I've been using and just wanted to see if I was using about what would be considered normal.
Don't have a basket yet. That's on my list. Didn't know about the grilling basket at Lowe's so thanks for the tip. Would you need to use the 3 in bolts if you place the basket directly on the Charcoal grate that is already 4-6 in above the bottom of the firebox? I wouldn't think so.
post #17 of 17
Now those ribs are absolutely some of the best that I have seen in a long time. That smoke ring is soo deep and I bet they tasted better then they looked to.PDT_Armataz_01_37.gif
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