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GOSM maiden voyage w/ Q-View

post #1 of 18
Thread Starter 
Alright kiddos,

I've got my first smoke under way on the new GOSM. Here's a picture of the new smoker with the now dead MES that it's replacing:

I'm doing two racks of St. Louis style spare ribs, a Boston Butt, and a one pound chub of Jimmy Dean sausage. Here they are all rubbed up and ready for the thin blue smoke to roll:

I use Jeff's rub. No need to tweak this recipe. It's perfect as it is. Now, some like to use a mop, but I've always been paranoid that the mopping action will somehow wipe away the bark that is forming. To deal with it I use a spray instead. I always use a different spray. Tonight I'm using 1 cup of Cap'n Morgan's rum, 1 cup of apple juice, 1/2 cup of Sunny D, and 2 tablespoons of apple cider vinegar:

Started spraying at one hour, and will add another spray every hour there after. Here's the meaty goodness at one hour and ready for the first spraying:

I've never, ever done spare ribs without doing the 3-2-1 method, but tonight I'm shaking things up. I'm just going to let them smoke until I think they're done. No foil. If anybody has any advice I'm ready to hear it.

Thanks for looking, and more Q-view to come as the smoke progresses.

post #2 of 18
Looks like a great start hope you have a good smoke
post #3 of 18
Thread Starter 
Here we are at just over 3 hours:

Ribs, Ribs, Ribs... what to do? To "3-2-1" or not to "3-2-1"? The ribs don't quite have the "pull back" that I usually saw at this point with the MES. I'm going to take a leap of faith and soldier on without the 3-2-1 method.

Another note. With the MES when I smoked sausage chubs they were always done before the three hour mark. This one is close at 158.

More to come.
post #4 of 18
Just wrote down that spray, can you drink what is left over LOL
Good looking, keep the pictures coming Smell good toooo o yes i have smell-a vision LOL
post #5 of 18
Put some of that capn in coke sit back and relax. Que is looking good
post #6 of 18
Thread Starter 
lol keg_0069, I'm enjoying some of Kansas City's finest: Boulevard Pale Ale. It's cold, and it's good, and I'm starting to get good and damned buzzed. I'll post a pic of the sausage next. It's out of the smoke.
post #7 of 18
Thread Starter 
Here's the sausage chub:

Going to make some biscuits and gravy in the morning.
post #8 of 18
Thread Starter 
O.K., here are the final Q-View pics for this post. The ribs were pulled out of the smoker after six hours:

These ribs represented several firsts. First time to not use the 3-2-1 method, first time using St. Louis style spares, and first time to not get any pull back on the bones. I really loved the texture of the meat! The fall off the bone tenderness produced by the 3-2-1 method is nice, and people I cook for really seem to like it, but like many people I like my ribs to have a little more substance to them. I don't think I will ever do St. Louis style ribs again though. There's just not enough meat on them! Why trim all of that meat away?

Here is the Boston Butt all done:

and pulled:

This chunk of pork weighed in at just over six pounds. Using the 1.5 hours per pound to estimate cooking time, this butt should've taken somewhere in the neighborhood of nine hours to smoke. It took a little over 14! Longest plateau I've ever experienced. It got to 150 and stayed there for ever. It took twelve hours to get to 165 when I foiled it, then about another two and a half to get up to 195 when I removed it from the heat. Weird, huh?

Finally, this morning I made some biscuits and gravy out of the smoked sausage. Thanks for the recipe, Dutch.

See ya all later.
post #9 of 18
Great looking Q. Did you buy the ribs already trimmed or did you trim them? When we trim ours we usually throw the trimmings on with the ribs they come out just as good as the ribs do. So how do you like the new smoker vs. the old one?
post #10 of 18
Yummy looking'excellent job
those look good, certainly earned points
post #11 of 18
Nice looking smoke
post #12 of 18
Thread Starter 
They came from the butcher counter trimmed up St. Louis style. They were on sale.

I like the new smoker way better than the old MES. The MES was too darn small for one thing. Another problem was that I just couldn't produce a smoke ring. Bark formation was also a problem with the MES. The bark always seemed "mushy". None of those problems with the new GOSM. Got good smoke rings on the sausage chub, the pork butt and the ribs. Excellent bark formation on the pork butt too. Didn't have to cut the ribs slabs in half to make them fit in the GOSM like I did in the MES. I could go on. Bottom line is I love my new smoker. Anybody know someone who wants a dead MES?
post #13 of 18
Really nice...
post #14 of 18
It all looks great Que. Just one request. Can we get a smoke ring shot next time, puuuuuleeeassseee? Otherwise, good job. PDT_Armataz_01_37.gifGlad you are happy with the new toy.
post #15 of 18
Great job on the Smoke....PDT_Armataz_01_37.gifI also do my ribs without foil, and I've had some ribs where the pullback wasn't as deep as others..all were good. I usually use the "bend" test to confirm the ribs are done.
post #16 of 18
Man oh Man thats some good looking Q there. now the sausage and gravy was from the chub you smoked, I bet that was some really tastey biscuits n gravy. Now I like the gosm I have one and really used it alot for maybe 3 years till I up graded to the smoke vault 24"
post #17 of 18
Thread Starter 
O.K. I know that I said I was done posting pics for this smoke, but somebody wanted to see a smoke ring. Unfortunately, the sausage is in me and my family's bellies, and of the ribs that didn't get eaten by me and mine last night, the rest were given to my next door neighbor. However, here is a pick of a sliver of the pulled pork. It shows both bark and smoke ring:

And finally a pic of a good ol' pulled pork sammich with my own home made slaw and some tots done up with some Lawry's Seasoning Salt:

Let me tell you, between the barley pops and the que and the lawn work today, I'm ready for a nap :)

post #18 of 18
The heck with the smoke ring, I want his address and time dinner will be ready next time...PDT_Armataz_01_37.gifpoints.gif
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