My first smoke

Discussion in 'Pork' started by r mac 1, Jul 6, 2011.

  1. r mac 1

    r mac 1 Newbie

    Decided to give my Char Griller offset a go today so I got a couple slabs of pork spares from Fareway today and went to work. I trimmed them St Louis style and simply rubbed them with some Oakridge rubs (Competition pork and chicken on one and secret weapon on the other, from the sampler).



    I had to fight the smoker a bit for the first couple hours. Whether it was figuring out how much wood to use or keeping the temp down (it spiked to 300 for a short while), I had to keep a pretty close eye on it. I used the minion method with Kingsford briquettes in a expanded steel box I made and just set hickory chunks on top as the smoke went on. After the first couple hours I got it to hold at about 250 for the rest of the smoke. While the temps were steady the smoker held within 10 degrees from side to side. When it spiked the right side would get 40-50 degrees hotter sometimes.

    Anyways, enough rambling. Here's a pic of them....probably about 2-2.5 hours in, with the ABTs I made (which were delicious but seriously freaking HOT).


    At this point I was debating on whether to use the 3-2-1 method or to just go. I decided to just cook them normally this time as a reference. They ended up cooking for about 5.5 hours before I pulled them.



    I wish the pics were brighter/clearer, but I use my cell phone and with all the lights on in my kitchen that's as good as the pics get. The ribs tasted pretty darn good to me (and my buddy who happily served as a taste tester). Fairly chewy (in a good way) with a decent bark IMO. If anything, they may have been a bit strong on the hickory smoke flavor. Next time I may add a bit less wood (I think I stopped at the 3-3.5 hr mark).

    Any tips or thoughts are appreciated. A bit long-winded, I know.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They look delicious!
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    They look good to me [​IMG]


    Thanks for sharing
  4. venture

    venture Smoking Guru OTBS Member

    Looks to me that you are well on your way!

    Good luck and good smoking.
  5. roller

    roller Smoking Guru SMF Premier Member

    Nothing wrong with that pic....nice job...I bet they were good..
  6. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Where are the rest of the ABT's? I can't make less than 20 lest huge altercations break out over who gets how many. Ribs look awesome by the way.
  7. meateater

    meateater Smoking Guru SMF Premier Member

    Nice job! [​IMG]
  8. r mac 1

    r mac 1 Newbie

    It was only my friend and I eating that night so I just made 6.  They were eaten quickly.  I think next time I may only use half peppers and make a bit fancier stuffing to keep the heat down.  These suckers were seriously spicy. 

    My 3 year old loves banana peppers, so next time I'm going to use some very mild peppers and see if he'll eat them.  I'm sure he will.
  9. Lookig good from here
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great
  11. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    To cut the spiciness, scrape the membrane and all the sort of satiny coating off the inside of the flesh of the pepper. There still might be a rogue hot one, but the more you clean the pepper, the less heat you'll get. Also, the red jalapenos (i think that's what they are) are much milder. Have fun and keep experimenting, that's the best part!
  12. Looks like you're off to a great start. Nice job. Everything looks great.
  13. chef willie

    chef willie Master of the Pit OTBS Member

    looks great...nice pullback on those ribs....congrats
  14. r mac 1

    r mac 1 Newbie

    Thanks everyone.  I think my next smoke (in the next few days probably) will be a Boston Butt or two, and maybe a fatty.
  15. kid creole

    kid creole Fire Starter

    This was your first smoke?  Well done.  Bravo.  Looks delicious.
  16. flyboys

    flyboys Smoking Fanatic

    Nice job Mack, those ribs really do look great
  17. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    Good job on the ribs.  For kiddo's I make 'not so hots'.  I use the baby bell peppers from Costco and cook them the same way as the ABT's and the kids tear them up.

    Good luck.
  18. Great job on your first smoke just remember patience and practice. That was the hardest thing for me to learn was keep the darn lid closed
    Last edited: Jul 13, 2011
  19. Your hickory chunks probably caught fire. That happens to me once in a while and it will make my temp go up over 300.
  20. sunman76

    sunman76 Master of the Pit

    looks good are your ABT's just wrapped in bacon or are the stuffed with anything?[​IMG]

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