SPOG Baby backs on the Weber 26 with lots of pics...

Discussion in 'Pork' started by worktogthr, Jan 17, 2016.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Well, I had a craving for Ribs and knew today would be the type of day to stay in the house and get some other things done.

    Defrosted a rack of baby backs and was too lazy to clean out and take apart the WSM so I figured I'd try a rib smoke on my Weber 26.

    Wanted to keep it simple so I went with SPOG only (also trying to cut back on carbs in general).


    Used sort of a minion/snake combo by banking a bunch of unlit coals to one side and then pouring about 15 lit coals on one end causing a down and then over burn pattern. Had pecan chunks buried in the coals


    Ribs are on:

    I could easily lay three racks of ribs flat on this grill with this set up which is awesome.

    Grill settled in between 245-265 after about an hour. Was fighting it a little bit for the first hour but then she cruised the rest of the way in that range

    Some nice thin blue smoke:

    After about 2 hours:

    At the third hour (though about foiling but decided against it:

    After about 5 hours they come off the grill and it's still cruising along at about 250. Wrapped them in foil and kept them in a warm oven until dinner time:

    And now it's dinner time:

    These were probably some of the best ribs I have ever made texturally! Perfect bite for my taste and my wife who usually likes more fall of the bone loved them. It was really awesome to eat them so unadulterated, no sugar in the rub, no sauce. Just pure savory goodness. It was just such a different experience than the normal sweet and sticky experience (don't get me wrong, I love those too). Also, it was seriously the most insane smoke ring I ever accomplished. It almost looked like it was cured haha. It was also fun that it started snowing while I was out there and the Weber held the temp like a tank.

    Well, thanks for looking. I will definitely be cooking ribs with SPOG only in the future and using the Weber 26 for smaller volume rib smokes.

    -Chris
     
    Last edited: Jan 17, 2016
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That's my favorite way to do ribs!

    Yours look great!

    POINTS!!!
     
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much for the points! Haha You always advocate for SPOG and I use it on everything but rarely on ribs. I read this forum often enough that I was actually thinking about a post where someone was asking why their ribs turn so black. And you chimed in with using only SPOG. Hope they took your advice for both appearance and flavor!
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I love the color, I love the way youy can see the collogen break down. I would be very happy with those ribs. I agree, I use Kosher salt, Cracked black, apple cider vinegar and butter. Thats it!

    Beautiful ribs, great job.
     
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks a lot Foam! The simpler the better seems to be a good rule to live by when it comes to cooking. Hahah the color was so crazy. They looked like the "enhanced" ribs I accidentily bought once that tasted like ham. There was no smoke ring, the smoke just took over the whole rib haha
     
    Last edited: Jan 17, 2016
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yes, they look great. I am a SPOG user but never tried it on ribs.

    I am a non foil person too. Thumbs Up

    The color and the smoke ring. :drool

    Great smoke.
     
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much! I have been staying away from the foil too lately and I love the results. I rarely use pecan when smoking (for no real reason other than its harder to come by around here). Is it known to give a strong smoke ring?
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I use pecan alot. I have to order it online. I dont know if it helps the ring but it makes a good smoke flavor
     
  9. smokinal

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

    Those are some beautiful looking ribs!

    Great job!!!

    Al
     
  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much! Been trying to cut back on fatty foods for the last few weeks so these ribs were my reward for behaving myself haha
     
  11. Man those look super nice!
     
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks a lot!
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Such a wonderful rib cook, Chris.

    Point for a great smoke.

    Disco
     
  14. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much for the compliment and the point! I wish I had some leftovers. Next time I'll have to throw an extra rack on there.
     
  15. smokin phil

    smokin phil Smoking Fanatic

    .
     
    Last edited: Jul 22, 2016
  16. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks a lot!
     

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