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  1. smokeringking

    Pulled Pork and Baby Back Ribs!

    Ok everything is on its final approach then a few hours of letting it sit in the cooler. Next post from me...unless I get asked a question or something, will be 5 money shots and a shot of the full spread. 
  2. smokeringking

    Pulled Pork and Baby Back Ribs!

    No unfourtunaltly the apples are not. The only thing I got local today are the beans for the baked beans. 
  3. smokeringking

    Pulled Pork and Baby Back Ribs!

    Ok Barney just for you heres a couple shots of the pies, and yes they are all scratch made crust and all. Also a couple shots of the ribs since I needed to add wood and that will e the last pics until after they are done cooking in the foil. 
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  8. smokeringking

    Pulled Pork and Baby Back Ribs!

    OK SO, I decided to go all out and take a big risk go big or go home right? I am using more apple wood now to use some from heat and my smoke does get heavy and white for a little bit but I really dont think long enough to have any adverse affects then it right back to TBS. My heat is actually...
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  11. smokeringking

    Pulled Pork and Baby Back Ribs!

    Ok Im about 4 1/2 hours in and the pork internal temp was at 163. I foiled the pork and put it back on the rack, and am stoking my fire. I also am putting my ribs on now I know it is early but I am running out of charcoal faster than I thought I would. So I am getting that going and everything...
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  14. smokeringking

    Pulled Pork and Baby Back Ribs!

    Thanks Timleo now that you say that I have seen that same procedure around I will try it and wrap at 160 Im at 145 now. Which by the way does anyone think that seems wrong? I have been right around 130 or a little lower the whole time and it has been on for 3 hours at this point and is already...
  15. smokeringking

    Pulled Pork and Baby Back Ribs!

    Ok good news I got the pork to fit on the floating rack which means the ribs will go below and everything gets a full time of smoking! Still could use some advice on how long I should let the pork smoke before I foil it, and should it just get foiled when it is ready for the cooler or should I...
  16. smokeringking

    Pulled Pork and Baby Back Ribs!

    Ok 2 hours in going smooth pork has in internal temp of about 125 and here is how it looks. 
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  18. smokeringking

    Pulled Pork and Baby Back Ribs!

    Smoker is running a little sparatic, it was at about 215-220 having trouble getting up to about 225 now Im at about 240 and holding. Oh well Im happy with 240 as long as it doesnt get much higher. Smoke is streaming nicely, And now I have some baked beans working with locally grown beans from...
  19. smokeringking

    Pulled Pork and Baby Back Ribs!

    Ok 5AM I got the smoker rolling 6AM I got the meat on and my remote themo in place.  Here is my fire. (there was no actual fire until I opened my lid and moved the coals a little it will go back down.) Mostly charcoal with one peice of apple wood on top(I didnt have anything to cut it down so...
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