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4 BIG Slabs Ribs In The MES Using the AMNS 6X8 For Smoke...

beer-b-q

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Now that the weather has gotten a little better it is time to start doing some Real Smoking.

Doing 4 nice BIG Slabs of spares that take up a whole shelf each in the MES 40 and using the AMNS 6X8 with Hickory Dust Lit at both ends.

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0290.jpg

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0291.jpg

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0292.jpg

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0293.jpg

First we remove the membrane from the back of the ribs.

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0303.jpg

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0308.jpg

Next we coat them with yellow mustard and apply the rub.

The1st two slabs are coated with rub from rp RibKing

(After I have more opinions I will post my review for everyone to read. This looks like it is going to be a very good rub from a pinch taste...)

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0305.jpg

Third Slab has my rub on it and the fourth slab has my rub with some extra brown sugar added to it (Wife's Idea Not Mine)

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0310.jpg

Then we wrapped them in cellophane and refrigerated overnight...

Today off to the smoker to be smoked with hickory dust using the 6x8 AMNS.

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0311.jpg

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0312.jpg

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0314.jpg

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0315.jpg

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0316.jpg

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0317.jpg

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0318.jpg

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0319.jpg

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0320.jpg

<http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0321.jpg

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0322.jpg

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0323.jpg

http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0324.jpg

Qviews after coming out of Smoker...

The Slabs With rp RibKing's Rub. http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0347.jpg http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0349.jpg

The Slab With My Rub (Plain) http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0345.jpg

The Slab With My Rub (Brown Sugar Added) http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0343.jpg

From Top to Bottom,

My Rub With Brown Sugar

My Rub Plain

Bottom Two Slabs With rp RibKing's Rub http://s63.photobucket.com/albums/h151/pkcdirect/my_qviews/Ribs%20March%202011/?action=view¤t=DSCI0340.jpg

The ribs came out very tender and was a big hit... I didn't like the sweetness of the ones my wife added the brown sugar to but she did.

It seemed to be a toss up between my original and rp RibKing's rub.  I ended up tilting the results toward rp RibKing's because his was somewhat spicier than mine and I prefer spicy...
 

virginiasmokesignal

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Paul, they all look good to me!  I will defer my opinion to your taste,  It does tell me one thing, my folks don't like a lot of spice but some!  Great looking Q-View Paul you sure know how to make an old Virginia boy hungry at 2:00 AM in the morning! LOL!

Your Friend,

Barry 
 

virginiasmokesignal

Meat Mopper
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Paul, By the way, what is CDV?  I noticed that the rib packaging says Pork Spare Ribs in CDV?  I have never seen that on a package of ribs before and just wondered what it was?

Your Friend,

Barry 
 

beer-b-q

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I had to ask the wife, she said it means it is packaged in Cryovac.
 

canned smoke

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Looks good. I hopefully will be breaking my AMNS in this weekend unless work has other plans for me. What do you use to light yours with? I figured my el cheapo fireplace lighters will do.
 

SmokinAl

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Great job there Paul! Those ribs are a thing of beauty!
 

beer-b-q

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Looks good. I hopefully will be breaking my AMNS in this weekend unless work has other plans for me. What do you use to light yours with? I figured my el cheapo fireplace lighters will do.
I  use one of the small butane torches like Todd sells at the AMNS website... The ones I have I bought at Harbor Freight.

I am not sure how easy it would be to light with a fireplace lighter. 

I am thinking about starting to use a regular Propane torch because I have gone through 3 of the butane ones...  It seems after a while the ones from Harbor Freight quit working. 
 

canned smoke

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Thanks Paul. I never thought about using the propane torch from my old plumbing truck. That would work pretty damns good I think.
 

tjohnson

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Great Job Beer-B-Q!

No Foil I take it?

Looks like you got the camera thing figured out....LOL!!!

Todd
 

andrew82

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Nice looking ribs! Did you fill the AMNS to capacity? Looks like you have to take out the old chip tray to make it fit.
 

chef willie

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ribs look awesome.....great q/view...no foil next time for me...thx for sharing
 

beer-b-q

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Nice looking ribs! Did you fill the AMNS to capacity? Looks like you have to take out the old chip tray to make it fit.
Yes, it was filled to the max and lit at both ends. 

All you need to do is place it on the two rods at the end of the built in chip tray, no need to remove anything...
 

hkeiner

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Beer-B-Q,

At what temperature did you smoked these ribs? Did you set the MES for a constant temperature during the whole smoke or did you change the setting as the smoke progressed?

I ask because I have tried smoking pork ribs in my MES several times at different temperatures and I have never been satisfied with the results. If I smoke at 225, it seems to take a long time to get done and it drys out the meat. If I set it at 250, it smokes faster but the outside surface seems to get tough. I have used the 3-2-1 method too but no (not enough) joy. I would like to copy-cat from someone that has got this temperature thing figured out and you seem to be the man... 

Note: I am using a Maverick ET-732 digital thermomter to accurately monitor the MES temperature.
 
Last edited:

Bearcarver

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Looks good. I hopefully will be breaking my AMNS in this weekend unless work has other plans for me. What do you use to light yours with? I figured my el cheapo fireplace lighters will do.

I use a Butane torch too.

I tried a Propane torch, but I couldn't keep it burning low enough to avoid blowing the dust out of the AMNS.

Actually, because of another cold smoker I saw, I tried lighting an AMNS with a candle.

It worked, but it took awhile, because it had to burn through quality US Stainless Steel, instead of thin screening.

Bear
 

beer-b-q

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Joined May 1, 2007
Beer-B-Q,

At what temperature did you smoked these ribs? Did you set the MES for a constant temperature during the whole smoke or did you change the setting as the smoke progressed?

I ask because I have tried smoking pork ribs in my MES several times at different temperatures and I have never been satisfied with the results. If I smoke at 225, it seems to take a long time to get done and it drys out the meat. If I set it at 250, it smokes faster but the outside surface seems to get tough. I have used the 3-2-1 method too but no (not enough) joy. I would like to copy-cat from someone that has got this temperature thing figured out and you seem to be the man... 

Note: I am using a Maverick ET-732 digital thermomter to accurately monitor the MES temperature.

These were cooked at 250º but during the cold part of winter I smoked some at 275º and they came out great.

These were very tender and juicy...  I use Maverick ET-72 and ET-901 Thermometers but on ribs usually go by the bend as it is hard to gauge the temp accurately with a thermometer.
 

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