Baby back and a winter storm

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Meat Mopper
Original poster
Jul 29, 2008
Central Indiana
I haven't posted much in a while so I thought with the weather it was the perfect opportunity. The snow started at about 7:00 AM this morning so I thought it sounded like a good idea to smoke some ribs and have a "cookout" Also instead of my trusty Masterforge propane smoke which sits in the garage I decided to use my Akorn Kamado, This was largely due to placement. The garage faces west so the wind was whipping right into the garage and make using the propane Masterforge a bit difficult. The Akorn is at the back of the house and while it has no roof that faces east and is pretty protected from the wind. So I used the Akorn (this was actually my first attempt using the Akorn for baby backs. Here we go:

This was about 11:00 AM 4 inches of snow and the real snow hadn't started yet.

Prepping smoker. Temp dialed in at 2:25, nice there was some snow still on the lid even though the temp was 225.  That stayed there pretty much the whole time. I used lump, some chunks of cherry and hickory.  I also used my new favorite method of lighting lump.  I take two paper towels crumple up and soak about half with vegetable oil.  Seems to work well. 

Ribs rubbed and ready to go.  I used my standard rub that I've posted many times. I used the 2.5 - 1.5 - 1 method.

I guess I didn't need to cut these.  I was used that that in the Masterforge.

Here we are about 2 hours in, notice the snow accumulation on the shelves.

Ready for foil.  I used some brown sugar (mistake), apple juice and a little of Soflaquers finishing sauce for pulled pork). I said a mistake on the sugar because it caramelized on me.  That happens about once out of every 3-4 times.  Not sure why

after foil ready for back on the smoke for 1 hour

here we are right before dinner time, officially 11.5 inches now.

plate with green beans (sautéed with olive oil, garlic, red pepper flakes, then parm cheese), baked potato ( done on the kamado as well) and finished hunk of ribs.

For my taste the ribs were a bit dry, not sure what happened to cause that.  The flavor was excellent, just a touch dry.

I hope you enjoyed reading.  I enjoyed the smoke today, it was a nice change of pace meal from what most people think of on days like this.
I will have to try that green bean recipe, one question though, were the green bean's fresh or canned?

I will have to try that green bean recipe, one question though, were the green bean's fresh or canned?


 The green beans were frozen, I have made this with fresh before. Just didn't have any fresh this time  I cooked them until tender in boiling salted water (8-10 minutes). When the green beans are almost done sauté the garlic (3 cloves minced) crushed red pepper (1/2 tsp) in 2-3 tbsp. of olive oil. once the garlic and pepper get aromatic add the drained beans.  Sauté for a just a few minutes.  tope with shaved parm cheese. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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