Baby Back Ribs w/ Q-View

[gavin16]

Kind of a spur of the moment idea for my Saturday evening.  Couldn't decide on a round roast or this, so... I'm doing both!  

Photo Aug 02, 4 01 19 PM.jpg

• gavin16
• Aug 2, 2014

Trying something different tonight.  Put on some mustard with the rub to see if I can get a smidgin more bark.  The only thing left is to decide on the wood.  I went to town & bought some the other day, including pecan and cherry for the first time.  Would those be a decent combo for my ribs, or should I try cherry/apple, or hickory/cherry??  Ideas? 

 

[gavin16]

Also experimenting some to get a smoke ring on these guys.  Couldn't find hardwood charcoal that I read on the forums could help, so I had to settle with a bag of Jack Daniels briquettes, smashed up some to mix with the wood.  

 

[padronman]

I always use a mix of cherry/apple or pecan cherry for my ribs.  Turn out yummy.  If you are wrapping them 2-2-1 or 3-2-1 then your bark won't do well.  I never wrap and always have a great bark. 

As for the smoke ring?  Why worry about that? Does nothing for flavor. 

Wanna see more pics!!!

Scott

 

[gavin16]

 
I always use a mix of cherry/apple or pecan cherry for my ribs.  Turn out yummy.  If you are wrapping them 2-2-1 or 3-2-1 then your bark won't do well.  I never wrap and always have a great bark. 

As for the smoke ring?  Why worry about that? Does nothing for flavor. 

Wanna see more pics!!!

Scott

Ended up trying the cherry/pecan combo.  Think I may opt out on the foil wrapping this time.  That, or I'll cut/wrap half and leave the other half out for the full length.  Spraying a couple times with some apple juice/cider mix.  

As for the smoke ring, I know it adds no flavor, but it is a nice aesthetic piece I like to see sometimes.  I'm just bored and looking for something different/playing with the smoker this weekend haha.  

 

 

[gavin16]

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• gavin16
• Aug 2, 2014

In she goes! Computer is giving me fits uploading.. 

 

[gavin16]

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• gavin16
• Aug 2, 2014

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• gavin16
• Aug 2, 2014

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• gavin16
• Aug 2, 2014

3rd pic isn't very good.  Decided to cut the ribs in half and wrap one part in butter, brown sugar, honey, and apple juice.  Spritzed the non foiled part and put both back in.  Don't think they will need to be in much longer,  ribs already had a done grey color on them when I cut in half... 

 

[driedstick]

Lookin good

A full smoker is a happy smoke

DS

 

[gavin16]

 
Lookin good

A full smoker is a happy smoke

DS

Thanks!

Haha yea, it may not look very full tonight... But I'm compensating by doing another cook tomorrow morning (bottom round roast)! lol 

 

[gavin16]

Photo Aug 02, 7 49 45 PM.jpg

• gavin16
• Aug 2, 2014

Out of the foil! After 1 hour.  

Final products, taken out roughly 30 minutes into the final hour of the 2-1-1 method.  This is the non foiled part:

Photo Aug 02, 8 11 26 PM.jpg

• gavin16
• Aug 2, 2014

Photo Aug 02, 8 14 49 PM.jpg

• gavin16
• Aug 2, 2014

Foiled part, taken out few minutes later:  

Photo Aug 02, 8 17 03 PM.jpg

• gavin16
• Aug 2, 2014

Photo Aug 02, 8 19 52 PM.jpg

• gavin16
• Aug 2, 2014

Left - foiled, Right - non-foiled

Photo Aug 02, 8 20 56 PM.jpg

• gavin16
• Aug 2, 2014

Either way I think I won, foiled or not hehe.. Both were great! Though I personally give the slight edge to the foil, simply due to the honey/brown sugar foil rub thrown on it.

Now onto the round roast!!  

 

[driedstick]

Dang it man them sure look good - Great job and nicely done

 A full smoker is a happy smoker

DS