Beef spare ribs and a Pastrami.

[cheezeerider]

This was by far my best smoke on the electric ECB. I followed some advice from a few good folks here and only used 3 chunks of hickory and 4 charcoal briquettes. Could have stayed on the smoke a little longer, but they sure tasted good.

Notice the number on the bottom right? That was the outside temp. Nothing a few cold beers couldn't take care of.

Here's the ribs and brisket point rubbed and ready for the smoke. I never measure or write down the ingredients of my rubs, I just mix together whatever sounds good at the time. I really need to start documenting.

 Here is everything on the smoker. Maintained about 230-240. Used hickory.

The ribs fresh off. They could have used more time but it was getting late. They tasted darn good anyway.

Huh? no shots of the pastrami I Guess.

Here's a cross section. Not too bad.

This is my youngest chowing down. He enjoys Dads cooking.

Next time I'll stick to the same temp, wood and charcoal.(The charcoal made a big difference. Never would have thought of using it on an electric smoker)  But I will definitely go another hour or so.

Time, there's just never enough.

Thanks for looking. And thanks to all who share their wisdome and experience.

Chris

 

[adiochiro3]

Looks great.  The little guy is sure happy with the results!!  I'm the same way -- just mix and match to whatever sounds good.