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Discussion in 'Pork' started by SmokinAl, Jul 1, 2016.

  1. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I have been dying to smoke some ribs on the Lang. This is my second time using it.

    I went to the store a few days ago & was looking for BB's, but they didn't have any that looked to good.

    I found a rack of ST. L's and they looked pretty good, so I bought them.

    I injected them with some Creole butter that I had left over from some wings I smoked a couple of weeks ago.

    Then put my pork rub on & vacuum packed them.

    Here's what I started with.

    That's a pretty nice looking rack.

    Of course I left the membrane on, I wanted to make sure the injection stayed inside and didn't leak out.

    I have an injector with a small needle that's perfect for this.

    BTW, the butter injection came from the fridge so everything will still be nice & cold inside the meat.

    Next comes the rub.

    Into a foodsaver bag & vacuumed up, then back in the fridge.

    I got busy & didn't have a chance to smoke them until yesterday. They were in the vac pack for 4 days.

    I thought this would be way too long, but as it turns out it was just about a perfect amount of time.

    Got the Lang fired up & thought I would use the top grate & see how stuff cooks up there.

    Took the bottom grates out so they wouldn't get dirty.

    Opened it up at the 2 hour mark, when I added another split to the fire.

    They are coming along nicely.

    Only took a few minutes to settle back in around 225.

    However I found that the top grate runs about 20 degrees hotter than the bottom grate.

    So the temp gauge says 230, but the Mav on the second grate reads 250.

    You can see I have the vents closed way down, but she stabilized nicely at the 230-250 range.

    It's a pretty hot day & it doesn't take much of a fire to keep the temp up.

    It's been about 3 hours now and I just added another split & took a quick look.

    That's about where I would think it should be in 3 hours, normally I would foil them now.

    But not today, I'm just going to let them go.

    The left side of the top rack is a little hotter than the right side.

    So I rotated the ribs 180 degrees.

    Then I started spraying them with a combo of apple juice & BBQ sauce.

    Had a couple of friends stop by for a little corn. The Mom is on the right.

    The chick on the left is only about 3 months old. I guess my corn diet is making her grow!

    Well were at about 4 hours now & it's getting close to being done.

    Time to put some sauce on.

    Nice thick coating.

    Back on the rack.

    Starting to look good, nice pullback on the bones.

    That's the number I'm looking for. If you want FOTB ribs, then keep cooking until about 200.

    Check it again. Actually I checked it in several places.

    I rotated the ribs a couple of times also to keep them cooking evenly.

    The bottom rack is the same temp all the way across.

    Now I know & next time I will probably just use the bottom rack for ribs.

    Anyhow here they are all sliced up. They certainly are very juicy.

    I took a bite out so you could see the meat does not slide off the bone, but is very tender.

    Overall, the ribs came out just like I wanted, but I like my babybacks.

    I am glad I got a chance to use my IT method on spares, because I'm often asked

    if my method will work with spares. Now I can say for sure that it will.

    I also really liked the flavor from the Creole butter injection. 

    I can't wait to try that on a rack of BB's.

    I'm also smoking a butt for the 4th and I'm going to inject that with the Creole Butter too.

    Thanks for looking guys,

  2. phatbac

    phatbac Master of the Pit

    Looks great Al. I have never injected ribs before thats is somthing i might try in a couple weeks. Can you really taste a flavor diffetence with it? I will do the vac seal/ rub thing too. Definately points!

    Happy Smoking,
  3. sauced

    sauced Master of the Pit

    Great looking ribs Al!!! I have never injected ribs only wings with a creole butter. Hmmmm.......gotta give that a try!

    Thanks for sharing. How are you liking your Lang?
  4. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★


    I took a bite out so you could see the meat does not slide off the bone, but is very tender.

    Hey Al.  Sure.  We believe you.  It was all in the interest of science.  Had nothing to do with an excuse to grab a taster.   [​IMG]

    Fine looking ribs.  The color is great.  I've never tried Creole Butter, but apparently I should.  I don't particularly like fall off the bone anything, so to me those are perfectly done.

    Nice to know the Lang works well for everything so far.


  5. hardcookin

    hardcookin Master of the Pit OTBS Member

    Boy Al your hitting it out of the park with that Lang. What for wood was you smoking with?
    Another fantastic cook.

    Last edited: Jul 1, 2016
  6. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Al Fantastic I am with the crowd never injected ribs.Is the Creole Butter store bought or home made? Points for sure

  7. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    SA, I also never thought about injecting ribs, what a great idea ! [​IMG]
  8. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Aaron!

    Yes you can taste the flavor difference. These ribs, flavorwise were the best I have ever made. Judy said so too!

    So it must be true!

    Appreciate the point too!

    Thanks Man!

    I'm loving the Lang!

    I can't wait until I have used it a few more times, cause I'm still learning it.

    The flavor from all wood smoke is very nice.

    Thanks Gary!

    Yes the Creole butter put the ribs over the top.

    I think I may have to buy a couple of cases of the stuff.

    Thanks for the point too!


    I was using a mix of oak & hickory.

    And thank-you for the point, my friend!

    Thanks Richie!

    The Creole butter is store bought. It's Cajun Injector, Creole butter injectable marinade.

    It's the same stuff that Gary ( Scarbelly ) uses in his wing recipe.

    I couldn't find it locally, so I ordered it online.

    Thank-you for the point too.

    Thanks Buddy! And thanks for the point too.

    Yes if you get a chance try injecting a rack or two.

    It really makes a difference.

  9. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster OTBS Member

    Nice Looking Ribs Al !!![​IMG]

    Looks Mighty Tasty!![​IMG]----------[​IMG]

    Do you inject like 2 or 3 places between each pair of bones?

    I tried that IT thing with my Thermapen. I got 3 different temps within a one inch area just about every time I tried it. And that leaves my door open too long anyway. I went back to time, like I always did.

  10. Nice Looking Ribs Al, Great Color  Juicy and Tender looking  [​IMG]

    Two things I've never done   Inject ribs  Or Check the Temp ?

  11. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    That will work! Nice rig...JJ
  12. lancep

    lancep Master of the Pit

    Looks like you and your Lang are getting along, have the WSM s started getting jealous yet? Ribs look great!!
  13. bdskelly

    bdskelly Smoking Guru OTBS Member SMF Premier Member ★ Lifetime Premier ★

    You injected your ribs!  Nice change.  point B
  14. hardcookin

    hardcookin Master of the Pit OTBS Member

    Al just one more quick question. How much heat does that Creole butter have? My granddaughter loves ribs but not to hot.

  15. ndwildbill

    ndwildbill Smoke Blower

    Great looking ribs...gonna have to try the Creole butter injection in the next week or so![​IMG]
  16. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks a lot Bear!

    I used a long needle & it went from one side of the ribs to the other.

    So as I was squeezing it I was also pulling it out.

    I really filled each rib up, you could see the meat bulging up.

    Thanks for the point too!

    Thanks a lot Gary!

    I never used to do those things either, but I'm into experimenting with different methods.

    I even fired up the Lang with no meat in it & had oven therms all over the inside to see if there were any hot spots.

    I know what a waste of wood, right?

    Anyhow, thanks for the point too!

    Thanks JJ! Appreciate it!

    Thanks Lance!

    They should be getting jealous, cause I'm really having fun with the Lang!

    Appreciate the point too!

    Thanks Brian!

    I had about 3/4 of a jar of the Creole butter left over from some wings I did a few weeks ago.

    I didn't really like the taste in the wings & was trying to figure out what to do with a case of the stuff.

    I thought I would try it in the ribs just for a hoot, & I found out it really goes well with pork.

    Thanks for the point too!

    It is a little spicy. We like spicy stuff & to us this is mild.

    You may want to just inject half the rack & leave the other half alone.

    That way if it's too spicy for her she will have a half rack without any in it.

    Thanks a lot Bill, and thank you for the point!

  17. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster OTBS Member

    Thanks a lot for the Splaining, Al !!

    Appreciate that.

    Last edited: Jul 2, 2016
  18. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    No problem, Brother!

  19. smokeymose

    smokeymose Master of the Pit SMF Premier Member

    Very nice, Al! It never occured to me to inject ribs, but then you're outside the box a little, aren't you?
    Good to see you getting along with the stick burner. Are you really adding wood every 2 or 3 hours? I have to chuck a stick in every 20 minutes or so...
    Keep an eye on your 2 friends. There are probably some folks here getting ideas :biggrin:
  20. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Dan!

    You must have misunderstood me. I have to add a split about every hour.