- Jun 28, 2015
- 483
- 296
It's been a couple of months since I posted (or smoked!) Smoker has been strapped down on cargo tray on back of 5th wheel. In Lafayette, LA I was to busy eating Boudin and Cracklins. Left there with 13# of Boudin in the freezers! In Savannah, TN, a friend and I were on a BBQ and Bourbon quest. We did a day at Memphis in May BBQ Championship including the Tour of Champions judging. We also hit The Commissary twice, Corky's (original on popular), and Big Bob Gibsons in Decatur, AL. We really wanted to hit Rendezvous, but we ran out of time and gastric space. For those that are curious we are still undecided between Corky's and Commissary both are unbelievable, but so different that it is hard to make a fair side by side comparison.
Anyway, now that we are in Missouri for next few months, it sure was good to break out the smoker. I found these plate ribs at the Publix in Jupiter Florida, and was saving them for when we got home as a treat for one of our Son's that doesn't eat pork.
This were the best ribs I have ever done, I absolutely nailed it if I do say so myself. Tender as can be, fat rendered into perfect little pockets of jello like smoky goodness, and when you wiggled the rib it shook like a bowl of jello, in fact I think they wiggled more than my belly does, and if you knew me you would know how impressive that is!
About an hour before going in the smoker, I cut them into individual bones and gave them a spash of Whossy sauce and my go to beef rub (Kosher Salt/Course Black Pepper/Granulated Garlic/Granulated Onion/Lemon Pepper).
Into MES30 @230, running AMPS with Pecan. I used a water pan with straight water in it. Never used a water pan in the MES before, and don't feel I need it when its filled with pork, but I think when running just beef, it helps.
After about 4 hours, they were just starting to come out of the stall and were @162 and had a nice bark and color.
I put a rack in a foil pan, and put enough broth and a bit more Whoosy sauce in it so the level was just below the rack. I then put in a row of ribs, used a second rack on top of those to give a little separation so the ribs weren't touching and did a second row. Sealed the whole thing up and back in the smoker which I bumped up to 240.
They spent another 4 1/2 to 5 hours in the smoker, they reach 198, but then started to drop. I have had this issue before, I call it the "second stall". Definitely was not an issue with smoker temp, it was fine. I suspect that the fat broke down to the point that my probe wasn't getting a good read anymore. I didn't bother to open then up and check, I trusted the process and my experience, and when I was certain they were in the "second stall", I pulled them and rested them in cooler for 1 hour. They were @196 when I pulled them and had dropped 2 degrees over the last 30 minutes.
Proof of success is in the pudding as they say. Let's just say I was hoping to have a rib for lunch today but that ain't happening. In fact I think that the bones were sucked on so much the dogs got cheated out of their treats!.
I was working on MIL honey-do list while smoking so no prep or process photos for this smoke, just the final Q-vue but dang its a good one!
Anyway, now that we are in Missouri for next few months, it sure was good to break out the smoker. I found these plate ribs at the Publix in Jupiter Florida, and was saving them for when we got home as a treat for one of our Son's that doesn't eat pork.
This were the best ribs I have ever done, I absolutely nailed it if I do say so myself. Tender as can be, fat rendered into perfect little pockets of jello like smoky goodness, and when you wiggled the rib it shook like a bowl of jello, in fact I think they wiggled more than my belly does, and if you knew me you would know how impressive that is!
About an hour before going in the smoker, I cut them into individual bones and gave them a spash of Whossy sauce and my go to beef rub (Kosher Salt/Course Black Pepper/Granulated Garlic/Granulated Onion/Lemon Pepper).
Into MES30 @230, running AMPS with Pecan. I used a water pan with straight water in it. Never used a water pan in the MES before, and don't feel I need it when its filled with pork, but I think when running just beef, it helps.
After about 4 hours, they were just starting to come out of the stall and were @162 and had a nice bark and color.
I put a rack in a foil pan, and put enough broth and a bit more Whoosy sauce in it so the level was just below the rack. I then put in a row of ribs, used a second rack on top of those to give a little separation so the ribs weren't touching and did a second row. Sealed the whole thing up and back in the smoker which I bumped up to 240.
They spent another 4 1/2 to 5 hours in the smoker, they reach 198, but then started to drop. I have had this issue before, I call it the "second stall". Definitely was not an issue with smoker temp, it was fine. I suspect that the fat broke down to the point that my probe wasn't getting a good read anymore. I didn't bother to open then up and check, I trusted the process and my experience, and when I was certain they were in the "second stall", I pulled them and rested them in cooler for 1 hour. They were @196 when I pulled them and had dropped 2 degrees over the last 30 minutes.
Proof of success is in the pudding as they say. Let's just say I was hoping to have a rib for lunch today but that ain't happening. In fact I think that the bones were sucked on so much the dogs got cheated out of their treats!.
I was working on MIL honey-do list while smoking so no prep or process photos for this smoke, just the final Q-vue but dang its a good one!
