Father's Day Ribs and Breasts (Q-View)

Discussion in 'Pork' started by alelover, Jun 22, 2011.

  1. Ribs and split chicken breasts were on sale. What's a guy to do. Smoke 'em I guess.

    First we make some rib rub.

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    Here's the recipe. Much easier than typing.

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    Here's the rub.

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    Here's the ribs.

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    After depackaging we need to remove the membrane from the underside. This helps smoke penetrate better and makes the ribs easier to eat.

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    Now we rub them with the rub.

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    Wrap in plastic wrap and put the in the fridge for the night.

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    Take the ribs out of the fridge and unwrap.

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    Let's go light the fire. Threw a few briquettes in the basket.

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    Lit up a full chimney of RO lump.

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    Get her stokin'.

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    Threw them on the smoker. Smoking with hickory and pecan. Foiled the ends for the 1st hour cause they cook too fast.

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    TBS

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    Well that's all for today. It's time to go home now. We will finish her up tomorrow. See ya then.
     
  2. venture

    venture Smoking Guru OTBS Member

    Nice post.  I see the bird nest is intact and still there.  You must be expecting?

    Good luck and good smoking.
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh Yeah---Lookin' good Scott---Keep 'em coming!!!

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    Bear
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good!!

      Craig
     
  5. Be here waiting for more....keep that q-view coming..[​IMG]

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  6. meateater

    meateater Smoking Guru SMF Premier Member

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  7. ugaboz

    ugaboz Smoking Fanatic

    and the ribs
     
  8. Can't wait to see this one, it looks promising!
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great so far!
     
  10. Hi we're back. Time to prep the chicken. Split breasts .99 per pound. Doing a simple light seasoning on these with some SPOG.

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    Hit them with some smoke for about 2 hours. Had the smoker at 225 on the left and 250 on the right. Moved my little tin foil baffles a little bit to accomplish this. You can see them in the top and lower right under the grate. Took the breasts off when they hit 170ish.

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    Chicken's ready but the ribs need more time. The wind started howling and really screwed with my temps. Ribs were on for almost 7 hours because the last 3 hours or so were at around 200. Did not foil the ribs at all.

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    Foiled the chicken and wrapped in towels until the ribs were done. Brushed on some Sweet Baby Ray's for the last hour.

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    Ribs are done.

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    A little cross section.

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    And a close up.

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    Daughters plate.

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    My plate. Ribs were very good. Chicken was moist and smoky.

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    Thanks for watching.

    The End.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Real Nice Plate!!

    And Awesome BearViews!!

    Thanks Scott !

    Bear
     
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    Nice!..........[​IMG]

    It's very difficult to smoke a breast and it still be juicy! Great job Scott [​IMG]
     
  13. Thanks. I think I just didn't smoke it too long. Made that mistake before smoking and grilling.
     
  14. venture

    venture Smoking Guru OTBS Member

    Great job.

    I could have used more corn, but I bet you knew that.  LOL

    Good luck and good smoking.
     
  15. jared101

    jared101 Fire Starter

    Looks good, great post!
     
  16. ugaboz

    ugaboz Smoking Fanatic

    nice
     
  17. Man, that turned out great! Nice lookin plate.
     
  18. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Ribs, Nice Bearviews Also...
     
  19. doogle

    doogle Newbie

    Most Excellent! Gotta try that rib rub as my family aren't big BBQ/Smoke lovers, unless I go easy.

    Did I miss it? What kind of wood did you use for the smoke?
     
  20. Thank you all for the nice comments. I used hickory and pecan to smoke with.
     

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