Father's Day smoke!

Discussion in 'Pork' started by larosa94x, Jun 22, 2015.

  1. larosa94x

    larosa94x Fire Starter

    Father's Day came and went and I was smoking like a mad man..
    My father works third shift on Friday and Saturday so he handed me the reigns while he slept before our guests arrived..
    This was my 3rd time doing ribs and the first time completely solo, gotta admit I was feeling the pressure haha
    I did 5 racks of ribs in total, 3 baby backs and 2 st Louis style spare rib racks. It was actually my first time properly trimming the st Louis and they looked damn good.

    I used the 3-2-1 method on the spares and the 2-2-1 for the baby backs saucing on the last hour face down at 225-240. I also used a blend of hickory, oak, and cherry wood

    Here's the spares all trimmed up with the chefs treat sitting next to it

    Little mustard massage with some rub


    Baby backs getting their mustard treat



    The 3 hour mark, foiled with a splash of apple juice then back in for 2 hours.

    Chefs treat came out at 90 mins

    All 5 racks cut on the board ready to eat.. And my mom worried we didn't have enough food...

    EDIT: let me know how the pictures look. I'm on my iphone and the thumbnails look blurry but when I click on them they look good
     
    Last edited: Jun 22, 2015
  2. [​IMG]

    The pics look great!

    Happy smoken.

    David
     
  3. matchew

    matchew Smoke Blower

    Looks great, brother! I'm sure DAD was proud and looks like the guests had some good eatin'.
     
  4. larosa94x

    larosa94x Fire Starter

    Thanks guys' they came out awesome, so many left overs wish I could send them out to yall! Hahaha
     
  5. talls6

    talls6 Newbie

    Those look Awesome. I am sure your Dad was Happy and Proud.
    Darren
     
  6. Very nice!

    What kind of smoker do you use?

    Did you take off the membrane off the back side?
     
  7. larosa94x

    larosa94x Fire Starter

    I'm using a propane charbroil vertical box smoker.. It's not the best in the world- super tricky to maintain a steady temp in the chamber but it works for a first smoker.. We've got a 55 gallon drum that's half way to a UDS but we had to take a hiatus from that to put a new motor in my Evo..

    and yes I removed the membrane.. It's funny because the baby's came in a cryo bag of 3 racks and 2 out of 3 of the baby racks had the membrane removed from the butcher haha.. tgought that was strange..

    I've got 2- 8lb pork shoulders I've been wanting to smoke
    After those 2 I'm gonna take a jab at a brisket.. Been reading ALOT on that whole process.. Kinda scary but there's only one way to learn and that's getting dirty.. Or getting smokey haha
     

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