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First Smoke complete: 2 racks of ribs with Q View

chaze215

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I finally got my 1st smoke under my belt. I did 2 racks of babybacks with hickory and a combo of water/apple juice in the water pan. Of course I followed the 2-2-1 method with delicious results. After the first 2 hours of smoke, I foil wrapped them with some honey,brown sugar and apple juice on the ribs for the next 2 hours. I wasnt expecting "fall off the bone" ribs with 2-2-1, but they were. Not to mention a pretty sweet smoke ring. Thanks for all the advice on here and enjoy the Q-view!



 

fpnmf

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Awesome!!

Delicious!!

  Have a great day!! 

   Craig
 

deannc

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You have some great looking ribs there!  

Congrats on a successful smoke!  
 

les3176

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Nice job on your first smoke the ribs look great!....now on to the next!!!
 

mballi3011

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Nice ribs they look awesome and that smoker is far to clean so you better get to smoking there.
 
Last edited:

SmokinAl

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Nice job! Those ribs look awesome. What you gonna try next?
 

chaze215

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Thanks guys! They did come out better than I expected for my 1st smoke. I think next on my smokin list is a brisket. Any tips to offer up for my brisket smoke?
 

rdknb

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Congrats on your first, looks great, well done
 

Bearcarver

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Great looking BBs !!!

Brisket??

Lot's of Briskets in the search box. There are different types--Packer, Flat, & Point.

Do a search to find what you want to do.

I have a small Brisket Flat "step by step" in my signature below, if you want to see it.

Thanks for the nice Qview,

Bear
 

chaze215

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Thanks for the link Bear. Whats the difference between a packer,point and flat? The ones I have seen at Costco must be the flats since they look like the one in your Qview. So, in total it took 15 hours for the one you did?
 

hmcm

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Those look awesome! 


I like the honey, brown sugar and apple cider during foiling.  I'm definitely going to try that next time.  Thanks for the tip!

Cheers!
 

bassman

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Chaz, those ribs looks perfect!  I guess you got the flame problem fixed on the smoker so you should be good to go on the brisket.
 

chaze215

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Keith: I did a few more things with the burner/venturi as per the CCSV rep. It did get a lil better, so I figured I would go ahead with a smoke. I like the results, but need to get a better handle on regulating the temp. There was a difference of about 30 degrees between the therm on the door and the therm I had on the rack. I tend to think the inside therm was giving me a more accurate temp. Overall, the end product was very tasty. Have you run into this with your CCSV too?
 

jmk3921

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Man those look awesome!!! Send some my way and I'll demonstrate the "disappearing" rib trick----
 

Bearcarver

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Thanks for the link Bear. Whats the difference between a packer,point and flat? The ones I have seen at Costco must be the flats since they look like the one in your Qview. So, in total it took 15 hours for the one you did?
No---See below (from my post):

Actually it took 8 1/2 hours to do that little flat.

The 5 1/2 hours of smoke was part of that 8 1/2 hour total.

The 2 hours at the end was without heat, which is similar to putting it in the cooler wrapped in foil.
 

Bear

<<<<


In the smoker at 230˚ for 8 1/2 hours, with 5 1/2 hours of Hickory with my A-MAZE-N-SMOKER.

Foiled at 165˚ INT, and back in until it hit 190˚. Then I left it in, but killed the heat. It coasted up to 193˚. Then I left it in for another 2 hours, and took it out. It was at 185˚ when I removed it. It was tender & juicy, and GREAT!

Sprayed a mix of Apple Juice (8 oz) & Worcestershire Sauce (4 oz) every 1 1/2 hour, after first 2 hours.>>>>>
 

beer-b-q

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Great job on the ribs... They Look Great...

GO GREEN BAY...

 

SmokinAl

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Can't wait to see your brisket!   
 

sqwib

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WOW ribs look awesome thanks for posting

A++++

Awesome Smoke Ring, Pull back, finishing sauce and excellent photos to boot!
 

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