First Smoke complete: 2 racks of ribs with Q View

Discussion in 'Pork' started by chaze215, Feb 5, 2011.

  1. chaze215

    chaze215 Fire Starter

    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!

    [​IMG]

    [​IMG][​IMG][​IMG][​IMG]
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Awesome!!

    Delicious!!

      Have a great day!! 

       Craig
     
  3. deannc

    deannc Master of the Pit

    You have some great looking ribs there!  

    Congrats on a successful smoke!  [​IMG]
     
  4. les3176

    les3176 Master of the Pit

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

    tyotrain Master of the Pit

    real nice job on them there ribs.. looks tasty
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Nice ribs they look awesome and that smoker is far to clean so you better get to smoking there.
     
    Last edited: Feb 5, 2011
  7. smokinal

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

    Nice job! Those ribs look awesome. What you gonna try next?
     
  8. chaze215

    chaze215 Fire Starter

    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?
     
  9. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Congrats on your first, looks great, well done
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  11. chaze215

    chaze215 Fire Starter

    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?
     
  12. hmcm

    hmcm Smoke Blower

    Those look awesome!  [​IMG]

    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!
     
  13. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    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.
     
  14. chaze215

    chaze215 Fire Starter

    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?
     
  15. jmk3921

    jmk3921 Smoke Blower

    Man those look awesome!!! Send some my way and I'll demonstrate the "disappearing" rib trick----[​IMG]
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    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

    <<<<[​IMG]

    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.>>>>>
     
  17. beer-b-q

    beer-b-q Smoking Guru OTBS Member

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

    GO GREEN BAY...

    [​IMG]
     
  18. smokinal

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

    Can't wait to see your brisket!   [​IMG]
     
  19. sqwib

    sqwib Smoking Guru OTBS Member

    WOW ribs look awesome thanks for posting

    A++++

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

    skully Meat Mopper

    very nice, great job on them puppies.........
     

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