This is the first smoke I've done since I converted my smoker to propane. It came out great!! I'm real happy with the "new" smoker and the meat it puts out.
Yesterday, I started prep work on some country style ribs (loin end). Just mustard and a heavy coating of Jeff's Rub. Then into the fridge for about 20 hours Sorry I didn't get a shot of the ribs before the rub, but just then the dog wanted in, then the cat wanted out, and I just plain forgot until it was too late.
This afternoon, I got the smoker fired up and sitting at 250* and the AMNPS pumping out hickory smoke. I figured that since the smoker was going anyway, I might as well smoke some jalapenos to freeze and a couple of jalapenos stuffed with very old cheddar cheese for supper. Got them ready and arranged the ribs on a small rack.
Everything on the smoker
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The AMNPS is putting out a nice smoke (its so thin that you can hardly see it coming out the exhaust stack, but you can sure smell it.)
At the 3 hour mark, I probed the meat with a toothpick--it went in like it was butter. I don't normally sauce ribs, but this time I decided to experiment. I left 2 unsauced, sauced one with Honey/Garlic, and the other with Tequila/habanero and left them in for 1/2 hour to glaze over.
The money shot. Served with jasmin rice, homemade coleslaw, and homemade green tomato/smoked jalapeno pickles. It was delicious. Best ribs I've ever done. They didn't have a huge smoke ring, but it was about 1/4 inch.
The smoker worked flawlessly. Once I got it set at 250*, it never varied. I do feel I would like a bit more smoke out of the mailbox mod so I'll have to work on that. Overall, I have to call the retrofit and this smoke a great success.
Thanks for looking
Gary
Yesterday, I started prep work on some country style ribs (loin end). Just mustard and a heavy coating of Jeff's Rub. Then into the fridge for about 20 hours Sorry I didn't get a shot of the ribs before the rub, but just then the dog wanted in, then the cat wanted out, and I just plain forgot until it was too late.
This afternoon, I got the smoker fired up and sitting at 250* and the AMNPS pumping out hickory smoke. I figured that since the smoker was going anyway, I might as well smoke some jalapenos to freeze and a couple of jalapenos stuffed with very old cheddar cheese for supper. Got them ready and arranged the ribs on a small rack.
Everything on the smoker
The AMNPS is putting out a nice smoke (its so thin that you can hardly see it coming out the exhaust stack, but you can sure smell it.)
At the 3 hour mark, I probed the meat with a toothpick--it went in like it was butter. I don't normally sauce ribs, but this time I decided to experiment. I left 2 unsauced, sauced one with Honey/Garlic, and the other with Tequila/habanero and left them in for 1/2 hour to glaze over.
The money shot. Served with jasmin rice, homemade coleslaw, and homemade green tomato/smoked jalapeno pickles. It was delicious. Best ribs I've ever done. They didn't have a huge smoke ring, but it was about 1/4 inch.
The smoker worked flawlessly. Once I got it set at 250*, it never varied. I do feel I would like a bit more smoke out of the mailbox mod so I'll have to work on that. Overall, I have to call the retrofit and this smoke a great success.
Thanks for looking
Gary
