First Solid Effort From Smokin-It #2

[Count Porcula]

Someone said I should post photos when I got the Smokin-It working, and today is the day. The first two times I used it, I made some mistakes, but this time, everything lined up. I made St. Louis ribs with my own rub. I put some Jim Beam on them before seasoning, and I used one cube of hickory (from the sample wood that comes with the box) and one charcoal briquette because I read that it might give me a smoke ring. I went 5 hours at around 235.

These ribs are phenomenal. Better than anything I've ever had. They're juicy and full of flavor, and they aren't stuck to the bone. They're so good, when I ate the first one, I couldn't make myself put sauce on it.

Didn't get a smoke ring, but I can say I tried.

I'm sure the experienced fanatics here won't be impressed, but I am extremely pleased.

Thanks for all the help.

 

[tag0401]

Looks like they turned out good to me.

 

[GaryHibbert]

I'd say you've got the hang of your Smokin-it, judging from those ribs. Nice job.
Gary

 

[tallbm]

Someone said I should post photos when I got the Smokin-It working, and today is the day. The first two times I used it, I made some mistakes, but this time, everything lined up. I made St. Louis ribs with my own rub. I put some Jim Beam on them before seasoning, and I used one cube of hickory (from the sample wood that comes with the box) and one charcoal briquette because I read that it might give me a smoke ring. I went 5 hours at around 235.

These ribs are phenomenal. Better than anything I've ever had. They're juicy and full of flavor, and they aren't stuck to the bone. They're so good, when I ate the first one, I couldn't make myself put sauce on it.

Didn't get a smoke ring, but I can say I tried.

I'm sure the experienced fanatics here won't be impressed, but I am extremely pleased.

Thanks for all the help.

View attachment 466008

Great work man they look tasty!

Smoke ring is only cosmetic. Its cool to have one but its cooler to have amazing tasting ribs and food rather than just good looking ribs/food that is meh.

Keep it up man! :D

 

[GATOR240]

They look good from here!

 

[SmokinAl]

The ribs sure look good to me!
If you & your family liked them, then it was a success!
Nice job!
Al

 

[JC in GB]

Good looking ribs there. I like the way Jim Beam seems to work with pork. I use it on my ribs about half the time.

Glad to see you got your unit working for you. Looking forward to future pics and posts.

JC

 

[dr k]

Now I've got to get a fifth of JD and a can of apple juice for Apple Jack spray mop.

 

[normanaj]

Doesn't matter what anyone else thinks if they were phenomenal to your tastebuds then you hit a homerun.For what it's worth they look great!

 

[PulledPorkSandwich]

Ribs look great! Well done! How did you test for doneness?

I've struggled with ribs on my #2. I cooked the last rack for 7 hours and they still weren't quite done, when all the expert advice I've seen suggests that carolinas should be done in around 5 hours. Next time I'll allow much more time.

Also, didn't you have an issue with your #2 tripping your GFCI outlet? How did you get that fixed?

 

[Count Porcula]

I tested for doneness by opening the door and using a fork! Now I know 5 hours should work. The probe almost always read around 235. Another half-hour wouldn't have hurt them, but they did come off the bone.

The GFI didn't pop this time. Don't ask me why. I'm not looking a gift horse in the mouth.

 

[tallbm]

Ribs look great! Well done! How did you test for doneness?

I've struggled with ribs on my #2. I cooked the last rack for 7 hours and they still weren't quite done, when all the expert advice I've seen suggests that carolinas should be done in around 5 hours. Next time I'll allow much more time.

Also, didn't you have an issue with your #2 tripping your GFCI outlet? How did you get that fixed?

I tested for doneness by opening the door and using a fork! Now I know 5 hours should work. The probe almost always read around 235. Another half-hour wouldn't have hurt them, but they did come off the bone.

The GFI didn't pop this time. Don't ask me why. I'm not looking a gift horse in the mouth.

SmokinAl figured out that if you put a meat probe in between the ribs (try a couple of probes) that the ribs are done at 195F where done = bite of the bone tender. I like to take them to 198F for a little softer.

This takes all guess work out of the equation and helps since ribs are not truly done by time (hours).

 

[old sarge]

Good looking ribs! Adding charcoal is a big help. While it won't typically produce a smoke ring it does make one feel better.

 

[Count Porcula]

I wonder if I was supposed to use lump charcoal instead of the Kingsford I bought to burn a stump.

 

[dr k]

I wonder if I was supposed to use lump charcoal instead of the Kingsford I bought to burn a stump.

Sometimes you see a big log in stores and supermarkets that have an asterisk cut 3/4 of the way to the other end called something like a Swedish bonfire. Put fire starters lighter fluid in the center and the slits all around let in air to burn once going.

 

[Count Porcula]

I'm still eating those ribs. I feel like I should eat 6 today just to get rid of them so I can smoke something else.

I'm doing outdoor work today to keep the ribs from becoming permanent additions to my fat. The people who used to live in this house put FOUR trees in a little poolside planter, and I have to dig out the stumps so I can put sane plants in there. I'm also going to the burn pile to rescue my dead citrus trees for smoking.

 

[old sarge]

I wonder if I was supposed to use lump charcoal instead of the Kingsford I bought to burn a stump.

I tried it once, maybe twice years ago. Just a waste of time. But I felt better for having gotten it out of my system.