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I must be nuts! first smoke , Ribs, Fattie, & ABT's...Q-view


Joined Mar 17, 2011
Woke up yesterday to an inch of snow and 30 degree temps. I thought this is stupid for Mid april (and why do i live here??), but the ribs have been resting in Jeffs rub overnite......So I said WTF!!.......Lets smoke. Got my smoker last fall and only used it twice with not the greatest results, and because of finding this forum, I know it was because i was trusting the factory thermometer. Much has been learned over the last few months by reading all the great info on this site.

Actually had to shovel a path on the deck through the snow.

Fire Up the Landmann and bring it up to 225 steady, after putting in a freshly boil tested digital thermometer, I found out that the factory one on the door is out 60-70 degrees(never trust these) That would explain why nothing turned out last fall. It was reading 225 and was probably only at 160-170. Barely got smoke and nothing turned out right.

Ribs go in for the first leg of the 3-2-1 method. with some apple wood.

also sprayed them with apply juice every hour.

Time to make my first attempt at a Fattie, All our stores had was "Maple Leaf Pure Pork Sausage" 1lb chubs. Looks too white/pale compared to the other fatties i have seen rolled.Stuffed with sauted spinache and provalone.

First ever weave attempt....not too hard.

Ribs get foiled with some apple juice and the Fattie goes on.

Time to try this ABT thing, Some cream cheese, jeffs rub, green onions, crumbled bacon, worchester sauce, and cheddar. All wrapped up in a blanket of bacon.

Here are the finished products........mmmmmm

The ABT's were done in about 1.5 hrs, We tried these first, and they sure has a strong smoke flavor, almost overpowering the first bite, like tasting a campfire. Is this normal? the bacon really soakes up the smoke i guess. I might try less smoke next time.?

I really like these! need to experiment some more.

Good flavor. Everybody liked it, but I have to find some diff sausage to try.

Ribs did sure didnt last long, barely got a pic before they were all snapped up.

Finished with Jeffs sauce mixed with 25% honey(carmelizes nicely) , everybody raved about the taste!

Served it all up with some baked potatoes and some corn on the cob with chili-lime butter.

Everything got devoured in record time.

Thats my first smoke of the year,,,,,in the snow!

Thanks to all the good info on this site , everything went off without any problems and my guests loved everything.

I'm hooked now on fatties and Abt's

PS. Just ordered a new Maverick ET-732 (cant wait)



Master of the Pit
OTBS Member
Joined Apr 19, 2010
Man, that is a nice result for your 3rd attempt!  That bacon does soak up the smoke on the ABT's.  I just lay a partial strip on top of my ABT's to cap off the fillings.  Keep up the good work!! 


Sausage maker
Staff member
OTBS Member
Group Lead
Joined Apr 28, 2010
Nice job on the grub. Looks great......You can have the snow..... Anything below 60 degrees is freekin freezing to me!!!!!!!!!!! Dont forget to fill out your profile and thanks for the qveiw


Meat Mopper
Joined Feb 25, 2010
I usually dont smoke abt's for that long. That could be the reason for the overpowering smoke flavor. Otherwise very nice smoke. The ribs  LOOKED delicuos


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Great job John, Everything looks delicious. You certainly made a great improvement over your last smoke. I put my ABT's in an aluminum pan. It keeps them from getting too smoky, and if the cheese melts out a little it keeps the mess contained. The sausage most of us use is Jimmy Dean. It comes in a 1 lb. package & is perfect for rolling out in a 1 gallon zip lock bag.There are several varieties, I like the hot one.


Smoking Guru
OTBS Member
Joined Jul 19, 2010
Looking good.

What's all that white stuff??

I use homemade bacon and sausage on my ABTs and fatties...



SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
Joined Sep 12, 2009
Everything looks GREAT, John!

Even the meat you left on the bones looks tasty!

You really should put where you're from.

I saw that fresh snow, and had to go look up your first post, to find out you're from Canada.



Smoke Blower
Joined Mar 17, 2011
looks like we have the same smoker....i love mine. i agree with ya on the temp issue though....i recently got frustrated with mine and gave the thermometer a good flick or two, and it jumped about 20 degrees...hahaha.  but, i caught this right off anyway....ive always used a seperate thermometer. but, last weekend....it broke somehow....so, that led to the frustration.

think youve helped me decide on my menu for weekend....my first fattie and ribs


Joined Mar 17, 2011
I dont really know? I assume its fat. I know pork fat rules, but thats rediculous.

It left  a layer of grease in the drip pan.Gonna try and find some diff sausage somewhere.

Any other canadians on here with a shopping tip? I have never seen the Jimmy Dean brand up here.

Thanks guys for the input, Gonna smoke again this weekend. Maybe time to get my hands on a Butt....so to speak.lol

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