Labor Day Pork Ribs.. MES.. MB.. AMNPS.. Pitmasters Choice w/ Mesquite chips. MONEY

Discussion in 'Beef' started by daveomak, Sep 1, 2014.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I really like a twinge of Mesquite on beef, pork and shrimp.... Soooo, here's how I do it....

    The AMNPS is going in the MES at 275 for a couple hours while the high temp kills bad stuff in the smoker.. It will also dry the pellets for a good burn... I always take this step to dry the pellets.... Well I just looked at the picture..... I'm going to add more Mesquite chips.... that ain't enough....

    That row of pellets will last about 4 hours... perfect for a rack or pork ribs..... PC is so mild and has a sweet flavor, it is difficult to "over smoke" any meat using it...

    Ribs are rubbed and in the refer.....

    .... notice the mesquite chips.....



    See y'all later.....
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Sooo, Here's the rack.... Light coating of spices since yesterday morning.... These are Farmland with about 8% enhanced stuff.... I think....

    I'd mention what the spices are but Bride does the seasoning.... If I ask, I will catch, "Don't you worry about it...., you think I don't know how to season ribs..." .....

    Unfortunately, I will have to cut the rack because my MES is too small.... that is the only drawback I can find with the MES 30... TOO SMALL.... Other than that, with all the mods I have done to it, it is a perfect smoker... The Mailbox makes it that way..... And Todd's AMNPS only adds to that perfection....



    They will go in the smoker at about 120 F for 2 hours, then up the temp to 160 ish for 2 hours, then up the temp to 235 ish for the duration... I will have to take part of the rack out and foil and add beer to steam Brides ribs... She likes fall off the bone.... I like to leave teeth marks in the meat.....

    PS.... the ribs will start at 275 and the temp will fall gradually... that should kill any surface bacteria, maybe...
     
    Last edited: Sep 1, 2014
  3. Looks good so far. Do you prefer the dust over pellets?

    [​IMG]

    Happy smoken.

    David
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The mesquite is chips from W-M for the Big Chief or whatever... I have apple, alder and mesquite chips from there... They "will" work in the AMNPS with a little coaxing and a lot of drying... but they will go out too... kind of a PITA....




    I don't have any dust from Todd...
     
    Last edited: Sep 1, 2014
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Ribs are drying in the smoker at 275 ish, until the surface gets dry... about 20-30 minutes.... maybe a little tacky, so they will take smoke better and kill surface bacteria..... Exhaust is wide open and the MB is wide open for increased air flow to speed up and aid in drying..... I feel this is a very important step to avoid that acrid, acid rain smoke flavor that comes from a wet surface on the meat.... Nice sweet smoke flavor is what I'm shooting for....

    Then I drop the temp to 120 ish and add the AMNPS and smoke...


    ....click on pics to enlarge.....

     
    Last edited: Sep 1, 2014
  6. Looks good so far. The chips did look larger than the dust I get from Todd.

    I don't know if I can tell a difference between dust and pellets.

    Happy smoken.

    David
     
  7. litterbug

    litterbug Smoke Blower

    Having never smoked ribs myself. Approximately how long does it take to finish them at that low of a temp?
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    About 8-10 hours.... at the end you can add Q sauce if you want, then crisp up on the BBQ on under the broiler... for about 10 minutes or so..

    Those temps are pretty much normal for smoking meat muscle.... butts, legs , roasts... at least in my household... everyone does it different...
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The ribs have seen about 3 hours of that Thin Blue Smoke.... starting to "mahogany" up.... They were perfectly dry, on the surface, when the smoke started... That makes for great tasting meat..

    ....click on pics to enlarge....

    Smoker's up to about 150 ish now...



    I usually never check the IT on ribs.... Pull back is what I go buy... Should be ready in about 5 more hours.... I will be turning the temp up to 235 ish in about an hour... I surely don't want to rush them now... They are looking soooooooooo good....
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    At about hour 7 total time.... 3 more or so to go.....




    Ribs starting to pull back.... Um um um.... You should smell them...
     
    Last edited: Sep 1, 2014
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Those are looking great. Keep it coming...
     
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Them are lookin awesome Dave, can't wait for the finished Q view ! Thumbs Up
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    ......MONEY shot.....

    Sorry I took so long to get back here..... The ribs are juicy.... bark is noticeable and thin... bite through easy.... meat pulls apart and has tooth texture.....

    They are NO FOIL, NO STEAMING.... straight cook in the smoker .... they are PERFECT... I got lucky again.... only because I learned to cook ribs on this forum.....

    Thanks to all those folks that made me a fairly good, smoking cook....

    Oh yeah, white corn, macaroni salad with shrimp, fridge pickled garden cukes and garden onions...... life is good......




     
    Last edited: Sep 1, 2014
  14. That's a fine lookin plate. The last couple times I made ribs I didn't foil and I was very happy with the end product. Great Smoke!!! :sausage::yahoo:
     
  15. Dave that is a fine looking plate.

    Happy smoken.

    David
     
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    One more thing I forgot...... Jack Stack Original BBQ sauce was thinly brushed over the ribs and then another 20 minutes in the smoker to get it to set... It's not a sweet sauce.... Just right for us.... Seems it might be close to Cattleman's Original.... Cattleman's was my favorite... Bride don't like it..
     

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