Maiden Voyage

Discussion in 'Pork' started by nick, Jun 7, 2008.

  1. nick

    nick Meat Mopper

    Well, let's see if the BigBaby DoubleBarrel smoker can make some ribs. Gonna try the 2-2-1 method since these are BabyBacks. They're taking a nap in the fridge tonight and I will do them tomorrow. Will keep y'all posted!
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  2. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    looking forward to seeing the results. just curious, did put mustard on before the rub? i've never tried it since i was scared about tasting it. i know people put it on so the rub sticks better, do you get the strong mustard taste as well?

    btw, you may want to change your sig as well if your smoker is already constructed [​IMG]
     
  3. nick

    nick Meat Mopper

    Yeah I put the mustard on first. I did some butts in the oven a while back and didn't taste the mustard flavor... just the rub ingredients. It helps with the bark too I'm told. And yes I will change my sig this weekend!
    Thanks.
     
  4. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    thanks for the input. just messin w/ ya on the sig too! haha
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    No mustard taste at all.
     
  6. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    thanx for the input...i may have to try it now
     
  7. tn_bbq

    tn_bbq Smoking Fanatic

    I don't think you'll taste too much of the mustard flavor.

    FWIW, I like to add a little mustard powder to my BBQ rubs.
     
  8. travcoman45

    travcoman45 Master of the Pit OTBS Member

    I use the mustard myself, the taste goes away durin cookin, I buy the biggest cheapest jug a mustard the store has, goes along ways. I beleive it heps with the bark too, also, think it heps add some color ta the meat during smokin. Just be my observations on it. Good luck an may the smoke gods smile upon yer cooker!
     
  9. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Nice lookin' start to your Saturday, Nick. Great qvue so far with the rubbed down bb's, am definitely looking forward to the progress on your smoke!

    Ah, the mustard dilemma .... definitely no mustard taste once you eat the finished product and helps with bark formation. Had quit using it myself but may try to do it again just because that bark is YUMMY!!
     
  10. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    i used el cheapo yellow mustard when i did a but while back. never know it was slathered on there when done!!!
     
  11. coyote

    coyote Master of the Pit

    I sure hope you cracked a bottle of rum on top of her before ya fired her up..good luck..
     
  12. blacklab

    blacklab Master of the Pit SMF Premier Member

    Nice, Is that your own rub?
     
  13. nick

    nick Meat Mopper

    A few more pics of the smoke. I pulled the Fattie off when it hit 172degrees (about 2hrs/20 minutes for me) I spritzed and foiled the ribs at 2hrs/20minutes. I let the fattie rest about 30 minutes then sliced it. Behold! The covenant SmokeRing! I feel like a proud papa. My first (anything) smoked. the fattie is actually ground chuck. Kinda made it like a meatloaf, just light on the breadcrumbs. stuffed it with jack/cheddar cheese, fresh parsley and chives from the garden and some vidalia onion from my neighbors garden. Man, this thing tastes awesome! And I actually get the hint of the hickory smoke in my mouth. I'm burning lump charcoal with a few hickory chunks thrown in.
    Will give you guys and gals a rib report when they come off.
    Thanks!
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  14. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks awesome Nick nice smoke ring [​IMG]
     
  15. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Yeah no mustard taste at all. I never do it on ribs but always do it on butts.
     
  16. nick

    nick Meat Mopper

    Thanks to all that got me through my first smoke. The ribs came off at about 170-175 degrees which ended up being the 2-2-1 method minus a half hour at the end.... they were done. The meat pulled right off the bone with no effort. These ribs are better than ANY ribs that I had to buy in a restuarant.....thanks to y'all... looking forward to next weekend!
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  17. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Nick, those look great. What did you mop the ribs with?
     
  18. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great Nick nice job [​IMG]
     
  19. nick

    nick Meat Mopper

    BlackLab, the rub is a recipe I got off the SmokeRing website. It's called All-South Barbecue Rub.

    2Tbs salt
    2Tbs white sugar
    2Tbs brown sugar
    2tbs ground cumin
    2Tbs chili powder
    2Tbs black pepper
    1Tbs cayenne pepper
    4Tbs paprika

    I added in:
    1Tbs Onion Powder
    1Tbs Garlic Powder
    1Tbs Nutmeg (I added the nutmeg on the advice of a friend/chef. Says it's his secret ingredient in rubs)

    I'm still playing around with the add-ins. One thing...the black pepper it calls for is a lot. If you're not into a lot of pepper, cut the black pepper in half, especially if you're gonna grind pepper corns like I did. It did come out a lil spicy.....on the black pepper end, not the cayenne end.
     
  20. nick

    nick Meat Mopper

    Cinn, I spritzed them with apple juice once before foil, when I foiled and once when the foil came off. Then the last 15 minutes or so, I brushed on some BBQ on half of them for the "saucey" people here. We like KC Masterpiece Original here for its sweetness....but.. I am making Jeffs sauce for next weekend!
     

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