Maple Bourbon Ribs with Qview

[kentuckycal]

First rib smoke in MES 30".... alright boys let's do this

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• kentuckycal
• Sep 14, 2014

marinated overnight with Jim Beam Maple and some other stuff, now rubbing and getting ready to go:

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• kentuckycal
• Sep 14, 2014

Into the smoker at 225 F for three hours with pecan wood... now we wait 

 

[themule69]

I will check back.

Happy smoken.

David

 

[disco]

I'm watching!

Disco

 

[dirtsailor2003]

Off to a good start! Should be tasty! Are you going to make a glaze with the JB maple?

 

[kentuckycal]

Off to a good start! Should be tasty! Are you going to make a glaze with the JB maple?

Yep.  I used the bourbon in the marinade and will be using it again for a glaze.

 

[dirtsailor2003]

Yep.  I used the bourbon in the marinade and will be using it again for a glaze.

Nice will be sticking around to see the final QVIEW!

 

[kentuckycal]

ok so we hit the three hour mark

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• kentuckycal
• Sep 14, 2014

sauced, then foiled

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• kentuckycal
• Sep 14, 2014

see you in two hours

 

[edward36]

See you indeed!!!

Looking forward to it.

Ed

 

[lilhef]

wow!  THIS I wanna see!

 

[ak1]

Looks great! I'm watching.

 

[b-one]

Sounds good, looks good, I like your chances!

 

[kentuckycal]

unfoiled and back on the racks

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• kentuckycal
• Sep 14, 2014

 

[oldschoolbbq]

I saw what you did , and you did good

.

Do more and show some Plated shots (the drool factor)

have fun and  .  .  .

 

[kentuckycal]

Forgot to take a pic of the ribs on plate but I have one of the ribs done I'll put up later once my iPhone finishes charging.

I thought the ribs came out pretty good but wife didn't like 'em and said they were too fatty.  Not sure if I just got a bum rack or if they needed to smoke longer but I didn't think they were too fatty.

The sauce came out pretty good... maple flavor was pretty subtle but I liked it ok that way.  If I did this sauce/marinade again I'd probably use a little more maple and a little more sugar and less garlic.

Also my dang smoker vent has started to stick... I smoked with it wide open but after I brought it in the basement to store it had a hell of a time getting it closed... had to use a screwdriver handle to force it to give so I could shut it.

 

[edward36]

Did you baste it with the reserved marinade towards the end of smoking? I always do that on the ribs... Enhances the flavour very nicely.

As for the too fatty thing - my wife has the same complaint when I smoke spareribs :(... I love them that way but still. Switched to baby backs instead.

Waiting to see the shot of these ribs ready!

Ed

 

[knifebld]

Nice smoke...spares are fattier for sure, but they are soooo tasty!

 

[b-one]

I'm gonna have to this minus the bourbon I'm to cheap to buy a bottle of something I wouldn't drink. Then will just glaze with a nice syrup. And then I can have pancakes with it.