• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

my first smoked ribs, ready to smoke!

lisacsco

Smoking Fanatic
OTBS Member
840
14
Joined Apr 30, 2007
I hope this pic comes thru...the second post has the 'after' pics :)
 

chrish

Smoking Fanatic
514
10
Joined May 2, 2007
Those look good, i have a thing for ribs, so how did you cook them?, what spices and bbq sauce did you use? what temp and how long? what rub did you use? dont just show do tell. and ill be over in a min to finish the rest off yummm
 

lisacsco

Smoking Fanatic
OTBS Member
840
14
Joined Apr 30, 2007
Chrish...

I rubbed them the night before with McCormicks Grill Mates for pork, covered and put in fridge overnight. I set them out while I was getting the chimney started with charcoals. (I did this on a weber charcoal grill cause I didnt have a smoker until the other day.)

When I dumped the hot coals in the grill, all to one side, I put a smoker box on top of them with soaked hickory chips. On the other side of the grill, across from the coals, I put a pan of pineapple rings with a little extra water that would sit under the ribs as a drip pan. The smell of the smoke, hickory chips and pineapple was to die for!! And made the ribs taste perfect!!

I smoked the ribs for 4- 4 1/2 hours at 200-250*. And when they were close to being done, I coated them with Sweet Baby Rays BBQ sauce (my favorite) and let them grill a little. The curve of the ribs were down towards the fire and I never moved them or covered them.

Must have been beginners luck!! See pics for extra help, or if I missed answering anything for you!!

Lisa








when they were done smokin, I layed them out and put the Sweet Baby Rays sauce on.



Hope this answers all your questions :):):)

Lisa
 

msmith

Master of the Pit
OTBS Member
1,227
13
Joined Nov 22, 2006
Those ribs look great Lisa job well done.
 

keywesmoke

Smoking Fanatic
OTBS Member
521
10
Joined Feb 24, 2007
dee-lish! Maybe its just me but I use so much rub you can't see red meat. I love the taste of it. Grill-Mates is nice but a little tiny jar for $3 is too much, I buy Willingham's rub by the case, or go to a restaurant supply like Smart&Final or GFS and that same $3 gets you a POUND of stuff. I don't even put sauce on mine anymore. There's a recipe here for home made, I'm too lazy. They look great!
 

peculiarmike

Master of the Pit
OTBS Member
1,564
13
Joined Jun 29, 2006
10-4 on the Willingham's!!!! I've been using it 17 years. Got introduced to it at Rib Fest when we lived up in Minneapolis. Willingham's took 1st in ribs. Dry, no sauce, just rub. Been hooked since. Love it on popcorn!
Lisa, those ribs look great. I think I can smell them through my monitor!
What kind of smoker did you get?
 

short one

Smoking Fanatic
OTBS Member
669
10
Joined Feb 9, 2007
Looks great. Making my mouth water. Congrats on a fine looking job.
 

bbq bubba

Master of the Pit
OTBS Member
3,649
12
Joined Feb 12, 2007
Nice lookin ribs Lisa, i'm doing the same set-up tomorrow, thanks for the idea!!
and u call yourself a rookie
 

chadpole

Smoking Fanatic
OTBS Member
321
11
Joined Feb 12, 2007
Lisa, Looks sooooooo good ! Makes me want to go out right now and get some ribs and throw them on the grill. You did a terrific job from the looks of it. Great info on the rub too. I will go to the resturant supply place and get me some of that too. I have been making mine up from scratch and it costs a fortune for about a pound of rub buying it by the 1 oz. and 2 oz. bottles of spices.
 

domn8_ion

Smoking Fanatic
548
11
Joined Apr 5, 2007
Great job. Looks tasty. I'm just wondering why you used a smoke box when you were using coals also.
 

keywesmoke

Smoking Fanatic
OTBS Member
521
10
Joined Feb 24, 2007
Chadpole, in Augusta you may have GFS or Smart and Final. They have 6 different kinds of big containers of rub, I like the Badia Gourmet Blends Barbecue Seasoning, it's about $6 for a pound of it, and I add 3 ounces or so of brown sugar to it so it carmelizes nicely to the meat. (This is when I'm out of Willingham's). By the way, we race in Jackson, SC, right near you!
 

dacdots

Master of the Pit
OTBS Member
1,154
11
Joined Jul 3, 2005
Wonderful looking meat Lisa,I did ribs last weekend.I know us Mountaineers love good food,although not a lot of people here know what real Q is all about.I never really ate good Q until I moved to Fla. where BBQ is an artform.Keep up the goodies Lisa and I may just have to make a trip to Co Springs,David
 

gypsyseagod

Master of the Pit
OTBS Member
3,909
14
Joined May 5, 2007
whoo-ahh now that i know about this forum i will definitely have to post some recipes & pics. great lookin' ribs.don't mind me in the (history & travel channel)debates-wet or dry rub, or sauce... i'm from texas,no sauce.marinade & wood.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.