1. 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.

New to Q-View

Discussion in 'Pork' started by dirtworldmike, Mar 3, 2011.

  1. Hi all

    I'm new with the Q-view but not to the site. I've been lurking around for a few years. Anyway, The weather kinda broke here in NE Ohio this week and I need a Q fix BAD!  . Tuesday I did  two racks of spares  trimmed St. Lewie style with the trimmings for some beans and a 7lb. shoulder for pulled pork. Here's the details.

    I rubbed the ribs  with mustard then with Weber's Kansas City Style BBQ Rub and a little extra brown sugar. Normally I don't use store bought rubs but this one looked and tasted pretty good out of the bottle. For the shoulder I rubbed with mustard and the Weber's and no extra brown sugar. In the fridge overnight and into the GOSM at 7 am next morning using hickory and mesquite chunks. Set the Big Block to 230.

    Pulled ribs after 3 hrs on smoke, wrapped in foil with some butter, brown sugar and a 50/50 mix of apple cider vinegar and apple juice.

    Then back in for 2.5 hrs. I kinda of cheated a little on this as I finished rid glaze in the oven under the broiler so I wouldn't have to keep opening the smoker door while the shoulder was still going. I made the rib glaze mixing ketchup. brown sugar,apple cider vinegar,garlic power, onion power,cayenne pepper,black pepper and chili power a few drops of mustard and Franks Hot sauce.  When I took the foiled ribs out of the smoker I wrapped and probed the shoulder with the Maverick .IT was 150 and pulled shoulder out when it hit 205. Wrapped shoulder in a couple of bath towels in put in a cooler for 2 hrs.  Now for the Q-View, I hope?


    Ribs all rubbed up


    Out of foil and ready for a Glaze


    One Glazed for dinner and the other one went in the freezer


    Gotta love those rib trimmings in da beans

    Now for the pulled pork



    All in all everything turned out great and my belly is full !! Life is good.

    The next day I did a 7 lb top round for sammies.  I'll do a Q-view on that smoke as soon as I can find the file I put the pics in. dahh
  2. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Excellent job!

  3. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    All looks great, and That Is A Perfect Plate !!!!!

  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks delicious!!

  5. oldschoolbbq

    oldschoolbbq Legendary Pitmaster OTBS Member

    [​IMG]  and those Ribs look great[​IMG]   Thanx for the Q-view[​IMG].

    Have fun and as always,
  6. chef willie

    chef willie Master of the Pit OTBS Member

    All looks great...glad you stopped lurking and joined in the fray. Nice q/view...ribs & PP look delish
  7. jakerz66

    jakerz66 Smoke Blower

    Nice looking BBQ!!
  8. tyotrain

    tyotrain Master of the Pit

    That Q looks great. nice job thanks for the Qview [​IMG]
  9. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

  10. Thanks all for the warm welcome. In my couple of years lurking around this site  I think I've read just about every post on here.LOL  I read for a while and look at Q Views then run to the fridge.

    My first Q view took me about 2 hrs. to do but I think I'm now getting the hang of  posting pics now. Hard to teach this old dog new tricks.

    I know this is a pork thread, but here are the pics of the roast beef.  I got a 12 lb top round a while back cut in in half and made jerky out of one half and froze this half for the smoke.

    I coated this one with Worcester sauce then rubbed it with a good heavy mixture of garlic power and black pepper and let it set in the fridge overnight. Next morning I Put it in a foil pan with a little water and a chopped up onion and in the smoker @ 225. with a mixture of 75 % cherry and 25 % Adler dust. After 2.5 hrs I probed it and it was 135.  Left it unwrapped on TWS for  another 2.5 hrs  till it hit 140.

    Pulled, let it cool a little then wrapped with cling wrap and foil and into the fridge till the next morning for slicing. I must say this one turned out extremely good. Probably the best one I've done yet. This was also the maiden voyage with my new  Chef's Choice 610 slicer. It worked like a champ and was very easy to clean up after-wards.

    PS, Yesterday I picked up 4 pork bellies (43 lbs total weight.) I just  two cured two of them using Bearcarver Step by step bacon recipe. I did a small belly using his recipe a few months ago and the bacon turned out GREAT so now I'm loading up. THANKS BEARCARVER  for a great step by step!!! I'll post a Q  in the bacon section when I get them done.

    On to the Q. Hope you enjoy!

    Out of the smoker


    Cut in half and ready for the slicer


  11. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Awesome looking Roast Beef!

    Get out the Horse Radish, Miracle Whip (or Mayo), and the Rye Bread. MMMMmmmmm.......... [​IMG]

    Maybe even a slice of American Cheese?

    Seems to be a lot more of these beautiful RBs since SmokinAl did his first one.

    And thank you for the nice thank you----Keep up the great work!

    Last edited: Mar 5, 2011
  12. All of that looks incredible!  Nice work.
  13. rbranstner

    rbranstner Smoking Guru OTBS Member

    AWESOME Roast Beef!!!!!!!!!!!!!!!!1
  14. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking roast beef my friend, There's nothing better than a good roast beef sandwich.
  15. Wow great looking smokes...Again with the sammy beef...This sammy beef is killing me...[​IMG]
  16. jakerz66

    jakerz66 Smoke Blower

    That roast beef looks awesome some good onion bread and horseradish oh yeah!!