Perfect day - mess of ribs

[philpom]

Got up to mid 80s today and I had 3 racks in the beer fridge! Cleaned the grate, started the smoker, cleaned the ribs up, hit them with a CYM binder, some rub and off we go. Spritzing every time I check the fire with a combo of apple juice and apple cider vinegar.

Probably 2 hours out from here.

Using hickory wood today.

 

[DRKsmoking]

Thats a nice mess of ribs.

David

 

[bigfurmn]

Simply beautiful. Can't wait for the finish.

 

[philpom]

Still going but here's a teaser. Chefs treat, smoked trimmings. I'd be happy with a big plate of this and nothing else.

 

[SmokinEdge]

Still going but here's a teaser. Chefs treat, smoked trimmings. I'd be happy with a big plate of this and nothing else.

View attachment 712790

I’d be happy for sure. Looks fantastic.

 

[voyager 663rd]

Damn those look goooooooood

 

[Timber II]

Ya buddy!! Looks great

 

[sandyut]

Looks great from here! Good work on that cook!

 

[JLinza]

Lookin good

 

[Fueling Around]

Are you done yet?
Treats look good

 

[philpom]

Done and in the belly. Wow, these took some time, no wrap, 7 hours. This is a new smoker so I'm trying to figure it out. Glazed with a simple mix of sweet baby ray's, W sauce and apple cider vinegar. I like to cut the sweet. Turned out great, nice pull on them, I don't like mushy ribs.

Was an interesting cook with Temps wranging from the 80s to the 40s.

A few pics.

Thanks for following!

 

[Redicans]

Hell Yeah, those look Awesome!! Were you smoking on an offset? Kind of looks like it from the grates. Doing 3 racks of BB's for a Super Bowl party at a friends house tomorrow. Hope they look as good as those!!

 

[philpom]

Hell Yeah, those look Awesome!! Were you smoking on an offset? Kind of looks like it from the grates. Doing 3 racks of BB's for a Super Bowl party at a friends house tomorrow. Hope they look as good as those!!

Thanks! I smoked these on my Old Country Gen 2. I haven't had it very long and have been playing around with the removable baffle and tuning plate. For this cook I completely removed both. I think I will leave it in this configuration going forward.

The nearly 40° f outdoor temperature swing during this cook also gave me a great opportunity to observe characteristics of the insulated fire box. An interesting feature.

Good stuff, hope your cook today goes off well!

 

[912smoker]

Turned out great Phil! And we also have some crazy temps!

Keith

 

[DRKsmoking]

Very very nice , you got the ribs looking good, but the picture of the chef's treats had me by a country mile.
I could make myself sick with a big batch of those.

David

 

[philpom]

Very very nice , you got the ribs looking good, but the picture of the chef's treats had me by a country mile.
I could make myself sick with a big batch of those.

David

I agree, while the ribs turned out phenomenal I'm going to experiment with what I did to those trimmings. I just had this flap I cleaned off and thought, that's too much to toss. I just hit it with montreal steak seasoning, nothing else and it was amazing. Had me thinking I might try ribs this way some day but finish with a semi-sweet glaze to give a salty/sweet/ peppery flavor. Even better perhaps would be using country style ribs.

 

[mneeley490]

OMG, Philpom, I am literally salivating here. Not just the phenomenal ribs, but the photography is outstanding too. I sometimes make something that looks great, but the camera fails to capture it. You did great!

 

[JLinza]

Nice work, those look like they are right on point

 

[philpom]

OMG, Philpom, I am literally salivating here. Not just the phenomenal ribs, but the photography is outstanding too. I sometimes make something that looks great, but the camera fails to capture it. You did great!

Thanks so much, I appreciate your words. I am a photography hack but I have learned a few things along the way I'm happy to share.

Do a Google search on "the 1/3 rule of photography".

Natural sunlight is the best lighting but for me if the sun is down I have 5000 Kelvin lighting in the kitchen (commonly sold at the box store as 'daylight'. I avoid shadows when possible. Brace the phone using your elbows, counter, wall, etc for a steady picture.

Last skill is staging the subject. I'll rotate the plate and look for the most appealing angle. Then, I never take the picture top down but instead from the side. If the food was on a normal table then the photo would be taken from around waste or belly height.

My phone is never further than a foot or so away so the food fills the frame.

You didn't ask but maybe this helps!

 

[chopsaw]

Good looking ribs ! I know a guy that says ribs should always be cooked in 3's . I tend to agree .
I'm due to cook some .

I'm going to experiment with what I did to those trimmings. I just had this flap I cleaned off and thought, that's too much to toss.

One of the great things about buying untrimmed full spares in the 3 packs . They stopped selling them at GFS .
I used to take the brisket flap and grill it with just salt and pepper . Really good .

Then I started trimming them to St. Louis style , to get more trim . I started using that for sausage .

Get a bunch of trim with 3 racks .