/ Register

  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.

Picture of my first smoked ribs

Discussion in 'Pork' started by doug123, Jun 25, 2006.

  1. Jun 25, 2006 #1
    doug123

    doug123 Meat Mopper OTBS Member

    Pittsburgh
    3-2-1 method. They really turned out good. Very tasty!

    Glad this site is here or I would have been clueless on what to do.

    The family really liked them.

    Thanks!
    [​IMG]
     
  3. Jun 25, 2006 #2
    cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Monroe, La
    Way to go Doug, Those country style ribs look really good.
     
  4. Jun 25, 2006 #3
    vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Danbury, Ct.
    Great job Doug...Glad they turned out ok for ya..What's next??

    Richard
     
  5. Jun 25, 2006 #4
    willkat98

    willkat98 Smoking Fanatic OTBS Member

    I just bit my keyboard

    good grub
     
  6. Jun 25, 2006 #5
    gremlin

    gremlin Meat Mopper OTBS Member

    Oshawa Ontario Canada
    I must'a had my fingers on wilkat98's key board cause I just felt a sharp pain and now I'm missin a finger [​IMG]
     
  7. Jun 25, 2006 #6
    vi_xon

    vi_xon Fire Starter

    Oregon Coast
    These ribs look good enough to reach through the screen and grab a chunk. Way to go Doug!
     
  8. Jun 25, 2006 #7
    joed617

    joed617 Smoking Fanatic OTBS Member

    North East
    Way ta go Doug, Ribs look great.. nice Job

    Joe
     
  9. Jun 25, 2006 #8
    icemn62

    icemn62 Smoking Fanatic OTBS Member

    Long Beach, California
    Good looking ribs. Can you give some information, Type of seasoning? wood used? samples for shipping? sauce?
     
  11. Jun 26, 2006 #9
    doug123

    doug123 Meat Mopper OTBS Member

    Pittsburgh
    Thanks everybody!!!

    I want to try some spareribs next. I think they will be even better. The country style are a little to 'porky' for me. Good to start out with though, I feel more comfortable for round 2. Didn't know how my smoker was going to perform.

    I need to get some ribracks, what I'm using is only 16in.

    I used hickory wood and made up a rub of the recipes that were on here. It was basically what I had in the cupboard. Lemon pepper, garlic powder, paprika, black pepper, salt, cayenne. I think that was it. Coated with mustard, put on the rub, through them in for 3-2-1 pretty much. I pulled them off with tongs and it wasn't easy, they were literally falling apart.

    I think it was 7 pounds of ribs and I had about 5 pounds of grease in the water pan :lol:

    My Dad gave me some venison steaks and ground meat. I think I want to try to whip something up with that soon also.

    Anyway, thanks a lot and I love this new hobby! Hopefully I will get a lot of use out of this thing and we will be eating good this Summer :D
     
  12. Jun 26, 2006 #10
    nmayeux

    nmayeux Meat Mopper OTBS Member

    Marietta, GA
    Try adding some brown or raw sugar to your rubs, as it will complement the other spices. The ribs look great! I bet your hooked now!
     
  13. Aug 3, 2006 #11
    woody

    woody Smoke Blower

    Columbus, Ohio
    Doug123--

    I've got that same rig, first one I started with. It's great. How long have you had it?
     
  14. Aug 3, 2006 #12
    brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member

    Northeast Ohio
    Man oh man! Those do look tasty...I gotta be careful not to short out my keyboard by droolin on it!

    Cheers,
    Brian
     
  16. Aug 5, 2006 #13
    doug123

    doug123 Meat Mopper OTBS Member

    Pittsburgh
    Hi Woody,

    I believe I got it in May or so. Someone gave it to me. I don't like how there is no temperature regulation but I like it and have been learning a lot.

    I'm new to smoking but with a lot of help from all the great people on this site I have turned out some pretty good meals. I'm definitely hooked and plan on doing this for a long time.