Pork Ribs with Q-View

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garyinmd

Smoking Fanatic
Original poster
SMF Premier Member
Jan 27, 2011
307
17
Sioux Falls, South Dakota
Bought some Babyback Pork Spareribs and Pork Loin Backribs.  I smoked these a couple of weeks ago but was having trouble getting the pictures uploaded with comments.  Finally figured it out I hope, will see what happens when I hit the send button.

I just used some John Henry's pecan rub, We use this rub on a lot of things that we cook on the grill and really like the flavor.  I cooked these using the 3-2-1 method and held the heat to 225 degF. 

All thawed out and ready to go.

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Put on rub the night before, wrapped and put in fridge till morning

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Loaded with dust and ready to go.  Because I was going to foil after 3 hours I did not fill it full.

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The MES 30 is in the warm up mode, using a digital thermo I set the temp to 225 degF

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In the smoker looking good.

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After 3 hours they get the foil treatment

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Out of the grill and ready for the plate

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Second shot ready for the plate

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Ready to check the efforts of the day.

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They came out great and had good color but the JH Pecan rub did not have as much flavor as I would have hoped. 
 
Great job on those ribs! I see you have a smoke daddy on the side, do you use both that & the AMNS?
 
Thanks everyone for the reply.  I have had the MES30 for a few years but I used it for jerky most of the time.  I found and followed this site for awhile, finally decided to get off my butt and became a member and have been trying different types of smokes.

SmokinAl, I do have both the Smoke Daddy and the AMNS but have never used them both at the same time, I just got them both this winter and have been playing around a little bit.  Long smokes such as the ribs, pulled pork, etc I have been using the AMNS.  There are times I want to get more smoke like when I make jerky and then the Smoke Daddy comes into play.  I have not modified my grill yet but will do so soon to be able to move the Smoke Daddy as needed.  With the grill I bought from Sears a few years ago I can use either propane or charcoal, problem is there is no vents on the bottom only on the back of the lid which makes controlling the temp a real challenge.  It is also not very air tight so if I am going to grill steaks or chops I am thinking the Smoke Daddy will work with the greater amount of smoke, again will play with each.

Chef Willie, this was one of those what is in the fridge/freezer that we should get used up, when I looked back at these pictures to post I even thought to myself what a strange selection of food but no complaints from the scavenger's with the plates and hardware in hand.
 
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