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Q'in in the snow

enron khan

Newbie
14
10
Joined Feb 4, 2014


20* or so here in Louisville



New DigiQ set to 225* for a 2 hour smoke



Waiting for TBS

Updates to follow.....
 

palladini

Smoking Fanatic
900
35
Joined May 23, 2013
Looking good, keep the posts up and while waiting, go make snow angels or snowmen in the snow.  Have fun.  We do up here.

     


 

enron khan

Newbie
14
10
Joined Feb 4, 2014
And done. Great color. Tender. Juicy. Smoked with Apple for first time. Switching back to hickory next time. Better smoky flavor if you ask me.

 

mdboatbum

Master of the Pit
OTBS Member
4,068
349
Joined Apr 22, 2011
Those ribs look fantastic! I agree about the apple, sometimes it just doesn't have quite enough "oomph". But sometimes hickory is too much, I guess it depends on what you're cooking. I like Apple on things like chicken and pork loin. I also like a mixture of apple and pecan, seems to give just the right balance of light fruity flavor and a little more sweet smokey flavor.

One question though, you said a 2 hour smoke at 225˚, is that all you did or did I miss something?
 

BandCollector

Master of the Pit
OTBS Member
★ Lifetime Premier ★
1,741
434
Joined Feb 4, 2009
Ahhhh!  The Big Green Egg strikes again!

Nice Job

John
 

palladini

Smoking Fanatic
900
35
Joined May 23, 2013
And done. Great color. Tender. Juicy. Smoked with Apple for first time. Switching back to hickory next time. Better smoky flavor if you ask me.

Do as I do, use Apple with a bit of Hickory mixed in.  about a 40/60 mixture and you get good results.
 

enron khan

Newbie
14
10
Joined Feb 4, 2014
Those ribs look fantastic! I agree about the apple, sometimes it just doesn't have quite enough "oomph". But sometimes hickory is too much, I guess it depends on what you're cooking. I like Apple on things like chicken and pork loin. I also like a mixture of apple and pecan, seems to give just the right balance of light fruity flavor and a little more sweet smokey flavor.


One question though, you said a 2 hour smoke at 225˚, is that all you did or did I miss something?
I ended up having to do 3-2-1 method. 2-2-1 is my usual go-to for any type of rib but I wasn't getting the pull back I wanted after 2 hours. I'm guessing it had to do with outside temperature. I don't like totally fall off the bone, I want a little bite.....
 

mdboatbum

Master of the Pit
OTBS Member
4,068
349
Joined Apr 22, 2011
I ended up having to do 3-2-1 method. 2-2-1 is my usual go-to for any type of rib but I wasn't getting the pull back I wanted after 2 hours. I'm guessing it had to do with outside temperature. I don't like totally fall off the bone, I want a little bite.....
Ahhhh, that makes more sense. The pullback on those looks about perfect to me. I too like a little more bite. Fall off the bone ribs are way too done for my taste.
 
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