Q'in in the snow

[enron khan]

20* or so here in Louisville

New DigiQ set to 225* for a 2 hour smoke

Waiting for TBS

Updates to follow.....

 

[enron khan]

Ribs on.....

 

[Rafter H BBQ]

Nice, gonna have some good eatin there !

 

[palladini]

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]

Nother 45 min to go.....

 

[enron khan]

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]

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]

Ahhhh!  The Big Green Egg strikes again!

Nice Job

John

 

[palladini]

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]

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]

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.

 

[driedstick]

Wow those do look great - great job

DS