Q'in in the snow

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enron khan

Newbie
Original poster
Feb 4, 2014
14
10
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20* or so here in Louisville

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New DigiQ set to 225* for a 2 hour smoke

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Waiting for TBS

Updates to follow.....
 
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.

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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?
 
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.....
 
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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