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Rib, Fattie, ABT Q view (with cole slaw)

Discussion in 'Pork' started by wntrlnd, Sep 18, 2010.

  1. This was my third time trying to do up some ribs.

    I just got my Maverick ET-73 a couple days ago and I was eager to put it to use.  Clearly I needed this tool.  It revealed that at various times during the smoke today the built in thermometer in the smoker lid was off by 50 to 110 degrees. 

    Thursday I drove over to the Mexican market and picked up two racks @ $1.59 a pound. 

    Then, I started last night by trimming the ribs St Loius style.  This was the first time I tried this.  I was certain I would screw it up.  It wasn't as difficult as I expected. 

    I really liked the ribs better this way!  Last time all I did was take the membrane off.  I cooked them with the brisket and flap meat intact.  This time I tried to trim them up as best I could and cook off that flap meat separately.

    Presmoke shots:




    In the fridge overnight.  Then out this morning and at room temperature before heading out to the smoker.  I'm using lump charcoal and a big hunk of almond wood.  That hunk of wood gave me a thin sweet smoke all day.


    Here are the ribs shortly after going in.  LOL, check out the shiny new ET-73 probe.  It's a nice deep brown now. 


    I started at 9:30 am, so I waited 'til around 11 or so to add the flap meat.  Here's a peak at the ribs then:


    At 12:30 I foiled them and added my fattie:


    An hour and a half later I added some ABTs.  Now, I've made ABTs several times and I ALWAYS overcook them.  I was determined not to screw them up today. 

    These babies are stuffed with creamcheese/3 blend cheese, chopped up thick country bacon, and a generous amount of chipolte powder.  They're wrapped in good cheap super thin bacon.


    Next thing you know, ol' jed's a millionaire!


    Things started getting good when those ABTs came off.  Then it just kept getting better.  I took off them ribs and put em back in the foil.


    Get ready, here comes the fattie!


    Let's get an interior shot!


    Gimme that thing!


    OK, now let's get back to the ribs.  I sliced them up and coated them with some Bone Sucking Sauce.  First time I tried the stuff, and I really liked it!



    Here's dinner at my favorite house:


    Hope you enjoyed the Q view!

    Thanks for looking in!
    Last edited: Sep 18, 2010
  2. TulsaJeff

    TulsaJeff Smoke Whisperer Staff Member Administrator OTBS Member

    Wow!! Looks like you have mastered them ribs this time.. looks absolutely great!! The fatty, ABT's and slaw looks really delicious as well;-)
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    wow I am hungry great job
  4. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Great looking ribs - I am very impressed
  5. Thanks Jeff!  I appreciate the compliment!  To prepare for this smoke last night, I reviewed the rib lessons in the 5 Day Course, then I watched your video.  Both were key to my success today.  Thank you for sharing your expertise.
    Thanks, RdKnB!   

    Thanks, buddy!  I could've never done it without you guys sharing the info!  Everything I know (little as it may be) I got here at SMF from the super generous members.
    Last edited: Sep 18, 2010
  6. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Ribs Look Great... As do the Fattie and ABTs...  What is inside the fattie?
  7. Thanks, Beer-B-Q!  Much appreciated! 

    The fattie is filled with Trader Joe's three blend cheese, thinly sliced organic baked potato (i bake them off the night before and refrigerate them so they slice nicely), and fire roasted red peppers.

    I'm posting a picture of the ingredients over in the Fattie Forum. 
    Last edited: Sep 18, 2010
  8. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Man it all looks really good. Nice job. Congrats on the successful rib job.

    I also was curious about the fattie.
  9. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Great looking smoke... thanks for sharing!!
  10. Thanks Tom37!  Being able to make your own ribs is one of the greatest things in the world!

    Thanks, Smoke_Chef!  My pleasure!  I look forward to the Q view almost as much as the smoke!  LOL!