Rib Smoke

Discussion in 'Pork' started by homebrew & bbq, Oct 27, 2007.

  1. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    I'm smoking 6 racks of ribs today. Rubbed them with kosher salt and black pepper. My MES holds 4 racks at a time with some room for trimmings and a few brats. Half of the ribs will just get spritzed with apple juice during the smoke. I'm putting a mop on the others.

    When the first round is done the last 2 racks will go in with the rest of the trimmings, a couple of fatties and some ABTs.

    Here's the Q-view about an hour and a half in.

    [​IMG]
     
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Look's like a good start! [​IMG]
    Probe in rib's???[​IMG]
     
  3. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    The last time I did ribs some of them ended up really dry and chewy so I thought I would try using the probe to keep a closer eye on the temp.
     
  4. wilson

    wilson Meat Mopper

    Looks like some good cooking go on there, Enjoy!
     
  5. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    The first 4 racks of ribs are done. Two more just went in along with a couple of fatties, some ABTs and rib trimmings.

    [​IMG]
     
  6. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Homebrew & BBQ
    Interesting rub, I am curious as to how the ribs taste (They look very good)? Love the pic's, keep on smoking !!!
     
  7. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Looking good..
    6 racks... thats a long day of smoking..
    Nice smoke..
     
  8. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    The ribs tasted fine, not great, but there were no complaints. [​IMG]

    The reason I decided to go with such a "plain" rub was we are trying out a couple of new sauces (SoFlaQuer's and a KC Masterpiece clone) and didn't want to have a rub that conflicted with the sauces.
     

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