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Ribs and Beans

Discussion in 'Messages for All Guests and Members' started by Winterrider, Dec 5, 2018.

  1. Dec 5, 2018 #1
    Winterrider

    Winterrider Smoking Fanatic SMF Premier Member

    North Dakota
    Got a rack of spare ribs ready and a batch of Dutch's beans. 20181205_114524.jpg

    Used Al's perfect rib technique, turned out pretty good. Didn't get the smoke ring I was looking for, oh well try-try again. 20181205_171023.jpg Beans are "fabulous" . Will certainly do again.
     
    crazymoon and SonnyE like this.
  3. Dec 5, 2018 #2
    kelbro

    kelbro Meat Mopper

    N. Carolina
    Ribs and beans. What else does a person need?
     
  4. Dec 5, 2018 #3
    SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    Saugus, California
    More. o_O


    Looks great Winterrider!
    I mixed some Dutch's beans with some Pulled Pork for dinner last night. :rolleyes:

    I "doctored" my batches of Dutch's recipe. 3 - 16.5 cans of Bush's Beans, + one of black beans (drained), and a cup of organic Maple Surple. Holy Mackerel, is that ever keepin them coming back!
    Plus this time, I had Home Cured BACON trimmings to use, instead of store bought bacon. Nothing like finding a nice chunk of smoky bacon in your mouthful to chaw on.
    I can eat a 17 ounce pint just by myself.
    Makes me Sir Poops a Lot :eek:
     
  5. Dec 6, 2018 #4
    tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Attleboro,Ma
    Winterrider What kind of smoker are you using?
    Ribs & Beans look good
    Richie
     
  6. Dec 6, 2018 #5
    SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Central Florida (Sebring)
    Nice job!
    That is my favorite meal!
    And yours look delicious!
    If your using an electric smoker, you won't get a smoke ring.
    Al
     
  7. Dec 6, 2018 #6
    Winterrider

    Winterrider Smoking Fanatic SMF Premier Member

    North Dakota
    I think that probably is my deal for no smoke ring... 20181102_144216.jpg
     
  8. Dec 6, 2018 #7
    SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    Saugus, California
    I think smoke rings are over rated.
    What does a smoke ring add to taste?

    Nothin.
    Nice set up Winterrider.
    Mine grew a 4.3 Cu Ft Curing and Beer fridge under it last week.
    I also have my nuts in it, and my Al's pickles.
     
  9. Dec 6, 2018 #8
    Winterrider

    Winterrider Smoking Fanatic SMF Premier Member

    North Dakota
    I thought about fridge underneath,but mounted Auber PID under front edge also. Didn't want to go any higher, little tippy. Can just pull hose off and re-install chip tube if wanted with this setup and all contained.
     
  11. Dec 6, 2018 #9
    tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Attleboro,Ma
    You can try adding some charcoal to the pellets.
    Richie
     
  12. Dec 6, 2018 #10
    Winterrider

    Winterrider Smoking Fanatic SMF Premier Member

    North Dakota
    I may just try that, thanks Richie.
    It's just an appearance thing I know. :D
     
  13. Dec 6, 2018 #11
    SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    Saugus, California
    Yup. But mine isn't moved around, so no tipping factor.
    The OEM guts in mine were of no use to me, so I removed them and use my "Mailbox Mod" exclusively for my smoke.
    The guts are stored away. (Not sure why.)
    I do use the OEM water pan (dry) to help distribute the heat and smoke.

    I have a new PID, because I wrecked my Inkbird. So now I have a PID I can use with mine when I get it built into an enclosure. Much better range, much better control, many more possibilities.
    I used my MES 30 on it's 100° setting to sm00ken my Bacon. Worked fine. At the 4 hour mark the IT of my slabs was at 90°. So as long as below 100°, cold sm00ked.

    Mine is generally evolving, but you can see where it is at HERE.