Ribs & Chicken Wings!

Discussion in 'Pork' started by billbo, Jun 3, 2009.

  1. billbo

    billbo Master of the Pit OTBS Member

    Fired up the drum Sunday to cook up some ribs & chicken wings. Rubbed everybody down with my all purpose dry rub. Did a combo of apple and hickory smoke. I had never tried that, and man was it good!

    In go the ribs!

    It was extremely windy Sunday but the drum didn't care. On it chugged. I needed help foiling to keep everything in place so I called on my assistant. Foiled with some sweetened raspberry iced tea that was in the fridge.

    Added the wings an hour later and brought the drum temp up a bit to crisp the skin.

    The drum chugging away with the TBS

    The wings were on 2 hours and the ribs were unfoiled again.

    Threw the wings in a covered pan and shook them to coat with sauce my sauce. Threw the wings on the Kenmore gasser for about 5 min just to crisp em up a bit more.

    The finished products.

    The wings were absolutely fantastic and better than the local BBQ joint's. I bet they will be better next time. I didn't have time to brine this time around.

    It was the first time I have ever foiled ribs in 13 years of smoking. I think I will do it again. I like them both ways, maybe do some of each.

    Happy smoking and thanks for looking!
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Wow Billbo, that looks amazingly good!
    Excellent job on a fine smoke!
  3. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    thats a fine looking smoke.
  4. wutang

    wutang Smoking Fanatic OTBS Member

    The ribs and wings look great. The last ribs I smoke I used a peach tea when foiling... what did you think of the raspberry tea??
  5. nysmokes

    nysmokes Fire Starter

    Everything looks great...the wings are making my mouth water. Something I have never tried to smoke - after seeing your pictures, that has to change.

    So you smoked the wings for 2 hours, then threw them on the grill at the end?

  6. the dude abides

    the dude abides Master of the Pit OTBS Member


    Where's Pig n It been. I just wanna say

  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Very nice. Piginet should be here soon. Been on vacation .
  8. old poi dog

    old poi dog Master of the Pit OTBS Member

    Hi Billbo That was a fine looking group of ribs and wings!!! I'm sure there were no survivors at your house that evening. Good luck on the next foiling adventure...I'm going the other way with my ribs....but in the end I think we will all end up in the same place....Great Ribs!!!! I'd appreciate any tips on the no foil technique if you have the time..

    Hmmmm......how do I convince the wife that I need another smoker? (UDS)
  9. morkdach

    morkdach Master of the Pit OTBS Member

    nice job on the smoke and nice qview thanks for sharing and [​IMG]to ya
  10. wmarkw

    wmarkw Smoking Fanatic

    Good looking food!!! Points!
  11. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's one fine looking smoke! Thanks for sharing.
  12. billbo

    billbo Master of the Pit OTBS Member

    wu, I did like the raspberry tea. Very good flavor, i would use it again for sure!
  13. billbo

    billbo Master of the Pit OTBS Member

    For no foil I simply put them in and smoke away. On the drum you don't need to mop/spritz unless you want to add flavor as it is a very moist environment. The key to no foil is to keep your temps low in the 225° range for about 4-6 hours. You get a nice bark and have to bite the meat off. You have to be careful not to overcook and dry them out though.

    You do need a UDS! They work great!
  14. billbo

    billbo Master of the Pit OTBS Member

    I did them for 2 hours at 235-240° then onto the grill for crisping of the skin, they were awsome!
  15. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    That is some mighty fine looking Q!
  16. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    The ribs and wings look great! I love it when I have an assistant, makes things easier as well as more fun.
  17. trig

    trig Fire Starter

    Nice lookin' food!

    Hey man, from the first pic, how long did you wait to put the food on? Did you put it on right after pooring the hot coals into the cold+wood and then start cooking?
  18. billbo

    billbo Master of the Pit OTBS Member

    Trig, the first pic was right after I put 10 lit coals into the basket. I put the basket in the drum then brought the drum up to temp of 225° at mid grate. At that point I closed all the intakes and put the ribs on. I then re-opened the intakes until I got it dialed in. It was running at 225-230° mid grate and 200° at the side of the grate where the permanant drum therm is. From the time you light your chimney to cooking temp is usually about 45 min to an hour. As has been pointed out by others it is easier to slowly bring the drum up to speed than to have it go too hot and try to bring it back down. That is very true.
  19. billbo

    billbo Master of the Pit OTBS Member

    Both my kids love to help me out and enjoy the food as much as I do. I cherish the things they like to do with me so smoking has become a weekly event if I can pull it off!
  20. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Great job on the smoke...some real nice pics too!

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