Ribs day!!

[firemanjon]

Well, have the weekend off so on goes the cooking, lol. Think I'm going to do ribs today and chicken tomorrow. Bout to go season up some St. Louis style ribs and set in the refrigerator till about noon then throw them on the wsm. I read about Al's method of taking IT to 195 and pulling them by temp instead of time. never tried taking temp on a rib I've always done 3-2-1. Going to give Al's method a try today.

 

[ab canuck]

Good luck and have fun, Post some pics, will be looking for it.

 

[rambeaux]

Got 4 racks of BB's in the smoke here too. Let us know how the temp method works out. 

 

[firemanjon]

Got the ribs rubbed and headed to the fridge...time to get the smoker fired up. Trying out oak ridge dominator sweet rib rub today. Bottom rack is their rub, top rack is mine.

image.jpg

• firemanjon
• Jan 28, 2017

 

[firemanjon]

Just hitting the smoker with the ribs...the ribs glazed up nicely on both.

image.jpg

• firemanjon
• Jan 28, 2017

 

[firemanjon]

Got the temp set and off to have a beer!!

image.jpg

• firemanjon
• Jan 28, 2017

 

[tropics]

Thats a good start

Richie

 

[firemanjon]

think in going to turn this into a bit of an experiment. I will do my rub with Al's method and oak ridge rub 3-2-1 and compare the results. It will be amazing to be able to pull by IT and be consistent every time vs just having an average time to go by. He has spent a lot of time working on this and has way more experience than me so I'm sure it will turn out great.

 

[billstevens1987]

Looking foward to seeing the difference between the two! They look great so far. Been meaning to try Al's method myself.

 

[ab canuck]

I'm getting hungry When is supper???? Looking good....

 

[firemanjon]

May be soon on one rack...the wider rack. Just wrapped the ribs...wider rack was IT of 177 that is doing Al's method...smaller rack doing 3-2-1 was 147. Guessing one in IT method will check in bout 40 min.

image.jpg

• firemanjon
• Jan 28, 2017

 

[firemanjon]

Foiling juices.

image.jpg

• firemanjon
• Jan 28, 2017

 

[crankybuzzard]

Looking good!

Save some of the foiling juice and add it to your BBQ sauce, it thins it down, but it tastes great!

 

[seenred]

Them ribs are lookin good! Thumbs Up

Red

 

[firemanjon]

Absolutely!! Cooking the bbq sauce right now. Hopefully will be done with the sauce soon...that one rack is cooking quicker than I expected

 

[b-one]

Looking good.

 

[bdskelly]

Fine looking bones! b

 

[firemanjon]

Thanks guys!! 40 min was a lil to long...that rack made it to 201...very tender. Have them off now shooting for 195 on other rack. They were at 188. Gonna check them in 10.

image.jpg

• firemanjon
• Jan 28, 2017

 

[firemanjon]

The first rack sliced nicely...stayed on the bone nice until I bit into them then whole piece of meat came off bone cleanly. Wife loves them that way...she's demolishing that rack right now. Other is at 192...just sauced and pulled from foil back on smoker.

image.jpg

• firemanjon
• Jan 28, 2017

 

[HalfSmoked]

Look great and I'm sure has been a great learning experience for you. Enjoy

Warren