Ribs..... I think I forgot how

[HowlingDog]

Howdy Everyone.... It has been awhile since I smoked some ribs and today was the day. I was wondering if I remembered how to do it. I had three racks in the freezer so out they came and sprinkled with a couple of rubs:

I like to use Big Ron's original rub and Sweet Money from Big Poppas.


Started up a full chimney of Royal Oak just to heat up the smoker. Is this the Thin Blue???


Once they heated up and brought the smoker up to temp, I tossed on some hickory and apple:


On went the ribs.


Had a bit of trouble controlling temp, but I moved one of the baffle plates and got it to settle down a bit:


If your looking, you aren't cooking....... I looked:


My buddy guarding the smoker. The WSM is just something to keep her away from the firebox.


Ribs Done:



Still guarding the ribs...

I have never tried to wrap my ribs. Ran them for 4 hrs and 20 min. Overall, I would say they were good, not great... A smidge over done (fall off the bone) and a little dry, at least the ones we had for a yummy dinner. I think I can conclude that I do remember the overall process but I have to re-learn some of the finer points. Dang, I will have to smoke some more ribs. Wife says I need to try and wrap them, just to see how they come out.

Thanks for reading. Enjoy

Howling Dog (Mark)

 

[1MoreFord]

Looks to me more like he's waiting patiently.

 

[BrianGSDTexoma]

Good looking smoker and Dog. I tried unwrapped few times without any luck. Usually end up in the pressure cooker next day. I have had GSD all my life. My girl is 12 now.

 

[chopsaw]

They look good from here . Nice work .

a little dry,

That could be the Baby Backs . Depends on how much loin meat is on them . I stopped buying them and go for spares instead .

 

[JLeonard]

Looks pretty good from my desk chair. Looks like the guard dog is doing a good job of watching the ribs!
Jim

 

[SmokinAl]

Great looking ribs, and I love your dog. Had one a few years back that looked just like yours!
Al

 

[smokerjim]

They look good!

 

[Smoking Audi]

Looks yummy. We never wrap ribs, just smoke and let ‘em go. Usually about 5 hours. We look at how the meat pulls from the bone ends

 

[SmokyMose]

Nice! I was wondering what to have tomorrow. I have a rack of spares in the freezer....
What smoker is that? I'm thinking about retiring the horizontal offset and going with a vertical like that.

 

[Bearcarver]

Looking Good!!!
I quit buying BabyBacks at least 5 years ago, due to high prices.
Only ever get Spares & Beef Ribs.
Your Ribs look to be the safest Ribs there ever was!!
Like.

Bear

 

[nicefly]

Nice post. Like you humor.
I also like bite through not fall off the bone.
Eh, you will get it next time.
The dog is hilliarious.

John

 

[HowlingDog]

Thank you all for the nice comments. This is why I like this forum, great people sharing!! It was a fun cook and I want to do more smoking. Just got lazy, and got a dog. I will have to make a Costco run to get some spares. I have never done those before. I tend to find something we like and stay there. Time to expand my horizons.

She is a good dog. Still a puppy at 20 months old. Mostly full grown but has kept her puppy brain. She is known as The Kraken!!!! She is our first working lines GSD and I have learned more about GSDs than the previous 4 and working in rescue for years. The drive in her is amazing and unrelenting. She is a challenge, and a great companion.

What smoker is that? I'm thinking about retiring the horizontal offset and going with a vertical like that.

It is an "offset vertical" I built a number of years ago. We have a smallish backyard so this is a little more compact than a horizontal. No welding, all drilling and bolted it together. Here are a couple pics of the build:
The finished product:

In Progress:

It is insulated, double wall I think 8 or 10 gauge steel:



Firebox is 1/4 inch. Had to devise a transition to the chamber.


It was a fun build. Broke some tools, bought more than I broke.... I am still learning it years later and I learned something yesterday even.

Thanks again. I appreciate all the comments and suggestions.

Mark

 

[motocrash]

I'd eat'em!
BB's are comparatively lean and finish pretty quickly once the pull back starts.

Had a bit of trouble controlling temp, but I moved one of the baffle plates and got it to settle down a bit:

You might want to consider adding a top vent on your firebox. This facilitates air transfer to the CC without stoking the fire, lets it "breathe".

 

[HowlingDog]

Thanks Motocrash. Interesting. I will look into that.

 

[sawhorseray]

That's a looking build on that smoker, and a even better looking pooch, gorgeous! I traded in my offset a year ago for a 26" kettle, didn't wrap then and I don't wrap now, kettle is easy to control in the desert heat. RAY