Smoked pork ribs

[philpom]

Despite the threat of rain today I went ahead and fired up the Old Country Gen 2 for a round of pork ribs. My hand was forced honestly, these ribs had been in the beer fridge for a week.

We'll start with some of the trim I smoked up. A nice treat and it gets done much faster than the ribs!

No binder on these, I just hit them with Montreal steak seasoning up front and glazed with some sweet baby rays cut with 50% apple cider vinegar about 30 minutes before I pulled them. It set up nicely.

The only wood I have right now is post oak so that was my fuel of choice ;)

Just on

An hour in

Glazed

Glaze set, out of the smoker

Got a nice smoke ring, the flavor is great. These turned out super juicy, a little pull or bite... perfect.

No wrap, no spritz, no mop, just smoked for about 4 hours.

These certainly deserved cloth napkins!

Thanks for looking, cheers

 

[SmokingUPnorth]

They look great!

 

[Timber II]

Easy and looks great!

 

[DRKsmoking]

Fantastic,
I could eat ribs every day and night , especially done like that

David

 

[Smokin Okie]

Despite the threat of rain today I went ahead and fired up the Old Country Gen 2 for a round of pork ribs. My hand was forced honestly, these ribs had been in the beer fridge for a week.

We'll start with some of the trim I smoked up. A nice treat and it gets done much faster than the ribs!

View attachment 716128

No binder on these, I just hit them with Montreal steak seasoning up front and glazed with some sweet baby rays cut with 50% apple cider vinegar about 30 minutes before I pulled them. It set up nicely.

The only wood I have right now is post oak so that was my fuel of choice ;)

Just on
View attachment 716129

An hour in
View attachment 716130

Glazed
View attachment 716131

Glaze set, out of the smoker
View attachment 716132

Got a nice smoke ring, the flavor is great. These turned out super juicy, a little pull or bite... perfect.

No wrap, no spritz, no mop, just smoked for about 4 hours.

View attachment 716125
View attachment 716126
View attachment 716127

These certainly deserved cloth napkins!

Thanks for looking, cheers

Great looking rib !

I like how you threw the trimmed skirt on the smoker. I do that also. About 2 hours in it makes a great snack.

 

[texomakid]

I love those pics on the cutting board. Rich color and now I'm hungry.

 

[kilo charlie]

Despite the threat of rain today I went ahead and fired up the Old Country Gen 2 for a round of pork ribs. My hand was forced honestly, these ribs had been in the beer fridge for a week.

We'll start with some of the trim I smoked up. A nice treat and it gets done much faster than the ribs!

View attachment 716128

No binder on these, I just hit them with Montreal steak seasoning up front and glazed with some sweet baby rays cut with 50% apple cider vinegar about 30 minutes before I pulled them. It set up nicely.

The only wood I have right now is post oak so that was my fuel of choice ;)

Just on
View attachment 716129

An hour in
View attachment 716130

Glazed
View attachment 716131

Glaze set, out of the smoker
View attachment 716132

Got a nice smoke ring, the flavor is great. These turned out super juicy, a little pull or bite... perfect.

No wrap, no spritz, no mop, just smoked for about 4 hours.

View attachment 716125
View attachment 716126
View attachment 716127

These certainly deserved cloth napkins!

Thanks for looking, cheers

Dang those look amazing! Great job!

 

[ronf]

Great looking ribs. Nice job.

 

[beckajf1]

What temperature do you set the smoker to?

 

[philpom]

What temperature do you set the smoker to?

I've got 3 gauges on the chamber, low left, low tight and too middle. They read high with the lower gauges reading somewhere between 275 and 300 and the higher gauge 375 ish. There is a catch, I run with no tuning plate, no baffle. Some call it top down versus using baffles and plates cause a bottom up scenario.

Because I run this way the temp varies greatly from top of the chamber and the bottom. I'd guess my grates are about 250 and I'm running with maximum air flow. Works great for me.

 

[JC in GB]

Ribs look great. Every time I come to this site and see one of these amazing cooks, it inspires me to get in the back yard and get the smoker going. Thanks for that.

JC

 

[Brokenhandle]

Man, I missed this the first time around... but looks amazing!

Ryan

 

[philpom]

Man, I missed this the first time around... but looks amazing!

Ryan

Thank you. Sometimes I feel like I'm doing ribs all the time and I go through a phase where I tell my wife no when she asks me if I want some. Then one day I realize I haven't done them forever. They're on sale somewhere every weekend. Maybe it's time again!

 

[SMOKEOCD]

Looks great. I’m perplexed that I’ve never tried Montreal on pork. Why not - I dunno. It’s not even really something weird like the peanut butter mayo pickle sandwich thread.
I’ll give it a go and hope it turns out like yours did.

 

[philpom]

Looks great. I’m perplexed that I’ve never tried Montreal on pork. Why not - I dunno. It’s not even really something weird like the peanut butter mayo pickle sandwich thread.
I’ll give it a go and hope it turns out like yours did.

certainly will be delish, the only catch is because it's savory only you really need a semi sweet glaze to finish. Salry/sweet on pork is great.

 

[fxsales1959]

Despite the threat of rain today I went ahead and fired up the Old Country Gen 2 for a round of pork ribs. My hand was forced honestly, these ribs had been in the beer fridge for a week.

We'll start with some of the trim I smoked up. A nice treat and it gets done much faster than the ribs!

View attachment 716128

No binder on these, I just hit them with Montreal steak seasoning up front and glazed with some sweet baby rays cut with 50% apple cider vinegar about 30 minutes before I pulled them. It set up nicely.

The only wood I have right now is post oak so that was my fuel of choice ;)

Just on
View attachment 716129

An hour in
View attachment 716130

Glazed
View attachment 716131

Glaze set, out of the smoker
View attachment 716132

Got a nice smoke ring, the flavor is great. These turned out super juicy, a little pull or bite... perfect.

No wrap, no spritz, no mop, just smoked for about 4 hours.

View attachment 716125
View attachment 716126
View attachment 716127

These certainly deserved cloth napkins!

Thanks for looking, cheers

I'd wolf a plate of those

 

[Redicans]

Look great to me! Yeah I love those little trimmed snack pieces.