Smoked some ribs yesterday. Personally I'm not a big fan of baby back ribs, prefer St. Louis cut, but it's all Safeway had and I didn't feel like driving out of town. Rubbed them up with the same SPOG I used on the turkey breasts the other day. It was fine, but I think I'll go back to 40% salt, 60% black pepper for the ribs.
Still working with the new-to-me GMG Jim Bowie pellet smoker. After reading around the internet I decided to take everything down to the fire pot just to make sure things were aligned properly.
Good thing I did! Someone needs to learn how to properly shut-off their pellet smoker!
Hats off to Compulsive Smoker who mentioned he used a smoke tube in his Traeger for added smoke. I did the same with this smoke. Did 50/50 apple wood pellets and chips. Refilled once during the smoke. What a difference. We could taste it in the ribs and see it in the smoke ring.
No pictures of the prep and smoking. Just service and plate shots today.
The coleslaw is a Robert Irvine recipe on the Food Network website. Pretty standard; cabbage, carrot, raisins, mayo, sugar, white vinegar, celery seed, salt and pepper.
Still working with the new-to-me GMG Jim Bowie pellet smoker. After reading around the internet I decided to take everything down to the fire pot just to make sure things were aligned properly.
Good thing I did! Someone needs to learn how to properly shut-off their pellet smoker!
Hats off to Compulsive Smoker who mentioned he used a smoke tube in his Traeger for added smoke. I did the same with this smoke. Did 50/50 apple wood pellets and chips. Refilled once during the smoke. What a difference. We could taste it in the ribs and see it in the smoke ring.
No pictures of the prep and smoking. Just service and plate shots today.
The coleslaw is a Robert Irvine recipe on the Food Network website. Pretty standard; cabbage, carrot, raisins, mayo, sugar, white vinegar, celery seed, salt and pepper.
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