Smoking for the working man

[3rivers smoke]

So not having a big chunk of time to do a full cooking session I found some baby back rib portions and a presliced precooked lunch ham. Smoking temp was 250° finish smoke time was 3 and half hours. I used olive oil as a binder for the rib portions and two different rubs. Salt,pepper, garlick and paprika and a new that I got called the grind, which has coffee mixed in with other ingredients. For the ham I wanted a barbecue flavor so I used sweet baby rays original and added apple cider vinegar, Texas Pete hot sauce, catchup, and cyanne pepper. The ribs were done when they had reached 190°. First time doing rib portions and they excellent only thing I would remove the membrane. It was too late by the time realized I had forgot to. That being they were still very good

 

[SmokinVOLfan]

Looks great from where I am sitting!

 

[smokerjim]

some of each please, looks good

 

[SmokinAl]

They look fantastic!
The membrane will hold in the juices in the ribs & when they are done it will peel off very easily, before you slice them up.
Al

 

[DRKsmoking]

Looks good , nice crust on the ribs. I can see the ham as just a snack before jumping on the ribs

David

 

[RiversideSm0ker]

Thumbs up, well done.

G

 

[JLeonard]

Looks like a quick tasty meal. I'd not turn ya down.

Jim

 

[SmokyMose]

All looks good to me!
I don't fret about the membrane. If it comes off easily I'll pull it off. If it's a hassle I blow it off.
Never really noticed a difference....
I never thought about doing a small sliced ham. I'm going to give it a go!

 

[3rivers smoke]

They look fantastic!
The membrane will hold in the juices in the ribs & when they are done it will peel off very easily, before you slice them up.
Al

Thank you. I didn't about that. I was more worried about them being fall off the bone or really tuff

 

[3rivers smoke]

All looks good to me!
I don't fret about the membrane. If it comes off easily I'll pull it off. If it's a hassle I blow it off.
Never really noticed a difference....
I never thought about doing a small sliced ham. I'm going to give it a go!

Yeah the ham is really all your wanting to do is to get the smoke flavor into it, you can also do a glase. That's really good too. I use the ham slices for my lunch during the week

 

[3rivers smoke]

Looks good , nice crust on the ribs. I can see the ham as just a snack before jumping on the ribs

David

Yeah. I also use ham slices for my lunch during the week.

 

[3rivers smoke]

Thumbs up, well done.

G

Thank you

 

[Colin1230]

3rivers, that's a heck of a good cook!!! Thanks for sharing with us.

 

[Colin1230]

They look fantastic!
The membrane will hold in the juices in the ribs & when they are done it will peel off very easily, before you slice them up.
Al

I did not know that, thanks AL, I appreciate your knowledge. Once again, that is what I love about this forum. I learned something every time I log on.

 

[SmokinEdge]

I agree with Al on the membrane on baby backs. Not so much on spares or St. Louis. He forgot to mention that.

 

[3rivers smoke]

3rivers, that's a heck of a good cook!!! Thanks for sharing with us.

You're welcome

 

[jcam222]

All looks great to me. Good job.