Spare Ribs Test run

[rickhdz36]

This is my first smoke on my OJ and this is a test run for Memorial weekend. Ima do a pork butt and ribs this weekend but just wanted to practice using the smoker.

2 different brand of spare ribs to see which one I like more. Seasons with BBQ Rub from Killer Hogs and spraying a mix of pineapple juice, apple juice and apple cigar vinegar every 45 mins. Using some oak wood with apple chunks. Keeping temp at 250.

Let you know how it turns out

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• rickhdz36
• May 23, 2017

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• rickhdz36
• May 23, 2017

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• rickhdz36
• May 23, 2017

 

[shyzabrau]

Looks good so far...

 

[b-one]

What time is sampling?

 

[rickhdz36]

It started pouring rain so I had to set up the tent. Thanks weather people for saying it'll be a clear day. [emoji]128077[/emoji][emoji]127997[/emoji]

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• rickhdz36
• May 23, 2017

 

[rickhdz36]

What time is sampling?

Hopefully in an hour lol

 

[SmokyMose]

Looking good!
I have an 8x8 dining tarp that fits the smoker end of the patio. I swear I smoked more in the rain than not last year...

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• SmokyMose
• May 23, 2017

It's going to be up before Friday. They're calling for rain most of the next 5 days...
Don't forget the pics of the ribs. [emoji]128512[/emoji]

 

[rickhdz36]

Looking good!
I have an 8x8 dining tarp that fits the smoker end of the patio. I swear I smoked more in the rain than not last year...

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• SmokyMose
• May 23, 2017

It's going to be up before Friday. They're calling for rain most of the next 5 days...
Don't forget the pics of the ribs. [emoji]128512[/emoji]

Damn that's perfect! lol I would prolly do the same.

I just ate some of the trimmings and man they were amazing.

 

[rickhdz36]

Ribs came out a little burnt? But not really lol like it doesn't taste burnt but it's dark but very flavorful! I think I need to cook them at a lower temp in my smoker. Good thing it was a test run. My wife said they were delicious. I also think they were too just a little crispy. Also fell off the bone. Very difficult to cut with out ripping. Maybe I need a better knife or is this what happens when it's too tender?

Please any tips so I can use it this weekend.

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• rickhdz36
• May 23, 2017

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• rickhdz36
• May 23, 2017

 

[rickhdz36]

Also I noticed the apple wood chunks would burn up way to fast and didn't seem to smoke much. It would white smoke and then finally calm down to a blue smoke but by then it was basically time to add another one. Luckily I found post oak today so I was able to depend on that more

 

[SmokinAl]

Well your ribs look perfect from here!

Nicely done!

Al

 

[sauced]

Those ribs look delicious!! You cooked at 250 degrees? Maybe there was sugar in the rub in addition to the pineapple and apple juice spray.

But....I would have NO problem eating them!!

Points for showing the weather people whose the boss!!! 

 

[SmokyMose]

They look OK to me!

Did you foil wrap at any point? If you foil them after a couple hours or so they'll continue to cook but you won't develop any more "bark". 2 or 3 hours of smoke should give you a nice smoke ring. You can also use any type of hardwood for heat after foiling and save your good stuff (like that post oak) for smoke.

Point for a successful first cook, rain and all

 

[rickhdz36]

Thanks everyone! Yeah we ate some more today and it was just as good.

I believe it was my diffuser plate I made. It seems to be too high and I'm thinking it was cooking it too. So I'm gonna cut it down some so it goes lower.