Start to finish country style "ribs" - walk with me

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philpom

Meat Mopper
Original poster
Feb 16, 2023
219
614
Denton, TX.
Thought I would have a little fun and document what it's like for me to do a smoke on a Saturday. Some of it is drudgery for sure ;)

This started the night before, I seasoned up about 7 pounds of pork using GPR #86. It's a house blend, a killer general pork rub.

Next morning I got up and cracked a nice cold one to match the crisp air. A toast to the BBQ gods is mandatory.
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Then I proceeded to evaluate my situation. Grates were pretty good and just needed a quick wipe with a wet towel.
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So I took care of that and proceeded to open the firebox only to discover I left it full of ash from the last cook.
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Took a moment to clean that up well and get a fire going for a bed of coals.

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Are we ready to smoke pork yet? Nope! While things start to warm up is a good time for me to oil some of the critical areas on an offset so I busted out with the Pam and went to work oiling the transition between the fire box and smoking chamber, lip of the fire box, back of the fire box etc. These are the areas most prone to rust.

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Now it was time to break down some hickory splits to the appropriate size so I played lumberjack for awhile. Good exercise!
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Finally it was time, the smoker was well heated and running at a great temperature. I got the meat on, add some wood, and start a timer.

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Now I'm a slave to the machine for the next 3 or 4 hours. I'll check the smoker every 20 to 25 minutes adding wood until it's time to sauce the pork. Planning to use some Zesty peach bbq sauce Mrs philpom canned using peaches from our own trees!

Obviously this is a lot of work and probably why an offset is both sexy and undesirable depending on who you are. I love it.

I'll update later, I need a nap...... but I can't lol - my timer just went off.
 

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I'll tag along! I have a rack of spareribs to smoke, trying to get motivated but the windchill is - 1 F... good thing the beer is cold lol!

Ryan
 
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Here it is 3.5 hours later, they are measuring an everage internal temperature of 190°f. I went ahead and sauced them. Will give them about 20 more minutes to set and pull.

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Of course along the way there are always moments of tribulation. Just under 2 hours in I let the fire go a little too long without checking it. The smoking chamber was fine at 200°f but I held my breath while I waited for that little split I added to light. Could have been a bad situation.... would have had to light some charcoal or lump in a chimney to get it going again.
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Here they were at 1 hour.
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I'll post in a bit with the final product!
 
I'll tag along! I have a rack of spareribs to smoke, trying to get motivated but the windchill is - 1 F... good thing the beer is cold lol!

Ryan
If I was anywhere near you I'd throw on the bibs, boots, and sock cap and stand out there drinking a frosty one with you guaranteed. I live for that stuff. We might need a big fire in the pit!
 
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Well, I tasted them, they're good. The hickory comes through and the overnight dry brine gave a bit of sweet salty to the meat. Nothing like sticky tangy sauce on the outside.

The sauce is set and they are ready to pull.
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In the bowl and ready for a short rest.
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Ready for my belly! Very tender and moist, I'm pleased. The wife and daughter swooped in to help me with the samples!

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Thanks for checking it out, I'll spare y'all the drudgery of cleaning the smoker and shutting it down but is starts with ramping up the temp to about 300°f and then a quick cleaning of the grates.

Cheers!
 
Looks awesome! And it's not so bad here...wind isn't blowing.

Ryan
 
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