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Started the baby backs and chicken

Discussion in 'Pork' started by ddemerath, Apr 15, 2007.

  1. Apr 15, 2007 #1
    ddemerath

    ddemerath Smoke Blower

    Janesville, WI
    Well, here goes. I put on the baby backs, a chicken and some pig candy. I hope everthing goes good.
    [​IMG]
    [​IMG]
     
  3. Apr 15, 2007 #2
    domn8_ion

    domn8_ion Smoking Fanatic

    Dupo, Illinois. Metro East St. Louis
    Did you put it all on together? I'm assuming you will be using 3-2-1 for the ribs, but how long should the chicken take?
     
  4. Apr 15, 2007 #3
    cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Monroe, La
    Looking good. Should be some good eating later.[​IMG]
     
  5. Apr 15, 2007 #4
    meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Northern NY (Adirondacks)
    Great start! More pics later, PLEASE!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  6. Apr 15, 2007 #5
    smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    between Columbus/Dayton Ohio
    lookin good I gotta smoke something soon
     
  7. Apr 15, 2007 #6
    hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Cabins, WV
    Can't wait for the post smoke pics. Everything looks absolutely great.
     
  8. Apr 15, 2007 #7
    deejaydebi

    deejaydebi Legendary Pitmaster

    Connecticut
    ooooooooooooooo looking good ....
     
  9. Apr 16, 2007 #8
    ddemerath

    ddemerath Smoke Blower

    Janesville, WI
    Well after six hours, the food is done. I packed up up and went over to my dad's house for dinner. My neice could not believe what the chicken looked like, in her words it was"picture perfect". The babybacks also looked good. As far as the taste, everyone was happy. The chicken was very moist and flavorful. The ribs with Jeff's rub had some mixed results. We all liked the flavor but some thought it was a little on the spicy side. Then there comes to the importance about EVENLY mixing the spices. Rumor has it that there were some hot spots (and I thought I did a good job). If you kept the ribs off your lips and in your mouth, it wasn't quite so hot. The ribs were done with the 3-2-1 method. I did have a tough time getting the ribs to 170. I think I dried out the smaller ends but they were still good. The bones did not pull out like some peoples do, but the family had no complaints. Would I do it again, YES. Practice makes perfect. Here are the pics of the finished product. I didn't get any cut up pics as I forgot to take the camera to dad's with me.
    [​IMG]
    [​IMG]
     
  11. Apr 16, 2007 #9
    teacup13

    teacup13 Master of the Pit OTBS Member

    Sault Ste Marie,ON
    your bird looks awesome.... actually so do your ribs..

    yes practise makes perfect, but truthfully if i actually made something "perfect" i would probably stop making it...lol
     
  12. Apr 16, 2007 #10
    ddemerath

    ddemerath Smoke Blower

    Janesville, WI
    Good point. Since my wife is in Florida, I will get another crack at the baby backs. Chicken and turkey have become a staple now in the house. We used to eat turkey 2 or 3 times a year. I think we had 4 turkeys this year alone.
     
  13. Apr 16, 2007 #11
    meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Northern NY (Adirondacks)
    Looks great! Keep up the good work!

    I find that mixing spices by hand can leave "hot spots" too. I have take to mixing my rub in the food processer. That way I get everything will mixed with 8-10 pulses.

    Hope this helps.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  14. Apr 16, 2007 #12
    swalker

    swalker Meat Mopper

    NW Arkansas
    Wow, Every thing looking good. Especially the chicken...something I have to work on...mine comes out dry...I don't brine...not supposed to have too much salt.. so I may try the injected version to help it out...

    Or just come eat some of yours.....hehe!!!

    Thanks for the pics.......Steve
     
  16. Apr 16, 2007 #13
    msmith

    msmith Master of the Pit OTBS Member

    Haltom City Tx
    ddemerath I had the same problem with ribs being to spicy, I backed off a little on the rub and they were just right. I also use the processor to mix up my rub.