Taking the Plunge

Discussion in 'Pork' started by alamar, May 7, 2008.

  1. OK....gonna take the plunge this weekend. I purchased a Smoke Hollow No. 5 and will season it on Friday Evening. I have a digital meat thermo ready to go and want to do some 3-2-1 Ribs and a fatty on Saturday. I am planning on using Hickory an Cherry to smoke the delictables but here is where I need some help.

    I have no problems doing the rub and prepping the fatty but what ratio of Hickory to Cherry would you recommend?

    Should the fatty go on for the same duration of time the ribs are on or should this go on before/after?

    Should the Temp Probe go into the Fatty and if so what temp should I be looking for.

    You guys are great and I really fear you have awoken a smoking monster here.
  2. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    depending when you want the fatty to be done it'll take approx 2 hrs .... probe the fatty and cook till and internal of 160 * ... you'll have to put it in later than the ribs if you want em done at the same time .... as for the wood try 1/2 n 1/2 for your first try then try summin diff next time ...my .02 worth .Good luck with your smoke .
  3. Great. For the Ribs this is what I am looking to achieve. This is from a buddy who did some Beef Ribs. I plan on Pig-Sicles but this is the goal.
  4. richtee

    richtee Smoking Guru OTBS Member

    Not a bad lookin' dino-rib there. Fatty will be done first, obviously. Make great snacks before the meal!

    Cherry's gonna give you a sweet smoke flavor, hickory will balance that. I like straight hickory on ribs, with a touch of fruitwood, usually apple... but the cherry is similar. Cherry straight on fish is awesome!

    Go WINGS!
  5. crewcab4x4

    crewcab4x4 Smoking Fanatic

    Hickory gives the best flavor on ribs that I've found. I mix it with cherry sometimes for something different.
    Hope this will help.

  6. shawnr5

    shawnr5 Smoke Blower

    As Richtee said, the fatty makes a terrific snack. I usually start the fatties at the same time as my main meat and start slicing them up when they hit 160. They never last until the ribs are done. I also recommend that you do at least 2 fatties. I always throw on at least 3.
  7. You guys are something special. Great feedback and very quick. I am going to try one fatty with regular Pork Sausage and then another with mild italian sausage. Any ideas for the stuffins?

    Go Wings
  8. Fattys are easy. You can keep them plain, or stuff them to the gills. It's all personal preference. If its the first time out, do one plain, just seasoning. But cheeze is always a good start.
  9. smokin out the neighbors

    smokin out the neighbors Smoking Fanatic SMF Premier Member

    I also like the hickory on ribs. Keep in mind there is no right or wrong, it's what tastes best to you. Be creative with the fatty, stuff it with whatever you want. Good luck.
  10. teeotee

    teeotee Smoking Fanatic

    As smokin said, i like hickory but ... it all tastes good, just depends on your own personal taste.

    Fattys are kinda like a blank canvas ..... The two i've done were an italian sausage with pepperjack, can of geen chillis and chopped garlic. Another was made with ground chuck stuffed with blue cheese, bacon and chipotles. Whatever you think sounds good ......

    Like shawn i put mine on when i start everything else ..... will be done in 3 hours or somewhere around there ........ cook to 160 - 165. Take off..... slice ...... eat !!!!!!!!!!! [​IMG]
  11. OK. I have the riba all rubbed and am working on the fatties. Gonna do up a few ABT's also. Q-view to follow but a uestion first. I am going to use a rib rack, should I put the ribs on the rack bone end up or down?
  12. richtee

    richtee Smoking Guru OTBS Member

    Hmm never thought about it much, but I tend to put the thick end down. No particular reason tho.
  13. Thanks.......How long do you ususally smoke the ABT's? Wanna time it for the Wings Victory Celebration.

    Go Wings!!!
  14. OK Here is the Q-View.

    The first is the ribs rubbed. Cut them to fit into the rib rack. Ended up with 6 slabs this size. Next time I will do the St. Louis style trim.

    The second is the fatty. It is made with Bob Evans Itialian Sausage with mushrooms garlic and mozzerella cheese. I made a second with regular sausage, pepperoni, mushrooms, onion and pepperjack cheese.

    Last is the ABT's stuffed with pepperoni, onion, garlic, mushrooms and onion-chive cream cheese.

    This is the virgin run...Will post progress shots as I get them available.
  15. richtee

    richtee Smoking Guru OTBS Member

    I don't think they go much more than an hour or so. I have only done them once... any ABT pros here? Try a search too.

    Go Wings!
  16. We have TBS!!!!!!
  17. OK. The first one is in the books. I am very happy with the results.

    The Fatties turned out great. Nice smoke ring and great flavor. I may have left them in just a little too long but you have to make a mistake to learn.

    The ABT's I put on the last half hour and tossed in a little cherry to smoke them. Yummy.

    The pig sickles.....what can I say. If this is the worst I ever make, I cant wait for the next session.

    Thanks to all of you for your help. You now have a new Smokin Brother...

  18. capt dan

    capt dan Master of the Pit OTBS Member

    very nice grub there!

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