Trying out new rib rack and a new rub (W/ Q-View)

[smokestack32]

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I wanted to try out my new rib rack. I was trying to find something so I could smoke more racks of ribs in my smoker. This worked pretty good. The ribs were a little long so I had to bend them at the end. I also wanted to try out a rub I picked up in NC while visiting my brother. The Hawg Rub was perfect flavor for the 3-2-1 method. It had a little kick that went well with the sweetness of some of the other ingredients in this recipe. I used peach wood chucks I found at Cabelas. The spray and water bath I used Dr. Pepper, applce juice and apple cider vinegar. I also tried out some mac and cheese. Everything was cooked before I put it in the smoker. I just popped it in there to melt the cheese and give it a hint of smoke. My official taste tester (Macey) approved. Enjoy!

 

[tropics]

Nice job on the smoke ribs look great M&C using canned cheese soup Points for a new twist

Richie

 

[sauced]

Ribs look delicious....nice job!!

 

[SmokinAl]

Fantastic job on the ribs!

The mac & cheese looks pretty darn good too!

Nice job!

Point!

Al

 

[joe black]

Everything looked awesome. The color, the smoke ring, the finish were all great. Thumbs Up

 

[chilerelleno]

Very nicely done, some scrumptious looking ribs.

Care to share the details of the M&C recipe?
Always do like a good M&C.

:points1:

 

[pc farmer]

Great cook.  

That rack looks just like the one I got from HD.  Its a Brinkman.

I interested on how you run that smoker, all wood???   Charcoal and wood?   What set up.  I have the same smoker.

 

[crazymoon]

SS32, Nice smoke,I'll be over for some leftovers !  :) point

 

[smokestack32]

@ChileRelleno  The mac & chees is pretty simple. I don't have an exact recipe, but I just wisk together  half & half and the cheese soup. Once its warmed through I add shredded cheese. Then mix with cooked pasta. I try to make more sauce than I think I need because I like my mac and cheese creamy. Next time I do it I share the process.

 

[smokestack32]

@c farmer  I run my smoker with charcoal for the heat and wood chunks for the smoke. I generally will make a pile of unlit charcoal on the right side of the box and put a lit chimney full on the left side and put a couple chunks in throughout. I have had problems with temp swings in this smoker. I generally have to baby it through the whole process. If I added a whole chimney of charcoal the smoker gets way to hot, but if I add just a little I feel like I'm constantly adding fuel to keep temps up. Also, I have found that the heat comes out of the fire box and runs right up the side and out, so I am considering putting in a pizza stone or some kind of deflector plate to help even out the temps. Any tips or tricks that you have found would be much appreciated. (Note: I did almost all the mods to seal this bad boy up)