Whole bunch of firsts for me tomorrow

Discussion in 'Pork' started by egledhill, Feb 19, 2014.

  1. egledhill

    egledhill Smoke Blower

    Got a whole bunch of firsts for me tomorrow

    Been wanting ribs for a while now and weathers supposed to be in the high 40s tomorrow so I thought I'd give a try at my first baby back rib smoke

    Heard a lot about plowboys yardbird rub so I ordered a bottle. First time using it
    Cracked the seal off the bottle and got em rubbed down
    Ordered in a load of peach wood from fruita woods so first time using peach
    Finally, got a little help controlling temp this time around
    YEAH BUDDY!!! Gonna fire it up around noon doing 2-2-1 at 230ish

    I'll keep yinz posted
     
  2. dougmays

    dougmays Limited Mod Group Lead

    I'll be watching!
     
  3. knuckle47

    knuckle47 Meat Mopper

    Wishing you the best on that cook !!! Pittsburgh is too far so just fedex me a few ribs :biggrin:

    Looking forward to seeing the results and hearing about how good they are
     
  4. 05sprcrw

    05sprcrw Smoking Fanatic

    looks like your set, I keep trying to convince myself to get the digiq
     
  5. egledhill

    egledhill Smoke Blower

    Just dropped on the wsm

    Caesar salad and baked beans for sides is what I'm thinking. Got a bakery just down the road for me that makes an amazing little piece of heaven called "The Oakmonter"
    whipped cream cherry and Hershey chocolate in top, under that is chocolate icing, under that is chocolate cake, under that is a thick layer of chocolate fudge, and finally a cheesecake base. It's unreal!
     
  6. dougmays

    dougmays Limited Mod Group Lead

    nice read color you got from the rub on those ribs! 
     
  7. egledhill

    egledhill Smoke Blower

    Yeah I'm pretty happy with the yardbird rub so far. I've always just made my own rubs but if they taste as good as they look so far, I may just stick with buying rubs
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang nab it man you are killing me it is not even lunch time here and you are posting this LOL 

    Them theres look good. I'm in. [​IMG]
     
  9. egledhill

    egledhill Smoke Blower

    Hit the 2 hour mark, foiled with a mix of apple juice/apple cider vinegar, turbinado sugar, honey, and butter. Snapped a quick pic before wrapping the one
    Colors looking great and they're smelling amazing!
     
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG]  As I sit her with a bowl of top rauman 
     
  11. egledhill

    egledhill Smoke Blower

    Haha. Love me some top rauman, but before you ask, no I'm not interested in a trade!
     
  12. egledhill

    egledhill Smoke Blower

    Hit the 4 hour mark. Unfoiled and sauced


    They didn't pull back from the bone as much as I thought they would. Is that normal?
     
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it!!!! If you change your mind let me know I may throw in some STORE bought hot dogs LOL 

    They sure do look good 

    Nice post 
     
  14. egledhill

    egledhill Smoke Blower

    And that's a wrap! Pulled them off an let them rest for 15 while I got the sides ready. Couldn't have been happier on how they turned out

    Smoke ring was nice

    And the final product
    Dinner was great. Actually didn't leave room for dessert so the oakmonter is staying in the fridge

    So for my firsts:
    Baby backs: tasty but for almost double the price and less meat, I'll stick with spares. Honestly I didn't think they were any better than spares.

    Plowboys yardbird: I dig it. Gonna try it on a butt and a chicken. I like it just as much as my rubs and it saves me the hassle of having to mix so it's a win for me.

    Peach wood: this is a push. I used a hickory/apple combo on the first rib smoke I ever did and I thought the smoke flavor was more pronounced. Wife doesn't like the strong smoke flavor so these were more up her alley.

    BBQ Guru DigiQ DX2: couldn't be happier with it. It literally was set it and forget it. Temp stayed at 230-235 the entire time. Sure it was only a 5 hour smoke and I could've tended to the smoker and kept temps around that range, but it made it a hell of a lot easier. I can't wait to try brisket and pork butt with it. I have a feeling that's where it's gonna shine.

    Thanks for following folks
     
    Last edited: Feb 20, 2014
  15. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Congrats on a successful smoke! Glad the plan came together. I prefer St Lois cut ribs myself. Much as I hate to admit it, I was looking forward to pics of that sliced cake! [​IMG]  But then, that might be over the top!

       Mike
     
  16. egledhill

    egledhill Smoke Blower

    Lucky for you I'm a chubby guy who hates to disappoint.

    Behold, THE OAKMONTER!!!
     
  17. morningwood

    morningwood Newbie

    Looks like you did a great job on those ribs!

    I usually get my ribs at Costco they are usually 2.99lb for BB and 2.69lb for spares. so really not a big price difference, but I agree if they were double the price I would get the spares too...

    Cake looks amazing!
     
  18. egledhill

    egledhill Smoke Blower

    $2.99?!?! I just paid $5.49/lb
     
  19. hambone1950

    hambone1950 Master of the Pit Group Lead

    Those ribs look great. I like spares just as well as BB's , but if the price is right I will buy either one.
     
  20. tr00ter

    tr00ter Smoke Blower

    MN
    Those ribs look fantastic!  I'm going to have to check out the Yardbird rub.

    Thanks for posting!
     

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