Ribs....just ribs

Started the smoker again today. Two racks of baby backs went on at 2 and should be off around 6. Salt, fresh cracked pepper, and some dried habanero powder (3 kinds) was what my rub consisted of this time. Fire is kingsford mesquite coals and a log of dried mesquite wood. No brainer super easy keeping the smoke box side at 250 with the exhaust at the smoke stack wide open as well as the air intake in the firebox....it really is a set and forget smoker. Using the ss bowl of water in the smoker chamber again, I don't know if it helps or not but the last time I did it it worked out. More pix to come when I wrap them in an hour .

Ps hope yall aren't bored of BBQ pix and or posts...

Well, at the half way point in the cook now. Been feeding the fire box a few coals every 1/2 hour and just threw on another log. I cook my ribs with the meat side down, don't know why it just works for me. Smoker temp is steady at 250. I have cooked them up to 300 before but that just takes more effort with the firebox, and I a, a lazy smoker lol.

Here they are after two hours.


I put some jamacian jerk rub on the closest rack in this pict ( hard to tell as it doesn't take a lot)


Here they are all tented up for the rest of the cook. I put some vinegar based sauce and sweet tea in the tents to help them stay moist. Two more hours to go!

I'm on my way over!

All done.

Top of rack one



Top of rack two



Both racks looked like this flipped. Passed the bone rotation test, so you will still have to bit them but they won't fall off while doing so.



Drumsticks for the kiddo cooked in the firebox



Some cut rib pictures to come after I let them rest

Bumping this thread rather than starting a new one about ribs... Anyways, I am back here after a couple of years hiatus and in those years I have been firing up my Big Green Egg quite a bit. Now I am ready to brew some beer to compliment my meals.

Last weekend I did some baby backs using apple wood chunks and pecan chips for the smoke (natural lump charcoal as well of course).

I like to rub on Dizzy Pig Dizzy Dust, coat the ribs with yellow mustard and then add more rub.

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Here they are after about an hour; I spray them with a mixture of apple cider vinegar and apple juice after each hour.

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I think this was at the 3 hour mark. I keep the temp at around 225 for the first 3 hours and then I bump the egg up to 250.

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After 4 hours I check them and let them go for another 30 minutes to an hour.

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Once they are past that I bring them in for some sauce and get the egg up to about 275 to finish them off (I often leave some with just dry rub on too).

This was right before the finish without any sauce on them.

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I have made them this way with slight variations well over a dozen times and I think this was my best batch yet!

@czmkid what type of smoker are you using?

Not smoked but still pretty good

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Jmarsh544 said:

@czmkid what type of smoker are you using?

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Im using a smokemaster. I taught the owners grandkids. Love everything about it! Just wish I would have gotten the model with the side vertical smoker attached to the drum. Oh well...maybe when this one rusts out in75 years I can upgrade .

It does brisket just as well...









You can fit a lot of meat on it...here's two 15# bone in butts and a 25# prime packer brisket.





Sent from my iMeatgazam

Yum! I love me some brisket! Probably my favorite meat to smoke.

czmkid said:

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I put some jamacian jerk rub on the closest rack in this pict ( hard to tell as it doesn't take a lot)….

Click to expand...

You got that right, but it is so yummy. :rockin:

ughhhhh burnt ends. i have never tried to make my own but they literally get my heart beating fast just thinking about them... love a nice thick sliced good crust brisket.

I just got my passport. I'm coming over!