smokin ribs

[amishland]

as promised a few days later

 

[springer]

I did some 2 weeks ago guess they were good we had a party for 30 people 4 racks gone in about 20 minutes Also had Ribeye ,Clams , lobster and all kinds of sides



dont ever try taking his rib...

 

[Ceedubya]

Competition rib pics

 

[HoppyDaze]

damnit...looks like Im grillin when I get home!

 

[SOB]

Question for you smokers. I'm getting a side firebox for my Chargriller for x-mas and Saturday I'm doing a couple slabs of spare ribs. I've done many slabs on it already and have my routine down pretty good. I use indirect heat and a few chunks of hard wood for some smoke. My questions is with a side fire box do you use only hard wood or a mixture of hard wood and charcoal?

I'll be sure to post some pics after the smoke.

 

[humann_brewing]

man I need to perfect my smoked ribs so I am ready for the summer.

 

[arturo7]

Question for you smokers. I'm getting a side firebox for my Chargriller for x-mas and Saturday I'm doing a couple slabs of spare ribs. I've done many slabs on it already and have my routine down pretty good. I use indirect heat and a few chunks of hard wood for some smoke. My questions is with a side fire box do you use only hard wood or a mixture of hard wood and charcoal?

I'll be sure to post some pics after the smoke.

It's entirely up to you. All hardwood, all charcoal, of a combination. I usually use charcoal to heat up the smoker then hardwood, then finish with charcoal. After 2-3 hours, the meat doesn't really absorb any more smoke.

 

[chefmike]

I use lump hardwood charcoal to keep the fire going and add chunks (mainy oak for me) as needed.

Like arturo7 says... on long smokes, you only need to wrry about wood for a few hours anyhow (which is why I cheat and finish my butts in the oven for the last 6 hours of the cook and get to sleep in my bed!)

 

[humann_brewing]

I use lump hardwood charcoal to keep the fire going and add chunks (mainy oak for me) as needed.

Like arturo7 says... on long smokes, you only need to wrry about wood for a few hours anyhow (which is why I cheat and finish my butts in the oven for the last 6 hours of the cook and get to sleep in my bed!)

hmm... I think I may have to borrow that idea, thanks

 

[SOB]

Wow...thanks for the quick replies guys! Looks like I can do whatever I want so I'll probably do the charcoal, then hardwood, then charcoal method as described above. Then tweak times and amounts as I get more experience with it.

 

[arturo7]

Just a quick bit of advice...

Keep your lid closed. Avoid the temptation to "check on things" every 15 minutes. Every time you open that lid you lose heat and add time.

 

[SOB]

Yup, the way I do it now I keep it closed the first 2 hours at least then I need to start adding more coals. I also give it a spray with some apple cider vinegar.

 

[arturo7]

Add some apple juice to that ACV.

 

[SOB]

I typically smoke them for a few hours then I move the ribs to foil and add cider, butter and brown sugar for the last hour. I'll add a little of the cider to the ACV and see how it goes.

 

[finn_ethan]

This is how we make them in Canada!

 

[friarjohn]

yummie!!! did you cook them outdoors? If so on what?

 

[finn_ethan]

Cooked em on a two burner propane bbq. One burner only, as low as will stay lit. Presoaked wood chips in a foil pouch between the grill and the lavarocks over the low flames. (this blocks direct heat to the meat - and putting the pouch under the grill maximizes grill space.)

Dry rub includes paprika which give that nice red colour.

 

[SOB]

So I got my side firebox for x-mas and did a "true" smoke this time. I threw the smoke then foil method out the window and was very happy with the results. My brother gave me some seasoned cherry to smoke with and i put a pan of the fat\apple juice (mixed with some water) mixture from last time I did some ribs in the foil in the smoker as a water pan. 3 hours at 225 then 2 hours at 250-275. Didnt open the lid the first 3 hours (man that was tough!)

Next time I will remember to take the membrane off...other than that I dont think I'll do anything different...

 

[amishland]

Nice work! i need to make more ribs in 2010

 

[arturo7]

Well done, SOB!

You just made my stomach growl, ya bastige.