Author Topic: 1st Smoke  (Read 6274 times)

Offline Infalable

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1st Smoke
« on: January 06, 2007, 07:06:36 pm »
Tomorrow after the Sunday morning meeting with the big guy I will be firing up my fist smoke.  Ribs will be the special of the day. This afternoon I applied my own rub on two slabs and swamp venom on a third. After pre heatin the BS I will smoke for 4 hours. I will alternate apple and a draft pick to be determined later. After 4 hours smoke an additional haour or so then FTC for an hour. On one I will apply a bit of bbq sauce and grill for a few mins. With any luck a big smile shortly after.  Does this seem about right? I'll try to take a few pics. Can anyone attach a link on how to post pics. Thx.

Offline West Coast Kansan

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Re: 1st Smoke
« Reply #1 on: January 06, 2007, 07:14:19 pm »
Here is a link for your photos tomorrow. http://s84.photobucket.com it is free, you just need to establish an account.

Your time is going to depend on the temperatures you are going to use. Iceman and others have posted pretty extensively on ribs - good resources here for temps etc.

Looking forward to the pics. good luck and enjoy.

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NOW THAT'S A SMOKED OYSTER (and some scallops)

Offline Infalable

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Re: 1st Smoke
« Reply #2 on: January 06, 2007, 07:28:17 pm »
Good [oint. With briskets internal temp is used, but what about ribs. Is there any guidline, or just best guess. I was planning on more of sampling to determine. I think it s/b about 35-40 degrees here tomorrow.

Offline Infalable

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Re: 1st Smoke
« Reply #3 on: January 06, 2007, 07:28:49 pm »
[oint = point.  I can spell.

Offline West Coast Kansan

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Re: 1st Smoke
« Reply #4 on: January 06, 2007, 07:38:41 pm »
My Bradley rib experience is not great results so I wont bore you with those stories but there are some postings here that i need to start following. Honestly, i am still looking at the bone to see when the meat just starts to pull back.  One real recommendation is Iceman sauce on your ribs.  Makes my ribs good and would make good ribs spectacular.

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Offline Infalable

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Re: 1st Smoke
« Reply #5 on: January 06, 2007, 07:44:01 pm »
Thanks WCK. I have seen that sauce somewhere. I will look for it. I appreciate all of your comments the past few weeks.

Offline Gizmo

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Re: 1st Smoke
« Reply #6 on: January 06, 2007, 09:53:11 pm »
Instant read thermopen is a good rib temp tester.  1/4" of exposed bone is a good visual as WCK mentioned.  When picking up the ribs, if the far end bends down, that is a good indicator, 4 hour of smoking at 210 deg with 2 hours in foil should give you a completely cooked feast.  Won't be able to use the end bend test though, the bones will fall out and the meat will fall off. Some may say that is over cooked.  ;D
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Offline Infalable

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Re: 1st Smoke
« Reply #7 on: January 06, 2007, 11:17:14 pm »
What temp am I aiming for?

Offline Gizmo

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Re: 1st Smoke
« Reply #8 on: January 06, 2007, 11:24:49 pm »
170 Deg
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Offline Infalable

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Re: 1st Smoke
« Reply #9 on: January 07, 2007, 10:01:29 am »
Ribs are cooking. I do not have a rib rack. I have them bone down. Is this correct?

Offline Gizmo

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Re: 1st Smoke
« Reply #10 on: January 07, 2007, 10:03:40 am »
Yes. Bone down.
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Offline Infalable

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Re: 1st Smoke
« Reply #11 on: January 28, 2007, 12:26:48 am »
Ok  I am trying to add pics of my first smoke. [http://i176.photobucket.com/albums/w196/infalable/IMG_2657.jpg]

[http://i176.photobucket.com/albums/w196/infalable/IMG_2660.jpg/url]

Offline Infalable

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Re: 1st Smoke
« Reply #12 on: January 28, 2007, 12:27:27 am »
hmmmmm. That didnt work

Offline LilSmoker

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Re: 1st Smoke
« Reply #13 on: January 28, 2007, 01:56:24 am »
Hi Infalable, when posting pictures you can click the picture icon and this will appear [img ][ /img] but without spaces.

So you take the URL of your picture, copy it and paste it [img ] Here [ /img] again without spaces, provided the URL/path is correct your pics will show.

Hope this helps  ;)
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Offline Infalable

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Re: 1st Smoke
« Reply #14 on: January 28, 2007, 07:15:52 pm »
Thanks Lilsmoker, lets try again.





The ribs were great, but not as fall off the bone as I had hoped. Guess I will have to keep on trying. Cant wait.