Second smoke from Dallas

brogers · July 13, 2011, 04:25:20 PM

Thanks to everyone who gave me some beginner advice. I smoked a whole chicken and it turned out great. Just finished up my babyback and St louis Style ribs. Smoked the ribs 2, 3, 1 at 225, took about 7 hrs total including the time to do step 2. No problem keeping the temperature since it's 102 in dallas today, 15 minute recovery time was nice too. Cynthia loved them and gave me a thumbs up for my new hobby. I am ready for fall though and August will be even hotter.
Going to try a pork tenderloin this weekend. Any advice before I get started?

Should have picked up this hobby a long time ago. You guys and gals are great and I really enjoy being on this forum!

ghost9mm · July 13, 2011, 04:58:39 PM

brogers ... way to go...dang they really look great..and when the lady gives ya a thumbs up you know ya done good... :D

wyoduke · July 13, 2011, 04:59:04 PM

Very nice nice ribs ;D

DTAggie · July 13, 2011, 09:00:47 PM

Very nice from a fellow Dallasite

KyNola · July 14, 2011, 06:51:57 AM

Nice going. They look great.

OU812 · July 14, 2011, 07:08:24 AM

Them there ribs look GREAT.

Good to here mama gave ya the thumbs up,,,, thats always a good thing. ;D

The tenderloin is a very lean hunk of meat so you dont need the slow and low, cook that baby hot and fast and keep an eye on it they cook fast.

SouthernSmoked · July 14, 2011, 07:14:47 AM

Dang good looking Ribs there Brian

elweezo · July 14, 2011, 07:24:38 AM

Since it is a lean piece of meat.. lay bacon across the top of it so the fat will keep it juicy. You may wanna rake the bacon off about a hr left so the top of the loin can get some color

Rad Rich · July 14, 2011, 12:59:47 PM

Hey those ribs look great. I love doing pork tenderloins. I rub them up, wrap them in bacon, apply a little more rub and some dry herbs. It of 160 delicious.

classicrockgriller · July 14, 2011, 02:17:56 PM

Nice ribs from a another Texican.

OU812 · July 14, 2011, 02:19:31 PM

Yep you can wrap them in bacon,,, heres a pork tender loin with a deer loin wrapped in bacon.

Or not,,,, heres a couple with just rub on em.

Cant find a shot with a glaze on them.

brogers · July 14, 2011, 10:22:29 PM

That looks awesome. Have two deer loins in freezer. Can't wait to try that.
Thanks

Tenpoint5 · July 15, 2011, 07:04:09 AM

Ribs look great!

I have a suggestion though. Open your vent a little bit more. I see a little black rain on the one chunk. Which probably had a nasty acidic taste when you got there for a moment. The moisture coming from the meat mixes with the creosote in the smoke and hangs out on the top of your smoker, if your vent isn't open far enough, then drips back down on to your meat as "Black Rain". The spot I am talking about is on the bottom slab in this picture on the lower right hand corner of the slab.

OU812 · July 15, 2011, 07:18:30 AM

Quote from: brogers on July 14, 2011, 10:22:29 PM
That looks awesome. Have two deer loins in freezer. Can't wait to try that.
Thanks

Check this out. ;D

http://forum.bradleysmoker.com/index.php?topic=19206.0