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towtruck

Smoking ribs today

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Since I built my smoker I have only done one cook with ribs......and I built the dang thing just for ribs!  I got busy smoking other meats with it and now it's time to do up a couple racks and get this smoker dialed in for them. The first cook did not go as planned as I was just learning the smoker and had a brisket it there too. I'm going back to using all my tried and true methods so I can evaluate the smoke better. Like reloading, only change one thing at a time.....The smoker is the new element so everything else stays the same. I'll take some pictures as I go today.

 

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Let’s see...30 hours of driving...130 gallons of gas...miss a couple days of work.....

 

Save some one for me, I’ll be right there.  :laugh:

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9 minutes ago, Srgt. Hulka said:

Let’s see...30 hours of driving...130 gallons of gas...miss a couple days of work.....

 

Save some one for me, I’ll be right there.  :laugh:

......I'll put them in the warmer for you....:segrin:

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Fire is built and the ribs are resting on the counter waiting on smoker temps to come up. 

BBJTuNV.jpgYh9eKeg.jpg

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Nice setup

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Two racks, split in half....on the smoker now......I could have laid them flat as the grates will hold three racks flat...I built this to hold four racks per side for a total of eight racks so I want to cook them on edge for the practice with air flow. 

SZR5KQm.jpg

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3 hours on the smoke at 245*, 1 hour wrapped in foil with apple juice and butter at 245*, then off the smoker and onto the grill to firm them up and get a little bark on them. I rotated them from over the coals to the cold side to smoke a little and then back over the coals as I set the bbq sauce on them. Perfection!!!!

NMo9m8y.jpgGZbsNJ1.jpg

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Posted (edited)
6 minutes ago, towtruck said:

3 hours on the smoke at 245*, 1 hour wrapped in foil with apple juice and butter at 245*, then off the smoker and onto the grill to firm them up and get a little bark on them. I rotated them from over the coals to the cold side to smoke a little and then back over the coals as I set the bbq sauce on them. Perfection!!!!

NMo9m8y.jpgGZbsNJ1.jpg

 

Dang it.  I’m not even to Amarillo yet.  

Must    Drive    Faster.   

 

 

Those really look look good Towtruck.  You cook your ribs like I cook mine...with the bbq sauce on them.  

Edited by Srgt. Hulka
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30 minutes ago, Srgt. Hulka said:

 

Dang it.  I’m not even to Amarillo yet.  

Must    Drive    Faster.   

 

 

Those really look look good Towtruck.  You cook your ribs like I cook mine...with the bbq sauce on them.  

Yup, it's the whole bean no bean argument with sauce or no sauce......I'm a sauce guy and then you break it down to a sugar base or a vinegar base and I'm in the sugar camp. 

 

Perfect bite and a clean bone on these...you can't get any better....and smoked to the bone!

f8YAg2M.jpg

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Yummmmmmmmmmmmmmmmmmm

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16 minutes ago, Rampy said:

Yummmmmmmmmmmmmmmmmmm

You find any good ribs on your latest trip?

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1 minute ago, towtruck said:

You find any good ribs on your latest trip?

 

 

Yes, problem is my gallbladder is going south and I can't eat much of anything with high or even a medium fat content, low fat is good....we had ribs a couple places that were quite tasty, but I could only do a couple of em with all the sauce, seems that also is not liked by the gallbladder.....Can't even do peanut butter.....and i'm on a low carb diet & trying to stick to it while on the road....very hard....had bacon wrapped shrimp that had jalapenos wrapped around the shrimp in Galveston and could only eat 3 before calling it quits.......and then the gallbladder dumps into the stomach and I spend 10-20 painful min  in the bathroom.........

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32 minutes ago, towtruck said:

Yup, it's the whole bean no bean argument with sauce or no sauce......I'm a sauce guy and then you break it down to a sugar base or a vinegar base and I'm in the sugar camp. 

 

Perfect bite and a clean bone on these...you can't get any better....and smoked to the bone!

f8YAg2M.jpg

 

Dang-it Towtruck.  You’re killing me.  

 

Chili?  I can go bean or no bean.  It don’t make a shat to me.  

 

BBQ on the other hand, better have BBQ sauce cooked on it while it’s cooking.  

And yes, sugar based.  I like my BBQ sauce caramalized on the meat...just like you have there.  That black on those ribs is not burnt, it’s perfect BBQ sauce cooked on the ribs.  

 

Yummy!!!!!

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I'm from the no sauce needed and if the meat falls off the bone it's over cooked BUT my wife wants fall off the bone and cooked with sauce so I do both . Neither way is wrong ,both are great .

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Looks like white bone ribs to me. I cook mine without sauce but with dry rub. Sauce on the side. I have had a Cook Shack smoker for over 30 years. You have a very good grill/smoker setup.

Ed

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