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-   -   First ever smoke, Newbie from the UK W/Pr0n (http://www.bbq-brethren.com/forum/showthread.php?t=166869)

Tyrone1Wils 07-26-2013 10:20 AM

First ever smoke, Newbie from the UK W/Pr0n
 
Hi all, so I've attempted my first cook on the UDS this time I'm cooking some Ribs and a Fattie, as I want to see what the hype is about.

Started off by trimming the ribs a bit and took the skin and a bit of the fat off the top. Leaving me with this. Don't know how well the trimming went as this was a first :lol:

http://i1290.photobucket.com/albums/...ps2da5bdfa.jpg

I then made up a batch of Memphis dust! Recipe from AmazingRibs.

All rubbed up!

http://i1290.photobucket.com/albums/...ps62e8645a.jpg

I then made a fattie, here's the bacon weave.

http://i1290.photobucket.com/albums/...ps9d2e2daf.jpg

Now the fattie rolled up with a bit of the rub from above dusted on top.

http://i1290.photobucket.com/albums/...ps826481cc.jpg

All looking goooooooood so far :D :D


Chucked the ribs on and left the fattie to chill before putting it on, as this is my first cook im was struggling to get my temps right. For the first 30 mins it was sitting at 225f then shot up to 275f. I think this was due to my intake. I left it a while and its been sitting at around 275-300f for the last 2 hours which is okay as I'm only doing ribs and a fattie, next time I'll probably be cooking a pork butt so will try and control the temps and get it down to 225f ish.

At the 1 1/2 hour mark I took the ribs out to have a check, they looked and smelled amazing but not enough bark on them for me yet so chucked them back in for a bit longer. Check em out below.

http://i1290.photobucket.com/albums/...psb8a1eae5.jpg

This is as far as I am ATM and ill update as I get more pics.

Thermal Mass 07-26-2013 10:26 AM

Way to go!!
You got me tuned in!!:mrgreen:

Arlin_MacRae 07-26-2013 10:26 AM

Those ribs look good from waaaaay over here.
Good luck with the finish!

Arlin

PekingPorker 07-26-2013 10:33 AM

Good work! It takes a few cooks to get the feel for any smoker. Keep at it! I'm sure the food will be just fine.

John Bowen 07-26-2013 11:13 AM

Looks really good from here!

code3rrt 07-26-2013 11:25 AM

Off to a great start, keep the pics coming!

Welcome to the forum.

KC

savageford 07-26-2013 11:42 AM

Nice lookin ribs, I have to try a bacon weave fatty!

Tyrone1Wils 07-26-2013 01:08 PM

Got a quick update. They're finished just couldn't help slicing a bit before resting so here's a taster pic. Just got to say best ribs I've ever had. The uds done be proud.

http://i1290.photobucket.com/albums/...ps7e78c267.jpg

Arlin_MacRae 07-26-2013 01:10 PM

Brilliant!!

Thermal Mass 07-26-2013 01:15 PM

Congrats!!
What ya got for sides, or is it meat only extravaganza?

Save some of that fatty for sausage gravy!:-D

Tyrone1Wils 07-26-2013 03:01 PM

I just had it with some coleslaw , potato salad and some other salad items.

Focus was on the meat :lol:

Unfortunately i didnt get any pictures of the finished ribs once they had rested as my phone batter ran out and the family just demolished the food. Which is a good sign.

Heres a couple of pics of the fattie just to keep you going.

http://i1290.photobucket.com/albums/...psf84aa249.jpg

http://i1290.photobucket.com/albums/...psdb1f3d01.jpg

Overall I'm impressed and glad I built the smoker as I've never had BBQ like this, it was amazing.

Not bad for a 22 Year Old from the land where people don't do proper BBQ :P

jlane 07-26-2013 03:56 PM

Nice looking ribs and fatty. Good job, can't wait to see your first butt. I mean... well you know what I mean.

Smokeat 07-26-2013 05:43 PM

[QUOTE=Tyrone1Wils;2566501]Got a quick update. They're finished just couldn't help slicing a bit before resting so here's a taster pic. Just got to say best ribs I've ever had. The uds done be proud.

BS, YOU done be proud! The UDS just sat there and smoked. You did a great cook.

fantomlord 07-26-2013 09:39 PM

Quote:

Originally Posted by Tyrone1Wils (Post 2566290)
Hi all, so I've attempted my first cook on the UDS this time I'm cooking some Ribs and a Fattie, as I want to see what the hype is about.

Started off by trimming the ribs a bit and took the skin and a bit of the fat off the top. Leaving me with this. Don't know how well the trimming went as this was a first :lol:

http://i1290.photobucket.com/albums/...ps2da5bdfa.jpg

I then made up a batch of Memphis dust! Recipe from AmazingRibs.

All rubbed up!

http://i1290.photobucket.com/albums/...ps62e8645a.jpg

I then made a fattie, here's the bacon weave.

http://i1290.photobucket.com/albums/...ps9d2e2daf.jpg

Now the fattie rolled up with a bit of the rub from above dusted on top.

http://i1290.photobucket.com/albums/...ps826481cc.jpg

All looking goooooooood so far :D :D


Chucked the ribs on and left the fattie to chill before putting it on, as this is my first cook im was struggling to get my temps right. For the first 30 mins it was sitting at 225f then shot up to 275f. I think this was due to my intake. I left it a while and its been sitting at around 275-300f for the last 2 hours which is okay as I'm only doing ribs and a fattie, next time I'll probably be cooking a pork butt so will try and control the temps and get it down to 225f ish.

At the 1 1/2 hour mark I took the ribs out to have a check, they looked and smelled amazing but not enough bark on them for me yet so chucked them back in for a bit longer. Check em out below.

http://i1290.photobucket.com/albums/...psb8a1eae5.jpg

This is as far as I am ATM and ill update as I get more pics.

Great cook!
Don't kill yourself trying for 225...I'd just let your cooker settle in where it wants and adjust your cook time. Pod butt will hold for a long time double wrapped in foil, and towels in a cooler, and comes out great at just about any temp.

BayouFrogCake 07-26-2013 09:54 PM

Nice cook and damn impressive you took the initiative on the UDS! Never heard of a fatty but damn now I gotta try that!!!

Great...now I am starving at 11 at night:mmph:


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