oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 07-26-2013, 10:20 AM   #1
Tyrone1Wils
Knows what a fatty is.
 
Join Date: 07-09-13
Location: Cambridgeshire, UK
Default 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



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

All rubbed up!



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



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



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.



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

Last edited by Tyrone1Wils; 07-26-2013 at 03:02 PM..
Tyrone1Wils is offline   Reply With Quote


Thanks from: --->
Old 07-26-2013, 10:26 AM   #2
Thermal Mass
is one Smokin' Farker

 
Join Date: 02-05-13
Location: Jackson, WI
Default

Way to go!!
You got me tuned in!!
__________________
42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
Offically a ZERO!!
My Build:
http://www.bbq-brethren.com/forum/sh...d.php?t=153650

"When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes

Last edited by Thermal Mass; 07-26-2013 at 10:26 AM.. Reason: sp
Thermal Mass is offline   Reply With Quote


Old 07-26-2013, 10:26 AM   #3
Arlin_MacRae
somebody shut me the fark up.
 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Default

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

Arlin
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Old 07-26-2013, 10:33 AM   #4
PekingPorker
Take a breath!

 
PekingPorker's Avatar
 
Join Date: 02-21-13
Location: Atlanta, GA
Default

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.
__________________
Eric - Head Over-cooker
CRAFT BBQ
Deep South GC Medium "Feast Mode", Yoder YS1500
XL and Small BGEs, 18.5 wsm
GREEN Thermapen x2
KCBS CBJ
Facebook: Craft BBQ, The Art of Smoke Instagram: @craftbbq
PekingPorker is offline   Reply With Quote


Old 07-26-2013, 11:13 AM   #5
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
Default

Looks really good from here!
John Bowen is offline   Reply With Quote


Old 07-26-2013, 11:25 AM   #6
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

Off to a great start, keep the pics coming!

Welcome to the forum.

KC
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Old 07-26-2013, 11:42 AM   #7
savageford
is one Smokin' Farker
 
Join Date: 02-24-13
Location: Westfield, MA
Default

Nice lookin ribs, I have to try a bacon weave fatty!
savageford is offline   Reply With Quote


Old 07-26-2013, 01:08 PM   #8
Tyrone1Wils
Knows what a fatty is.
 
Join Date: 07-09-13
Location: Cambridgeshire, UK
Default

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.

Tyrone1Wils is offline   Reply With Quote


Old 07-26-2013, 01:10 PM   #9
Arlin_MacRae
somebody shut me the fark up.
 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Default

Brilliant!!
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Old 07-26-2013, 01:15 PM   #10
Thermal Mass
is one Smokin' Farker

 
Join Date: 02-05-13
Location: Jackson, WI
Default

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

Save some of that fatty for sausage gravy!
__________________
42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
Offically a ZERO!!
My Build:
http://www.bbq-brethren.com/forum/sh...d.php?t=153650

"When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes
Thermal Mass is offline   Reply With Quote


Old 07-26-2013, 03:01 PM   #11
Tyrone1Wils
Knows what a fatty is.
 
Join Date: 07-09-13
Location: Cambridgeshire, UK
Default

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

Focus was on the meat

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.





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
Tyrone1Wils is offline   Reply With Quote


Thanks from:--->
Old 07-26-2013, 03:56 PM   #12
jlane
Full Fledged Farker
 
Join Date: 06-01-11
Location: Saint Louis MO
Default

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


Old 07-26-2013, 05:43 PM   #13
Smokeat
Full Fledged Farker
 
Join Date: 01-01-09
Location: IE California
Default

[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.
Smokeat is online now   Reply With Quote


Old 07-26-2013, 09:39 PM   #14
fantomlord
is One Chatty Farker
 
Join Date: 09-24-12
Location: Sauk City, WI
Default

Quote:
Originally Posted by Tyrone1Wils View Post
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



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

All rubbed up!



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



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



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.



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.
__________________
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)
fantomlord is offline   Reply With Quote


Old 07-26-2013, 09:54 PM   #15
BayouFrogCake
Got Wood.

 
Join Date: 07-03-13
Location: Tampa, FL
Default

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
__________________
"Experience is simply the name we give our barbecue mistakes" - Unknown (But so true I had to use it)

Meadow Creek SQ36 Offset
Pit Barrel Cooker
DCS Natural Gas Grill
Dual DCS Burners
Member FL BBQ Association
BayouFrogCake is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 11:48 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.