T
tmkshew
Guest
I haven't posted anything in a while. I'm very new to this site and to BBQ in general. To give you an idea; I'm 23 years old.
I wanted to post this smoke because I decided to scrap everything I was doing previously and change a lot of my methods.
Anyways, I have had problems with my ribs being blackened during my smoke. They were still awesome but to be honest, they just weren't the good color that everyone loves and expects.
I used to a 14" pizza stone with no bowl underneath for better coal managing leverage.
I wasn't used to the increased heat that I had read and expected to see from using the pizza stone. I could barely keep the WSM to 250F.
Still didn't end up being the worst ribs.
I rubbed two slabs down with your average yellow mustard, and dusted them with some Plowboys Yardbird...great stuff. Refrigerated over night.
Never ended up using any BBQ Sauce just so you know.
3/4 of the way through I grabbed the ribs from the grill, threw them in foil, and rubbed them with a thin layer of brown sugar, and a good amount of pure honey (a lot more expensive than I thought).
I put them back on the smoker for another hour and a half.
Took those slabs off at 170 being extremely excited using my pron.
Before you guys say anything, I know I need to wait until they hit around 180-190F for the good fall-off-the-bone type.
These ribs were very tough but still delicious.
All in all it was a fast, no-slow-and-low-smoke.
The good part is, I've got my rubs down, I've got my timing down, and these tips and tricks that people keep suggesting to others, as well as to me is helping me tremendously.
I'm not looking for any help or anything, but I'm always open to suggestions. This post is more about thanking the brethren for your help, support, and unwillingness to let someone's questions go unanswered.
I appreciate it more than you guys will ever know.
Enough of the speeches, let's eat!
For any of the O's Brethren (if any besides myself) this opening day picture is for you!
Hope you guys liked what you saw.
I plan to begin posting a lot more!
I wanted to post this smoke because I decided to scrap everything I was doing previously and change a lot of my methods.
Anyways, I have had problems with my ribs being blackened during my smoke. They were still awesome but to be honest, they just weren't the good color that everyone loves and expects.
I used to a 14" pizza stone with no bowl underneath for better coal managing leverage.
I wasn't used to the increased heat that I had read and expected to see from using the pizza stone. I could barely keep the WSM to 250F.
Still didn't end up being the worst ribs.
I rubbed two slabs down with your average yellow mustard, and dusted them with some Plowboys Yardbird...great stuff. Refrigerated over night.
Never ended up using any BBQ Sauce just so you know.
3/4 of the way through I grabbed the ribs from the grill, threw them in foil, and rubbed them with a thin layer of brown sugar, and a good amount of pure honey (a lot more expensive than I thought).
I put them back on the smoker for another hour and a half.
Took those slabs off at 170 being extremely excited using my pron.
Before you guys say anything, I know I need to wait until they hit around 180-190F for the good fall-off-the-bone type.
These ribs were very tough but still delicious.
All in all it was a fast, no-slow-and-low-smoke.
The good part is, I've got my rubs down, I've got my timing down, and these tips and tricks that people keep suggesting to others, as well as to me is helping me tremendously.
I'm not looking for any help or anything, but I'm always open to suggestions. This post is more about thanking the brethren for your help, support, and unwillingness to let someone's questions go unanswered.
I appreciate it more than you guys will ever know.
Enough of the speeches, let's eat!
For any of the O's Brethren (if any besides myself) this opening day picture is for you!
Hope you guys liked what you saw.
I plan to begin posting a lot more!
