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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 07-23-2013, 10:06 AM   #1
is one Smokin' Farker

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Join Date: 07-19-13
Location: North Barrington, IL
Default Thanks to forum - baby back ribs on new UDS a success (pics)

Just want to say thanks for all the great advice on here. After reading dozens of threads over the last couple of weeks I went out and got myself a UDS from a local welder, as seen below. Want to build my own at some point but figured this was a good way to get a feel for things.

Seasoned it per the advice here on the boards and decided to fire it up for its first smoke on Sunday. Decided to go with some baby back ribs at temps of 240-250 for ~4 hours. Did four 2.25lb racks.

Per the great advice on here by N8man ( got the UDS up and running in no time.

I was surprised at how well the UDS held temperatures, but it took some adjustments to get it where I wanted it. I found that when I closed both 1" openings and left the ball valve wide open it would settle in around 210-200 degrees, so in order to get it up to 240-250 I opened one of the openings and then trimmed the ball valve back. Once the temps got there they generally stayed there!

Here's some picks of the ribs on the UDS as well as the finished product.

This coming weekend I want to do some brisket and pork shoulders. We have a party of ~40 people coming over. I've seen other posts suggesting that doing both at the same time is very feasible - I guess I just need to get the timing figured out. Seems like both can be smoked around 210-220 degrees?

Any thoughts/tips on how to execute this would be appreciated! Have to go back through some of the threads to get the gameplan in place but am looking to finish smoking these things maybe 2-3 hours before chow time and foil both of them and stick them in a cooler. That's okay?

Thanks again, forum!!
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Old 07-23-2013, 10:09 AM   #2
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

Don't cook below 275, them pig pops made my tummy rumble.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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Old 07-23-2013, 10:10 AM   #3
Big Bears BBQ
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I could go for a rack of those right now ......
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Old 07-23-2013, 10:19 AM   #4
Thermal Mass
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Join Date: 02-05-13
Location: Jackson, WI

First off, Welcome!!

You did your homework and it clearly payed off.
Who's rub did you choose?
Looks great, definitely on your way to endless real Q.
42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL=""]ZERO[/URL]!!
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Old 07-23-2013, 10:36 AM   #5
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Join Date: 07-19-13
Location: North Barrington, IL

Originally Posted by Thermal Mass View Post
Who's rub did you choose?

Looks great, definitely on your way to endless real Q.
Pulled this rib rub recipe off another site....was quite good. Good balance...

If anyone has some good rubs for pork shoulder I'm all ears!!
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Thanks from:--->
Old 07-23-2013, 10:41 AM   #6
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Join Date: 07-08-12
Location: Murrieta ca

Good looking Baby Backs As for the brisket and pork butt i cook them all the time at 275 in like 7 hours give it a try.
Smoke This BBQ Team,Jambo Jr,2 BP UDS'S,2 Pellet Smokers
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Old 07-23-2013, 11:52 AM   #7
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

Seriously, DO NOT cook them any lower than you are these ribs. NOT, NOT, NOT. Cook them at the same temperature. Depending on size/density of the meat, you're looking at roughly 1 hr / lb.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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