Ribs for Easter – 1st smoke of the year – (w/Pron)

HVRibFest · 04-03-2010, 01:44 PM

Last Saturday we had a full house CBJ class here in Highland (85 students!) and that’s when it hit me.
…I got to get that smoker going for Easter! So, it just happened that there were two slabs St. Louis “left over” after we prepped all the meats for the class. After defrosting them over night I prepped those bad boys for tomorrow.
Trimming, membrane, spice rub and back to sleep for them in the fridge till tomorrow morning.
Now I got to get the smoker dusted of and ready for tomorrow.
Here’s some pron for you to get hungry…
To be continued.

JD McGee · 04-03-2010, 01:58 PM

Lookin' good so far...

sdb25 · 04-03-2010, 02:22 PM

Luv them bonez!

Rich Parker · 04-03-2010, 02:23 PM

Nice ribs!

HVRibFest · 04-03-2010, 02:29 PM

Smoker is ready to go for the morning.
Bag of Stubb’s, two chucks of apple and two small chunks of mulberry.

BRBBQ · 04-03-2010, 02:48 PM

Looking good and I like the starter on the fire box, makes since

Phesant · 04-03-2010, 02:56 PM

Nice... can't wait to see the finished cook

Derek · 04-03-2010, 03:04 PM

Very nice, Me likey Me Likey

HVRibFest · 04-03-2010, 03:05 PM

...yea, I like that gas starter.

I'm still torn how I should cook the ribs.
Smoke ‘em all the way or do a 3-2-1?
I never did the 3-2-1 so I could use some ideas how to wrap them.
If I just use brown sugar and honey would they get to sweet?

HVRibFest · 04-04-2010, 07:26 AM

Game on!
Just put the slabs on the smoker.
Temp is holding steady at around 220.

MikeR · 04-04-2010, 07:31 AM

Looking good- have to do ribs again soon and I like the combo of seasonings you're using.

Phubar · 04-04-2010, 08:32 AM

Looks great allready!
Can't wait to see the finished product!

Alan in Ga · 04-04-2010, 08:37 AM

Looking good cant wait to see finish product

HVRibFest · 04-04-2010, 10:43 AM

Basted them every half hour with a mix of water, apple juice, cider vinegar and some Jim Beam. (...I thought that bottle was full yesterday? Can't remember what happened)
3 hours later they have a good bark and it's time to foil.
I used some brown sugar, honey and a little melted butter.

southernsmoker · 04-04-2010, 11:19 AM

The ratio of Mister Jim compared to the other mop ingredients seem to be askew?

Nice lookin ribs too..

04-03-2010, 01:58 PM	#2
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	Lookin' good so far... __________________ Wine Country "Q" Competition BBQ

04-03-2010, 02:22 PM	#3
sdb25 is one Smokin' Farker Join Date: 12-03-09 Location: Long Beach, CA Downloads: 0 Uploads: 0	Luv them bonez! __________________ -elbows deep in someone else's misery.

04-03-2010, 02:23 PM	#4
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	Nice ribs! __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

04-03-2010, 02:56 PM	#7
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi Downloads: 0 Uploads: 0	Nice... can't wait to see the finished cook __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

04-04-2010, 07:31 AM	#11
MikeR is one Smokin' Farker Join Date: 11-13-08 Location: Islip, NY Downloads: 3 Uploads: 0	Looking good- have to do ribs again soon and I like the combo of seasonings you're using. __________________ "People who drink light 'beer' don't like the taste of beer; they just like to pee alot." GRIM REAPER SMOKERS - "BBQ To Die For"™ Under the "LENIENT" direction of Pit Master Tim. 22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box, one green and one yellow super fast splash proof Thermapens. "Founders Club" Operation BBQ Relief.

04-03-2010, 02:48 PM	#6
BRBBQ is Blowin Smoke! Join Date: 06-05-08 Location: Council Bluffs, Iowa Downloads: 0 Uploads: 0	Looking good and I like the starter on the fire box, makes since

04-03-2010, 03:04 PM	#8
Derek is Blowin Smoke! Join Date: 02-28-10 Location: Traverse City,Mi Downloads: 0 Uploads: 0	Very nice, Me likey Me Likey

04-03-2010, 03:05 PM	#9
HVRibFest Knows what a fatty is. Join Date: 08-21-08 Location: Highland, NY Downloads: 0 Uploads: 0	...yea, I like that gas starter. I'm still torn how I should cook the ribs. Smoke ‘em all the way or do a 3-2-1? I never did the 3-2-1 so I could use some ideas how to wrap them. If I just use brown sugar and honey would they get to sweet?

04-04-2010, 08:32 AM	#12
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Looks great allready! Can't wait to see the finished product! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

04-04-2010, 08:37 AM	#13
Alan in Ga is One Chatty Farker Join Date: 12-19-09 Location: Macon,Ga Downloads: 0 Uploads: 0	Looking good cant wait to see finish product __________________ NB Black Diamond, 57 Smokehouse BBQ Team www.57smokehouse.blogspot.com/ Certified GBA Judge/Competetior Golden Goose Egg(4 Times Certified) Stumps 223 ,2 UDS,NB Hondo

04-04-2010, 11:19 AM	#15
southernsmoker is one Smokin' Farker Join Date: 04-14-08 Location: NS, Canada Downloads: 0 Uploads: 0	The ratio of Mister Jim compared to the other mop ingredients seem to be askew? Nice lookin ribs too.. __________________ Southern Smoker-Northern Division! Lang 84D Longneck Goin brick n mortar :crazy:

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