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View Full Version : Ribs and naked fatties in my Southern Q Limo Elite


Ron_L
02-11-2015, 04:22 PM
I finally had time to season my new Southern Q smoker and cook something :-)

I sprayed everything down with Pam as Scott indicated and fired it up with a bag of rancher hardwood charcoal. The cooker temperature was 35 when I started and it took a little over an hour to get to 260. I don't think that's too bad. I let it burn for a couple of hours while I was in meetings and I just put in two racks of St. Louis trimmed spares and two naked fatties.

http://i35.photobucket.com/albums/d172/Ron_L/95490AEC-9286-4FDC-B9B8-1496CCE7D15A_zpsbgehitdk.jpg (http://s35.photobucket.com/user/Ron_L/media/95490AEC-9286-4FDC-B9B8-1496CCE7D15A_zpsbgehitdk.jpg.html)

The ribs are seasoned with some Slabs Birds and Bones and some Yardbird.

http://i35.photobucket.com/albums/d172/Ron_L/F2EEBCF5-2DC2-4DA8-AFFE-038FA6BD8C9D_zpsycyfctxb.jpg (http://s35.photobucket.com/user/Ron_L/media/F2EEBCF5-2DC2-4DA8-AFFE-038FA6BD8C9D_zpsycyfctxb.jpg.html)

I'm using my CyberQ Wifi and the temps are holding right around 260

http://i35.photobucket.com/albums/d172/Ron_L/99967E06-7CEB-4041-B794-AECE1B00E894_zpst5grubbt.png (http://s35.photobucket.com/user/Ron_L/media/99967E06-7CEB-4041-B794-AECE1B00E894_zpst5grubbt.png.html)

More later.

Shiz-Nit
02-11-2015, 04:28 PM
Lookin' good so far for the 1st cook. Keep us posted on the cook and cooker.

Ron_L
02-11-2015, 04:39 PM
I forgot the obligatory smoker picture :-D

http://i35.photobucket.com/albums/d172/Ron_L/F177D07C-F1A1-40EC-93D0-DD679747E5A6_zpsrrae8i3i.jpg (http://s35.photobucket.com/user/Ron_L/media/F177D07C-F1A1-40EC-93D0-DD679747E5A6_zpsrrae8i3i.jpg.html)

cpw
02-11-2015, 04:43 PM
Next time you open it up, snap a pic please. Or did you already do that?

Ron_L
02-11-2015, 04:49 PM
Next time you open it up, snap a pic please. Or did you already do that?

There is an inside picture here...

http://www.bbq-brethren.com/forum/showthread.php?t=204430

But I'll take a couple when the fatties are done.

cpw
02-11-2015, 04:58 PM
I guess I missed the post where you said you won the darn thing! That's amazing!

I'm more curious about what goes on in the bottom section of the smoker. I don't think I've seen any pics of that setup.

16Adams
02-11-2015, 05:04 PM
:clap2::clap2::clap2::clap2:

Awesome

gtr
02-11-2015, 05:16 PM
When's dinner? :hungry:

Ron_L
02-11-2015, 05:31 PM
I guess I missed the post where you said you won the darn thing! That's amazing!

I'm more curious about what goes on in the bottom section of the smoker. I don't think I've seen any pics of that setup.

I won an auction, so I still paid, just not the full price.

peeps
02-11-2015, 05:38 PM
Humming along nicely! I'll be watching THIS!!!

Blue Smoke BBQ
02-11-2015, 05:46 PM
Enjoy

Ron_L
02-11-2015, 05:51 PM
Humming along nicely! I'll be watching THIS!!!

Still humming :-D

http://i35.photobucket.com/albums/d172/Ron_L/26E3A240-A3F7-430E-8660-7C7EC887DD7E_zpsvlukvwqu.png (http://s35.photobucket.com/user/Ron_L/media/26E3A240-A3F7-430E-8660-7C7EC887DD7E_zpsvlukvwqu.png.html)

The fatties are getting close.

peeps
02-11-2015, 05:54 PM
180F target on the fatties? You slice immediately or let carryover take it even higher???

I have been happy with 165-170F-ish and a short rest, but if 180F is a sweet spot that the master of the naked fatty has settled on after years of trials, I may have to give it a shot....

Ron_L
02-11-2015, 05:56 PM
180F target on the fatties? You slice immediately or let carryover take it even higher???

I have been happy with 165-170F-ish and a short rest, but if 180F is a sweet spot that the master of the naked fatty has settled on after years of trials, I may have to give it a shot....

I've been taking them to 175-180. I like the texture better. I actually didn't set the target temp. That's the default, I guess :-D

These will probably to into the fridge for fatty gravy for breakfast-for-dinner either tomorrow or Friday. After a sample, of course :-D

ShadowDriver
02-11-2015, 06:29 PM
Nice, Ron!

I'd love to put some 'cue on the smoker before I "go to a couple of meetings," and return...

I've always been a 160-165 man on naked fatties, but I'll have to give your higher temp a shot.

Food looks tasty thus far, and the smoker looks all shiny and fancy, for sure.

Kind regards,
Shadow

Ron_L
02-11-2015, 06:36 PM
Nice, Ron!

I'd love to put some 'cue on the smoker before I "go to a couple of meetings," and return...

I've always been a 160-165 man on naked fatties, but I'll have to give your higher temp a shot.

Food looks tasty thus far, and the smoker looks all shiny and fancy, for sure.

Kind regards,
Shadow

One of the benefits of working from home. Of course, the European teams know I am here and schedule meetings at 5am and the Asian teams schedule meetings at 7 or 8 pm, so it all equals out :-D

As far as the fatty temp, it's really personal preference. Commercial sausage is safe at 165, so anything above that is good :thumb:

jamaicamon
02-11-2015, 06:40 PM
Man those ribs are going to be killer!

bbqwilly
02-11-2015, 06:53 PM
Killer looking meat and a kick a** rig

Ron_L
02-11-2015, 07:15 PM
Fatties are done! I pulled them at 175.

https://farm8.staticflickr.com/7360/16480496516_569536c2c3_o.jpg

https://farm8.staticflickr.com/7312/16320212309_e054b77ff5_o.jpg

Since I cooked them in a pan I was able to save the rendered fat to use in my fatty gravy.

Shiz-Nit
02-11-2015, 07:28 PM
Yeah dem be pretty! Hay Ron you using straight up lump or did you also add some wood chunks?

Ron_L
02-11-2015, 07:31 PM
Yeah dem be pretty! Hay Ron you using straight up lump or did you also add some wood chunks?

Rancher Hardwood Briquettes and one pretty good sized (about 5"x5"x4") chunk of peach (because that was the first box of chunks I found in the garage :-D)

Ron_L
02-11-2015, 07:32 PM
I guess I missed the post where you said you won the darn thing! That's amazing!

I'm more curious about what goes on in the bottom section of the smoker. I don't think I've seen any pics of that setup.

It was getting pretty dark when I went to get the fatties, so I didn't get any inside pics. I'll grab some over the next couple of days.

Blythewood BBQ'er
02-11-2015, 07:37 PM
Lookin good!

WhitesideJC
02-11-2015, 07:38 PM
Man those are some good looking fatties! Oh, and nice rig :grin:

buccaneer
02-11-2015, 07:40 PM
Beee-yu-ti-ful!!!

Tonybel
02-11-2015, 07:56 PM
Beautiful smoker....

peeps
02-11-2015, 09:42 PM
Truly a naked fatty master!!!

Ron_L
02-11-2015, 09:51 PM
The ribs are done and eaten :-D

I did these for eating, not competition style, so the spent the whole cook in the smoke, and we could taste it. It wasn't overpowering, but noticeable and very nice. They were bite off the bone, but probably could have used another 15 minutes. But, we were getting hungry :-D

https://farm8.staticflickr.com/7359/16318762228_f056106981_o.jpg

https://farm8.staticflickr.com/7365/15886334253_87440db03b_o.jpg

Total cook on the ribs was 5 hours at 260. These were big ribs, around 3.5lbs per rack, so they took longer than usual, plus I need to work on my timing with the new cooker.

pjtexas1
02-11-2015, 09:52 PM
I cook my fatties to 170 or so but mostly because I can never check them soon enough. Never knew I was following in the foot steps of the master.:mrgreen: Feel free to post way more pics of the cooker.

LMAJ
02-11-2015, 09:52 PM
Naked Fatties Naked Fatties!!!!!

Ron_L
02-11-2015, 09:56 PM
I cook my fatties to 170 or so but mostly because I can never check them soon enough. Never knew I was following in the foot steps of the master.:mrgreen: Feel free to post way more pics of the cooker.

I will... I'll try to grab some tomorrow or Friday.

sloandsteady
02-11-2015, 10:27 PM
Those ribs looks incredibly moist. How was the smoke profile on them?

DUBBAGA
02-11-2015, 10:32 PM
Wonderful looking bones. They might have been eating ribs, but I would give them a 9 any day

Ron_L
02-11-2015, 10:39 PM
Those ribs looks incredibly moist. How was the smoke profile on them?

Thanks... They were moist and the smoke was there, but not overpowering. Even my wife commented that it was noticeable, but in a nice way.

Wonderful looking bones. They might have been eating ribs, but I would give them a 9 any day

Thanks! I finished off a couple of rubs (Birds and Bones and Yardbird) and mixed two or three sauces that were in the fridge :-D

Pig Daddy
02-13-2015, 03:13 PM
Whoa....how did I miss all of this? Congrats Ron! She's beautiful, as are your fatties and ribs!

Smoking Tunes
02-13-2015, 04:55 PM
Congrats on the new cooker. She's pretty.

Your cook looks fantastic too.

Pappy Q
02-14-2015, 05:55 AM
Those Southern Q smokers are great cookers!

Big George's BBQ
02-14-2015, 09:07 AM
Fatties and ribs look great Naked fatties do rule That is a really nice looking cooker

Decoy205
02-14-2015, 09:36 AM
Looks awesome!!

IamMadMan
02-14-2015, 09:48 AM
Awesome Ron.....