Today's Rookie Canadian Rib Smoke

[walley_eye]

Ok so I'm gonna give a step by step progress report on my first smoke on my moded Master Forge charcoal smoker.

Ribs are spiced up and sitting waiting for the smoke. The package said cook to internal temp of 160F.

Spices used for rub are Club House meat tenderizer, coriander, hy's seasoning salt and Trader Joes Coffee & Garlic rub.

Chips are soakin and I'm going outside to get smoker ready.

Wish me luck and send on any hints or input. My struggle will be keeping a constant temp.

http://images.tapatalk-cdn.com/15/08/30/1ff3172cb1f5ee0d283ba300494ab387.jpg

[mikemci]

:popcorn:

[Bludawg]

Don't fight with the pit let it run at whatever temp it wants to run at if it wants to run a 327 let it you just eat sooner.

[smokingkettle]

What are Canadian ribs? Serious question.

[dadsr4]

What are Canadian ribs? Serious question.
I believe he's a rookie from Canada.

[Doog]

You will need to cook your ribs higher than 160. Probably 185 - 200 till they will be done.

[smokerpa]

I think this is what Canadian Ribs mean.

[walley_eye]

Haha

The mention of geographical location was merely for fun but my ribs are the same as what you guys call St. Louis cut ribs.

Right now the temp is http://i34.photobucket.com/albums/d102/caw_walley_eye/637B1210-E6FA-4D88-9D1F-C9BB07BF991B.jpg (http://s34.photobucket.com/user/caw_walley_eye/media/637B1210-E6FA-4D88-9D1F-C9BB07BF991B.jpg.html)

Being Canadian sure does have its weather challenger especially in winter. I laughed when I saw the pic of the snow cause that about right except the guys face would freeze solid in minutes and break off at -40F.
http://i34.photobucket.com/albums/d102/caw_walley_eye/F09E6F97-D1FC-4457-AE8B-D1203B93E227.jpg (http://s34.photobucket.com/user/caw_walley_eye/media/F09E6F97-D1FC-4457-AE8B-D1203B93E227.jpg.html)

http://i34.photobucket.com/albums/d102/caw_walley_eye/46C32F26-5BF1-414E-9DF6-FD8EDE377C7B.jpg (http://s34.photobucket.com/user/caw_walley_eye/media/46C32F26-5BF1-414E-9DF6-FD8EDE377C7B.jpg.html)

http://i34.photobucket.com/albums/d102/caw_walley_eye/9224AC84-D91F-4243-AEEB-0D54745F4F39.jpg (http://s34.photobucket.com/user/caw_walley_eye/media/9224AC84-D91F-4243-AEEB-0D54745F4F39.jpg.html)

[smoke ninja]

I love that pit therm.

It reads anything 250 and under as "warm"

[Ron_L]

Good start!

Ignore the info on the package. They will be too tough to eat at 160! Cook them until a toothpick goes into the meat between the bones easily, or when the rack bends easily and the bark starts to crack when you pick it up from one end.

[walley_eye]

The temp peak to 400F and has since settled at 350F.

I am about to add more water to the pan for the second time. Im adding scalding hot water and not cold water just for info's sake. And have added chips twice so far to keep the smoke going and am soaking more.

I am two hours into the smoke and all seems to be well

I havent taken the lid off, only the body to throw more chips on all over the coals instead of just at the door where the coals arent burning yet.

In taking the body of the soker off it looks like the coals are burning better getting the air flow from underneath through the tuna can like the weber smonkey joe silver method dather than from the sides through the ball valve and electrical nipples.

[walley_eye]

So after about two and a half hours I did the toothpick test and internal temp is 180F and meat has pulled away from the bone so I will wait for the wife to come home and we may be eating sooner than I thought.

In the mean time it's CFL football on the tv today. GO Ottowa!!! Kick the Riders @$$ so they go to 0-9 and the Winnipeg Blue Bombers continue to be better than them!!! Haha

http://images.tapatalk-cdn.com/15/08/30/b4f4bb31a633259304d50cfef391be7d.jpg

[cowgirl]

Lookin' good!

[Stingerhook]

Fine looking ribs there.

[Bludawg]

Meat temps are a waste I have never in 30 yrs of cooking BBQ put a thermo in a rack . They look about done to me. Do the pass the bend test? Meat temps in BBQ don't apply testing for tenderness does, and tenderness can happen over a span of temps. So temperature aint accurate to achieve perfect BBQ two more hrs and you might be havin pig jerky on a stick.

[walley_eye]

I love that pit therm.

It reads anything 250 and under as "warm"

Yeah I thought that was pretty funny when I saw that too.

[walley_eye]

Good start!

Ignore the info on the package. They will be too tough to eat at 160! Cook them until a toothpick goes into the meat between the bones easily, or when the rack bends easily and the bark starts to crack when you pick it up from one end.

I get that it depends on cooking temp but how long should that take?

[walley_eye]

Well they turned out ok.

Learned a few things. The temp spiked to 400F at one point and then levelled off at 350F where it stayed most of the time.

The pic above shows them at least a half hour before I took them off at which point they were black all the way across.

Inside they were a bit dry but definitely done and they did taste good according to the wife and kids.

Next time I will use less coal in the chimney to pour in the coffee can minion style at the start, put the chips directly on the coals and definitely make a mop sauce to mop them every 1/2 hour and pour some on top when I put them in foil to rest.

The Royal Oak Ridge Charcoal performed well and the coal pan and tuna can worked well. I did notice the ash still filled up the ash pan and covered the holes on the tuna can.

http://images.tapatalk-cdn.com/15/08/30/1e7729bf3542250263c07df196052c51.jpg

http://images.tapatalk-cdn.com/15/08/30/270ccfe27ed245a3ac30bc65df375cfc.jpg

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