K
KSims1868
Guest
Alright...my 2nd smoke under my belt and I will say it was a great success. Couple things I learned - lump seems to burn hotter allowing me more flexibility of my temp. It also seemed to take longer to get it up to temp and start controlling it. It also seemed to hold steady much easier than traditional charcoal.
On the menu...baby back ribs (2 racks) and chicken drums (using my nifty new drum rack - link below).
http://www.amazon.com/Bayou-Classic-0770-PDQ-Wing-Rack/dp/B0009KF3QC
My process:
Remove the membrane from the racks of ribs
Marinade overnight in a mixture of Pineapple juice, balsamic vin, worsteschire, and teriyaki. Mostly PJ, but about half-cup of the others mixed in there.
The next day I got up at 8:00 AM (after a LONG night of partying at a local BBQ cook-off - ie: I did NOT want to get up) and removed the ribs from the marinade. I boiled the marinade and added some spices to use as a mop during the smoking process (learned from a previous thread). This worked very well...great idea.
Rubbed the ribs with traditional store-bought brisket rub and added some Montreal steak seasoning.
Pre-cook pic:
Sprinkled Montreal on the drums along with some Tony's...very simple.
Left it out on the counter to reach room temp while I prepared my fire basket/UDS for the cook. Used 5 mesquite chunks mixed in with the lump coal - lit it up (minion method) and let it get going. Took about 30 mins to get up close to 300* and then I capped 2 nipples and begin regulating with my ball valve. Another 20 mins or so and I had it holding steady at 235-240*...time for the Ribs.
Gave the ribs a nice mop with my marinade and set them on the rack...let's get smoking. Temp didn't drop much at all - it was cooking at 240-250* for the 1st hour pretty easily. After the 1st hour I put in the rack holding my chicken legs. Wow...if you don't have 1 of these racks it's a MUST have (IMO).
Here we are...smokin away...
Wrapped the ribs in foil using the 2-1-1 method and mopped them again. They were looking great. After an hour in foil I opened them up and slathered some spicy Stubb's sauce on them...mmmmmm they looked awesome. Another hour went by and I pulled them off. They were sliding off the bone and just perfect.
This is the FIRST time I have ever prepared ribs and NOT used the oven. Very proud!
Finished product...which didn't last long (some didn't even both with a plate)...
On the menu...baby back ribs (2 racks) and chicken drums (using my nifty new drum rack - link below).
http://www.amazon.com/Bayou-Classic-0770-PDQ-Wing-Rack/dp/B0009KF3QC
My process:
Remove the membrane from the racks of ribs
Marinade overnight in a mixture of Pineapple juice, balsamic vin, worsteschire, and teriyaki. Mostly PJ, but about half-cup of the others mixed in there.
The next day I got up at 8:00 AM (after a LONG night of partying at a local BBQ cook-off - ie: I did NOT want to get up) and removed the ribs from the marinade. I boiled the marinade and added some spices to use as a mop during the smoking process (learned from a previous thread). This worked very well...great idea.
Rubbed the ribs with traditional store-bought brisket rub and added some Montreal steak seasoning.
Pre-cook pic:
Sprinkled Montreal on the drums along with some Tony's...very simple.
Left it out on the counter to reach room temp while I prepared my fire basket/UDS for the cook. Used 5 mesquite chunks mixed in with the lump coal - lit it up (minion method) and let it get going. Took about 30 mins to get up close to 300* and then I capped 2 nipples and begin regulating with my ball valve. Another 20 mins or so and I had it holding steady at 235-240*...time for the Ribs.
Gave the ribs a nice mop with my marinade and set them on the rack...let's get smoking. Temp didn't drop much at all - it was cooking at 240-250* for the 1st hour pretty easily. After the 1st hour I put in the rack holding my chicken legs. Wow...if you don't have 1 of these racks it's a MUST have (IMO).
Here we are...smokin away...
Wrapped the ribs in foil using the 2-1-1 method and mopped them again. They were looking great. After an hour in foil I opened them up and slathered some spicy Stubb's sauce on them...mmmmmm they looked awesome. Another hour went by and I pulled them off. They were sliding off the bone and just perfect.
This is the FIRST time I have ever prepared ribs and NOT used the oven. Very proud!
Finished product...which didn't last long (some didn't even both with a plate)...
