Bear
New member
Okay guys....this novice took on another cook.
Today was my second time smoking and 10 pounds of pork spareribs was on deck. Trimmed the membrane off, used mustard to bind and covered in "grill Mates" sweet and spicy pork rub. Warped in Saran Wrap and placed in fridge for 15 hours. Used cherry wood, apple juice in disposal container and smoked for 5 hours, 30 minutes. on 235 for first two hours then 250 for the rest. Pulled at 172 degrees.
This smoke was a huge deal because I'm on vacation in NC with kids for holidays and have been bragging about my smoker. They turned out delicious and my kids loved them. They had a nice bark, tore nicely off the bone and were pretty juicy. ;D
Thank you.....Support from all of you in these forums make this fun an enjoyable....
Lessons learned:
Should have pulled out at the 5 hour mark or possibly at 160-165 degrees and they would have been perfect. However the kids lived them...me too, so it was a success in my book.
On deck next......DUCKs. Going back out tomorrow for some more and smoking on Wednesday. Any suggestions are appreciated. I'm thinking wrapped in bacon with some honey dripped on them, should work. They are coming from brackish water and they taste salty already so a little nervous about brining....
Happy smoking guys....and Steve.....thanks for creating a well built smoker and bring smiles to all....keep up the great work.
Bear
Today was my second time smoking and 10 pounds of pork spareribs was on deck. Trimmed the membrane off, used mustard to bind and covered in "grill Mates" sweet and spicy pork rub. Warped in Saran Wrap and placed in fridge for 15 hours. Used cherry wood, apple juice in disposal container and smoked for 5 hours, 30 minutes. on 235 for first two hours then 250 for the rest. Pulled at 172 degrees.
This smoke was a huge deal because I'm on vacation in NC with kids for holidays and have been bragging about my smoker. They turned out delicious and my kids loved them. They had a nice bark, tore nicely off the bone and were pretty juicy. ;D
Thank you.....Support from all of you in these forums make this fun an enjoyable....
Lessons learned:
Should have pulled out at the 5 hour mark or possibly at 160-165 degrees and they would have been perfect. However the kids lived them...me too, so it was a success in my book.
On deck next......DUCKs. Going back out tomorrow for some more and smoking on Wednesday. Any suggestions are appreciated. I'm thinking wrapped in bacon with some honey dripped on them, should work. They are coming from brackish water and they taste salty already so a little nervous about brining....
Happy smoking guys....and Steve.....thanks for creating a well built smoker and bring smiles to all....keep up the great work.
Bear
;D ;D ;D
