cwshiles
New member
I have been chompin at the bit to test out my new addition and I was finally able to get to it this weekend.
I seasoned the smoker Saturday while working around the house.
Went to Sams Club Saturday evening and picked up a 3 pack of meaty looking spare ribs and a bunch of spices to make a rub. When I got home, I put the ingredients of the rub together and got it ready. I borrowed the rub recipe from UWFSAE (Thanks!)
Rib Rub
1/2 Cup dark brown sugar
1/2 Cup demara sugar
1/2 Cup paprika
3 tbsp kosher salt
3 tbsp ancho chili powder
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp coarse ground black pepper
1 tbsp ground white pepper
4 tsp cayenne pepper
1 tsp ground thyme
Baked Potatoes
Wegmans Basting Oil
Course Sea salt
Trimmed up the meat, threw it into a service pan and got to rubbin! I just had the rub in a mixing bowl and sprinkled it across the ribs and then rubbed it in my hand to smooth out any big piles. I may have over done it a little with the heat and the amount of rub. The wife does not mind a little spice, but this may have been too much. I will cut this back a little next time. I covered the service pan and put it in the fridge over night to all meeeerrrranated with flavor.
Sunday, I get everything ready to go about 1 with the idea that the ribs would be done in about 5 1/2 hours. Added the Hickory Dowls, the water pan filled with Apple Juice, ribs & potatoes wrapped in foil. They ended up going on at 1:30 for 225. The smoker started smoking within 15 minutes and we were off!
I used an ET-733 to monitor the temps remotely even though the thermo is not accurate, I adjusted for the number of degrees it was off. The ribs came up to about 150 within about 3 hours and then crept up to about 165 and then backed down to 162 for a couple hours. I was kind of waiting for the temp to start going up, but after 6 hours and 15 minutes, I was hungry and did not want to wait any longer.
I pulled the ribs, bit them up and served them. I thought they were pretty good. The meat was done to what some might ways is competition style. The meat pulls away from the bone nicely, and leaves a perfect bite mark. I was actually shooting for more of a fall off the bone doneness, but these were just fine. They were moist, not chewy and the meat could be pulled off the bone pretty easily. Now for the spice. I liked them, but would be fine dialing back cayenne a little bit next time. My wife liked them, but could only eat a couple and said they were just too hot for her. She likes a little heat, but I may have over done it. I think next time, I will buy a rub shaker or just re-use one of those large McCormick spice containers and shake the rub on lightly instead of dumping it on and rubbing it around with my hand.
All in all, I think it turned out very good. I was happy with the results, but I learned a few things.
[list type=decimal]
[*]Start the cook a little earlier
[*]Cayanne - a little goes a long way
[*]Cut the spares half. I got the # 3 because i could do full racks of ribs, but if I cut them in half, it just makes moving them that much easier. I also bought the Smokin It rib rack, so I may try that next time.
[*]Buy a Foodsaver. I need a better way to store both raw and cooked meat.
[/list]
I am already planning my next cook. I need to do a turkey breast test run before Thanksgiving. I plan to brine it and use peach wood. That is about as far as I have gotten.
Have a great day!
I seasoned the smoker Saturday while working around the house.
Went to Sams Club Saturday evening and picked up a 3 pack of meaty looking spare ribs and a bunch of spices to make a rub. When I got home, I put the ingredients of the rub together and got it ready. I borrowed the rub recipe from UWFSAE (Thanks!)
Rib Rub
1/2 Cup dark brown sugar
1/2 Cup demara sugar
1/2 Cup paprika
3 tbsp kosher salt
3 tbsp ancho chili powder
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp coarse ground black pepper
1 tbsp ground white pepper
4 tsp cayenne pepper
1 tsp ground thyme
Baked Potatoes
Wegmans Basting Oil
Course Sea salt
Trimmed up the meat, threw it into a service pan and got to rubbin! I just had the rub in a mixing bowl and sprinkled it across the ribs and then rubbed it in my hand to smooth out any big piles. I may have over done it a little with the heat and the amount of rub. The wife does not mind a little spice, but this may have been too much. I will cut this back a little next time. I covered the service pan and put it in the fridge over night to all meeeerrrranated with flavor.
Sunday, I get everything ready to go about 1 with the idea that the ribs would be done in about 5 1/2 hours. Added the Hickory Dowls, the water pan filled with Apple Juice, ribs & potatoes wrapped in foil. They ended up going on at 1:30 for 225. The smoker started smoking within 15 minutes and we were off!
I used an ET-733 to monitor the temps remotely even though the thermo is not accurate, I adjusted for the number of degrees it was off. The ribs came up to about 150 within about 3 hours and then crept up to about 165 and then backed down to 162 for a couple hours. I was kind of waiting for the temp to start going up, but after 6 hours and 15 minutes, I was hungry and did not want to wait any longer.
I pulled the ribs, bit them up and served them. I thought they were pretty good. The meat was done to what some might ways is competition style. The meat pulls away from the bone nicely, and leaves a perfect bite mark. I was actually shooting for more of a fall off the bone doneness, but these were just fine. They were moist, not chewy and the meat could be pulled off the bone pretty easily. Now for the spice. I liked them, but would be fine dialing back cayenne a little bit next time. My wife liked them, but could only eat a couple and said they were just too hot for her. She likes a little heat, but I may have over done it. I think next time, I will buy a rub shaker or just re-use one of those large McCormick spice containers and shake the rub on lightly instead of dumping it on and rubbing it around with my hand.
All in all, I think it turned out very good. I was happy with the results, but I learned a few things.
[list type=decimal]
[*]Start the cook a little earlier
[*]Cayanne - a little goes a long way
[*]Cut the spares half. I got the # 3 because i could do full racks of ribs, but if I cut them in half, it just makes moving them that much easier. I also bought the Smokin It rib rack, so I may try that next time.
[*]Buy a Foodsaver. I need a better way to store both raw and cooked meat.
[/list]
I am already planning my next cook. I need to do a turkey breast test run before Thanksgiving. I plan to brine it and use peach wood. That is about as far as I have gotten.
Have a great day!
