Ordered #3 last Sunday

H

Horsepowerfarm

New member
Order Sunday, delivered and seasoned Wednesday, ribs on Thursday! Fallin' off the bone good.
The first result was way better than expected. Thanks to everyone for all the help.
 

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That's a beautiful rack there, HP! ;D  I was trying to decide what to smoke this weekend; I think you're making my mind up for me!!  Great looking first cook - congrats!
 
The little morsels look great. Can't wait to fire up the ole #3 on Sunday for some baby backs.
A job well done!
 
The ribs were a hit, even for one of my friends that doesn't really care for baby backs. He said they are always to tough or fatty or overdone. After having dinner with us last night he is a baby back convert and got on my computer and started studying the Smokin it website. He is thinking a #1 for his apartment.

So this is how it went down on a work day, Susan gave them her own rub at about 6am. I'm not exactly sure whats in it, I know for sure it has chili powder, black pepper, garlic pepper then it has some unidentifiable stuff. It could be heroin or crack for all I know, but it is good. I let it stand on the countertop until 10, then put them in with about 6oz of hickory and two small pieses of lump charcoal at an indicated 200 degrees and took off for work. Fast forward to 3pm when I got home they were looking good but not quite done. Then I turned the smoker up to 250 until 5:30. I took my first sample yum, almost perfect. I then wraped them in foil and brought them into the oven and left them in there at 170 degrees until 7:30 when we ate. It was awesome! We had Burmese cole slaw and the ribs with a little of Susan's homemade BBQ sauce and washed it down with some bourbon. I call it a good night!
 
Sounds like a hit, Winslow!  I've found a little better smoke penetration when you start with cold meat in a cold smoker.  It I marinade, inject, or just want a rub to really soak in, I'll try to do that the night before, wrap, and put in the fridge overnight.  When I get the smoker ready, meat comes straight from the fridge into it.  Good smoke penetration on the cold meat, mostly because it's warming to "room temp" as the unit is getting hot enough to produce smoke.  This way, you're not heating the meat even more before the smoke starts (when starting with warm meat).  Not sure if this actually helps, but it works for me and seems to make logical sense. 
 
I typically let the rubs sit on the ribs for about 30 minutes.  I think this weekend I am going for an overnighter.
 
When I first got my Smokinit, I took the dowels and set them from one end to the other in the smoke box. This way I could see where my hottest spots are in the smoker box and that is where I set my wood. Now if I am doing poultry and want a lighter smoke profile, I place the wood in the cooler spots (where the wood did not completely burn).

This way, I take advantage of the hot and cold spots in my smoker box............
 
If you've got a salty rub you'll see a little moisture pulled out.  I've accidentally let rubs go for 36 hours with no significant decrease in final product taste or texture and a bit of extra time in the fridge with the rub will give you a little better flavor penetration.
 
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