todays rib smoke

[benjammn]

Did 3 racks in my #2, store bought from someone else with preseasoned, guess it is worth a try to see how they turn out. Using the 5-5.5hr no peaking method with a pan of apple juice.  Also grilling up some of my stuffed wrapped Jalapenos

 

[DivotMaker]

Hey man, all ribs are good, even pre-seasoned!  Can't get the stuffed wrapped Jalapenos "preseasoned" though!

 

[benjammn]

Beautiful day for some smokin! The Dude watching over me as I get things going.

I will say perfect smoke, done just right, not my favorite as far as flavor goes. But still an acceptable smoke.

I hope everyone had a great Sunday as well.

 

[DiggingDogFarm]

Looks good and cute pup!  8)

 

[benjammn]

Yeah that's my Chihuahua Rocco, aka The Dude. He really enjoys the time with me outside around the smoker, especially when things drop off the meats.

 

[DiggingDogFarm]

Cool!
I have a little Chihuahua-Yorkie mix...he's a terror!!!! 

;D

 

[DivotMaker]

Lookin' good, Ben! ;D

 

[es1025]

Ben, does the "Dude" abide?

Cute.  Funny thing is the pork butts you smoke are being then he is.

My lab always sticks his head in the smoker.  I think one time when my back is turned there go a rack of ribs...

 

[benjammn]

Ed,
Dude says that the SI smoker really ties the back patio together.

 

[DivotMaker]

Dude obviously has an eye for the finer things!  I like that dog! ;D

 

[Thesneakyzebra]

Looks awesome! What temp were you set at?

 

[benjammn]

Mr. PokadotZebraNotToBeSeen: I ran my ribs around 245 on the dial for the entire smoke but reduced to 225 at the latter stage. They came out very nicely done with a slight pull on the meat but not like competition style and not exactly fall off the bone. So overall just about right. I put some Sweet Baby Rays on the ribs and they were fantastic. Gave some to my neighbor and he said that he did the same with the sauce and they were the best ribs he ever had and wants to know how to get a unit like mine now. It never ends how much people think that I do some VuDu magic on these smokes.

 

[DivotMaker]

That's awesome, Ben!  I get the same reaction from people!   Crazy how they don't comprehend how easy our Q is!!!

 

[benjammn]

Tony: I am reluctant to give up my "secret" to them since I want to be so awesome! LOL

 

[DivotMaker]

I feel you, Ben.  Me too. 8)

 

[es1025]

I am glad the dude believe the SI ties the back patio together.

My friends think I am a bbq pitmaster. I have only shared my secret with an offset smoker buddy.

I can't tell you how many people are already lining up for ribs once it get warmer here in NJ.

I am going to give Ben smoked salmon a shot very soon. Basketball coaching on the weekend is brutal. 

 

[benjammn]

sounds good Es

 

[DivotMaker]

I know what you mean, Ed!  Haha!  My coworkers eat my BBQ and just rave!  "Way better than Rib Crib!"  I try to tell them how easy it is, but I don't think they believe it!  I'm glad we found our "little secret!"

 

[Thesneakyzebra]

I am curious, is there a explanation why baby backs take so long in these? I know the ~5.5 hour no peak method is popular here and I have done it with good results, however, set at these temps that we are doing shouldn't they be done in 4 hours? When I use other smokers I hover right at 235 and they are perfecto, however, on the SI I have to go a minimum 5 hours up to 5.5 hours even when set at 250.

Those do look mad delicious Ben!  8)

What is the tried and true st. louis SI method?

 

[BIG BOB]

Ben... i received the #2 rib rack as a Christmas present but have not used it yet due to the ongoing, record-setting, coldas hell Indiana winter.  WHEW... I feel better now. LOL. So for babybacks, If I don't foil, i just rub the night before, wrap, and the next day put in the #2 for about 5.5 hours around 225-240? I plan to cut the ribs in 12" sections and put a lot 10 12" sections per rack on the ribracks for family and leftovers...