Loin back pork ribs

[pilfjd]

Hello all,

Just wanted to share a picture of some ribs I did last week.  Except for the fact that I forgot to spritz during the cook and add apple juice when I wrapped, they came out good.  I had gotten distracted talking to a neighbor and just completely forgot.

Anyway, I love my SN as everyone else here does.  I'm thinking of buying a used Weber kettle to use as a dedicated SN rig while the other is used for grilling.  This was my 5th or 6th attempt at ribs.  I've also done numerous bone-in and boneless chicken breasts (wife only likes white meat) and a brisket flat.  All of which came out great if I concentrated on the cook and not get distracted.  It was a learning curve trying to figure out temp control, but eventually I got it - I learned to ditch the water pan and use the space for extra coals which helped a lot.  My only issue is where do I find the time to smoke more since the wife usually has plans for us during the weekends!  :-D

The picture was taken about 2 hours in.  

[rangerone]

Those are some nice looking racks. I bet they were good. I have not tried to wrap or spritz any of my rib cooks yet. I just let them go until done. Sometimes I sauce them near the end, and sometimes I just enjoy them as is (with the extra flavour from the rub).

I have a solution to your time issue. Just retire like me, and then you get to smoke as much as you want!

[pilfjd]

Thanks! They were amazing rangerone. I've learned to spritz and/or wrap if I'm doing more than one rack since the rack nearest the SN tends to dry out, even if I rotate unless I'm not rotating enough (every 45 mins to an hour). I did do one of my first racks without spritzing/wrapping that turned out really well. I also tend to run the smoke hot, 250-280 at the grill, for faster cooking times which is another reason I wrap - for protection.

I'd love to retire! I'll have to take a personal day to try a butt. I just need to get pre-approval - from my other boss.

:-)

[ncsmoker]

Hi pilfjd I'm retired like rangerone and loving using the SN, did a pork butt yesterday. Those are great looking ribs and I'm sure you enjoyed them. There are some other things you can try that take about the same time as ribs, a whole chicken, a small turkey breast, both are great with cherry wood. Figure an 1 1/2 a lb. and both can be done at the higher temps you use. There is even a new school of smokers doing ribs that smoke them at 350 and have been winning local championships and placing well at the big national ones.


I still use the water pan but place it on top of the grill over the coals. Lets me add more coals. I just move it or pick it up and lift it off when I need to tend the coals. The other thing I do is cut the ribs into 4-6 rib pieces so that I can move them around more. This helps prevent the excess browning and needing to be foiled. I do mop I use my rub with a vinegar and water solution. I use apple wood to smoke so don't feel the need to add apple juice to the mop.

When I was working I planned my smokes on the holidays when we were home, turkey for Thanksgiving, Rib roast for Christmas, pork for New Years, etc.

Keep on smoking and trying different things when you can and don't be afraid to ask questions lots of experience on the forum.. I have tried to post a lot of my pictures but just can't do to the 1M limitation.

Regards,

NC

[pilfjd]

Thanks NC! Cutting down the ribs so that they can be placed more optimally on the grill is a great idea and good excuse to smoke ribs this week. :-) As far as the water pan, I do use a disposable tin foil loaf pan for the larger capacity.

How often do you mop? Every hour or more often than that?

[ncsmoker]

Every hour as I turn the ribs, stir the coals and add more water. I use a big natural bristle(don't use a synthetic one), paint brush so I can hit the whole rib pieces in one swish. I hit them on both sides. Again don't use any sugar in the mop until late in the smoke or you will get a dark rib. It is for moisture and flavor. Moisture so I don't have to wrap, flavor so I control what I am feeding my family and friends. Only do sugar additives the last 2 hrs.

Here is a good source for wood chunks if you cannot find them locally www.mainegrillingwoods.com/buy/smoking-wood/ The bulk grilling chunks are very reasonable better than I can get anywhere else and last me about a year since I smoke so much.LOL One chunk lasts about an hour and they are about 3x3x1. depending on the variety of wood.

Take care and good smoking.

Regards,

NC

[pilfjd]

Thanks for the source for wood chunks! I made the mistake of buying the weber apple wood chips from the local big box store. I hate chips and don't know what I was thinking when I bought these. I have to go through this bag before I order bulk chunks from that site. All the more reason to smoke something. :-)