la122685 Posted May 19, 2015 Report Share Posted May 19, 2015 Figured I'd try something other than talking about our trucks on here and see how it goes... I've been into smoking food for maybe a year and a half now (thanks a lot to Downeast Johnny). I have smoked things such as pork butts, chuck roast, cheese, fatties etc... I finally was able to find some really meaty beef ribs a couple of weeks ago and decided it was time to smoke them. Smoked them this past Sunday using the 3-2-1 method. For those not familiar with this, it is 3 hours straight on the smoker, 2 hours wrapped in foil and the last hour directly on the smoker again. It was a simple rub that I used... Salt, pepper, garlic powder and onion powder. Well here are some pics of how it turned out. By the way they were fantastic! Be liberal with the seasoning. This is a lot of meat and hard to over season. This is after the first 3 hours on the smoker. Getting ready for wrapping. I poured a beer in to keep the meat moist before I wrapped em. Removed from smoker after 2 hours of being wrapped. Then placed on smoker for 1 more hour. Ribs all cut up. And money shot. Nice smoke ring and super moist! Plated up. Those are some home made baked beans as well. Family approved. Hope you all enjoyed this. and hope to see some more peoples great smokes. Quote Link to comment Share on other sites More sharing options...
Bouch252 Posted May 19, 2015 Report Share Posted May 19, 2015 I wanna come for dinner!! Lol. Looks good Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
diggerdan11 Posted May 19, 2015 Report Share Posted May 19, 2015 (edited) Very Nice I too am into smoking. I have a Traeger Grill and I cook everything on it. Its great because you can slow cook items like ribs, pulled pork, etc... but you can also turn it up and cook anything you you would in in oven like Cookies, and Pies. I gave away my propane grill once i bought the traeger. If you like ribs, and like pork. You should smoke some Pork Loin Backs, and make sure they are labeled exactly that. That is the cut that all the "pros" use during competition. They are amazing. I use a similar method where I smoke them for 2 hours then wrap them in foil and cook them for longer. I also use apple juice to spray on the ribs to keep them moist. I also do some other stuff too it, but I dont want to give my secrets away. lol One of the best things in the world to smoke is Johnsonville Brats Here are my ribs: whole chickens are amazing. I use hate eating chicken (unless it was fried) because it always tasted dried out to me. But not on a smoker I also love to smoke Stuffed Bacon Wrapped burgers, but thats only an occasional thing since they are so bad for you. Edited May 19, 2015 by diggerdan11 (see edit history) Quote Link to comment Share on other sites More sharing options...
WantaSSS Posted May 19, 2015 Report Share Posted May 19, 2015 i'm looking at this during lunch time and wish I had one or three! nice work Quote Link to comment Share on other sites More sharing options...
la122685 Posted May 19, 2015 Author Report Share Posted May 19, 2015 (edited) Digger that all looks mighty tasty! I will have to keep a look out for those specific ribs. I normally buy st. Louis ribs when I do pork ribs. I am currently using a weber smokey mountain 22.5 inch. I have no complaints at all. Very easy to control and maintain Temps. I also have a 22 inch weber kettle. I use that to smoke steaks or burgers or if i just want to use charcoal. I still have a gas grill for faster grilling. Sometimes with 5 kids i don't get thr chance to take my time on the charcoal. Thanks for your post. Again everything looks so good. Gonna have to try those stuffed burgers for sure! Edited May 19, 2015 by Blk_SS (see edit history) Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted May 19, 2015 Report Share Posted May 19, 2015 Hey Alex. Great thread Brother and your beef ribs look like they turned out great. Ain't it nice that they come with a handle built in? You'll never get that young-un to leave the house if you keep feeding her like that. Great looking ribs and chicken Dan. I wouldn't walk away from the burger either. Brats & Pineapple Beef ribs A couple fattie's Cheese Bring on the pic's men. Quote Link to comment Share on other sites More sharing options...
Stitches040 Posted May 19, 2015 Report Share Posted May 19, 2015 I'm down with it ... Been going for about 6 years now ... Don't forget the FTC method ... Foil, Towel, Cooler for holding your food hot, for hours ... Some past threads ... http://www.silveradoss.com/forums/topic/63973-sunday-dinner-who-likes-turkey/?fromsearch=1 http://www.silveradoss.com/forums/topic/77640-dinners-served/?fromsearch=1 Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted May 19, 2015 Report Share Posted May 19, 2015 Great looking chow Shuan. Quote Link to comment Share on other sites More sharing options...
2003_SuperSport Posted May 19, 2015 Report Share Posted May 19, 2015 I have had a smoker for 5 years but don't nearly smoke as much as I want to... I get to smoke something about once a week in the summer and maybe 1-2 times a month in the winter... I have stand up vertical smoker just wide enough for a full size turkey but tall enough to fit almost two lol... I have all the wood chips from apple, cherry, alder, hickory, mesquite etc. but I go through a lot of apple, hickory, and mesquite as I do mostly poultry and beef... I just got done smoking some sucker from the river last weekend and it turned out really good with alder and a hint of cherry... The only thing I do differently with my ribs is after a thick wet smoke I flash grill my ribs for just a couple mins each side to caramelize the BBQ sauce like svens chipotle or a good homemade stuff... Mmmm Mmmmm good... I love to smoke and cook anything from soups to pastas and any type of meat from duck, venison to cow... Quote Link to comment Share on other sites More sharing options...
diggerdan11 Posted May 19, 2015 Report Share Posted May 19, 2015 Digger that all looks mighty tasty! I will have to keep a look out for those specific ribs. I normally buy st. Louis ribs when I do pork ribs. I am currently using a weber smokey mountain 22.5 inch. I have no complaints at all. Very easy to control and maintain Temps. I also have a 22 inch weber kettle. I use that to smoke steaks or burgers or if i just want to use charcoal. I still have a gas grill for faster grilling. Sometimes with 5 kids i don't get thr chance to take my time on the charcoal. Thanks for your post. Again everything looks so good. Gonna have to try those stuffed burgers for sure! Yeah its all just personall preference. St. Louis Ribs usually have less meat, but more fat which can make them more tender. Loin backs (which are very similar to baby backs) usually have a lot more meat on them and can be made just as tender if cooked right. Quote Link to comment Share on other sites More sharing options...
la122685 Posted May 20, 2015 Author Report Share Posted May 20, 2015 (edited) I have had a smoker for 5 years but don't nearly smoke as much as I want to... I get to smoke something about once a week in the summer and maybe 1-2 times a month in the winter... I have stand up vertical smoker just wide enough for a full size turkey but tall enough to fit almost two lol... I have all the wood chips from apple, cherry, alder, hickory, mesquite etc. but I go through a lot of apple, hickory, and mesquite as I do mostly poultry and beef... I just got done smoking some sucker from the river last weekend and it turned out really good with alder and a hint of cherry... The only thing I do differently with my ribs is after a thick wet smoke I flash grill my ribs for just a couple mins each side to caramelize the BBQ sauce like svens chipotle or a good homemade stuff... Mmmm Mmmmm good... I love to smoke and cook anything from soups to pastas and any type of meat from duck, venison to cow... Nice man. Sounds like you get quite a bit of smoking done. I def don't get that much time do to my crappy work schedule. Yeah its all just personall preference. St. Louis Ribs usually have less meat, but more fat which can make them more tender. Loin backs (which are very similar to baby backs) usually have a lot more meat on them and can be made just as tender if cooked right. Thanks for the info. I did not know that. I will look into them for sure. Here's some more stuff I have smoked recently pork butt and abt's Smoked bbq beans Some injected & smoked chicken thighs smoked meatloaf. Edited May 20, 2015 by Blk_SS (see edit history) Quote Link to comment Share on other sites More sharing options...
BC DOORMAN Posted May 20, 2015 Report Share Posted May 20, 2015 OH my GOD you guy's are killing me!!!! I am locking up shop and heading home to fire up the smoker! That grub looks so good I can't resist keeping the smoker going for the whole Memorial day weekend. Great work gentlemen, Y'all gave me some new Idea's to roll with. Quote Link to comment Share on other sites More sharing options...
la122685 Posted May 20, 2015 Author Report Share Posted May 20, 2015 OH my GOD you guy's are killing me!!!! I am locking up shop and heading home to fire up the smoker! That grub looks so good I can't resist keeping the smoker going for the whole Memorial day weekend. Great work gentlemen, Y'all gave me some new Idea's to roll with. Awesome! post up some pics when you get a chance. Always love to get new ideas and recipes. Quote Link to comment Share on other sites More sharing options...
whytry85 Posted May 20, 2015 Report Share Posted May 20, 2015 not at all what I thought you were talking about....ha! have done all the duck breasts ive shot and some elk tenderloin and that's about it..... Quote Link to comment Share on other sites More sharing options...
2003_SuperSport Posted May 24, 2015 Report Share Posted May 24, 2015 I think I am going to smoke a injected venison roast again on memorial day... So much flavor and so tender for a normally tough chunk of meat lol... I'll take some pics for yall.... Quote Link to comment Share on other sites More sharing options...
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