smoking ribs

[Magnum]

Well finally getting this smoker thing figured out, thanks to lots of help and advice from the GTA family a few weeks back:) Thought I would share my latest cookin with some  pics ...you will just have to imagine the great smell and taste:) Tony

[kp4att]

JUSTICE FOR ME.... TO FAR TO ENJOY IT .... JA JA JA JA

[TCups]

Smokin'!
The Willies Hog Dust looks interesting.  Sauce 'em down, then wrap those big ol' ribs up in the foil and the meat will be falling off the bone in a few more hours.  Yummy scrummy.

[ronbeaux]

I must have missed your request. Sure would have like to help you out. PM me any time for help, I don't have secrets.

Here were my last ribs that only placed 7th out of 31 teams

[joe-joe guns]

Been wanting to do some ribs for awhile now, everybody wants pulled pork all the time.Those look yummy.I've got a 275 gallon offset smoker and it's kind of a pain to fire it up for me and the wife.I'd like to get me one of those little egg set ups like that.If you haven't already been there you should check out THE SMOKE RING website lots of great cooks and ideas.try some pulled pork next.This is how I do mine.I slather it in yellow mustard then cover it with Mc Cormicks pork rub,smoke with oak untill the internal temp is at 180 then I pack brown sugar all over it and wrap it in foil and pour Jim Beam generously over it and cook till it's at 200.Let her sit for half hour or more and pull it apart.It's hard to put sauce on it but if I do a little Sweet Baby Rays and slaw.NOW I'M HUNGRY.

[Magnum]

Sounds delicous... I will likely fire it up again this weekend, I have attracted more attention with the ribs smell than I do with a 12ga:) I would have the Jim beam and slaw on the side  or maybe both! lol, Tony.

[Magnum]

Ron , those look like excellent 1st place ribs to me Nice cooker you have too. I am just starting out with smoker cooking having a ball and always open to some good advice new things to try:) Tony.

[Jerrycup]

Glad to see you posting, Ron. Hope you are back to full health.
I'd like to see your recipe or method. I have cooked ribs on my smoker with fair results - they dried more than I wanted in 4 hrs.
Use a foil method with the Weber kettle and happy with that. Do you make your sauce or buy it?

[ronbeaux]

I use off the shelf(Sweet Baby Ray's Honey Chipotle)as a base only then add some of the juices from the ribs, a little honey and a couple drops of habanero, and some pulverized marichino cherries, or Smuckers sunday topping such as Pine apple or other berry flavor. I make my own rub using a recipe from Paul Kirk's bbq bok and it is close to "Snails Sprinkle."

My method for comp cooks is pretty standard:

Smoke the ribs with apple and hickory mix until I like the color, about 2 to 3 hours

Place them meat down with a little apple juice in a foil pan and cover for about 1.25 hours

remove them and slop on the sauce and place them back in to stiffen them up and set the glaze, about 45 minutes.

I hold 250 as my temp of choice.

[Hutch]

I hand rub my meat too!!Hahaha!Looks like a tasty dinner.How did the cinnamon chipotle do?

[Magnum]

G'day Hutch Glad to hear from you.. But geeez too much cayenne pepper will get you I prefere the sugar mix!!  I'll have to bring me smoker with me next time I'm in SC and show you how its done:) .  The stubbs and the  carolina BBQ rubs were the best 2 in my opinion. A shot of Jim Beam in tin foil at the end is helpful too:) Tony