AllenOK
Executive Chef
Ok, ready to drool? Napkins are on the counter.
This first pic is of the ribs being brined. The brine is cold, as I took this pic after the ribs/brine were in the fridge all night. I found that rolling the ribs around the inside of a stockpot is most efficient in space. The brine helps by adding moisture to the meat, so the ribs won't dry out.
This pic is the three racks of spareribs, after they've come out of the brine, patted dry, and rubbed down with my own dry rub mix. The color is off, as I had turned off the flash.
Here is my smoker getting started. If you look on the lower right of the smoker, you'll see the charcoal starter, with a bit of flame coming out. And, yes, it is RAINING! Freaking rain moved in and delayed my firing by an hour.
This shot is after I dumped the charcoal into the fire-grate, and added some wood. I was burning pecan logs, with a few hickory chunks. Some of the "smoke" is actually steam, as the smoking chamber heats up, and the water on the outside cooks off.
This shot is after I had been smoking for a couple hours. This is how much smoke I like to have coming out. A nice, thin, blue-ish plume of smoke coming out.
This is a shot at one of my refuel/baste steps. I've got the main door to the SFB open, as the drawer just isn't big enough for the logs I'm using, and, since it's wet out, if I had a towel out there, it would just get wet, and the handle would still burn my hand. I've also got the main smoking chamber open to baste the ribs with some apple juice, which is in the spray mister.
Now, I know this is heresy amongst die-hard BBQ fanatics, but I finished my ribs in the oven, at 250 degrees F. after smoking for 4 hours. I wrap the racks in plastic wrap, then into foil, and in the oven it goes for two more hours. Here's the ribs, after they came out, and I cut them apart.
And, finally, my finished plate. Ok, now where's my.....What! OH THE HORROR! I FORGOT THE BEER!
Disclaimer: My images may not show due to bandwidth limitations. If they are not visible, check back at a later time.
This first pic is of the ribs being brined. The brine is cold, as I took this pic after the ribs/brine were in the fridge all night. I found that rolling the ribs around the inside of a stockpot is most efficient in space. The brine helps by adding moisture to the meat, so the ribs won't dry out.
This pic is the three racks of spareribs, after they've come out of the brine, patted dry, and rubbed down with my own dry rub mix. The color is off, as I had turned off the flash.
Here is my smoker getting started. If you look on the lower right of the smoker, you'll see the charcoal starter, with a bit of flame coming out. And, yes, it is RAINING! Freaking rain moved in and delayed my firing by an hour.
This shot is after I dumped the charcoal into the fire-grate, and added some wood. I was burning pecan logs, with a few hickory chunks. Some of the "smoke" is actually steam, as the smoking chamber heats up, and the water on the outside cooks off.
This shot is after I had been smoking for a couple hours. This is how much smoke I like to have coming out. A nice, thin, blue-ish plume of smoke coming out.
This is a shot at one of my refuel/baste steps. I've got the main door to the SFB open, as the drawer just isn't big enough for the logs I'm using, and, since it's wet out, if I had a towel out there, it would just get wet, and the handle would still burn my hand. I've also got the main smoking chamber open to baste the ribs with some apple juice, which is in the spray mister.
Now, I know this is heresy amongst die-hard BBQ fanatics, but I finished my ribs in the oven, at 250 degrees F. after smoking for 4 hours. I wrap the racks in plastic wrap, then into foil, and in the oven it goes for two more hours. Here's the ribs, after they came out, and I cut them apart.
And, finally, my finished plate. Ok, now where's my.....What! OH THE HORROR! I FORGOT THE BEER!
Disclaimer: My images may not show due to bandwidth limitations. If they are not visible, check back at a later time.
