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  • Saturday Babybacks

    Well, I went ahead and smoked the ribs that were involved in the mysterious membrane episode.

    Here they are prepped and ready to go.



    I did one with rub and one without. Special request from my 8 year old daughter. (The rub is a little spicy for her. )

    Here they are after a few hours in.



    The naked one looks kind of strange. Never done any without rub before. But I did put a glaze on both racks. Been experimenting with a recipe of 1/4 cup each of brown sugar, Jim Beam, vinegar, mustard and 1/3 cup of honey. My daughter is a BIG FAN of honey so she likes the glaze.

    Here they are glazed and off the drum.



    And here they are sliced and ready to eat.



    I used one chunk of hickory and about 4 chunks of apple. I really liked the smoky flavor and the way they smelled while they were cooking.

    Turned out okay. Not the best ribs I've ever done but not the worst either. Had a little issue with the drum starting out. While it is mostly impervious to the wind apparently when there is a real steady breeze whistling across the top of it it causes enough of an induction draft to really get things going. Temps climb in the 290s after I put the ribs on. I put up the wind break and then the temps came back down to a normal range. Never really had that problem before but this wasn't really normal wind.

    The membrane was definitely still on one of the racks. I could feel the "hot dog like" snap when I bit into it. Parts of the rib were real tender and parts were kind of like an overcooked pork chop. I did pretty close to 2-1.5-1 like I normally do but will just chalk it up to maybe some not so good racks this time. But not the end of the world. They will all get eaten, that's for sure.

    Thanks for looking.

    Dave
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  • #2
    good looking ribs ya got there
    Island of Misfit Smokers Member #92

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    • #3
      Hey my name is jake and i just got a smoker a few weeks ago i have heard its not the best kind you can buy and i figured that but i need like a quick and easy to follow instruction and your yellow smoker in the picture looks similar to mine! how do i use a charcoal smoker with two pans and two racks. it has no vents which seems kinda strange. i used it last week and buried the taste of the misquite wood into the meat i cooked and i didnt think it tasted so great HELP ME PLEASE!!!!
      Mitchell!!!

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      • #4
        DDave, just keep workin on them ribs,once in a while its possible to get a bad rack or two.


        Jake welcome to the site. Lotsa of great info here. Check out our charcoal smoker forums, and first stop off at "new member introductions" and introduce yourself so everyone can say howdy, and I bet there will be alot of answers to your questions..
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        • #5
          Originally posted by norajake View Post
          Hey my name is jake and i just got a smoker a few weeks ago i have heard its not the best kind you can buy and i figured that but i need like a quick and easy to follow instruction and your yellow smoker in the picture looks similar to mine! how do i use a charcoal smoker with two pans and two racks. it has no vents which seems kinda strange. i used it last week and buried the taste of the misquite wood into the meat i cooked and i didnt think it tasted so great HELP ME PLEASE!!!!
          Jake, I'd love to help you out but if you bought the smoker new, I'm guessing that it is a Weber or Brinkmann bullet type smoker? I don't have any experience with those but there are many members here that do. Mine is a UDS (Ugly Drum Smoker) that I (and many others here) have built with help from BBQ Bubba. The UDS is quite a different animal from a regular upright so I'm not sure if my advice would help or hinder you. Here is a link to the UDS section.

          If it turns out that you do have a UDS, I would be more than glad to help. But just to be sure, do like Capt Dan says and stop by the New Members Introduction forum and introduce yourself, tell us a little bit about your smoker and your background and we'll get you pointed in the right direction.

          Originally posted by Capt Dan View Post
          DDave, just keep workin on them ribs,once in a while its possible to get a bad rack or two.
          Thanks, Dan. A year ago I would have been spending a lot of time second guessing myself and trying to figure out I did wrong. But I've been pretty happy with my ribs the last several times out so I'll just blame the ribs this time. Between them being partially frozen and that @#$%&membrane issue, I wasn't totally surprised that they turned out screwy. There's always next time.

          Dave
          CUHS Metal Shop Reverse Flow
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          "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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          • #6
            dang it dave, its almost 2 am and i come across this, but lucky me i got some bb's in the freezer from last sale and i bought a case. so here i go, off to freezer at 2 am, wife yelling at me, to get some ribs to thaw for tomorrow.

            nice ribs!!! i gona try your glaze on at least one rack. id give ya points but wont let me. great job!!!
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            • #7
              Great looking ribs! Thanks for the pics.
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              • #8
                i think it's the ribs themselves dave. those were smithfield right ? i've been buying them lately & they seem to be going downhill.
                but they still look great.
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                • #9
                  Originally posted by erain View Post
                  i gona try your glaze on at least one rack.
                  I can't make any promises, but let me know what you think. I'm still messing with it. I would like for it to be a bit thicker. I mixed everything together but the honey and simmered it for a bit (5 minutes maybe) trying to get it to reduce a bit. About that time my wife yells from the patio "What stinks like vinegar?". I tell her it's the glaze but I haven't added the honey yet.

                  Then I added the honey and let it simmer some more. It is a little thin when it comes of the stove but it thickens up a bit as it cools. Never have really gotten it to "set" good, but maybe I need more heat at the very end to set it.

                  Experimenting is fun though.

                  Dave
                  CUHS Metal Shop Reverse Flow
                  UDS 1.0
                  Afterburner
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                  Blue Thermapen
                  Thermoworks Smoke with Gateway
                  Thermoworks Chef Alarm
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                  Proud Smoked-Meat Member #88
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                  "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                  • #10
                    Originally posted by DDave View Post
                    Experimenting is fun though.

                    Dave
                    Dave amen to that!
                    Your ribs look great, I am still working on my ribs... practice, practice, practice I guess, but I am not that big a rib eater so... I am never happy when they are done. You did a fine job!



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