My First BBQ Ribs

[wingpirate]

I've smoked about 5 rounds of wings and one pork loin on my smoker since the girlfriend gave it to me as a gift. I still feel relatively inexperienced, but no better way to teach yourself than to jump in with both feet.

I have an inexpensive Brinkmann Vertical Smoker for a "starter smoker." (I predict an expensive habit forming. Heh.) It seems to do an ok job, but the firebox is not very well engineered, and the coals tend to smolder themselves out in their own ash. I can usually keep a temp of about 250 or so pretty constant for about an hour and a half, when I would need to add more coals. I digress...this is about my first ribs, done last weekend.

I bought two seemingly nice slabs of ribs from Costco's meat department, and hit the books on how to cook. I found some pretty good advice here, and some recipes in Big Bob Gibson's BBQ Book. I selected the Memphis Dry Ribs recipe and went to work.



All rubbed down for the night:



I wrapped the ribs in plastic wrap and let them sit in the fridge overnight (around 13 hours).

Put them in the smoker in the morning with some mesquite:



After 1 hour in the smoker...beauty in the making:



Four hours and 15 minutes later I pulled them for consumption:



Plated with the girlfriend's Boston baked beans:



All in all, they were tender and very tasty. Not a bad first effort if I do say so myself. I definitely would like to become better at this.

[Big_AL]

Good job! Good looking plate of food there.
_________________
Char-Griller Smokin Pro
18.5" WSM
22" Weber OTS
22" Weber OTG
Red Thermapen
Canadian Bakin' Cooking Team
SLBS Certified Judge

[BigOrson]

Nice first effort. Looks like you have the bug.

[patruns]

Excellent cook. Nice ring. If you are concerned with the ash suffocating your coals, see if you can fit a basket for the coals and prop it up a little so that any ash falls below the basket so you get good air.
_________________
Pat

Char-Griller Outlaw with SFB
Weber Smokey Joe
Weber Q 220
LIAR#49

[OldBob]

Now you've done it, your hooked! Welcome to my addiction.

Mighty fine looking ribs there.
_________________
When the girl behind the counter said they
could smoke a turkey I just had to ask,
"Where can you buy papers that big?"

Char-Griller Smokin Pro w/Mods.
Char-Griller Outlaw

Maverick Redi-Chek ET-73
Remote Smoker Thermometer

[Sterno]

Looks great!! I'd have a plate right now!!

Cheers,
Sterno

[Mrs. K.A.M.]

[Soapm]

[Rockpyle]

[SmoknCamo]

Nice Job sir, that plate looks awesome!
_________________
18.5" WSM
Chargriller Trio
Char Broil Professional Tru Infrared
Brinkmann Gourmet Charcoal X2

[wingpirate]

Thanks everyone for the kind words. I'm glad I've found my "support group" here at the Smoke Ring.

Today I'll be doing smoked Cornish hens. Pictures to come later.

Rockpyle - Yes we pretty much have the same Brinkmann model. Only difference is, mine has the magnetic shut doors, and yours has latches. I have taken your advice, and I found a grill wok at Lowes yesterday for $5. Slid it in the rack, and it fits perfectly! I got a tray for the bottom of the smoker to catch the ash. I cannot wait to see this mod in action today.

Thanks everyone,
Danny

[Rockpyle]

[BigMikeIA]

[Rockpyle]

[k.a.m.]

wingpirate, I would be all over those ribs they look delicious. Beautiful color to the bone. Your plate up with the corn and beans looks fantastic. Nicely done my man.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[Smokin' Hoglegs]

Beginners luck!

Great job on the ribs wingpirate, it is clear you've done your homework, you nailed it!
_________________
22.5" weber kettle x3
weber performer
Fugly drum smoker x3
smokey joe
CI

[Canadian Bacon]

You did a real nice job on those ribs wingpirate,you have a very nice smokering,your plate looks great,again nice job.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25