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Thread: Smoke day shall live on - first attempt at low n slow babybacks :0)

  1. #1
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    Smoke day shall live on - first attempt at low n slow babybacks :0)

    Howdy fellers n gals!

    So today I'm trying to hand at my first smoke. Going for 2 racks of babybacks. Even managed to remove the silver skin with no problem. Spiced up with some Deep South brown sugar mix.



    And went for a 2x2 snake setup with weber long lasting briquettes and pecan wood chunks to boot.



    Will continue to update throughout the day. All going well we will have some smoke Chinese chicken drummers to go with the feast :0)

    Update:
    2 hours gone! Ribs are now in foil wit some brown sugar added and apple juice. Weber is still running a little hot which I'm putting down to being quite new. Probably could have got away with 2x1 snake. Couldn't get a picture of the 2 hour mark due to the little one being put down for a nap. Chicken has been seasoned and the dogs are enjoying the smellllll.



    Almost there, 20mins or so of saucing and there coming off :0)
    Last edited by CJohnstone; 05-26-2015 at 07:34 AM. Reason: Update

  2. #2
    TVWBB Pro Matt Rector's Avatar
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    You should try to keep a uniform temp throughout. I don't normally have a problem keeping the temp up if I have adequate fuel. You should think about keeping a log of your cooks, this will help you for future perfection.
    Carlton Pigsmoker!
    2 Performers 22.5 WSM :18.5 WSM1996 Redhead : 2004 Summit Silver

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    TVWBB Hall of Fame Barb D's Avatar
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    Looking good and love the pups.
    2009 Performer Platinum , 1999 Genesis 1000 LX, Mini Smoker, 2009 E320ng, 18.5 , 1993 Smokey Joe, 2011 Performer Deluxe

  4. #4
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    I'm starting to think I didn't have enough smoke. Doesn't seem to be a really good bark on the outside like I see a lot of other people get.

    Will that start to appear now we're in the final hour or so of cooking?

  5. #5
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    All in all everything turned out well. Chicken was the star of the show! Ribs closely behind. It could have done with a little more smoking and another hour in the foil I think but good learning curve.

    Amazing how much food you can prep on a 22" kettle :0)


  6. #6
    TVWBB 1-Star Olympian Jim Lampe's Avatar
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    Everything Looks AWESOME Craig!

    Great Lookin' Cookin'!
    Wonderful Colour on those ribs!
    Living a dream in
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  7. #7
    TVWBB Guru Craig Alumbaugh's Avatar
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    It all looks mighty tasty and your going to get so addicted next thing you know you will have another kettle and a WSM.......lol........
    "I have never met a rib that I didn't like"
    2 Black Perfomers, 1 22.5 WSM, Maverick ET-73 & ET-733

  8. #8
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    Haha thanks guys. Not going to pretend the ribs were as I wanted but next time I will Cook them for longer. I went with a 2-1-1 and it just wasn't long enough to melt down the connective tissue. Temp(on the lid) varied from 200-275. Flavour was awesome though! (Happy to receive any advice for ribs. I have another 4 racks of pork loin ribs which I think are just big babybacks??)

    The wanted list of toys so far is: wsm, cast iron skillet, griddle and maverick.

    Very much addicted hahaha

  9. #9
    TVWBB Olympian Cliff Bartlett's Avatar
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    Great looking bunch of food. Nice job!
    Weber OTG 26.3/4" Kettle, Weber Silver 22 1/2 " Kettle (2), Blue Performer, Jumbo Joe, Smokey Joe (49er Edition), WSM 22 1/2 ", WSM 18 1/2, WSM 14 1/2"

  10. #10
    TVWBB 1-Star Olympian Tony R's Avatar
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    Those ribs look delicious.

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