First Cold Smoke of the Season.


 
S.Six

S.Six

TVWBB All-Star
Got the day off today, which is more than awesome since its really cold and snowy.

Got the charcoal started in the 22.5"wsm.

Seasoned some spare ribs with Bad Byron's Butt Rub. Used some Hickory wood from a BBQ guy off of Craigslist. This is great wood! I'll never buy that Western Wood from the store again.
Ribs on!

These ribs were ready to sauce at about 3.5hrs. So put on some Sweet Baby Ray's Raspberry Chipotle and put the lid back on for another 25mins.

I tell ya! You could smell the difference in the smoke, and taste the difference in the smoke. Definitely worth a little more time and money getting a good quality wood to smoke with.
Thats it for now. Thanks for looking, see ya next cook!
 
Yo Sixto! Beautiful Ribs man! OUTSTANDING Soo Good I Could Reach In There And GRAB One!
but my stupid screen aint one of those fancy 3D jobbers....

Seriously dude, you Kicked *** with this post!
L♥VE your under-cover set-up too! Smoke enough and your blue painted siding ain't no more:(
 
Jim Lampe said:
Yo Sixto! Beautiful Ribs man! OUTSTANDING Soo Good I Could Reach In There And GRAB One!
but my stupid screen aint one of those fancy 3D jobbers....

Seriously dude, you Kicked *** with this post!
L♥VE your under-cover set-up too! Smoke enough and your blue painted siding ain't no more:(
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Lol! Yeah, can't wait to turn that blue to something more...smokey! Thx Jim!
 
Mighty fine looking cook & smoke ring! That Sweet Baby Ray's Raspberry Chipotle sauce sounds like a real interesting flavor combo.
 
I'm by no means an expert, but I can't imagine the awesome smoke ring you would've had if you had put that hickory down by the coals! Gonna have to try that method, I imagine the wood lasts a lot longer as well!!
Great post and fantastic ribs! Enjoy your time in sunny FLA!
Tim
 
Tim K said:
I'm by no means an expert, but I can't imagine the awesome smoke ring you would've had if you had put that hickory down by the coals! Gonna have to try that method, I imagine the wood lasts a lot longer as well!!
Great post and fantastic ribs! Enjoy your time in sunny FLA!
Tim
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I think you're joking, but just in case, I did put the wood on the coals. Lol! It was just for the pic.
 
Yep, just kidding! But that was the first thing that popped into my mind when I saw the pic!!
Tim
 
When I first saw the title I was expecting to a hallowed out tuna can, a couple Kingsford briquettes, and a post about cheese. What the hell is all that white stuff?
 
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Those ribs look fantastic, Six. Beautifully cooked, under very adverse conditions. Good thing you have that great grilling area.
 
Those ribs look really good, very nice under the conditions. Just can't get my head around using the word awesome in a sentence with really cold and snowy though.:)
 
You nailed it! Great ribs! You left the chunk of Hickory on the same grate as the ribs throughout the cook?
 
Enrico said:
Ribs look meat, moist and delicious. Just to understand Cooked less then 4 hours? At what T?
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Started at around 250°. Temps dropped to 225°(ran water in the pan). Then somewhere around the 3hr mark water ran out and temps spiked to 275°. I checked at around 3.5hrs, and I.T. where 185°-195°. So i sauced and let them go for another 25mins.
 
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