First Ribs. . .

[Matt H.]

Followed Chris's instructions to the t: http://www.virtualweberbullet.com/rib4.html

Turned out amazing. Lots of unsolicted praise! My apologies for the mediocre picture:

 

[Bob Sample]

Those look great. Good job

 

[Gary H. NJ]

My apologies for the mediocre picture:
No problem. They look great.

 

[Matt H.]

Thanks guys. I didn't get as much of a smoke ring as I wanted. used two golfball sized chunks of cherry, 1 of apple, and 1 of hickory. Is that too little? or is it the type of wood? It's not a big deal since it tasted great. . .

 

[Mike Coffman]

Looks great Matt and to reiterate from an earlier post, I believe that the smoke ring is overrated.

 

[Rolf Jacobsen]

Matt I use his recipe all the time. Yep, it's hard to beat. Good job.

 

[Tony R]

They look great!!! Don't worry about the smoje ring.

 

[Bob Mann]

Looks great Matt!

 

[Mike Cosgrove]

Looks damn good, especially for a first time.

 

[Wolgast]

Who cares about the pic aslong as the protein is quality!

 

[John Solak]

Even blurry they look fantastic!!

 

[Dave/G]

Four goll ball sized pieces of wood aren't a lot. I find that the type of wood doesn't matter on the smoke ring. Putting the ribs on cold and letting the smoker come to temp slowly does, IMO, give a better ring.

 

[Matt H.]

Four goll ball sized pieces of wood aren't a lot. I find that the type of wood doesn't matter on the smoke ring. Putting the ribs on cold and letting the smoker come to temp slowly does, IMO, give a better ring.

thanks for the info. i was worried about over smoking. what's a resonable amount of wood? I did some chicken without any chunks and it was still pretty smokey though for that i used some leftover lump charcoal and for this one used kingsford.

 

[Matt H]

Looks good to me.

Nice name too

 

[Kim Drana]

Those ribs look real tasty!

 

[Dave Russell]

Nice bark and pullback, so they look really good from here. Try prepping and putting back in the fridge for an hour or two before you cook if you want more of a smoke ring.

 

[Ross Hanig]

Those look awesome! I only my hope my first ribs look that good. Thanks for linking the recipe.

 

[NeilH]

Nice looking cook.

 

[Matt H.]

Nice bark and pullback, so they look really good from here. Try prepping and putting back in the fridge for an hour or two before you cook if you want more of a smoke ring.

thanks. they went in pretty cold. I think mostly i need to add more wood. I was worried about oversmoking since the chicken I did before tasted pretty smokey even without the wood. I guess ribs don't absorb as much.

 

[Matt H.]

Those look awesome! I only my hope my first ribs look that good. Thanks for linking the recipe.

Thanks. It was a very easy recipe. And very tasty. I didn't foil, only checked em 3 times for doneness and to spray with some apple juice, and they still came out excellent.