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My first ribs! Success!!!!

linguafood Oct 27, 2013 04:56 PM

Yay. Smoked my first two racks of spare ribs today, pretty much according to Jeff Philipps' instructions, tho I didn't finish them in the smoker.

I smoked them for 3 hours with hickory pellets, splashed them with some OJ (which added a nice nuance to the final flavor), left them in for another hour sans smoke and splashed it again with OJ. Meanwhile my oven was heating up to 240, where they spent another couple hours wrapped in foil.

They were smoky, spicy (from the rub with a good dose of cayenne), crispy in the right spots and juicy for the most part. The smaller parts of the rack were perhaps a tad dry, but the meat was really tender without being mushy. You could pretty much pull the meat off the bones.

Lovely. Much less time than a butt, and *really* tasty. I can now safely make this for a dinner party :-)

 
  1. John E. Oct 31, 2013 04:49 PM

    Those look fantastic, may I ask what type of smoker you used?

    2 Replies
    1. re: John E.
      linguafood Nov 1, 2013 04:46 AM

      Bradley.

      1. re: linguafood
        John E. Nov 1, 2013 06:03 AM

        I should have remembered that thread.

    2. c oliver Oct 27, 2013 01:56 PM

      YAY!!!!!!!!!!!!!!!!! I still have a half rack FoodSavered in the freezer. Very addictive, this process, isn't it?

      1. c
        chileheadmike Oct 27, 2013 01:24 PM

        Congrats. Now you're hooked.

        4 Replies
        1. re: chileheadmike
          linguafood Oct 27, 2013 05:10 PM

          Next up: salmon.

          1. re: linguafood
            c oliver Oct 27, 2013 05:13 PM

            We must be the only two people on the Left Coast who don't like salmon. But I'm gonna do some cold smoked cause we do like lox.

            1. re: c oliver
              j
              James Cristinian Oct 27, 2013 05:37 PM

              Third Coaster here not liking salmon. I grew up on speckled trout, redfish, and red snapper plus an occasional flounder. Salmon just doesn't do it for me. There was also the freshwater fish, perch or bream, crappie, bass, and wild catfish that I ate first, before graduating to saltwater fish. I do love ribs c oliver, and yours and linguafood's look great.

              1. re: James Cristinian
                linguafood Oct 27, 2013 06:07 PM

                We can get super-fresh trout around here, caught the same morning, so I might even start off with that. Although I'm a sucker for fresh grilled whole trout….

                I'd also love to smoke some whole mackerel, but the ones at Wegmans I've been seeing lately don't look so fresh.

        2. r
          ricepad Oct 27, 2013 01:01 PM

          They look good, and if you liked 'em, you were successful. Nice job!

          1. f
            FriedClamFanatic Oct 27, 2013 12:59 PM

            Fantastic!.they look delicious

            1. j
              jeanmarieok Oct 27, 2013 12:58 PM

              They look beautiful! Congrats on the success!!

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