Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: HighOnSmoke on November 30, 2018, 05:09:52 PM
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It felt like a rib Friday for us. I seasoned this rack of Heritage Farms Cheshire Pork Babyback ribs with Heaven Made Texas Best
Rib Rub early this morning. Here they are coming up to room temperature.
(https://photos.smugmug.com/BBQ-Cooks/Friday-Babyback-Ribs-11-30-18/i-g6kwhg5/0/f1a2c214/L/BB%20Ribs%20113018-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Friday-Babyback-Ribs-11-30-18/i-g6kwhg5/A)
I am using the Backwoods Chubby 3400 and will be burning KBB with a couple chunks of hickory. I will be cooking at 250, using
the water pan and BBQ Guru.
(https://photos.smugmug.com/BBQ-Cooks/Friday-Babyback-Ribs-11-30-18/i-gWw73Z7/0/29db0bb9/L/BB%20Ribs%20113018-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Friday-Babyback-Ribs-11-30-18/i-gWw73Z7/A)
A little over 2 hours into the cook and the ribs are ready to wrap. Just a little apple juice in the foil and back into the smoker.
(https://photos.smugmug.com/BBQ-Cooks/Friday-Babyback-Ribs-11-30-18/i-fxWNsk4/0/2d8d144b/L/BB%20Ribs%20113018-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Friday-Babyback-Ribs-11-30-18/i-fxWNsk4/A)
I cooked them in the wrap for 45 minutes then sauced them with Daigle’s Garlic Pecan sauce. I let the sauce set up for 25
minutes. Here they are off the smoker. I will rest them while the side of onion rings is being made.
(https://photos.smugmug.com/BBQ-Cooks/Friday-Babyback-Ribs-11-30-18/i-sg4kXGH/0/a33a7caa/L/BB%20Ribs%20113018-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Friday-Babyback-Ribs-11-30-18/i-sg4kXGH/A)
Here’s my plate of deliciousness!
(https://photos.smugmug.com/BBQ-Cooks/Friday-Babyback-Ribs-11-30-18/i-v3JdWxv/0/4ba9d1a7/L/BB%20Ribs%20113018-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Friday-Babyback-Ribs-11-30-18/i-v3JdWxv/A)
Fantastic dinner tonight. Ribs had the perfect amount of smoke, seasoning and were bite through without falling off the bone.
I am also using my early Christmas present from my wife to photograph this cook. She bought me a Sony A7ii on a great
Black Friday deal. First full frame I have used since my film days many many years ago. I shot these with the Sony 55mm F1.8 lens.
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what great lookin' cook Mike!
And that picture IS worth a thousand words...most excellent.
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Fantastic looking ribs! You seem to really like that lil Chubby! For a long time I have wondered if I’d enjoy a smoker like that... one of the few types I have never owned. How old is that smoker and how has it held up? What’s the preheat time look like (startup to settled and cooking) at 250ish? What’s the cleanup like?
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Fantastic looking ribs! You seem to really like that lil Chubby! For a long time I have wondered if I’d enjoy a smoker like that... one of the few types I have never owned. How old is that smoker and how has it held up? What’s the preheat time look like (startup to settled and cooking) at 250ish? What’s the cleanup like?
Thanks Robb! I have only had the Chubby for a month or so. It is holding up great. I have done several cooks on it (just haven't posted all of them) and it is like it is still new. It is a solid cooker, doesn't leak and it normally takes about 30 to 45 minutes to get to 350, depending on the temperature. Easy peasey clean up. I shut it down by closing all vents and once it is cool I will remove the water pan and whatever racks I used and clean them. Ash cleanup is great since that ash grate sits inside an ash pan. So far I am really liking it. I still use my Weber and of course I will always use my pellet grills. Just depends on what kind of cooking mode I am feeling at the time. For $799 and free shipping I couldn't pass it up.
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Fantastic looking ribs! You seem to really like that lil Chubby! For a long time I have wondered if I’d enjoy a smoker like that... one of the few types I have never owned. How old is that smoker and how has it held up? What’s the preheat time look like (startup to settled and cooking) at 250ish? What’s the cleanup like?
Thanks Robb! I have only had the Chubby for a month or so. It is holding up great. I have done several cooks on it (just haven't posted all of them) and it is like it is still new. It is a solid cooker, doesn't leak and it normally takes about 30 to 45 minutes to get to 350, depending on the temperature. Easy peasey clean up. I shut it down by closing all vents and once it is cool I will remove the water pan and whatever racks I used and clean them. Ash cleanup is great since that ash grate sits inside an ash pan. So far I am really liking it. I still use my Weber and of course I will always use my pellet grills. Just depends on what kind of cooking mode I am feeling at the time. For $799 and free shipping I couldn't pass it up.
Thanks for the info! :)
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what great lookin' cook Mike!
And that picture IS worth a thousand words...most excellent.
Jax is so right. x2
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Beautiful looking plate
Sent from my iPad using Tapatalk
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That Chubby is definitely a keeper :thumbup:
But I have seen many a great rib cook by you on other smokers so..................
it is the cook and not the cooker :thumbup: :thumbup:
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Those look mighty fine.
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It is the cook and not the cooker :thumbup: :thumbup:
X2
BD
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Beautiful ribs :thumbup: