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Grapesoda · 04-02-2012, 06:37 AM

did a small rack of pork ribs, a pork roast and a pork tenderlion... with a dry rub I whipped up here at the house... learned a lot on my first 'smoke'. one thing I did was bake the 'goods' in the oven for 1 hour at 350 before the smoker... about 5 hours in the smoker at 220 +/... the ribs were falling off the bone, plenty juicy... everything was great..

right now I have 2 racks of pork ribs in the fridge, put them in there last night with a marinade I made for the hell of it... honey, brown sugar, pineapple marmalade, salt pepper, basalmic viniger, chili powder ect... gonna pull them out in a bit, let them hit room temp and pop them in the smoker later today...

the one FUCKING issue I had was not being able to get the the damn 'silver skin' off the back of the ribs... deff way beyond my BQ skills set at this point... next time the butcher is gonna handle that one for sure....

04-02-2012, 06:37 AM
Grapesoda So Fucking Banned Industry Role: Join Date: Jul 2003 Location: Montana Posts: 46,238	so I got the smoker..... did a small rack of pork ribs, a pork roast and a pork tenderlion... with a dry rub I whipped up here at the house... learned a lot on my first 'smoke'. one thing I did was bake the 'goods' in the oven for 1 hour at 350 before the smoker... about 5 hours in the smoker at 220 +/... the ribs were falling off the bone, plenty juicy... everything was great.. right now I have 2 racks of pork ribs in the fridge, put them in there last night with a marinade I made for the hell of it... honey, brown sugar, pineapple marmalade, salt pepper, basalmic viniger, chili powder ect... gonna pull them out in a bit, let them hit room temp and pop them in the smoker later today... the one FUCKING issue I had was not being able to get the the damn 'silver skin' off the back of the ribs... deff way beyond my BQ skills set at this point... next time the butcher is gonna handle that one for sure....