The ribs are in the smoker/grill - now the OFFICIAL ARFCOM SMOKED MEAT THREAD !! - Page 3

General » General Discussion

Site Notices

[ARCHIVED THREAD] - The ribs are in the smoker/grill - now the OFFICIAL ARFCOM SMOKED MEAT THREAD !! (Page 3 of 42)

Posted: 5/3/2020 6:04:51 PM EDT

[#1]

So damned good...

Attached File

Posted: 5/3/2020 6:58:57 PM EDT

[#2]

It would be awesome if this thread kept going ALL SUMMER. Just people posting their delicious outdoor smoked meats all season long.

Posted: 5/3/2020 7:13:56 PM EDT

[#3]

Quote History

Originally Posted By Tango-22:
All you sauce guys, have you gave it a try with no sauce. A nice rub with a spritz of 50/50 apple cider vinegar and apple juice the last couple hours? I’ve transformed into a purist

View Quote

I'm with you! Not that I'm against the rest. But some rub and ~4hrs at 225°. It's how I do them.

Attached File

Posted: 5/3/2020 7:20:44 PM EDT

[#4]

Quote History

Originally Posted By DK-Prof:
It would be awesome if this thread kept going ALL SUMMER. Just people posting their delicious outdoor smoked meats all season long.

View Quote

If only someone had the power to turn off auto archive

Posted: 5/3/2020 7:23:33 PM EDT

[#5]

Quote History

Originally Posted By bjkb1f:
Just pulled these off. First time using the 3-2-1 method. We’ll see...

https://www.AR15.Com/media/mediaFiles/237039/EA42143B-EBD0-483D-AEDA-B10A49CF5C86_jpe-1397949.JPG

ETA - they look better than they are. I’ll stick with my usual recipe.

View Quote

Not a 3-2-1 fan either.

Posted: 5/3/2020 7:25:45 PM EDT

[#6]

Quote History

Originally Posted By bjkb1f:

Ha! You can have them. They’re still good but not as good as when I just smoke them for 3.5 hours.

View Quote View All Quotes

View All Quotes

Quote History

Originally Posted By bjkb1f:

Originally Posted By freeride21a:

Those look horrible! Send them to me for disposal.. I call it the 3-2-1-Freerides mouth method.. only fit for me, the human garbage disposal.

Ha! You can have them. They’re still good but not as good as when I just smoke them for 3.5 hours.

They get too overdone that way, plus the texture is off. I prefer 3.5 hrs as well, no wrap.

Posted: 5/3/2020 7:28:07 PM EDT

[#7]

Attached File

I did ribs last weekend. Wings today

Posted: 5/3/2020 7:34:21 PM EDT

[#8]

Quote History

Originally Posted By DK-Prof:
It would be awesome if this thread kept going ALL SUMMER. Just people posting their delicious outdoor smoked meats all season long.

View Quote

I can only assume you want so see my butt then...

Attached File

Smoked that a couple weekends ago.

Posted: 5/3/2020 7:50:28 PM EDT

[#9]

Quote History

Originally Posted By thor_ducati:

I can only assume you want so see my butt then...

https://www.AR15.Com/media/mediaFiles/67413/70608091-8DFE-4261-B1A8-AE214ED39DEE_jpe-1399669.JPG

Smoked that a couple weekends ago.

View Quote

I want to eat your butt!

Posted: 5/3/2020 8:05:02 PM EDT

[#10]

Quote History

Originally Posted By ReaperWaterfowl:
https://www.AR15.Com/media/mediaFiles/330617/15885484265691919116356099946_jpg-1399654.JPG

I did ribs last weekend. Wings today

View Quote

Haven't tried wings yet. Any tips?

Posted: 5/3/2020 8:06:09 PM EDT

[#11]

Quote History

Originally Posted By DK-Prof:

I want to eat your butt!

View Quote

Posted: 5/3/2020 8:16:20 PM EDT

[#12]

Quote History

Quoted:

If only someone had the power to turn off auto archive

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
It would be awesome if this thread kept going ALL SUMMER. Just people posting their delicious outdoor smoked meats all season long.

If only someone had the power to turn off auto archive

And pin a thread...

Posted: 5/3/2020 8:26:37 PM EDT

[#13]

Posted: 5/3/2020 8:29:08 PM EDT

[#14]

Quote History

Originally Posted By AZNetEng:
@dk-prof - PM me a mailing address please. These are all homemade.

https://www.AR15.Com/media/mediaFiles/430646/20200428_133942-1398346.jpg

View Quote

Hah!

Best sauce ever,

https://ibb.co/mcfHhg4

Posted: 5/3/2020 8:29:17 PM EDT

[#15]

My recent flat

Posted: 5/3/2020 8:47:21 PM EDT

[#16]

Ribeyes from last night

Attached File

Posted: 5/3/2020 8:48:30 PM EDT

[#17]

Quote History

Originally Posted By aod886:

I'm with you! Not that I'm against the rest. But some rub and ~4hrs at 225°. It's how I do them.

https://www.AR15.Com/media/mediaFiles/249712/20200421_163255_jpg-1399622.JPG

https://www.AR15.Com/media/mediaFiles/249712/20200421_202736_jpg-1399628.JPG

https://www.AR15.Com/media/mediaFiles/249712/20200421_211842_jpg-1399631.JPG

View Quote

Yes!

Posted: 5/3/2020 9:52:04 PM EDT

[#18]

Quote History

Originally Posted By Got_Nukes:

Haven't tried wings yet. Any tips?

View Quote

Dry em off before they go in the smoker. I do 225-250 for 2-2.5 hours and then crank up the heat for 15-20 min to crisp the skin

Posted: 5/3/2020 10:54:05 PM EDT

[#19]

Quote History

Originally Posted By bulldog1967:
https://www.ar15.com/media/mediaFiles/6755/ribs4-1196544.jpg
https://www.ar15.com/media/mediaFiles/6755/A5E8BBE1-5303-41A0-BCF5-001C78A2A5BF-942057.jpg
https://www.ar15.com/media/mediaFiles/6755/51E07576-C86C-423F-839B-F694108C6F98-942055.jpg
https://www.ar15.com/media/mediaFiles/6755/62B24431-13B8-4BCA-A75C-B37C355DF538-934674.jpg
https://www.ar15.com/media/mediaFiles/6755/0032A4A3-FA41-4231-BFEE-9D2AD55953B4-934667.jpg
https://www.ar15.com/media/mediaFiles/6755/Pork-911033.jpg
https://www.ar15.com/media/mediaFiles/6755/Brisket-911031.jpg

View Quote

Wow!!

That looks amazing.

Posted: 5/4/2020 10:08:56 AM EDT

[#20]

Quote History

Originally Posted By DK-Prof:

Wow!!

That looks amazing.

View Quote

Thanks!

One day I'll actually get you and your wife to come over!

Posted: 5/4/2020 10:19:14 AM EDT

[#21]

Spatchcocked chicken on the pellet smoker last night.

Attached File

Posted: 5/4/2020 10:37:13 AM EDT

[#22]

Quote History

Originally Posted By DK-Prof:

I haven’t really planned on sides. We just love ribs. Like I mentioned, I just found the ribs in the freezer and decided to smoke them. So there was no planning involved.

I’ll probably use Sweet Baby Ray’s - maybe the Honey bbq variant they make. We like Sweet Baby Ray’s, and so I’ve got two or three different flavors.

View Quote

Don't commit that sacrilege against that defenseless piece of meat.

Posted: 5/4/2020 10:39:14 AM EDT

[#23]

Attached File

Posted: 5/4/2020 12:38:28 PM EDT

[#24]

Posted: 5/4/2020 12:39:31 PM EDT

[#25]

Posted: 5/5/2020 2:21:14 PM EDT

[#26]

More ribs in progress. Thread here.
Preview. They'll be ready when they're ready.

Posted: 5/6/2020 12:01:22 AM EDT

[#27]

Getting ready to rest

Salt pepper garlic dry rub

Mustard dry rub

Brined overnight and rubbed with my sweet hot chili rub

Posted: 5/6/2020 10:46:42 AM EDT

[#28]

I know it is not smoker related, but I’m excited so I wanted to share while I drool over this thread. Just ordered new ceramic heat tents and grill grates for my ancient grill that came with our house. Can’t wait to sear some ribeyes next week when they arrive!

Posted: 5/7/2020 8:55:23 PM EDT

[#29]

Did some porkchops on the smoker this evening. Simple quick brine and a light dusting of rub. The best style of chops I've ever had...

Attached File

Posted: 5/8/2020 3:17:39 PM EDT

[#30]

Quote History

View Quote

Damn that looks good!

I think I'm going to make some pork bell burnt ends this weekend. I will remember to take pictures.

Posted: 5/8/2020 7:38:11 PM EDT

[#31]

Quote History

Originally Posted By DK-Prof:

Damn that looks good!

I think I'm going to make some pork bell burnt ends this weekend. I will remember to take pictures.

View Quote

Thanks. I love 'em. Did some burt ends a few weeks ago. Man those are killer!

Attached File

Posted: 5/8/2020 8:07:27 PM EDT

[#32]

Did some Kebabs. Technically I didn't smoke them, but I did do them on the smoker.

Attached File

Posted: 5/8/2020 10:56:50 PM EDT

[#33]

Quoted:
Baby backs. I removed the membrane and brined the rack for about an hour and a half. Then rubbed it with plowboys yardbird rub, combined with byron’s Butt Rub. I let that sit for about an hour in a cool place, while I was firing up the lump charcoal and cleaning the grill and firebox.

I am using applewood with the charcoal, for that good smoke. I’m going to turn/rotate every half hour for the next four(ish) hours, and then brush with BBQ sauce, and let it go for another 30 min.

https://www.AR15.Com/media/mediaFiles/1715/F3DFC690-37CE-4436-8C69-B9A0BEB9C3FF-1397448.jpg

https://www.AR15.Com/media/mediaFiles/1715/73DB84C6-2BE0-4FA1-8F48-1883F8EFA365-1397447.jpg

View Quote

My fucking guy! Plowboys makes some great stuff.

Posted: 5/12/2020 10:03:47 PM EDT

[#34]

I smoked a bacon wrapped meatloaf this evening and it turned out amazing.

Attached File

Posted: 5/16/2020 7:15:27 PM EDT

[#35]

Ribs again

Attached File

Posted: 5/16/2020 10:43:27 PM EDT

[#36]

Smoked some wings today over cherry. Whole vidalia onion in butter as well. Was damn good!

Attached File

Posted: 5/16/2020 11:01:14 PM EDT

[#37]

4.5lb butt i did today.

Posted: 5/17/2020 12:36:00 PM EDT

[#38]

The smoker is heating up, and the meat is ready. I am painting the shed today, and so I figured that if I am out in the back yard all afternoon anyway, might as well have the smoker going at the same time.

Today, two racks of ribs (baby back) and a bunch of pork belly burnt ends.

I’ll be adding some apple and pecan wood during smoking. I used mostly Plowboys Rub, with some A1 mesquite dry rub mixed in (which actually has a REALLY good flavor, and is quite similar to the rub we would spend a lot of time making ourselves

). I am going to be using a fellow ARFCOMmers sauce when I get to the saucing stage in about 4 - 5 hours.

I will be drinking a mix of Blue Moon and Budweiser.

Posted: 5/17/2020 1:58:45 PM EDT

[#39]

Posted: 5/17/2020 3:31:59 PM EDT

[#40]

The weber is holding steady at 275*

Attached File

Posted: 5/17/2020 3:45:40 PM EDT

[#41]

Yesterday...

Posted: 5/17/2020 3:51:40 PM EDT

[#42]

Yesterday on the Lang 48

Posted: 5/17/2020 7:55:59 PM EDT

[#43]

Almost done - after four and a half hours:

Looks good:

Time to eat! No sides.

Posted: 5/17/2020 9:58:35 PM EDT

[#44]

Quote History

Originally Posted By DK-Prof:
The smoker is heating up, and the meat is ready. I am painting the shed today, and so I figured that if I am out in the back yard all afternoon anyway, might as well have the smoker going at the same time.

Today, two racks of ribs (baby back) and a bunch of pork belly burnt ends.

I’ll be adding some apple and pecan wood during smoking. I used mostly Plowboys Rub, with some A1 mesquite dry rub mixed in (which actually has a REALLY good flavor, and is quite similar to the rub we would spend a lot of time making ourselves

). I am going to be using a fellow ARFCOMmers sauce when I get to the saucing stage in about 4 - 5 hours.

I will be drinking a mix of Blue Moon and Budweiser.

https://www.AR15.Com/media/mediaFiles/1715/3E15452A-82C7-4C0E-807B-CA205F93D66D-1420145.jpg

View Quote

I’d eat the hell out of that!