Welcome!

**Mpryan** · June 8, 2016, 12:09 AM

Smoke Dawg these were on about 3.5 hrs

**Spinaker** · June 12, 2016, 03:01 PM

I got an amazing pic of the fire box after it burned down after the cook. Enjoy!

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**Huskee** · June 12, 2016, 04:29 PM

Spinaker It's a Feed the Flame shot! Very nice pic! I bet you had about 2 sec to snap this before your hands and face melted.

**Ernest** · June 12, 2016, 04:34 PM

I can smell that from here. Spinaker

**Potkettleblack** · June 12, 2016, 04:38 PM

So jealous of KBQ and PBC owners. And SNS kettle owners. Stupid condo insurance, small balcony, and stupid guy who blew up his wooden porch and spoiled it for the rest of us.

**BlackBeltBarbecue** · June 16, 2016, 12:54 PM

Just got my KBQ. First cook, short ribs and spare ribs. As recommended by Earnest. Thanks guys!!

**Ernest** · June 16, 2016, 05:23 PM

BlackBeltBarbecue How did it turn out?

**Spinaker** · June 17, 2016, 03:07 AM

BlackBeltBarbecue Yeah!! Lets see the results!!

**BlackBeltBarbecue** · June 17, 2016, 08:26 AM

Hey guys. Everything turned out pretty good. I didn't cut the ribs down "St. Louis style" which was a mistake because I really don't like the rib tips. The beef ribs I had a really hard time getting to 203. I finally took them off at midnight. They were really good but I think they could have used another hour or two. Smoked everything ~225. Not sure why the ribs took so long it seemed like they were stalled. I'm cooking more ribs today. I'll post some pictures when they're done. Sorry, it was so late I forgot to take "after" pictures last night. What's the best method for checking doneness on the spare ribs? I have read about the different tests, but with no experience it's tough to judge. This is my first smoker so I have a lot to learn.

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**Spinaker** · June 17, 2016, 08:32 AM

Originally posted by BlackBeltBarbecue View Post

Hey guys. Everything turned out pretty good. I didn't cut the ribs down "St. Louis style" which was a mistake because I really don't like the rib tips. The beef ribs I had a really hard time getting to 203. I finally took them off at midnight. They were really good but I think they could have used another hour or two. Smoked everything ~225. Not sure why the ribs took so long it seemed like they were stalled. I'm cooking more ribs today. I'll post some pictures when they're done. Sorry it was so late I forgot to take after pictures last night. What's the best method for checking fineness on the spare ribs? This is my first smoker so I have a lot to learn.

Pull the rack out of the KBQ. Then use a pair of tongs to pick up the rack of ribs. If the surface cracks, they are probably about done. Also, if you have a very accurate instant read thermo, you can check for temp between the bones. Looks for 190 F or a bit more. The bones will give you inaccurate readings if you probe next to them. But if you go in the middle of the meat in-between, you will get a pretty good reading. Meathead wrote a sizable article regarding the bend test. Link Below my friend!!

Welcome to the KBQ brotherhood.

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http://amazingribs.com/tips_and_technique/are_they_ready.html

**Ernest** · June 17, 2016, 08:40 AM

BlackBeltBarbecue use a toothpick, it should slide in and out with zero effort.

**BlackBeltBarbecue** · June 17, 2016, 08:49 AM

Awesome, thanks guys!

**BlackBeltBarbecue** · June 17, 2016, 01:30 PM

Ernest Spinaker Ribs turned out great tonight. The smoke flavor from this thing is amazing. No sauce needed. The beans were an old fire house recipe we we use at my work, but the KBQ took them to another level. I think I undercooked the ribs a bit, they didn't quite come off the bone cleanly everywhere. Still have a little work to do but I'm very impressed and so was everyone I cooked for. I cooked them at 225 measured from the hole in the control box. Is that where you guys take your temp? I kept them in for 5-6 hours should I raise the temp next time?