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Baby Back Ribs Wood Smoked on the New Offset

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  • Dewesq55
    Founding Member
    • Jul 2014
    • 2158
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

      Charcoal Grill:
      Weber Smokey Joe Charcoal Grill 14"

      Thermometer:​​​​​​
      Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
      Fireboard 1st Generation
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer with 6 probes

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    Baby Back Ribs Wood Smoked on the New Offset

    Here are the pics from my cook today:

    Click image for larger version

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    Three racks of baby backs from Sam's Club. Pre-trimmed weight 10.49 lbs

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    Peeling the membrane (action shot!) All of them came of pretty easily once I got them started. You can see the butter knife at the top.

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    Rubbed/brined with HRR with added paprika for color and sprayed with canola oil spray. Ready to be wrapped and put in the fridge overnight.

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    This morning I hit them with another light dusting of rub.

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    Topped with dark brown sugar and ready to go on the offest.

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    Here they are on the offset.
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5049
    • Charlotte, NC

    #2
    Looking good!

    Comment

    • Dewesq55
      Founding Member
      • Jul 2014
      • 2158
      • The Poconos, NEPA
      • Smoker:
        Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
        Masterbuilt 40.2" 1200W Electric Smoker
        Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

        Gas Grill:
        BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

        Charcoal Grill:
        Weber Smokey Joe Charcoal Grill 14"

        Thermometer:​​​​​​
        Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
        Fireboard 1st Generation
        ThermoWorks Mini Instant Read
        Lavaworks Thermowand Instant Read
        2 Maverick 733
        ThermoWorks IR-GUN-S Industrial Infrared Thermometer
        ThermoWorks ThermaPen Mk4 x 2
        Govee Bluetooth Thermometer with 6 probes

        Miscellaneous:
        Anova Sous Vide Immersion Circulator - 1st generation
        Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

        Favorite Beer:
        Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

        Favorite Spirit:
        Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

        Favorite Wine:
        Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

        Favorite Meat(s):
        Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
        Chicken - Mainly the dark meat and wings
        Beef Ribeye steak

        Favorite Cuisine to Cook:
        Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

        Favorite Cuisine to Eat:
        Indian, followed closely by BBQ.

        Disqus ID:
        David E. Waterbury

      #3
      Since this was my first time with the offset, I thought I would document the start up process as well:

      I started about 1/2 a chimney of Kingsford Blue and let them ash over. Then I dumped them in the bottom of my charcoal basket and used long tongs to make them roughly into a row along the center of the basket (I forgot to take a pic of that).

      Click image for larger version

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      Then I put 3 Kingsford Hickory Mini-Logs on top of the charcoal and left the door open to let them get going. I also had a small fan blowing into the intake.

      Click image for larger version

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      here they are all starting to catch. I closed the firebox door and kept the fan blowing into the intake.

      Click image for larger version

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      Click image for larger version

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      With the smoker temp in the cooking zone on both ends, it was time to put the ribs on!

      Comment

      • Dewesq55
        Founding Member
        • Jul 2014
        • 2158
        • The Poconos, NEPA
        • Smoker:
          Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
          Masterbuilt 40.2" 1200W Electric Smoker
          Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

          Gas Grill:
          BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

          Charcoal Grill:
          Weber Smokey Joe Charcoal Grill 14"

          Thermometer:​​​​​​
          Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
          Fireboard 1st Generation
          ThermoWorks Mini Instant Read
          Lavaworks Thermowand Instant Read
          2 Maverick 733
          ThermoWorks IR-GUN-S Industrial Infrared Thermometer
          ThermoWorks ThermaPen Mk4 x 2
          Govee Bluetooth Thermometer with 6 probes

          Miscellaneous:
          Anova Sous Vide Immersion Circulator - 1st generation
          Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

          Favorite Beer:
          Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

          Favorite Spirit:
          Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

          Favorite Wine:
          Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

          Favorite Meat(s):
          Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
          Chicken - Mainly the dark meat and wings
          Beef Ribeye steak

          Favorite Cuisine to Cook:
          Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

          Favorite Cuisine to Eat:
          Indian, followed closely by BBQ.

          Disqus ID:
          David E. Waterbury

        #4
        Here they are after 4 1/2 hours on. They are temping in the upper 170's to low 180's. They'll be done before too much longer:

        Click image for larger version

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        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9702
          • Smiths Grove, Ky
          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

          #5
          Hummm I can smell that Hickory smoke...Nice pics Dewesq55

          Comment

        • Dewesq55
          Founding Member
          • Jul 2014
          • 2158
          • The Poconos, NEPA
          • Smoker:
            Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
            Masterbuilt 40.2" 1200W Electric Smoker
            Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

            Gas Grill:
            BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

            Charcoal Grill:
            Weber Smokey Joe Charcoal Grill 14"

            Thermometer:​​​​​​
            Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
            Fireboard 1st Generation
            ThermoWorks Mini Instant Read
            Lavaworks Thermowand Instant Read
            2 Maverick 733
            ThermoWorks IR-GUN-S Industrial Infrared Thermometer
            ThermoWorks ThermaPen Mk4 x 2
            Govee Bluetooth Thermometer with 6 probes

            Miscellaneous:
            Anova Sous Vide Immersion Circulator - 1st generation
            Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

            Favorite Beer:
            Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

            Favorite Spirit:
            Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

            Favorite Wine:
            Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

            Favorite Meat(s):
            Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
            Chicken - Mainly the dark meat and wings
            Beef Ribeye steak

            Favorite Cuisine to Cook:
            Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

            Favorite Cuisine to Eat:
            Indian, followed closely by BBQ.

            Disqus ID:
            David E. Waterbury

          #6
          They seem to have stalled. I've got 4 other people sitting here starving. Oh well. Murphy's Law, smokers corollary.

          Comment


          • ribeyeguy
            ribeyeguy commented
            Editing a comment
            Give them a beer and tell them to have patience.
        • Jon Solberg
          Former Member
          • Jul 2014
          • 4818

          #7
          Ribs don't stall do they?

          Comment


          • Dewesq55
            Dewesq55 commented
            Editing a comment
            I didn't think so, but that's what it felt like.
        • Huskee
          Administrator
          • May 2014
          • 15578
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Masterbuilt Gravity 560
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber 26" Original Kettle Premium (light blue)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke X4 by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #8
          Thick baby backs often need trimmed (filleted) or all that loin meat on top gets dry and the thickness of it delays the bend test. I hope they turned out great for you.

          Comment


          • Dewesq55
            Dewesq55 commented
            Editing a comment
            They did turn out great, thanks. I half expected then to be too salty because there was so much salt in the rub, but they weren't. The salt was pretty much perfect. But, I have to say, I really prefer my ribs with sauce. I sauced the last rack and it was really awesome.
        • boftx
          Founding Member
          • Jul 2014
          • 924
          • Las Vegas, NV
          • CharGriller Pro COS
            Oklahoma Joe COS
            Maverick 732 thermometer
            Red Thermapen
            Favorite beer: Scotch

            I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

          #9
          Looks good to me! The only thing I would say is to use lump charcoal instead of briquets to start the splits, less ash that way.

          Comment

          • Huskee
            Administrator
            • May 2014
            • 15578
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Smokers / Grills
              • Yoder loaded Wichita offset smoker
              • PBC
              • Grilla Silverbac pellet grill
              • Slow 'N Sear Deluxe Kamado (SnSK)
              • Masterbuilt Gravity 560
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • Weber 26" Original Kettle Premium (light blue)
              • Weber Jumbo Joe Gold (18.5")
              • Weber Smokey Joe Silver (14.5")
              • Brinkmann cabinet charcoal smoker (repurposed)

              Thermometers
              • (3) Maverick XR-50: 4-probe Wireless Thermometers
              • (7) Maverick ET-732s
              • (1) Maverick ET-735 Bluetooth (in box)
              • (1) Smoke X4 by ThermoWorks
              • Thermapen MkII, orange
              • ThermoPop, yellow
              • ThermoWorks ChefAlarm
              • Morpilot 6-probe wireless
              • ThermoWorks Infrared IRK2
              • ThermoWorks fridge & freezer therms as well

              Accessories
              • Instant Pot 6qt
              • Anova Bluetooth SV
              • Kitchen Aide mixer & meat grinder attachment
              • Kindling Cracker King (XL)
              • BBQ Dragon
              • Weber full & half chimneys, Char-Broil Half Time chimney
              • Weber grill topper
              • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter

              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #10
            Good to hear. Your rum sauce?

            Comment


            • Dewesq55
              Dewesq55 commented
              Editing a comment
              No, MH's Tennessee whiskey sauce. It was good, but I prefer my rum sauce.
          • richinlbrg
            Founding Member
            • Jul 2014
            • 1901
            • Leesburg, VA. (Northern, VA)
            • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

            #11
            Nice job!!!

            Comment

            • Medusa
              Charter Member
              • Sep 2014
              • 666
              • For those who are about to Cook - WE SALUTE YOU!

                Weber Genesis Silver B - 14 years
                GG's
                Weber OTS
                Vortex
                SnS
                Maverick ET-733 dual 6' probes / Thermo-Pop
                ennoLogic eT650D IR ( -58 to 1202F)
                Weber Rapid Fire Chimney
                Kingsford Blue

              #12
              Awesome!

              Comment

              • Jon Solberg
                Former Member
                • Jul 2014
                • 4818

                #13
                Nice job man. WTG! Glad your using that new cooker.

                Comment

                • Danjohnston949
                  Former Member
                  • Dec 2014
                  • 4418
                  • 1410 9th. St. N, Fargo ND

                  #14
                  Dewesq55, Damned Good Looking Ribs! 👍👍👍👍👍 Where was Our Invite? 😪😂😡😂😪
                  Eat Well and Prosper! From Fargo ND, Dan

                  Comment

                  • Baker Dan
                    Charter Member
                    • Nov 2014
                    • 338
                    • North Eastern IL. McHenry County

                    #15
                    Yum! Yum!

                    Comment

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                    Track Up To Six Temperatures At Once

                    Grilla pellet smoker
                    FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                    Click here for our review of this unique device


                    The Cool Kettle With The Hinged Hood We Always Wanted

                    NK-22-Ck Grill
                    Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                    Click here for more about what makes this grill special


                    Finally, A Great Portable Pellet Smoker

                    Green Mountain Davey Crockett Grill
                    Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                    Click here to read our detailed review and to order