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First Ribs in the Camp Chef Smoke Vault

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  • PJBowmaster
    Former Member
    • Dec 2016
    • 548
    • Black Hills of SD

    First Ribs in the Camp Chef Smoke Vault

    Yesterday we had another unseasonably warm and calm day here in Mid Michigan. It was 42 degrees f with wind at 0 to 5 mph out of the SW. So it was a great opportunity to run the smoker. This time we did pork ribs. I purchased two racks of St Louis Cut from the local Meijer grocery store.
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    Rinsed and removed what was left of the membranes. I actually could not tell if the membranes had been removed. I think now that they were after reading another post. But that's another story. After prep we dry brined for an hour.
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    After about an hour with the smoker up to temp we applied Meathead's Memphis Dust and placed them in the chamber with about 4 oz of Apple chips. After about 45 minutes I added another 4 oz of wood chips.
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    After 5 1/2 hours we sauced them up with Sweet Baby Ray's and I finished them up on my Weber Gas Grill. Just to caramelize the sauce. Here are the finished ribs.
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    Served with my Wife's customized Bush's Original Baked Beans from the smoker. And some simple Jiffy Corn Muffins.
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    The ribs were good but not great! I did the bend test after about 5 1/2 hours and they cracked nicely. I was sure they were done. But the ribs were a bit chewy and didn't tug off the bone as easily as I would like. They also lacked overall tenderness. I think another 30 minutes to an hour would have been better. My pit temp was steady all day at 238 degrees f.
    Last edited by PJBowmaster; February 12, 2017, 08:36 PM.
  • DWCowles
    Founding Member
    • Jul 2014
    • 9696
    • 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.

    #2
    Beautiful!

    Comment

    • Wando52
      Club Member
      • Jul 2016
      • 106
      • Covington, Louisiana
      • Weber Summit Charcoal Grilling Center
        Pit Barrel Cooker
        Weber Kettle 22" Original
        Ultra Chef Gas Grill
        Slow n Sear Low Profile with Drip n Griddle Pan
        Thermoworks Thermapen MK4 - Blue
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        GrillGrates
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      #3
      238 F Pit temp? They sure look good. The bend test is good, another good test is to poke with a toothpick, picked that up right here in The Pit, gives you a good indication of how done the insides are. After a few tries you will be calibrated as to what to look for.

      Comment


      • PJBowmaster
        PJBowmaster commented
        Editing a comment
        Thank you for catching that. My pit temp was 238 degrees f. Corrected above....
    • Mr. Bones
      Charter Member
      • Sep 2016
      • 10014
      • Kansas Territory
      • Grills / Smokers
        *********************************************

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        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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        Thermometers:
        *********************************************
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        Accessories:
        *********************************************
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        Dinner: Guests: Washington Forge, Town and Country
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      #4
      Looks like a fantastic Sunday meal!!! Great job!!!

      Comment

      • tbob4
        Charter Member
        • Nov 2014
        • 2494
        • Chico, CA
        • BBQ's
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        #5
        Nice photos. I look at an undercooked rib this way - If it's undercooked today, tomorrow's leftovers will be spot on instead of overdone!

        Comment

        • Champ891
          Club Member
          • Feb 2017
          • 69
          • Southern Tennessee

          #6
          Looks great.

          Comment

          • LarryO47
            Former Member
            • Feb 2017
            • 468
            • Unadilla, New York

            #7
            A mighty fine looking meal.

            Comment

            • Huskee
              Administrator
              • May 2014
              • 15370
              • central MI, USA
              • Follow me on Instagram, huskeesbarbecue

                Smokers / Grills
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                • Most favorite beer: The one in your fridge
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                • 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
              Sorry I missed this last week. Enjoy this amazing beautiful "April" weekend PJBowmaster !

              Comment

              • BBQbot
                Former Member
                • Dec 2016
                • 77
                • California

                #9
                I can't tell from the pic, but are you measuring the temp over the waterpan? I see a lot of steam there, that can be lowering temp by quite a bit. Then the temp for the top rack could be lowered by the ribs right underneath as well, might want to try another probe there too for the next cook.

                Overall they look great though, and as tbob4 said, when you heat these up, they'll be perfect!

                Comment

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                2021 Meat-Up In Memphis Canceled

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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