SmokeFire

[bbqking01]

I realize there isn't a SmokeFire specific spot, so I'll just do them here, for now. So I bought some spareribs the other day. Rubbed them down with blues hog rub. Just put them on the smoke fire. Set the temp at 315. The last ribs I did at 225, took forever, plus I don't think the SmokeFire temp is spot on, anyway...I'm going to spray with apple juice/water for the first three hours, then take them off and foil them with the leftover spray. For another couple hours. Will post more pics as the day progresses.



Sent from my iPhone using Weber Kettle Club

[bbqking01]

Just wrapped


Sent from my iPhone using Weber Kettle Club

[bbqking01]

Turned out fall off the bone...let it set 2 hours in foil, probably should have done one...tasted really good this time.


Sent from my iPhone using Weber Kettle Club

[Mikeyd]

On my pellet cooker I will do St. Louis cut spare ribs at 275...2 hrs unwrapped and 1 hr wrapped. Almost always spot on with that time and process. Nice job on the cook. If they taste good and you enjoyed them that's all that matters.


Sent from my iPhone using Weber Kettle Club

[HoosierKettle]

They look incredible. I've used blues hog rub and there is a spice or two in there I couldn't quite get into.  Not sure exactly what it was. Just personal preference and I would still happily eat those ribs


Sent from my iPhone using Weber Kettle Club mobile app

[bbqking01]

So a total of 5 hours. First three at about 315 degrees, last two at about 250. Last two was wrapped in foil with the apple juice spray poured into the foil. About a 1/4 cup per rack. I checked temps at both ends of each rack before take off, and they where all about 206-208. I also let them rest for about a hour in the foil


Sent from my iPhone using Weber Kettle Club

[greenweb]

That looks really good! Nice work.

I like a little bite to my ribs so I cook mine hot and fast 2hrs or less or normal way, max 3 to 3.5hrs.  That is just me and my kids tend to prefer it that way anyways.

[bbqking01]

I will say I didn't take any precautions to keep the smoke fire clean, no drip pans, or racks to catch grease. What a mess, I now understand about grease fires. I didn't have one, but the whole bottom was grossly greasy.


Sent from my iPhone using Weber Kettle Club

[SmokeVide]

I've done a number of cooks on my SmokeFire -- beef, bacon, pork, fish and more. Have to say that I'm very happy with the cooker.

[bbqking01]

The last cook I did with spare ribs, turned out well. I was happy.


Sent from my iPhone using Weber Kettle Club