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External Temp 36 Degrees
5:10AM Set Up Smoker using minion method. Looking to get a controlled temp around 275. Using Kingsford Briquettes, Apple Chunks from Russell Orchards in Ipswich MA and Cherry wood chips for smoke.
Lightly slathered ribs with Texas Pete Hot Sauce and used Paul Prudhomme Blackened Rub.
Once pit temps hit 180 degrees closed two out of the three bottom vents and left one wide open. After climbing to 200 degrees closed bottom vent a third of the way looking to not let the pit get too stoked and fight temps on the high side throughout the smoke. Aiming for 275 degrees.
6:00AM Meat Hits The Smoker- Current Weather Conditions-
7:15AM Update Looking Good Pit Temp 250 Opened second bottom vent halfway to get pit temps up just a bit. Developing some nice color on the ribs.
Smoke billowing out makes me happy 🙂
Nice Bark Forming On The Beef Ribs.
Pork Burnt Ends Ready To Come Off To Sauce
10:55AM Update beef Ribs Are Probe Tender
2 thoughts on “Live Smoke- Beef Back Ribs And Pork”
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