Once You Go Lumberjack

Ribs!

Discussion in 'The Smokehouse' started by The Wood Wolverine, Sep 2, 2019.

  1. The Wood Wolverine

    The Wood Wolverine

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    Just cranked up the smoker. :thumbs: Using oak for smoke. Mmm. Time to sit back and have a cold one.

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    :dex:

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  2. Chvymn99

    Chvymn99

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    Beer thirty already? :rofl: :lol:... Looks good, enjoy...:handshake:
     
  3. The Wood Wolverine

    The Wood Wolverine

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    Been a looooong week...
     
  4. The Wood Wolverine

    The Wood Wolverine

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    Smoke times up. Next, foil and apple juice concentrate.
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  5. The Wood Wolverine

    The Wood Wolverine

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  6. metalcuttr

    metalcuttr

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  7. The Wood Wolverine

    The Wood Wolverine

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    I did the rub on one rack, the other I used a seasoned tenderizer. Wife wanted to try it so I did.
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    I snuck some rub in the foil. Just didn’t seem right not seeing any on there. Time will tell.
     
  8. Chazsbetterhalf

    Chazsbetterhalf

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    How do you use the apple juice concentrate?
     
  9. The Wood Wolverine

    The Wood Wolverine

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    When I wrap the ribs in foil, I put a little bit of the concentrate in there and seal it up. Sometimes a bit of butter on them but not this time.

    They’re very close to coming out of foil and getting sauced. The fam likes them wet so I use heavy smoke with the last heat to tighten it up.
     
  10. Brandon Scott

    Brandon Scott

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    Didn’t you eat ribs on a bike ride yesterday?
     
  11. The Wood Wolverine

    The Wood Wolverine

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    Lol, yep. I should have got the brisket or pulled pork! We’ve been to that place before and never had the ribs so we said next time we get there, ribs it will be. I left my friend take all the leftovers, which were quite a few bones! $30 for a full rack! Way too overpriced imo. $17 for a 1/2 so we split one.
     
  12. The Wood Wolverine

    The Wood Wolverine

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    Back on smoke all sauced up.
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    Couple potatoes hanging out in there. If you’ve never had a smoked baked potato, try it. Makes for unreal smoke potato salad!

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    Wife made two Key Lime pies for desert...
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  13. The Wood Wolverine

    The Wood Wolverine

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    The wait is over.
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  14. The Wood Wolverine

    The Wood Wolverine

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  15. The Wood Wolverine

    The Wood Wolverine

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    Only one more pic after these. Gonna be a while before we feel like eating pie.
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    And a few lunches.
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  16. TurboDiesel

    TurboDiesel

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    That looks awesome!
     
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  17. TurboDiesel

    TurboDiesel

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    And you're killin' me with those pics!:drool:
    :cheers:
     
  18. The Wood Wolverine

    The Wood Wolverine

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    Don’t forget... pie!
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  19. MikeInMa

    MikeInMa

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  20. JoeinO

    JoeinO

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    The Wood Wolverine. That food looks spectacular. You are obviously much more ambitious. This smoked rib recipe only involves covering with steak
    seasoning at least 24 hours before smoking. I have never used oak. I used combination of hickory cherry and apple. 5 hours at 225, tasty but yours look
    better. Okay I'll admit it. Also I like charcoal better but could never seem to keep at consistent temp. Is that why you just use smoker at first?
    You sharing did involve a little torcher looking at them pics but you gave me some good ideas going forward and for that sir I thank you.
     

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