Baby backs and Chicken thighs

Question

Going to be posting these pictures and steps in real time.Going to start out with the baby backs about 24 hours before I light the smoker.Baby backsPeel the silver skin off the back of your ribs

jasonwhitesknee · Answer

Going to be posting these pictures and steps in real time.Going to start out with the baby backs about 24 hours before I light the smoker.Baby backsPeel the silver skin off the back of your ribs

jasonwhitesknee · Answer

Make your brineDisolve salt in a little bit of hot water then add apple juice and apple cider vinegar.  Submerge the ribs in the brine and let sit in fridge for 12 hours.

jasonwhitesknee · Answer

Make your dry rub.I keep mine in a pickle jar.My rub is about 50% brown sugar than equal parts salt, garlic powder, cayenne pepper, black pepper and paprica.

jasonwhitesknee · Answer

The ribs have been brining since noon.  I will take the ribs out of the brine at midnight which is when I&#x27;ll post next.

2169 · Answer

I&#x27;m liking this.

captjohn67 · Answer

i&#x27;m likin this in-game    i&#x27;m partial to a wet rub chipolte based gig

jasonwhitesknee · Answer

wait til you see what I have in store for the thighs

Cyrax · Answer

Can&#x27;t wait to see the final result

CountNo_Account · Answer

Fried Shrimp has already  reached self-gratification several times...

jasonwhitesknee · Answer

Sorry guys, fell asleep and ruined the "real-time" thing. It was only the dry rub stage so that's ok. I did everything on schedule but fell asleep before I posted here.

After the ribs have brined for 12 hours it's time to dry rub your ribs.

Wrap the "dry rubbed" ribs in seran wrap and put back in fridge for another 12 hours.

The "brine" and the "rub" stages will last 24 hours. I stated the brine yesterday at noon and they will go on the smoke today at noon.

Next post around 11 am

jasonwhitesknee · Answer

sorry guys, this should have been the second picture.

jasonwhitesknee · Answer

I just lit the fire. You can go to my "wings" thread and get a general idea of how I handle a fire.

I'll be doing it a bit differently today-

I want a big base to my cook since the ribs will be on there for 5-6 hrs instead of the 2 hrs it took for the wings.

First of all I'm using this brinkman

I'm putting the fire directly on the bottom rack (where it's designed to go).

Layer the bottom of the fire box with kingsford that has been soaked in lighter fluid.

Light the kingsford and then add lump charcoal on until you have a big base to cook on.

When you have about 20 minutes till cook time throw about 3 chunks of soaked hickory chunks on the fire.

When your temperature dips to "low" simply open the side compartment and feed lump and more hickory chunks to the fire.

Keep that side compartment open until the new fuel has caught

jasonwhitesknee · Answer

Ok, I just threw the meat on the smoker.

I filled the water pan 3/4 way full halfway down the smoker where it was meant to go.

The chicken has been rubbed with the same rub as is on the ribs. The peppers are for a tangy-smoked pepper glaze for the bird.

Don't open the top to check on your food for 1 hour at this point.

Grill shot

jasonwhitesknee · Answer

After 1 hour on the smoke it&#x27;s time for the mop sauce on both the bird and the ribs.Here&#x27;s what we should look like after 1 hourPut the lid back on tightly and don&#x27;t open again for another hour.  At this point you will need to add a couple more hickory chunks to the fire

jasonwhitesknee · Answer

At this point the chicken has been on for about an hr and a half. I am pulling the chicken off and wrapping it in aluminum foil. The bird will go back on to sauce and finish in a couple of hours.

Chicken after hour / half

jasonwhitesknee · Answer

They&#x27;ve been on the smoker for 3 hours (ribs).  Just basted them one more time then wrapped in aluminum foil (and placed back on grill).  They&#x27;ll stay in the foil for 2 hours.Bad picture due to foil glare

jasonwhitesknee · Answer

just pulled the foil off and sauced.  Only one more hour to go.  Put two cans of pinto beans and 3 ears of corn on the smoke to get flavorful.  Next up- chicken back on the smoke and plating ribs.

jasonwhitesknee · Answer

ready to come off in 15 minsnext up , plate and done

captjohn67 · Answer

nice to see someone taking their cooking seriously &#xD;&#xA; &#xD;&#xA;simply outstanding

CountNo_Account · Answer

Outstanding Sir

blast75 · Answer

Man they looked incredbile. Great job any reccomendations for BBQ sauce or Dry Rub&gt;?

rubberband-man · Answer

blast- i got a bbq restaurant the best sauce if you like a lil sweet is sweet baby rays and the best rub lmao is hands down is rub with love

Baby backs and Chicken thighs

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