newbies first babybacks

mmmmmmmmmmm,,,lookin good bama,,,congratz.
your smile says it all.

Bama,

That's some great looking stuff there. FIRST TIME? Awesome job.

Thanks for the photos!

Congrats.

Smokin'

I think this is the recipe, correct?

Zebs Ribs:
Just smoked backs yesterday. Had the neighbors over to try the ribs we will be competing with this year. I think you will be pleased with this Rub recipe.
8 tsp sweet paprika
2 tsp hot paprika
2 tsp black pepper
2 tsp white pepper
2 tsp dry mustard
2 Tblspn salt
1 tsp onion powder
1-1/2 tsp garlic powder
2 tsp six-pepper
3/4 tsp cayenne
8 Tblspn Brown sugar---I like Dark
1 tsp celery salt

Rub liberally. After 2 hours of cooking brush with the following mixture.
1 stick real butter
2 6 oz cans of pineapple juice
Melt butter and mix with juice.
Brush again at 3 hour mark and again about 20 minutes before ready to pull from smoker.
Serve them just like this, straight from the smoker or you can add sauce--probably doesn't need it though.
Smoke with oak--red oak (with a small amount of apple added about the half way point)is the preffered smoke flavor, but white oak will work fine.
Wish I could post a picture--I could show you the ones that we did yesterday.
If you try our recipe--please let us know how you like it. We have worked on this for 6 years and again it is the recipe we will be competing with, so we would love any feedback.
Happy Smoking!
Zeb

Oh yeah!
your cook time should be about 4 hrs and the cook temp 220-225. Check them at about 3 hrs and 45 min. YOu are checking that the bone doesn't pull out of the meat cleanly.

Them sho do look good! Got my mouf ta wallerin!

To each his own, I just don't like the black parts caused by the paprika and butter burning.

that is some great looking ribs,sure making me hungry.I use the same rub recipe from Zeb that I got from him last year,great stuff.

Richard

hey guys, preciate the compliments and yes that is the rub recipe Smokin'.
Bama

Are those eggs on the top rack???

yes those are boiled eggs on top rack. They weren't near as good as the ribs tho!

Question on the "brushing" thing, does a guy leave the door of the smoker open and brush the racks inside the unit? or pull the racks to conserve the heat of the smoker? I know..silly question, but I've read about opening the door and costing yourself up to an additional hour of cooking time.

I'll be doing Ribs for superbowl with this recipe and would love to see them turn out like the ones here, but I think I'll skip the egg thing

Thanks for your help.

You can actually spray down through the smoke hole. Won't lose any heat or time that way.

I did open up the door and slid the the racks from side to side and sprayed the mixture directly on to them.I just keep the spray bottle with the butter and pinapple juice in some hot water to keep the butter from thickening up where it wouldn't spray. I sprayed them down and closed the door pretty quickly and the smoker recovered to cook temp pretty quick. but thats probably why they took just a little bit longer to get thru. On the egg thing I have to admit they were tough as boot leather and tasted awful! Good luck on your ribs, I'm doin butts this weekend.

Spraying vs Brushing makes a lot of sense.
I'll do the hot water thing and spray

Thanks

If you are still intent on eggs, maybe now that I know what a 'fatty' is (at least what it is around here), I figured you could probably due a smoked scotch egg. Normally, a hard cooked egg is removed from its shell and completely covered in uncooked ground sausage and dropped in a deep fryer. Tasty little appetizer. I don't see any reason you couldn't due it in a cookshack. The egg might not get much smoke, but it is unlikely to toughen up.

Those look great! Good for you! I am glad that you and others are enjoying the recipe --- it makes me feel good to see others enjoying it. Here is another little trick that is a good substitute for the PA juice and butter or can be used in conjunction with.
mix: 2 cups Apple Juice
1/4 cup Apple cider vinegar
2 tsp Brown Sugar
1 tsp salt
Also, if you use the Hot Paprika you can leave out the cayenne or not.
Congrats on you great success with your ribs.
Zeb

P.S. This Rub also works very well with shoulder cuts.

We do the eggs alot.

The trick is to put the peeled eggs in ,once the smoke is rolling.

Smoke at about160�- 180�,for about 30 mins.

hey Tom, I will try this again I left mine on probably closer to 60 mins. or better, and they were real rubbery. Also I had the temp much higher. But what the heck if your gonna screw something up I'd rather it be a few eggs than a prime rib!

Yessir

Good Job Bama,
The ribs look great.I was wondering how those smoked eggs would taste on a nice crisp salad?

Hey Zeb,Have'nt seen you on here in a while,welcome back.I love your rib recipe.

Richard