A very successful attempt at smoking some ribs

Since I just started this blog, this is a few weeks late, but I thought it would be a good first post. At the end of February I attended Hava-Q in Lake Havasu, AZ with my buddy Chad's BBQ team. "Smoke Slayers" out of San Jose, CA. I worked as a "merc", not part of the team offically, just helping out. Not officially part of the team but brought my chili recipe for the chili category (took 9th out of 18, acceptable for my first time out I think) as well as making a Asian flavored pork tenderloin and some shrimp satay in Thai peanut sauce. I loved it! So I wanted to try out some smoking on my BBQ at home. 

Trimmed, rubbed and ready to go!

Now I don't have the fancy set-ups these guys have. Just a simple charcoal "barrel" BBQ with a side smoker box. So after harassing Chad for a good week prior for tips (they did after all take 8th out of 85 for their ribs), I tried out some pork ribs. I cracked open an ice cold beer, poured it into an ice cold glass and started. First got the BBQ coals going and started the applewood smoking chips soaking. I then trimmed up the ribs and then added a nice, generous BBQ rub. I set them on the grill, closed the lid, sat down with my stepdad, Gary, and my wonder-mutt, Eddie on the back porch with a 12 pack of Hoegaarden, a cigar and let them go while we shot the shit. 


Over the next couple of hours, we sat in the warm April Arizona afternoon, enjoying ice cold beer and good conversation about golf, guns and whatever while the iPod cranked out my "Classic Rock" playlist: The Stones, Led Zepp, Cream. A perfect soundtrack for the day.

Prior to saucing

Before the second phase I took a peek at the meat that's smell was starting to drive us crazy and was rewarded with this beautiful sight. I was happy. 


We cracked open a couple more beers. By this time the wifey was home and my mom had showed up, ready to eat. It was just about time sauce up the meat. So saucepot and basting brush in hand it was time to head back out to the BBQ. 

Sauced and ready to rest

Here was the sight after the sauce time. I was giddy. It turned out exactly as I was hoping. 

The "pink ring"

And now, the most important site after slicing: the pink ring: 


I had tried smoking a few times before with mixed results. Once it turned out ok, the next mediocre and the one right before this time, dreadful. I was ecstatic. I actually popped a bottle of bubbly to celebrate. 


I'm already ready to try it again!


ETA: I have to add that this wonderful result was also due in part from Johnny, the other half of Smoke Slayers. Chad advised me that it was actually Johnny's recipe that he gave me. Thanks Johnny!