OK, my first smoke is in....

[JimC]

Seasoned my brand new 3D this AM and I just put in 3 racks of St Louis style ribs, pretty excited about this!

 

[JackT]

Will stop by for a few ribs in about 6 hours Enjoy.

 

[JimC]

So, they've been in for a couple of hours, at what point do I take the ribs out of the vacuum sealed bag?

 

[dibiase]

LOL,  ;D

 

[Smokin3d]

???????????????????? What?????????

 

[JackT]

So, they've been in for a couple of hours, at what point do I take the ribs out of the vacuum sealed bag?

Maybe you're smoking something else that you forgot to mention

 

[JimC]

 

[Smokin3d]

Are you serious or are you just messing with us? Bag?

 

[JimC]

Dead, I was sort of playing off the fact that I'm brand new to all this BBQ....Just kidding around.
EVERYONE knows you don't take them out of the vacuum sealed bags until they're fully cooked!

 

[NDKoze]

LOL!  ;D

 

[Smokin3d]

Lmao
Well ya just never no! Happy smoking!

 

[40 caliber]

And the results????

JIm we have been talking about this for weeks! I am now in suspense!

 

[DivotMaker]

Love your sense of humor, Jim!  The ribs come out kind of bland, that way, but the bag is delicious! ;D ;D

 

[JimC]

Tom, the 3D did a great job. I put in 3 racks of St Louis style ribs with 3 different rubs. Prepped them last night with some store bought rub. Cooked at 235 for 4.5 hours using the No Peak instructions. Did the tooth pick test and the meat wasn't falling off but it was almost there. Took them out and the meat did separate and left a clean bone but was still VERY moist and tender. The ribs had a nice bark on them. One rack of ribs tasted great, one was OK but nothing special and none of us liked the third one. These were all a matter of taste for the rub, the ribs by themselves were cooked perfect. I'm really impressed with the smoker and I think it's going to work great for my restaurant! Thanks to Tom and everyone else for the help!

 

[DivotMaker]

That's great, Jim!  If I had a restaurant, I'd probably have a couple of #4s in the kitchen, and an old offset stick burner out front, with wood burning in it only...folks would never know the best Q they ever had was made indoors, the Lazy Q way!

 

[JimC]

Divot.....that's not a bad idea.....

 

[DivotMaker]

Divot.....that's not a bad idea.....

Lol...I'm devious that way!   What they don't know sure won't hurt them!  You can produce some killer "faux" smoke rings with a little proper application of curing salts (a whole other subject), and they'll never know the difference.  Since BBQ is really about smells and presentation, you hit them with the mental picture, and sensory perception, of the "real" smoker.  Then, they see what "looks like" "real" BBQ, and they're hooked!!  I got a look inside the kitchen at my local Rib Crib, and notice that it's full of commercial electric smokers!  Sometimes, perception is closer to reality than anything else!

 

[40 caliber]

That's great, Jim!  If I had a restaurant, I'd probably have a couple of #4s in the kitchen, and an old offset stick burner out front, with wood burning in it only...folks would never know the best Q they ever had was made indoors, the Lazy Q way!

oh that is a beautiful Idea

 

[DivotMaker]

That's great, Jim!  If I had a restaurant, I'd probably have a couple of #4s in the kitchen, and an old offset stick burner out front, with wood burning in it only...folks would never know the best Q they ever had was made indoors, the Lazy Q way!

oh that is a beautiful Idea

Just remember to send the royalty checks when you boys hit the big time!