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Other than Brewing => All Things Food => Topic started by: Wort-H.O.G. on May 17, 2015, 11:50:07 am

Title: Smokin time
Post by: Wort-H.O.G. on May 17, 2015, 11:50:07 am
Favorite time of year.,, drinking beer and smoking ribs.
(http://images.tapatalk-cdn.com/15/05/17/2cf4365a219d45b2b4a13690131465c0.jpg)
Title: Re: Smokin time
Post by: HoosierBrew on May 17, 2015, 11:56:50 am
Nothing better. If it weren't raining off and on today I'd be out there, too. My smoker is pretty much identical to that one. What wood ya using ?
Title: Re: Smokin time
Post by: Wort-H.O.G. on May 17, 2015, 11:59:08 am
Apple and mesquite today. Was supposed to be a wash out here all weekend but the sun god has kept us pretty dry and clear.
Title: Re: Smokin time
Post by: HoosierBrew on May 17, 2015, 12:01:50 pm
Nice. I've got apple, pecan, and hickory on hand and next weekend is looking nice (so far). Gotta have some 'cue for the holiday weekend. My beans and potato salad are no slouch either.
Title: Re: Smokin time
Post by: Wort-H.O.G. on May 17, 2015, 12:02:16 pm
(http://images.tapatalk-cdn.com/15/05/17/a022700282f9a36e42e4c3fb72aecb64.jpg)
Title: Re: Smokin time
Post by: HoosierBrew on May 17, 2015, 12:05:15 pm
Gotta have the water pan. Those look nice. Killing me !
Title: Re: Smokin time
Post by: Wort-H.O.G. on May 17, 2015, 12:06:35 pm
My water pan is miller lite... Just proves every beer is good for something!
Title: Re: Smokin time
Post by: HoosierBrew on May 17, 2015, 12:07:23 pm
Gotta use it for something. I boil brats in it, too.
Title: Re: Smokin time
Post by: Wort-H.O.G. on May 17, 2015, 12:08:30 pm
My rib mop is beer, bacon grease, and bbq.
Title: Re: Smokin time
Post by: HoosierBrew on May 17, 2015, 12:10:10 pm
My rib mop is beer, bacon grease, and bbq.

I use apple juice and spice rub rub normally. Love the bacon grease idea.
Title: Re: Smokin time
Post by: Wort-H.O.G. on May 17, 2015, 12:11:08 pm
Yeah I dry rub also... Kinda seals the deal.
Title: Re: Smokin time
Post by: HoosierBrew on May 17, 2015, 12:12:28 pm
Yeah I dry rub also... Kinda seals the deal.

I dry rub everything, too. I make good sauces but it doesn't need it if you do it right.
Title: Re: Smokin time
Post by: Wort-H.O.G. on May 17, 2015, 12:14:45 pm
Agree. I serve my ribs straight up with sauce on side for whoever wants it.
Title: Re: Smokin time
Post by: Wort-H.O.G. on May 17, 2015, 12:32:08 pm
Can't forget the home brew pic... Hard work requires quenching .
(http://images.tapatalk-cdn.com/15/05/17/915ad9b5a4d7130906ab20bde9312e25.jpg)
Title: Re: Smokin time
Post by: HoosierBrew on May 17, 2015, 12:35:17 pm
That's the cool part - a meal where you made everything. Nice looking brew.
Title: Re: Smokin time
Post by: Wort-H.O.G. on May 17, 2015, 12:39:54 pm
That's the red x
Title: Re: Smokin time
Post by: mharding73 on May 17, 2015, 12:40:01 pm
Like your side burner.  I use a weber smokey mountain.  Can you keep your temps very good with it?
Title: Smokin time
Post by: Wort-H.O.G. on May 17, 2015, 12:44:57 pm
Yes holds very well . Just keep stoking as needed.
Title: Re: Smokin time
Post by: HoosierBrew on May 17, 2015, 12:49:26 pm
Yes holds very well . Just keep stoking as needed.

+1.  Love the 2 chamber.
Title: Re: Smokin time
Post by: Wort-H.O.G. on May 17, 2015, 12:50:38 pm
Think I paid about $150...worth every penny.
Title: Re: Smokin time
Post by: cascadesrunner on May 17, 2015, 04:18:14 pm
If that is the Helles, I can attest to it being out of sight.  That and the ribs look like a fantastic afternoon.
Title: Re: Smokin time
Post by: pete b on May 17, 2015, 06:16:33 pm
Just cooked a whole chicken from a local farm on the grill along with some spring dug parsnips. If you never grilled parsnips I recommend it. sweet starchy maillard reaction burntness. I chopped up the charred chicken skin
and tossed it with some spinach from the garden along with some warm olive oil with garlic, walnuts and cranberries. Very nice wilted salad.
Title: Re: Smokin time
Post by: JT on May 17, 2015, 07:23:41 pm
Man those ribs look tasty Ken.  Pete, I'll have to grill parsnips sometime.  Love veggies on the grill, asparagus is a favorite with some olive oil, fresh cracked pepper and sea salt. 
I brewed a Weissbier today and futzed around with my pseudo sour (not so sour yet), racking it onto some sour cherries. 
My back hurts and my feet are tired, grilling reaps more immediate rewards!
Title: Re: Smokin time
Post by: pete b on May 17, 2015, 07:55:27 pm
Man those ribs look tasty Ken.  Pete, I'll have to grill parsnips sometime.  Love veggies on the grill, asparagus is a favorite with some olive oil, fresh cracked pepper and sea salt. 
I brewed a Weissbier today and futzed around with my pseudo sour (not so sour yet), racking it onto some sour cherries. 
My back hurts and my feet are tired, grilling reaps more immediate rewards!
I know what you mean, We purposely grabbed a chicken for the grill for an easy meal because I hung wall board yesterday and mudded it today. Talk about sore!
Title: Re: Smokin time
Post by: klickitat jim on May 17, 2015, 08:04:55 pm
Whats your opinion of red x?
Title: Re: Smokin time
Post by: Wort-H.O.G. on May 18, 2015, 04:17:18 am
I think it turns out a nice beer Jim. I'd like to try several hop combinations with this for sure.


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Title: Re: Smokin time
Post by: theDarkSide on May 18, 2015, 06:46:13 am
I want this:
(http://i304.photobucket.com/albums/nn176/stevo155/IMG_1166_zps7rnw1rrr.jpg)

This is the one at Epcot World Showcase ('Murica of course).  I could smell the smoke from a couple countries away.  Well, at least I still have my WSM...works well for me.
Title: Re: Smokin time
Post by: Wort-H.O.G. on May 18, 2015, 09:50:07 am
I want this:
(http://i304.photobucket.com/albums/nn176/stevo155/IMG_1166_zps7rnw1rrr.jpg)

This is the one at Epcot World Showcase ('Murica of course).  I could smell the smoke from a couple countries away.  Well, at least I still have my WSM...works well for me.

beauty. if i could fabricate and weld....
Title: Re: Smokin time
Post by: Joe Sr. on May 18, 2015, 03:03:50 pm
I'm glad that's not your actual set up.  I would have to get to work making mine look less hillbilly.

This weekend will require smoking some ribs and some shoulder.  Maybe some chicken.
Title: Re: Smokin time
Post by: klickitat jim on May 18, 2015, 04:47:51 pm
I think it turns out a nice beer Jim. I'd like to try several hop combinations with this for sure.


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Flavor wise, what would you compare it to?
Title: Re: Smokin time
Post by: Wort-H.O.G. on May 18, 2015, 04:51:12 pm

I think it turns out a nice beer Jim. I'd like to try several hop combinations with this for sure.


Sent from my iPad using Tapatalk
Flavor wise, what would you compare it to?

It's something like  Vienna and light Munich for me.  Nice malty finish.


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Title: Re: Smokin time
Post by: Frankenbrew on May 18, 2015, 05:44:06 pm
Man! This thread made me really hungry. And thirsty too.
Title: Re: Smokin time
Post by: erockrph on May 18, 2015, 05:52:03 pm
Here's a random idea that popped to mind while reading this thread. Picture this on an apron:

(https://i.imgflip.com/lom13.jpg)
Title: Re: Smokin time
Post by: AmandaK on May 19, 2015, 05:57:59 am
Myles smoked 3 chickens on Sunday - man, that was a tasty treat!

I think we're about to finally break down and get a Costco card. It's grillin' season!
Title: Re: Smokin time
Post by: curtism1234 on May 21, 2015, 01:00:40 pm
Man, I need one of those side chamber pits. For Mother's Day I had to cook about 12 pork steaks (a St. Louis favorite - pork shoulder sliced) and 12 chicken breasts. It took me 10 hours that saturday.
Title: Re: Smokin time
Post by: S. cerevisiae on May 24, 2015, 09:01:17 pm
That's the red x

Is that beer 100% Red X?  It's a beautiful color.
Title: Re: Smokin time
Post by: Wort-H.O.G. on May 25, 2015, 04:19:13 am

That's the red x

Is that beer 100% Red X?  It's a beautiful color.
Only had 10lb of red x so I had to throw a pound of pale ale malt in there to get my target OG.


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Title: Re: Smokin time
Post by: Slowbrew on May 25, 2015, 07:17:41 am
I just put 2 chickens in the Weber Kettle with apple and cherry for chips.  First smoke of the season.  Rain or no rain we'll have smoked chicken for Memorial Day Lunch (dinner where I come from). 

Paul
Title: Re: Smokin time
Post by: Joe Sr. on May 25, 2015, 08:01:51 am
Just got the coals going for ribs.  Will be tapping a wheat beer, too.
Title: Re: Smokin time
Post by: mharding73 on May 25, 2015, 10:27:12 am
(http://images.tapatalk-cdn.com/15/05/25/0b913ca529b71e31e2178b194fe262bd.jpg)

Pulled pork. 
Title: Re: Smokin time
Post by: Joe Sr. on May 25, 2015, 12:27:23 pm
Nice.  Snacking on some burnt ends right now.  And sipping a tall one.
Title: Re: Smokin time
Post by: Wort-H.O.G. on May 25, 2015, 02:41:02 pm

(http://images.tapatalk-cdn.com/15/05/25/0b913ca529b71e31e2178b194fe262bd.jpg)

Pulled pork.
Looks amazing!


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Title: Re: Smokin time
Post by: mharding73 on May 25, 2015, 03:18:24 pm
Got a good ring on that one.   
Title: Re: Smokin time
Post by: HoosierBrew on May 25, 2015, 04:04:04 pm
Got a good ring on that one.   

+1. That's a deep ring on that shoulder.
Title: Re: Smokin time
Post by: mharding73 on June 20, 2015, 04:04:30 pm
Here is today's early Father's Day ribs and beans.   They turned out good.   
(http://images.tapatalk-cdn.com/15/06/20/ba799a1a01b0f3401cef5f14237b5b7a.jpg)

Happy Father's Day to all the dads on here.  My little guy is 18 months.

Made a Pliny clone a while back and enjoyed one while smoking.  I'm sure it tastes nothing like it but probably my best beer yet. 
(http://images.tapatalk-cdn.com/15/06/20/339eb0ca895ed786572d784d94f47b19.jpg).
Title: Re: Smokin time
Post by: HoosierBrew on June 20, 2015, 04:09:20 pm
Looks great, man ! Gonna throw something in my smoker tomorrow.
Title: Re: Smokin time
Post by: Joe Sr. on July 16, 2015, 01:30:57 pm
Doing more ribs this weekend, and a bacon explosion.  Just bought the fixins.

Anyone ever smoke some salmon?  I've not yet, but would like to.

I'm interested in hearing how you do it.  Do you keep it on foil?  A plank?  Give me some ideas.

Also, what wood do you prefer for fish?
Title: Re: Smokin time
Post by: coastsidemike on July 16, 2015, 11:57:20 pm
Also curious if someone smokes salmon and has good tips.

Jumping in late to the thread -

I realized the two hobbies go perfect together after waaaay too much cleanup from double-batching 5g + 10g and needing to have more fun.  I still have not finished making a brew-stand but am happy to plan ribs and rubs as much as yeast-starters for brew-day.

Working on these bacon-wrapped sausage meat thingies, kinda nuanced to perfect:

(http://i.imgur.com/2EM8i2A.jpg)

finished ribs:

(http://i.imgur.com/SKBH8aP.jpg)

And the setup.  Maybe not obvious in the images, I liked working with the Webber kettle but tilted it forward 11 degrees such that access to the coals is easy with the grill edge figuratively meeting the lip of the kettle at the same spot.  Added a large workspace on both sides for ease of use, about 38" tall and 7' wide:

(http://i.imgur.com/LCLjodK.jpg)

Spatchcocked chicken or turkey also smoke well.

Cheers.
Title: Re: Smokin time
Post by: Joe Sr. on July 17, 2015, 08:54:35 am
1) That's a solid looking rub on those ribs.
2) Ribs and bacon wrapped meat = my menu tomorrow.
3) Most importantly, love the table.  This has been on my "to do" list for too long.  Give me details on how you hung the kettle, please.  Is that bracket custom?  Are the lateral supports angles?  Or is that tube steel?

I'm trying to figure out the best way to drop in the kettle and keep it off the wood so there's no scorching.
Title: Re: Smokin time
Post by: Slowbrew on July 17, 2015, 09:10:45 am
Just looks like square tube to me.

Cool idea.

Paul
Title: Re: Smokin time
Post by: Joe Sr. on July 17, 2015, 09:20:10 am
With a little further research, it looks like the kettle is from a weber performer.  Thus, it has the bracket already.

Looks like I'm back to rigging something up.  But the steel cross braces are a nice idea.  Maybe I can hang it with just some steel angles tapped into the kettle with SS bolts.
Title: Re: Smokin time
Post by: coastsidemike on July 17, 2015, 10:07:50 am
With a little further research, it looks like the kettle is from a weber performer.  Thus, it has the bracket already.

Looks like I'm back to rigging something up.  But the steel cross braces are a nice idea.  Maybe I can hang it with just some steel angles tapped into the kettle with SS bolts.

Yes, the older 22.5" kettles have the bracket, and then it's 1.25" square steel with high-temp paint.  The kettle and work surfaces are not attached to the frame.  There's a small cutout in the front where the tubing slides into - it all drops in and out for easier cleaning.  I don't see the bracket sold online, but using an L bracket would be the same.

I found that drilling into it and adding bolts as needed (for resetting the grill angle), was not problematic.  I've got 2.5" of space between the kettle and the oak and that's more than enough.  There are no heat issues.  This kettle is about 15-20 years old.

Regarding the rub, I started with this  http://bbq.about.com/od/rubrecipes/r/Memphis-Rub.htm (http://bbq.about.com/od/rubrecipes/r/Memphis-Rub.htm), but tweaked it quite a bit.  For example, I use a blend of chili, cayenne & habinero powders to get a smooth even heat that lasts a bit, but it took a while to figure out where to get quality spices (Penzeys).

The other item worth mentioning is using a Maverick dual wireless temperature monitor ($40-$80).  I couldn't dial in the process without it.

Happy Friday.


Title: Re: Smokin time
Post by: mharding73 on July 17, 2015, 05:58:49 pm
I like to make gravlax.  Cold Smoke with alder.   
Title: Re: Smokin time
Post by: 1vertical on July 25, 2015, 04:01:46 pm
For a wonderful and oriental flared poultry smoke  I was wowed with  this mix....

1/4 lb of black loose leaf tea
1/2 cup of brown sugar
the peeling of 2 oranges or tangerines

mix the above and put in an aluminum or sacrificial pan and flame under it ....
The sugar melts and the orange oils  flavor the tea smoke...highly delightful. 8) 
Title: Re: Smokin time
Post by: mharding73 on July 25, 2015, 04:23:49 pm
Bacon. 
(http://images.tapatalk-cdn.com/15/07/25/ee2ae7e01df302cbe80ecfb77b8cfda5.jpg)
Title: Re: Smokin time
Post by: HoosierBrew on July 25, 2015, 06:26:39 pm
Bacon. 
(http://images.tapatalk-cdn.com/15/07/25/ee2ae7e01df302cbe80ecfb77b8cfda5.jpg)

Beautiful !  I need to make some more soon.
Title: Smokin time
Post by: bboy9000 on July 25, 2015, 10:12:37 pm
My rib mop is beer, bacon grease, and bbq.

What's a mop? JK.  IMO good meat just needs some dry rub.  No mop or sauce.  Let the meat flavor shine.

P.S. I'm from KC where everything is allegedly mopped with sauce.
Title: Re: Smokin time
Post by: coastsidemike on August 03, 2015, 10:47:00 am
For a wonderful and oriental flared poultry smoke  I was wowed with  this mix....

1/4 lb of black loose leaf tea
1/2 cup of brown sugar
the peeling of 2 oranges or tangerines

mix the above and put in an aluminum or sacrificial pan and flame under it ....
The sugar melts and the orange oils  flavor the tea smoke...highly delightful. 8)

I tried this while brewing up a SMaSH this weekend; the aroma and flavor was crazy good.  Added a lemon + some rosemary as well.
Title: Re: Smokin time
Post by: 1vertical on August 03, 2015, 08:41:13 pm
Thanks for the feedback!  I knew someone might like it!!  ;D
Title: Re: Smokin time
Post by: santoch on August 04, 2015, 09:08:10 pm
Every on March 18th (day after St. Patrick's Day) I go to the supermarket and buy up a bunch of the corned beef briskets and smoke them, creating some of the easiest homemade pastrami you can ever find.

Get that internal temp up to 205 and you are good to go!

Title: Re: Smokin time
Post by: HoosierBrew on August 05, 2015, 05:49:49 am
Every on March 18th (day after St. Patrick's Day) I go to the supermarket and buy up a bunch of the corned beef briskets and smoke them, creating some of the easiest homemade pastrami you can ever find.

Get that internal temp up to 205 and you are good to go!



I've done the same. Very tasty !
Title: Re: Smokin time
Post by: mharding73 on August 22, 2015, 05:30:21 pm
I smoked a fatty tonight. 
(http://images.tapatalk-cdn.com/15/08/22/57957fa0eef626375c43fc6bcc8179d5.jpg)
Title: Re: Smokin time
Post by: Wort-H.O.G. on August 22, 2015, 05:41:33 pm
I smoked a fatty tonight. 
(http://images.tapatalk-cdn.com/15/08/22/57957fa0eef626375c43fc6bcc8179d5.jpg)

nice ring. looks tasty  :P
Title: Re: Smokin time
Post by: BrewBama on August 23, 2015, 05:32:40 am
(http://i1260.photobucket.com/albums/ii562/bamabbq/bamabbq034/002_zpsho2p3gna.jpg)

(http://i1260.photobucket.com/albums/ii562/bamabbq/bamabbq034/005_zpseholpfdz.jpg)
Title: Re: Smokin time
Post by: PutnamBrewer on January 11, 2016, 02:09:24 pm
Here's some of what's been on the trusty WSM:

First time smoking with a few other enthusiasts.  Learned a lot that day!

(http://s10.postimg.org/u19ng21m1/11406777_838473341225_1744750787049698989_n.jpg)

Ribs!!

(http://s28.postimg.org/u8d4blxcd/11695750_843860170975_6374848696237917897_n.jpg)

(http://s30.postimg.org/5n3ifpn5d/10422475_843826154145_2797941994205950942_n.jpg)

(http://s14.postimg.org/igcw5gn9t/12235104_870141313355_5313781867281279324_n.jpg)
Title: Re: Smokin time
Post by: Phil_M on January 11, 2016, 02:43:03 pm
I used to have one of the offset smokers like is in the center of your first pick. Worked great till I hauled it to so many places that it ended up badly out of square and wouldn't seal properly. Ended up scrapping it a year or so ago.

But I did just order a Pit Barrel Cooker, so hopefully I'll be smoking some bbq again soon!
Title: Re: Smokin time
Post by: PutnamBrewer on January 13, 2016, 03:27:27 pm
After smoking for the past 4 years, I've used my Bradley Electric smoker and the Weber for the past year.  Both have produced great and I mean great BBQ.  I was thinking of going with a horizantal smoker but for what the Weber does and how well it works, I don't know if i'll get another one.

I am, however, heavily considering a Kamado Joe or Big Green Egg. 
Title: Re: Smokin time
Post by: factory on January 14, 2016, 07:19:36 am
After smoking for the past 4 years, I've used my Bradley Electric smoker and the Weber for the past year.  Both have produced great and I mean great BBQ.  I was thinking of going with a horizantal smoker but for what the Weber does and how well it works, I don't know if i'll get another one.

I am, however, heavily considering a Kamado Joe or Big Green Egg.

I keep checking out the Big Green Egg whenever I stop by the local Taylor's DoIt Center.  I'm going to take the plunge one of these days and pick one up.

I smoke my ribs with a nine spice dry rub.
Title: Re: Smokin time
Post by: HoosierBrew on January 14, 2016, 07:24:43 am
My old 2 chamber New Braunfels has a little rust but still rocks out the ribs and pork butt. Can't wait to get past the frigid, wintery crap to smoke some 'cue. My spice rub is pretty solid, too.
Title: Re: Smokin time
Post by: Joe Sr. on January 14, 2016, 07:40:08 am
My old 2 chamber New Braunfels has a little rust but still rocks out the ribs and pork butt. Can't wait to get past the frigid, wintery crap to smoke some 'cue. My spice rub is pretty solid, too.

I smoked some brisket for Christmas dinner. But we haven't had nice weather since. Rain. Snow. And cooooold.
Title: Re: Smokin time
Post by: HoosierBrew on January 14, 2016, 07:46:44 am
I get (liquid) courage and smoke ribs in the winter a time or two a year. Wouldn't want to spend the 12-14 hrs on a brisket right now, but if it gets back up to 50F or so, I'm there.
Title: Re: Smokin time
Post by: Wort-H.O.G. on January 15, 2016, 12:01:42 pm
yep bet we get some more warmer than normal weather in feb-march......break out the smokers boys!
Title: Re: Smokin time
Post by: jeffy on January 15, 2016, 03:14:17 pm
I remember trying to cook ribs for my wife's birthday (January 29) when we lived in Cincinnati.  The grill was under a foot of snow.  It didn't end as well as it could have, but was fun to try.
Title: Re: Smokin time
Post by: Joe Sr. on January 15, 2016, 03:28:03 pm
2015 Superbowl I did ribs and a turkey in the middle of a huge blizzard.

It was easy to check the temp, because I was outside shoveling all day.

Leftover turkey made the best chili ever.  Ever.
Title: Re: Smokin time
Post by: flars on February 05, 2016, 11:47:38 am
Couple more racks of St. Louis style ribs to be vacuum packed for the freezer.  Second time I used the smoker since ordering in late November.  Wife suggested keeping the smoker on the front porch to watch the temperature from inside the house.  Forecast was for a high of 39°F and sunny on 12/5/2015.  Next time I'll do six racks of ribs at a time.
I still need to add some insulation to the smoker to use it during cooler weather.  Propane fired Smoke Vault by Camp Chef.  Racks are large enough to do the largest racks of ribs.
(http://s292.photobucket.com/user/walars/media/Resized_2_313_zpsqrifovhq.jpg.html?sort=3&o=0)
Title: Re: Smokin time
Post by: MDixon on February 05, 2016, 12:26:30 pm
I am, however, heavily considering a Kamado Joe or Big Green Egg.

I keep checking out the Big Green Egg whenever I stop by the local Taylor's DoIt Center.  I'm going to take the plunge one of these days and pick one up.


You can scratch that itch now with an Akorn for a fraction of the price and the same results.
https://www.homebrewersassociation.org/forum/index.php?topic=25741.msg332528#msg332528
Title: Re: Smokin time
Post by: BrewBama on February 06, 2016, 07:55:26 am
I used the "Championship Ribs" recipe from Weber's Smoke cookbook.  The sauce wasn't all that but the rub was spot on.  The rack in front are dry rub only and the rack in back was wrapped with the apple BBQ sauce.

I think the gang agreed because there were no leftovers which means I can't talk trash at work when everyone smells the BBQ at lunch.

(http://i1260.photobucket.com/albums/ii562/bamabbq/bamabbq064/001_zpsdffogh3x.jpg)
Title: Re: Smokin time
Post by: sprinter3 on July 07, 2016, 06:39:07 am
Nice looking ribs Brewbama.  Dragging this post up from WAY back but couldnt resist a comment.  Do you wrap ribs at all or just cook them with no foil?  What temp?  How long?  Just curious how others are doing it.

Troy
Southern, IL
Title: Re: Smokin time
Post by: Joe Sr. on July 07, 2016, 10:50:14 am
I do mine for about four hours at 250, no wrap, dry rub, mopped once or twice depending on if I remember.

They come out looking pretty much like those.
Title: Re: Smokin time
Post by: sprinter3 on July 07, 2016, 12:15:15 pm
If cooking them in the AM, I do a LIGHT coat of rub overnight (not longer than 6-7 hours though), foiled in the fridge until I'm ready to start cooking.  Then about 90 minutes before cooking I do a light coat of seasoned salt, my rub, and let them sit for about 30 minutes.  Turn them over and do the same thing on the side and let them sit another 30ish minutes.  I want the rub nice and liquid on them and for the meat to be room temperature.  I cook bone side down about 275 and go about 2 hours.  At 2 hours I turn them over, bone side up, and spritz with apple juice or water on the top just to keep some moisture on them.  At 2 hours 30 I turn them back over and spritz again on the upside.  At 3 hours I foil and put some "stuff" in the foil to hammer some flavor down into the meat, cook meat side down in the foil.  At about 4 hours (60 minutes in the foil now) they are just about done so I start checking them.  If they are done I take them out of the foil, set them back onto the cooker to dry them off a bit (5 minutes, and then add sauce for 10 minutes to set the sauce.  AND, if they AREN'T done I put them back on, in the foil, until they are. I generally come out with some pretty tender ribs with a great texture and whatever you add to them in the foil is really prominent in the meat of the ribs.

Now, all that being said, there is definitely something to be said for a nice simple salt and pepper and garlic and onion powder seasoning and just throwing them on the cooker for 5 hours at 250.

I've cooked a lot of BBQ, some better than others but none of it was BAD.  Thats the beauty of it, its just a matter of taste.

Troy
Title: Re: Smokin time
Post by: BrewBama on July 07, 2016, 06:10:16 pm
Nice looking ribs Brewbama.  Dragging this post up from WAY back but couldnt resist a comment.  Do you wrap ribs at all or just cook them with no foil?  What temp?  How long?  Just curious how others are doing it.

Troy
Southern, IL


I don't foil. I smoke them at 225-275*F for five hours. I check them with a wooden skewer and if it goes in like a hot knife thru butter they're done. If I get resistance I let them cook about 30-45 min longer and Ck again.


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