Got a new smoker

[Couver]

Yes, mesquite is very strong. As is hickory. That's why I use a mixture of pecan and mesquite. For instance, 2 logs of pecan, then a log of mesquite. Repeat. If using chips, I'd use a mixture of 70% pecan, to 30% mesquite.


I don't care for oak at all.

Tis better to learn from others mistakes. You have helped a ton thank you much Sir.

[2165 Turbo Rail]

We just had the chicken. It was good. I just put some rub on it and put it on at the same time as the ribs and lets them get to about 170 and then finished them off on the grill

[2165 Turbo Rail]

Holy cow what a difference. These ribs are awesome and have just the right amount of smoke (Hickory wood chips)

3-2-1 method rules!
There's probably some kind of trimming or something I should have done before or after cooking but they still tasted great. Thanks!

(ignore the permi-burnt pan it was just a carrying tool)

[bcoop]

Holy cow what a difference. These ribs are awesome and have just the right amount of smoke (Hickory wood chips)

3-2-1 method rules!
There's probably some kind of trimming or something I should have done before or after cooking but they still tasted great.

Yeah, you can trim up some of the fat. Baby backs will always look better, but I still prefer the spares. I also forgot to mention, remove the silverskin from the ribs prior to smoking. I'm sure you did though, just wanted to add for anyone else getting tips from this. I'm always surprised at the amount of BBQ joints that don't do this.


Those fuckers were tender, weren't they?

[mstng86]

^^^^your never gonna let it go.

[2165 Turbo Rail]

You're right I did pull off the silver skin. And man were they good. Mmmmmm

[ceyko]

all this at 225 I assume? is this not an internal temp food like brisket?

heh, I don't have a fancy smoker - but there are 2 types of 225 in my eyes.

1. Brisket/turkey...slow cook type of things. I do that are where it yo-yos 175-225ish...etc, depending on star alignment, wind chill factor etc....

2. My short cook (i.e. ribs) type of things.
a. If ONLY smoking, it'll be the best I can maintain at 225-250.
b. However, most of my ribs I follow up on the grill with some stuff too.

Either way, it's best if cooked more on the smoker than on the grill. Wait for bone to start to start getting exposed on the ends...etc. Good times.

err...guess point is - there is cool 225 and hot 225. Generally, with short cook time things a hotter 225 works better for me. Otherwise 3 hours turns into 4+...etc.

[BradM]

I run my poultry warmer at 300-325.

[FreightTrain]

I'm sure you did though, just wanted to add for anyone else getting tips from this. I'm always surprised at the amount of BBQ joints that don't do this.

It's labor intensive when you're smoking 300 slabs a day. Plus the silver skin will keep the bottom of the ribs from burning and it's easy for the customer to pull it off when they are eating the rib.

[bcoop]

It's labor intensive when you're smoking 300 slabs a day. Plus the silver skin will keep the bottom of the ribs from burning and it's easy for the customer to pull it off when they are eating the rib.

It takes a whopping 20-30 seconds to do it when trimming. It's not that labor intensive. As a consumer, I don't want to have to pull that crap off after it is cooked. Burning isn't an issue, either.

[ceyko]

Okay, am I the only one that likes to eat that stuff on the bottom of the rib? I leave it on, cause I like it.

I actually had no idea so many people did not like it. May leave a rack with it on and take off on the rest now to make others happier.

[BradM]

Okay, am I the only one that likes to eat that stuff on the bottom of the rib? I leave it on, cause I like it.

I actually had no idea so many people did not like it. May leave a rack with it on and take off on the rest now to make others happier.

It's like biting through wax paper. I hate it. I can't remove it as fast as Brent says but I'll fight it for 10 minutes if I have to.

[FreightTrain]

It's like biting through wax paper. I hate it. I can't remove it as fast as Brent says but I'll fight it for 10 minutes if I have to.

Don't worry no one can remove it as fast as Bcoop.

[goofygrin]

If you want a thinner, tangier sauce, try the Head Country sauce (we get it at walmart). Its my favorite to cook with.

How'd the brisket come out?

[bcoop]

Don't worry no one can remove it as fast as Bcoop.

I'm not claiming to be the fastest, you dumbshit. I'm saying it doesn't take long at all. And someone who trims meat all day can certainly do it faster than I can.