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Mach420 posted:It was dry and tough because it didn't quite reach the correct temperature. Let it hit 190-200F. Sorry, they were wrapped in tinfoil while in the oven. 225f for 3.5 hours. I then took them out of the tinfoil and Cooked them over the lump charcoal at 225 for another 45 minutes to get the bark on them. Its just a charcoal grill put I put mesquite chips in a tinfoil pouch which made tons of blue smoke. Enough smoke that I came outside and panicked thinking there was a flare up fire inside. These were easily the best ribs I have ever had. Bark was perfect, texture was perfect. Being side ribs they were kinda greasy. I smell like ribs and smoke and garlic potato. Next time they will be cooked 100% in the smoker. I feel there is a bit of room for improvement. I still haven't purchased the smoker yet. I'm torn between the masterbuilt 30 or the Cuisinart 30, which has a window in the front, but reviews say the seal isn't good and the rivets holding the latch come loose. Its $75 cheaper than the masterbuilt and has a window. For the difference in price I could redrill and use better rivets and address the seal if it becomes an issue. Thoughts ?
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Jun 16, 2013 06:35
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Don't make any decisions because of a window. It is mostly useless even when it's clean, and you'll get tired of cleaning it pretty quickly.
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Jun 16, 2013 13:42
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GigaFool posted:Don't make any decisions because of a window. It is mostly useless even when it's clean, and you'll get tired of cleaning it pretty quickly. You can't tell if meat is done by looking at it, so there's not really any reason to have a window. Just stick a picture of meat on the fridge and look at it when you grab another beer.
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Jun 16, 2013 17:14
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Don't worry about the window. After the first 30 minutes of the first smoke, you'll realize that you're attempting to look into a smoke filled chamber that's badly lit, so you can't see poo poo. Then the window gets dirty.
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Jun 16, 2013 17:17
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GigaFool posted:Don't make any decisions because of a window. It is mostly useless even when it's clean, and you'll get tired of cleaning it pretty quickly. Quoted for accuracy. My MES 30" has the window. Currently I think the metal sides are more see-through. I washed it the first few times, and now? Fuckit. I do need to contact Masterbuilt about a new seal though, the top edge of the hinge-side of my door has a wicked gap. Still holds temp, but it pours delicious smoke out 
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Jun 17, 2013 14:03
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Siochain posted:I do need to contact Masterbuilt about a new seal though, the top edge of the hinge-side of my door has a wicked gap. Still holds temp, but it pours delicious smoke out Cram a sausage link into the gap. Now instead of wasted smoke you have delicious smoked sausage.
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Jun 17, 2013 14:29
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What's goin on in this smoker thread.  Picked up 20 lbs of belly and got 'em in the cure yesterday. Doing a shoulder next weekend. Not sure if I want to do gas or charcoal. Gas seems a lot easier. pr0k fucked around with this message at 16:51 on Jun 17, 2013 |
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Jun 17, 2013 15:04
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Fathers Day Dinner:
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Jun 17, 2013 15:37
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Holy poo poo those are brontosaurus ribs.
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Jun 18, 2013 14:24
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Beef back ribs with dry rub only.. turned out awesome. The pork ribs look tiny in comparison.
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Jun 19, 2013 01:49
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Thrasher posted:Beef back ribs with dry rub only.. turned out awesome. Beef ribs are the manliest thing you can smoke. I think they are a lot harder to make tender than pork ribs are.
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Jun 19, 2013 04:56
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dalstrs posted:Beef ribs are the manliest thing you can smoke. I think they are a lot harder to make tender than pork ribs are. I thought making your own bacon was the manliest thing you can do with a smoker?!
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Jun 19, 2013 12:55
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Astronaut Jones posted:I thought making your own bacon was the manliest thing you can do with a smoker?! http://www.tabarnak.st/ribs.jpg
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Jun 19, 2013 14:58
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Jun 19, 2013 15:11
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My next challenge is to smoke beef ribs and this at the exact same time.
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Jun 19, 2013 15:57
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This is a beautiful sight.
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Jun 19, 2013 16:05
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Flaggy posted:This is a beautiful sight. It's not mine sadly, but I have been reading up on makin' bacon. I just need to find a decent butcher in the area that can sell me a slab of pork belly at non crazy prices. I've seen it periodically at Whole Foods and Wegmans but the price per lb is obscene.
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Jun 19, 2013 17:09
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Those beef ribs look amazing. Any tips on making them, or do you just do them like pork ribs?
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Jun 19, 2013 17:21
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Astronaut Jones posted:It's not mine sadly, but I have been reading up on makin' bacon. I just need to find a decent butcher in the area that can sell me a slab of pork belly at non crazy prices. I've seen it periodically at Whole Foods and Wegmans but the price per lb is obscene. Feed prices are up and pork belly is kind of popular right now. My farmer used to charge me $3.25/lb, now charges $4.75. 
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Jun 19, 2013 18:25
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Astronaut Jones posted:It's not mine sadly, but I have been reading up on makin' bacon. I just need to find a decent butcher in the area that can sell me a slab of pork belly at non crazy prices. I've seen it periodically at Whole Foods and Wegmans but the price per lb is obscene. How much was it at Whole Foods?
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Jun 19, 2013 18:29
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Back Ribs, are they better than side ribs ?
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Jun 19, 2013 19:07
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No, short ribs are popular too.
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Jun 19, 2013 19:23
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cornface posted:Those beef ribs look amazing. Any tips on making them, or do you just do them like pork ribs? Meat selection is real important. There's some expensive cut that sits right above the ribs (NY strip maybe?) so butchers usually cut all the way to the bone. Sometime's there's simply not much meat left at all. You have to really look through and pick out the meatiest ones. They take a little longer than pork spare ribs and need a constant temp. And the rub is much different obviously, less sweet and more savory/spicy to compliment the beef.
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Jun 19, 2013 20:22
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cornface posted:Those beef ribs look amazing. Any tips on making them, or do you just do them like pork ribs? I definitely do the beef ribs different than pork (at least how I do pork ribs that is).. I get my beef ribs from a butcher shop in a 7 bone slab.. these are "back" ribs cut closer to the loin section, vs the roast. I will trim the fat, add a bit of worcestershire sauce all over and apply a dry rub, mainly of salt, pepper, coriander seed, paprika, (tiny bit of) brown sugar, and cayenne pepper.. medium grind. I'll then smoke the ribs at 250 deg for 6-7 hours.. I used to foil the ribs for 2 hours in a crutch via 2-2-1 method but lately have just stuck with just a longer time in the cooker.
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Jun 19, 2013 21:53
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Flaggy posted:How much was it at Whole Foods? I want to say that an 8x10" piece was $20+? It couldn't have been more than 2-2.5lbs.
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Jun 20, 2013 01:26
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Gotta love a nice rack of ribs, personally prefer Chinese spice rub on them.
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Jun 20, 2013 03:17
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Thrasher posted:I definitely do the beef ribs different than pork (at least how I do pork ribs that is).. Thanks for the info. I'm going to try to hunt some down after I exhaust my backlog of pork.
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Jun 20, 2013 04:39
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Did my first real smoking today. Barrel grill instead of a dedicated smoker and I more or less winged it so I really had to baby the process. I bought two Boston butts because my local grocery stores don't stock whole pork shoulders and I didn't have the free time to dedicate that much time to smoking. Total of 7.5lbs of meat. Rubbed last night with a spice mix that I threw together months ago for country-style ribs and still had a bunch left over. Smoked at about 225F for 3 hours, misting the meat with apple cider vinegar every 30min or so - mostly because I had to keep opening it up to adjust temps anyway. Used a mix of apple and pecan chunks after starting things with lump charcoal (which I quickly had to scale back since even the small amount I used burned hotter than I wanted). After that, in the oven @ 225-250F for another 4 hours. Since I was winging it, I did not have a thermometer (something I will rectify for future endeavors). In any case, it was not done to 190F yet so back in the oven it went for an hour and a half @ 300-325F to hurry it up (guests were imminent). Finished right on time and was pullable but not perfect - still some un-rendered fat and tough-ish spots. Rave reviews for flavors, though, especially since I make a killer Carolina-style sauce that everybody loves. I guess you could call this a half-smoke? I dunno, I didn't want to go full bore given all my limitations (no thermo, hurried prep, not a full shoulder, grill instead of a smoker, etc), especially not for my first time. I've done pulled pork before many a time but this is obviously different. I dunno, the bark was dark and delicious as gently caress and the house smelled like the best bacon ever while it was finishing in the oven so I'm pretty sure it counts. Regardless, even if I had to tromp up and down stairs 30 times to check on things repeatedly and even if it was 90 degrees out in the direct sunlight where my grill sits it was still super relaxing and enjoyable. Great way to spend a day off. Plus now I have a container in the fridge crammed full of leftover meat, plus all the leftovers from stuff folks brought over to enjoy with it.
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Jun 21, 2013 03:59
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Sounds like it wasn't totally finished cooking. No matter though, if you thought it was good and the guests enjoyed it, what else matters? Now, what's this killer Carolina-style sauce you make? 
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Jun 21, 2013 05:26
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VERTiG0 posted:Now, what's this killer Carolina-style sauce you make? Seconded. I make a mean Carolina mustard sauce, myself. Always a hit.
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Jun 21, 2013 13:34
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Any reviews for or against the iGrill? I have an old dual probe maverick that is giving me grief, and I'm looking to try another brand. Being able to check temps on a phone that I'm carrying anyway is appealing. I'm a BGE owner as of this past father's day, but I've just been grilling on it due to not wanting to pay $100+ for the plate setter at the store. Ordered it online, once it gets here I'll start posting my results!
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Jun 21, 2013 14:10
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Stringent posted:I'm from North Carolina, and my family's all from Lexington. Here's my grandmother's BBQ sauce recipe and her BBQ slaw recipe for lagniappe.
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Jun 21, 2013 14:33
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So I have a pair of 5 pound bone-in pork shoulders to smoke for pulled pork. I'm thinking 8 hours at 225 should be enough, but am I shorting my time? It'll be in an MES, and I'd rather not foil (but will if needed). Just hoping to get another opinion before I end up not making awesome pulled pork :P
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Jun 21, 2013 15:36
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Siochain posted:So I have a pair of 5 pound bone-in pork shoulders to smoke for pulled pork. That will probably be okay, but if you're going to have people waiting on you to eat at a certain time, you might be better off leaving yourself ten hours and sticking them in a towel/newspaper stuffed cooler to stay warm if they finish early. That'll give you slop time in case they take longer for some reason, as well as leaving time to let them rest and to pull.
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Jun 21, 2013 15:51
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Well, we head out to the wife's company BBQ at 4:00'ish. I was thinking of sticking them in the smoker by 6:00 am at the latest, so 8 hours would be 2:00. Then 30-45 in foil to rest, then shred and stuff in a cooler wrapped in a blanket to keep warm. I just don't see needing to stick them in the night before, they'd be done waaaaay too early. Maybe I'll get up an hour earlier and get them in for 5:00 am or so. Give me an extra hour of swing. I guess I can always crutch them at noon or so if need be. Ah well, lets see how it goes!
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Jun 21, 2013 16:05
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ixo posted:Any reviews for or against the iGrill? I have an old dual probe maverick that is giving me grief, and I'm looking to try another brand. Being able to check temps on a phone that I'm carrying anyway is appealing. Check out the ceramic grill store online. Maybe their spider product is what you're looking for?
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Jun 21, 2013 16:22
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Siochain posted:Well, we head out to the wife's company BBQ at 4:00'ish. I was thinking of sticking them in the smoker by 6:00 am at the latest, so 8 hours would be 2:00. Then 30-45 in foil to rest, then shred and stuff in a cooler wrapped in a blanket to keep warm. Sounds like you've got it under control, should be fine.
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Jun 21, 2013 16:40
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Going to try to do ribs for the first time tomorrow using the recipe from Virtual Bullet. I much prefer dry ribs but am going to do traditional ones this time to get a feel for doing them slow. The price difference between ribs and a huge pork butt is kinda alarming. I understand demand and all but I do feel slightly ripped off paying for 80% bone.
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Jun 21, 2013 17:46
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sellouts posted:Check out the ceramic grill store online. Maybe their spider product is what you're looking for? I have used the spider with their smaller stone in place of my plate setter quite a few times, works out well.
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Jun 21, 2013 17:49
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cornface posted:Sounds like you've got it under control, should be fine. Thanks. Was just looking to see if anybody responded with "holy poo poo dude, no, not enough time, overnight those piggies!" And I'm glad nobody did. They look so tasty all dry-rubbed in the fridge already. Can't wait to get them going. mmmmmmmm
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Jun 21, 2013 17:53
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