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Smoked some spare ribs and they turned out great. Only ended up being about 4 hours at 225. I used hickory and apple wood. Did not crutch/foil. Used the Memphis dust from amazing ribs as the rub, and Brooks bbq sauce. My favorite reaction was "oh my God" from someone who doesn't eat a lot of meat.
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Sep 5, 2017 14:53
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Dang, they put the hog in mahogany. Nice
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Sep 5, 2017 15:21
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This was one of the 2 that I smoked. They turned out pretty good though the smaller one was a little overcooked so it shredded more than sliced but it was dried out. I did only end up doing salt and pepper on both and also didn't do burnt ends because of the issues I had. Overall everyone liked it and I have a nice size chunk left for brisket sandwiches this week. For the Pepper stout beef guy I always just follow the recipe page as far as time and temp. Then when it goes into the oven to reduce the liquid I let it go for the time they say and check with a fork to see if it is ready. Stick a fork in and twist. If it twists and shreds the meat then you are good. If not check again in 10-20 minutes. For the Costco roast guy do yourself a favor and make the Pepper Stout Beef. You can leave out the Jalepenos if you don't want the heat. The black pepper won't make it 'hot' but it will have a peppery bite. So good. Trastion fucked around with this message at 17:10 on Sep 5, 2017 |
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Sep 5, 2017 17:08
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Did a smallish (11 lbs) prime packer brisket for a BBQ yesterday. Threw it in the MES at 225* with apple and hickory pellets at 10pm Sunday night and the flat was still at 196* as of 3pm the next day. For some reason my amaze'n pellet smoker wouldn't stay lit so the smoke stopped and started a bunch of times in the first couple hours and was completely gone for a few hours in the early morning, but I think it still flavored the meat well. Despite the difficulties the flat came out awesome - tender with an awesome bark and not dry! Easily the best I've ever made.   The point finished to 203* a couple hours before that and I turned those into burnt ends, but the local BBQ sauce I used was mediocre.  Still, it was a huge success overall! 
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Sep 5, 2017 17:36
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Weber kettles are good for smoking, right? I'm staying at home with my parents right now and they don't have a grill anymore. I'm thinking about buying one once I have some money, but I haven't smoked on a Weber kettle in years.
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Sep 6, 2017 01:09
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I love mine. It heats up quick and holds heat adequately for what it is. I just wish I could get a better seal. At that price point I don't think here's anything remotely comparable.
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Sep 6, 2017 01:34
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My dinner tonight, leftovers... But I will take leftovers like that any day!
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Sep 6, 2017 02:20
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Webber kettles do pretty well for what they are. The most important thing was to get an accurate thermometer. That aside, as was said previously, they hold heat relatively well and respond well to vent adjustment.
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Sep 6, 2017 11:00
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Trastion posted:My dinner tonight, leftovers... The leftovers (When they happen) are some of my favorite parts of home bbq. My go to is still throwing them on top of homemade mac&cheese but recently we've been making tacos. No pictures but last night we made pulled pork tacos with kimchi and pickled onions. delicious.
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Sep 6, 2017 15:55
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My pulled pork didn't come out super amazing as it has in the past, I didn't use enough rub I don't think. 
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Sep 6, 2017 16:06
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F posted:Webber kettles do pretty well for what they are. The most important thing was to get an accurate thermometer. That aside, as was said previously, they hold heat relatively well and respond well to vent adjustment. Used a Weber Smokey Mountain for the first time this weekend. Was able to pin it at 205 for 12 hours without issue. 5lb brisket flat came out awesome.
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Sep 6, 2017 16:13
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Dr. Gitmo Moneyson posted:Weber kettles are good for smoking, right? I smoked on mine for a while when I was getting started. The first time or two I had a little trouble holding steady temperature (but I was doing pork butts so it didn't really matter). I started using a Smokenator around the same time I started clipping 5-6 binder clips around the rim so I can't really say which one made the most difference but it's pretty easy holding 225-250 now.
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Sep 6, 2017 16:40
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tater_salad posted:My pulled pork didn't come out super amazing as it has in the past, I didn't use enough rub I don't think. was it dry? DId you get it any injections?
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Sep 6, 2017 19:38
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tater_salad posted:My pulled pork didn't come out super amazing as it has in the past, I didn't use enough rub I don't think. What temp did you take it to? It was a shoulder cut?
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Sep 6, 2017 20:17
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Shoulder cut, fat on top took it to 193, just didn't induce the mouth orgasm that my past 2 shoulders have caused.
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Sep 7, 2017 00:51
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tater_salad posted:Shoulder cut, fat on top took it to 193, just didn't induce the mouth orgasm that my past 2 shoulders have caused. Have you always pulled your shoulders at 193? I like shoulders up above 200 myself but each cut is different.
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Sep 7, 2017 05:45
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qutius posted:Have you always pulled your shoulders at 193? I like shoulders up above 200 myself but each cut is different. Agreed...sometimes you do end up with a tough pig from the start.
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Sep 7, 2017 13:48
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C-Bangin' it 
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I still don't understand how the Franklin BBQ guy can smoke his beef ribs at 275 degrees for NINE HOURS. Even with spritzing every 10 minutes mine are always ready in 4 hours (and usually dried out more than I'd like.) 
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Sep 7, 2017 21:46
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Keyser_Soze posted:I still don't understand how the Franklin BBQ guy can smoke his beef ribs at 275 degrees for NINE HOURS. Even with spritzing every 10 minutes mine are always ready in 4 hours (and usually dried out more than I'd like.) I think you're cooking Pork Ribs. Beef Ribs can take up to 10 hours depending on their thickness.
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Sep 7, 2017 22:12
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RisqueBarber posted:I think you're cooking Pork Ribs. Beef Ribs can take up to 10 hours depending on their thickness. Definitely Beef right from the local non-chain butcher! They have a decent amount of meat on them as well. Maybe my temps are creeping much higher than I think they are on a base Weber 21" although I've had the same results on a large gas grill off the heat w/the lid cracked open. Done in 4-5 and pushing too dry. New thermometers installed in both that are spot on as far as I can tell for everything else I cook. Keyser_Soze fucked around with this message at 23:45 on Sep 7, 2017 |
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Sep 7, 2017 22:38
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are you getting the pretty tall beef ribs? we did some of those recently and they took all god drat day. pretty delicious, though. going to do a big ol pork shoulder this weekend for week 1 of the NFL. going to get it going Saturday evening and let it cook overnight, drat thing is huge. first shoulder I've done myself in quite a while so looking forward to a long cook! debating on injecting some brine on this one after having good luck with that doing the whole hog. never done it for smaller at home stuff though. I would eat those ribs. qutius fucked around with this message at 23:45 on Sep 7, 2017 |
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Sep 7, 2017 23:42
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They are taller than Franklin's but not dino-huge or anything. I'll pick some more up tomorrow and try again on Saturday.
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Sep 7, 2017 23:48
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Keyser_Soze posted:I still don't understand how the Franklin BBQ guy can smoke his beef ribs at 275 degrees for NINE HOURS. Even with spritzing every 10 minutes mine are always ready in 4 hours (and usually dried out more than I'd like.) According to his episode on BBQ with Franklin where he does beef ribs, he says 6 hours for a modest size plate rib. http://video.klru.tv/video/2365518636/ 20min mark.
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Sep 8, 2017 14:06
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Colostomy Bag posted:Agreed...sometimes you do end up with a tough pig from the start. It's been so long since I did pulled pork so.i dug around online and most places said 190-200, it was getting late so I just pulled it out when I checked the temp and it read over 190. It was tender the bone pulled right out and cleanly.. just didn't taste amazing maybe I should have used the hickory longer before switching to cherry, maybe it wasn't a good cut.. was still yummy, just not orgasm inducing.
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Sep 9, 2017 16:06
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I'm convinced in these cases of things finishing fast and being dry it's got to be just meat quality and amount of marbling. The plate you see Aaron cooking has a ton of fat in it, so I'm guessing that's why it holds up for so long. Or when you say the ribs were 'done' what does that mean? Temperature? Tenderness?
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Sep 9, 2017 16:11
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The pastrami i am making just went into the smoker. Holy poo poo is this a long process. one week soaking in brine, one week sitting in the fridge covered in the spices, now smoke it then cool it then steam it.... this better be fuckin' worth it 
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Sep 9, 2017 17:24
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I did a hybrid ruhlman amazin ribs pastrami earlier this year. It's a huge pain in the rear end, but absolutely worth it. So loving good.
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Sep 9, 2017 19:33
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Rescue Toaster posted:I'm convinced in these cases of things finishing fast and being dry it's got to be just meat quality and amount of marbling. The plate you see Aaron cooking has a ton of fat in it, so I'm guessing that's why it holds up for so long. Definitely "done" as in falling off the bone and completely cooked and drying up at the tips. I ran out of time to go the butcher but I grabbed some from my local Sacramento, CA grocery yesterday that I will smoke tomorrow on the Weber. These are very similar to what I'd get at the butcher (Roseville Meat Company) but less than half the price. They are definitely not as thick and fat as the Franklin ribs so that makes sense they'd cook much quicker.  I've been smoking pork for 20+ years and that is beyond easy. These beef ribs are a different sort of "beast" to dial in.
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Sep 9, 2017 21:00
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Doom Rooster posted:I did a hybrid ruhlman amazin ribs pastrami earlier this year. It's a huge pain in the rear end, but absolutely worth it. So loving good. i'm dong the katz recreation from amazing ribs. It is so far a huge loving pain in the rear end. But i had to slice part of it to get it to fix in my box smoker, and holy poo poo did the meat precook look beautiful. That curing salt sure did a good job.
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Sep 9, 2017 21:05
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I'm smoking a butt today. Been on since 8, at 175 right now. Gonna be a late dinner I fear.
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Sep 9, 2017 21:11
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Flash Gordon Ramsay posted:I'm smoking a butt today. Been on since 8, at 175 right now. Gonna be a late dinner I fear. i hate that. I've started smoking earlier and earlier in the day, just so i dont have to deal with 8 PM dinners and the biting comments coming from my wife. So if the brisket gets done at 3 PM? Ok, it sits in the cooler a few more hours.
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Sep 9, 2017 21:42
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I'm putting a pretty good sized pork shoulder on around 7pm tonight, should be plenty of time for things to be ready for lunch tomorrow. Having it done early would be a bonus, more time for it to hang out in the cooler and more time for me to get drunk before pulling it!
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Sep 9, 2017 21:52
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Cimber posted:i hate that. I've started smoking earlier and earlier in the day, just so i dont have to deal with 8 PM dinners and the biting comments coming from my wife. So if the brisket gets done at 3 PM? Ok, it sits in the cooler a few more hours. I just hacked off ⅓ of it and tossed it in the pressure cooker (with some tasty liquid). Hopefully I can get that falling apart in short order.
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Sep 9, 2017 22:26
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Flash Gordon Ramsay posted:I just hacked off ⅓ of it and tossed it in the pressure cooker (with some tasty liquid). Hopefully I can get that falling apart in short order. my last brisket i got up at 5 AM and started smoking by 6. the bastard was STILL not done by 4:30 and i had to take it off at 192 to let it rest for 45 minutes before all my party gets revolted.
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Sep 9, 2017 22:37
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Brisket is the worst for timing, it generally takes for friggin ever and a day.
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Sep 10, 2017 00:39
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Keyser_Soze posted:Definitely "done" as in falling off the bone and completely cooked and drying up at the tips. Franklin cooks plate ribs, mainly because they have a lot more meat on them and are still well marbled enough to smoke well. Back ribs from what I know are less popular for smoking. I've tried back ribs a couple times before and they generally smoke well, but for about the amount of time you'd smoke a chicken.
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Sep 10, 2017 02:56
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Yeah back ribs are a completely different beast from plate/short ribs. I think most butchers try to keep as much meat on the ribeye as possible so you mainly just have meat in between the bones, with a little on top (if you're lucky, if you're unlucky they're practically shiners). I think it's not really a commonly used cut for smoking. Starting a big boston butt tomorrow (9lb). Try to get up as early as possible, though I'm definitely going to crutch it, and probably cook in the 250-275 range, so I don't expect problems finishing before dinner. Fingers crossed.
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Sep 10, 2017 04:29
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tater_salad posted:Brisket is the worst for timing, it generally takes for friggin ever and a day. the last brisket I did, a prime packer from Costco, finished so fast it felt like black magic. turned out delicious, at least. Rescue Toaster posted:Starting a big boston butt tomorrow (9lb). Try to get up as early as possible, though I'm definitely going to crutch it, and probably cook in the 250-275 range, so I don't expect problems finishing before dinner. Fingers crossed. mine was 9 pounds as well, got her going about 2 hours ago for an over-night cook. sleeping on the couch next to the thermometer display in case something goes haywire either direction tonight...
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Sep 10, 2017 05:15
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Picked up two prime briskets for $2.99/lb at the Redmond Costco today. One going on the smoker tonight, one in our new garage freezer that I'm SO GLAD WE JUST GOT. St. Louis ribs were also $2.99/lb with another $4 coupon per package so I grabbed some of those as well. This freezer will be the death of me.
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Sep 10, 2017 06:00
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Tivac posted:Picked up two prime briskets for $2.99/lb at the Redmond Costco today. One going on the smoker tonight, one in our new garage freezer that I'm SO GLAD WE JUST GOT. St. Louis ribs were also $2.99/lb with another $4 coupon per package so I grabbed some of those as well. Business Costco sells spareribs for under $2/lb if you're ever up in Lynnwood. Cash and Carry is similar when they run a sale, but still cheaper than normal Costco.
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Sep 10, 2017 07:17
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