This is my first time smoking ribs. First time came out like ham. Second time was great, but took twice as long because I couldn't keep temps consistent.
Third time? A charm.
I used a Weber Performer charcoal grill, Kingsford "competition" briquettes, and a handful of wood chips. Was able to keep the temps at around 225 for just over three hours.
be brave and be kind.
I've never quite made a "wow" slab of ribs. Until today. The entire family loved them. Tender, juicy, flavorful, sweet, and some heat from the Cayenne. Threw a bit of a thin BBQ sauce over them in the last hour. Perfect.
We always start the day with some dominos
Hickory smells so good
After 3hrs of smoke
Ready for some apple juice
Pancetta-wrapped peaches with a basil leaf in there
Corn that went on the smoker (foiled)
Daquari-type drink that I tried (nevermind the cup - Go Huskies!)
NEW YORK KNICKS
I did another brisket yesterday. Got the grill going and it was holding for about an hour at about 230-240 perfectly but then when I put the meat on, it shot up to about 280. I did everything I could to get the temp to come back down and it finally did after about an hour and a half but the brisket ended up being a tad dry as a result of the high temps early on. It was also a smaller brisket so that might not have helped things either. It was still pretty damn good but just a little more dry than I would have liked.
How many pounds was that brisket?
I have made some good briskets (less than 5 lbs.). But the best have been 8+ lbs. Especially briskets that have a big point (muscle) on them. There is literally a river of juice that flows out of that brisket when you slice into it!
NEW YORK KNICKS
Last edited by Turdfarmer; 07-13-2012 at 11:55 PM.
PM me for all your Custom Polishing and Now Powder Coating Needs
I want a Big Green egg but damn they are expensive. Any alternatives out there that are worth a damn and cost less?
I especially like the setups that let you monitor and set up the cooking temp via cell phone. I'd like to be able to start a cook before work and come home to perfect meat.
So tomorrow I'll be doing my first pork shoulder. Its small, just 3.7 lbs. This is the first year that I have stepped out of the burger and dog box into some real cooking. I've done a good job of three sets of ribs at about 3-3.5 hrs with just a simple rub but this knob of pork has me worried. I gave it a simple rub tonight with some hot and sweet stuff (think brown sugar and cayenne) and foiled it in the fridge. I'm thinking 4.5-5 hrs at around 250-275? This will be on charcoal but I dont have any chips to toss in (I may make a trip to pick some up in the a.m.). I hate to think that I could waste this, so any suggestions?
"Never attribute to maliciousness that which can be attributed to stupidity."
Of course, if I had the $ to drop on a BGE, I'd do it. It's just a better device. Holds heat better and gets super hot!
NEW YORK KNICKS
I love this thread but I try to avoid it because it makes me hungry!
The other day I smoked a 10lb corned beef brisket in my WSM with pecan chunks for about 9 hours.......... now it's PASTRAMI!
I really wish everyone would update their location in their profile!
Someone buy my car already!!
Always looking for free firewood to feed my hungry wood stove!