Don't feel ashamed about it. The big propaganda about ribs, for the longest time, is that they should fall right off the bone. If you hear it enough times without any counter points, people will buy in.

I used to think the same way. Pulled my ribs a little too early once (actually was just right) and the difference was amazing.

If you have your ribs falling apart, shorten the amount of time that they are wrapped up in foil.

Pork baby back ribs 225-245 for 4.5 hours depending on thickness. Costco ribs never fail with their ribs.

Probably pull away from the bone would be a better term. I am a bit unclear on the foil wrapping. Are you using the Texas crutch method or pulling them from the heat and finishing in foil in a cooler. For myself I hate the Texas crutch method as I dont feel 4 to 5 hours is that long to wait I dont mind finishing off heat, in foil.

Also for myself I cant stand pre sauced ribs or anything else. Though I generally love when I am visiting Texas their Q, its the pre-saucing that runs rampant that sets me back.

I don't know shit about grilling or smoking. My boss keeps trying to get me to buy a WSM. I would love to have one, but I would end up cooking way more stuff than I could ever eat. So he suggested a Weber Kettle grill that can be modified to act as a smoker. I don't know how effective e that would be.

If anyone of you BBQ experts has a minute or two, I'd love to read your thoughts on this video:

<iframe width="560" height="315" src="https://www.youtube.com/embed/gZmyJE1F5M8" frameborder="0" allowfullscreen></iframe>


Thing I'm considering purchasing:

Weber 741001 Original Kettle 22-Inch Charcoal Grill

Weber 7416 Rapidfire Chimney Starter

Weber 7451 Standard Kettle Cover

Maverick Et-732 Remote Bbq Smoker Thermometer

Any advice?

1 Large WSM

1 FoodSaver + bags

1 Deep Freeze(r)

profit

Dinny

200 for 6-8 hours for me. Slow and low my man slow and low.

No sir, give it a try. You'll thank me later.

I use to do it the traditional way like yourself. You should try it my way, you'll thank me later.:rolleyes:

Boil 'em. You'll thank me later.

My new smoker arrives on Friday. I'm pretty pumped about it.

I'm a single guy so that means I'm going to be dealing with leftovers after each smoke (and yeah, yeah, I know...what are leftovers?). What do you guys do with leftovers? Do you ever freeze it? If so, do I need to add anything to my foodsaver bags?

I smoke pork loin on a regular basis. I usually smoke at least a couple of whole pork loins at the same time. If they are not eaten up, I will freeze the leftovers. Same with chicken. But, ribs..... just doesn't work for me frozen and thawed.

You will get to be a good smoker pretty fast. It gets real easy and clean up will be a breeze. You'll do it more often and leftovers wont be an issue.:)

I smoked many many years a single guy but now leftovers aren't a problem. As for ribs I would smoke 2 slabs thats plenty easy to eat up on your own. I would usually smoke a turkey breast or Pork butt for sammies. I used the foodsaver to freeze portions. If you use freezer bags I don't recommend but if you do use freezer paper and foil and wrap it tight then bag it but get on it quick. I just dont like beef or pork ribs frozen then reheated. Oh sausage is another item to throw in that freezes pretty good. Trial and error you will find what you can freeze and what you should smoke in smaller 2 meal portions. Oh brisket does well to freeze. What did you mean add to the foodsaver really dont need any I suppose sauce is fine if thats your thing. I dont recommend BBQ sauce while smoking unless its in the last half hour as the sugar will burn and ruin your world. I am a sauce on the side but realize many pork and beef rib folks like it on the meat.

My first smoke was a whole chicken and 8 chicken legs. All came out really well. I'm trying jerky right now, but I'm not so sure it's going to turn out as I want. My electric smoker seems to struggle keeping the temp low enough. At a minimum I'll at least have dog treats. Expensive dog treats....

I read somewhere a while back that some people throw in a dash of some liquid that they say helps with keeping the flavor.

Younger son learning the ropes... He did well... http://uploads.tapatalk-cdn.com/2016...368597e584.jpg

Sent from my phone using Tapatalk (so spelling be damned!!!)

Damn, I never did beer can chicken or I assume it's beer can chicken.

Yes it was. About ~5 hours on the smoker at 225 (not grilled), beer in butt and water in smoker pan too, and wow, just wow!

There wasn't a lot room because of the stand's size, but we managed to get some apple and onion in the cavity, rubbed the outside with olive oil, and used some regular-ole chicken rub. Smoke was apple/cherry...

For his first attempt, it really was awesome. Every bit of what I've ever done. The young lady across the street had some and asked to take some home to her dad. He texted that it would be OK for the kids to date! I think that means he liked it.

I have tried beer can chicken before and it was phenomenal. It is very underrated in my opinion. Not many people do chicken this way.

I'll bet more do after our little chat here.. :thumb:

I talked with the wife about it after I noticed your pictures lol. I'll probably smoke two during my days off next week.

I have beer canned many chickens. I always called it "Standing Yardbird."

I have always wanted to get a large can of Foster's and do a standing turkey. Cut the top off the Foster's, drink half of it, put herbs & spices & stuff in the Foster's can. Insert. Stand. Smoke @ 225 for a really long time.


............

Dinny

Do certain beers produce better flavor than others? If so, what's a good beer to use for chicken?

That looks great Dayz, where did you pick up the stands?

My experience is don't waste the money as you get almost undetectable flavor (if any at all) from the liquid. All you get is steam from the liquid; all the flavor is lost in the vapor. Get an empty soda can and use water.

Thank you Debby.

This style of stand might work better for that (as pictured in my right-hand chicken).

http://i.ebayimg.com/00/s/MTYwMFgxMT..._id=880000500F

This stand from Ace Hardware years ago:

http://i.ebayimg.com/00/s/MTYwMFgxMT..._id=880000500F

This one on Amazon $8.99:

http://4.bp.blogspot.com/_18xktH6Eob...ken%2BRack.jpg

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

Does this mean my son can't date the neighbor's daughter in 6 years? LMAO

I don't care what they say, and maybe it's more the stand than the beer, but it's better chicken "on the stand." And I'll keep putting beer cans in there and enjoying taking a few sips out of the can before it goes in.

Or I'll just move to the grill and go the rotisserie route. Now I'm sure there's somebody that'll bitch about the rotisserie spikes poking into the chicken and causing uneven cooking.

I've always planted a can of beer in it's ass and planted it on the grill with indirect heat. No problem. :shrug:

I use Bud Light because I have to find some way to get rid of it. But no, it's just there for moisture.

Negative. I've got a Ronco and makes some of the most amazing chicken I've ever had.

The smoker offers smoke, so that might be a slight twist unless you're adding smoke on your grill. And you might very-well be doing just that. And like our grills, my electric smoker makes life easy too. Big pan of water, two birds on the lower rack (right above the water), beer cans up the birds butts, about an hour of slow smoke (if we don't add any), a perfect steady 225, and the son and I come back (after three hours of awesome hockey) to two perfect birds. Grill-up some avocados and carrots on the grill (next to the smoker), and yummy is on the way...

THAT'S what ya call a wonderful first-world problem!

Sorry glory, didn't realize you were taking about a smoker, I was talking about a grill

I'm not arguing, one of the neighbors has one and you ain't lying, it's some good stuff...

One of these dudes.

https://www.amazon.com/Ronco-ST5500S...=ronco+chicken

http://i.ebayimg.com/t/Ronco-ST5500-...lV!~~60_35.JPG

Just providing info. Do with it what you will.

I've started spatchcocking my turkey and chicken and have been happy with the results.

I have to ask. Is this a consensual act or do the poultry struggle?

Not sure the chicken is in a position to argue, but clearly it didn't say no.

And I'd "would" that lady too, even with chicken hands!

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If you use fire bricks in your smoker, do you still need a water pan?


I still need to buy some accessories. Tongs, spatula, grill brush, a grill cover...um...meat...what am I forgetting?

Fire bricks?


I would always use a water pan no matter the circumstances.

Yeah, the kind they use in furnaces. I watched a video on Youtube where a guy was using them to block direct heat and use them to retain heat longer.


I have a feeling that all of this is going to be way more trouble than it's worth and the grill will set in the garage till I'm dead and my kids throw it away.

I'm a little late with the pork butt so I'm going to do a fast smoke. It's an 8 lber.

This is the BEST seasoning you can use, especially on pork baby back ribs.

http://uploads.tapatalk-cdn.com/2016...4aea3e9d0e.jpg

I'm going to follow this guys instructions, hopefully it'll be done around 6 this evening.

http://uploads.tapatalk-cdn.com/2016...854a941205.png


Sent from my iPhone using Tapatalk

Hopefully you aren't going to a bar and ordering Michelob Ultra again today.


Disgraceful.

Trying to watch the carb intake. I'm not picky on beer, I love IPA's too. Only beer I can't drink is bud light. It'll mess me up.

Wait, what? C'mon my friend, what the hell, even my go-to beer is Coors Light. Mow the lawn (like I just did), one a stupid-hot and humid day (today), and there's nothing better that sitting down with new-dog, giving her a bowl of cold water and drinking a crazy-cold Coors light. Because I like and respect you, don't be a beer snob, because beer snobs are some of the worst people in the world.

And you know I'm a Guinness (beer), and Kraken (rum) man, but they aren't all I stock.

At the fair they have beef tasting booths. 2 entries were ****ing amazing. I'm going to need to rustle up a recipe.

Totally agree bruh. Like I said, I can't do Bud Light, I won't bash people for drinking it. It just doesn't settle well in my guts. When I lived in bachelor pad, us fellas would drink Miller High Life. I still enjoy a good 32 oz MHL frosty cold.

LMAO

I have no problem with that. Mostly just pitching him shit.

I drink plenty of shitty beer at home. If I go out, I'll usually order something a bit more than bottom shelf beer though, otherwise I might as well be at home drinking.

I'm trying something new today and smoking a couple of Beef chuck roast. Basically doing them just like you would a pork butt but when done I will pull them and wrap them and let them sit in a cooler for 3 hours or so.

Also I am drinking a home brewed all Citra IPA. It has some pow to it.

Drink more.

Burn your house down while smoking meat.

Little bit of everything...couple chicken breasts, couple pork chops, couple thighs

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I tried that a couple weeks ago. Reccomend getting all the way up to 195 or so...i had a crowd that was hungry and set dinner time. pulled at 180 and wasn't great...pretty good the next day though.

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I smoked to an internal temp of 200F and then pulled them and wrapped them in foil and towel and put them in a cooler for 3 hours.

They cam out falling apart and absolutely delicious. One of the best things I have ever made on my smoker.

Inbeatable for $18 worth of meat.

I cut one up and left the other In foil.

http://i541.photobucket.com/albums/g...pshors6r2g.jpg

Excellent man it looks so good gonna have to try dat for shore!

Looks great, but I'm betting the IPA is better.

Not great reviews, but cheap today. Could probably mod it to be better.

https://www.amazon.com/Char-Broil-14.../dp/B00FVBNEGU

Is that where you get it real hot? Like hot enough to start your house on fire hot?

Wife wants me to smoke a pork butt this weekend. So I will. Hopefully I don't burn the place down, I know pork butts are dangerous.

What time is dinner? Do you have a preference in wine?

6ish. Dealer's choice.

If served very cold, box wine is awesome...

Haven't had boxed wine since my wife's grandparents Franzia... I'll try anything once.

Oh you must. Since the days of Franzia they've really improved other offerings. And, as y'all know, I can be a bit of a low-level wine snob when I want to be.. I've found for self-proclaimed whine snobs, you can put Black Box Cabernet Sauvignon into an empty bottle of "7 Deadly Zins" and "pour it real nice-like," and they can't tell the difference... I love me some self-proclaimed wine snobs. LMAO

If you can put a little of your house siding in the mix, I heard it enhances the flavor.

I heard Thompson's Water Seal for that deep smoke ring.

Time for a while in the foil.

http://uploads.tapatalk-cdn.com/2016...78ab24a270.jpg

What are you Smoking/Grilling/BBQ'ing this weekend?
 

Pic sucks because it was so bright out I couldn't see shit. I wasn't even sure the pork was in the frame.

Local grocery has whole loins on sale. Considering giving one a go in the smoker.

Looks great.

Just wrapped it in a towel, and it's now relaxing in a cooler till dinner time.

http://uploads.tapatalk-cdn.com/2016...84a4fe6307.jpg

http://uploads.tapatalk-cdn.com/2016...958a1ad14a.jpg

Smoked this one in the Pit Barrel with about half hickory chunks among the charcoal. Best smoke flavor yet, and you can see a bit of a smoke ring there.

This took about 6.5 hour, including an hour rest. Temp was between 197 and 201 when I took it out of the smoker.

Yum

I felt good enough today to get out my Weber Smokey Mountain and do a little smokin'. Did some baby back ribs, a turkey breast and a couple sausage ropes; made pit beans and "Dirty Deviled Eggs."

I use a combination of rubs from Three Pigs, Gates and some of my own stuff. Soaked the ribs overnight in apple juice and apple cider vinegar, used a mustard base to hold the dry rub. On the turkey I brined it overnight in kosher salt, sugar, soy sauce and water. I use Arthur Bryant's rub with canola oil to hold it on; beans are a secret recipe, sorry, won't share that.

All done in the Weber over hickory. Shared a lot of it with my neighbor who's going through some rough times right now. It was good to be able to get outside and do something fun again.

The eggs are not smoked, but I use this seasoning called "Todd's Dirt" over the top. I like to use that or Old Bay. The key ingredient to good deviled eggs are miracle whip, dry mustard, pickle juice, garlic powder and salt/pepper.

Today did not suck!

What are you talking about the pic sucked? You should frame it.

Great news. And I'll be honest, when I break-out the smoker, especially the big one, I make plenty for the neighbors too. I find it to be one of the best ways to bring the hood together. A group text goes out to the people the day before (for requests and to let them know the smoker will be in effect). Some just make a requests and I try to honor them, others bring their own meat hot have smoked. Hey, it's not a huge side-smoker, but it'll do plenty.

You've inspired me, if the weather looks good this weekend, that might happen.

Good for you George, sounds awesome.

I smoke the smaller pork loins all the time. The meat tastes like BBQ ribs, only no bones! And the left overs go great in beans. You can shred them up in a food processor, put them in beans and tastiness occurs....

Are you smoking the beans? :drool:

I did today. I have a cast iron bean pot that works great. I put them on the bottom rack, and cover the top with foil, with a small opening to let the smoke in. Usually about three hours in the Weber is enough. If you cook them too long they can dry out and get gummy. Today's batch came out perfect.