I thought 5.99 is pretty decent as its been 10 to 12.00 locally.

I live in cattle country so maybe thats the dif

My smoker is going on its maiden voyage on Tuesday. First time I've lived somewhere with a backyard in my adult life. I'm smoking three racks of spare ribs. Pretty pumped about it.

I thought you were just jacking off the butcher? :hmmm: :D

Hopefully not any belts, chains, or bearings.

https://i.imgur.com/ImsAOIR.jpg

Kinda think belts and chains would be the least of your worries.

Not if they are smoking.

Either way, good with that.

I don't have pics, but the texture was much this time. Very tender and flavorful, only problem I had was there was no bark at all. My WSM tem was around 205-215 for the first 3 hours. I wrapped in foil when my IT got to 150. It was a lot better this time though. Round 3 coming soon, need to find a way to get more bark!?!?!

I can't get bark either. Not much help here.

What are your temps before you wrap in foil. Do you even wrap at all?

I smoke at around 250 but even that doesn't really produce bark when it is going into foil after 4 or so hours.

I think Tuesday I might try preheating my grill to super hot and searing it a couple minutes on each side before foiling it.

I do that to baby backs but just at the end before serving.

I smoked a brisket on Thursday and we have been eating it ever since. Much of it was really tender but some was a little tougher. Smoked at 220 for 8 hours until internal temp was 200. Any suggestions on how to get it all tender or are just some parts of the brisket tougher?

I did the Texas crunch method, triple foil when it hits 150 and pull at 190-200 and rest for over an hour. I had about 5 slices last night all tender.

Put it back on for a bit after the foil and let the bark firm back up.

I smoke at 250 to 270 on a brisket and never foil until I pull at 185 and let rest in coleman wrapped in towels. It will reach 195 just resting I always seem to get decent bark. Did you trim fat?

I usually foil at 4 hours when it quits taking smoke.

I don't poke it before I foil it.

Most meats stop taking smoke at 2 hours But I just dont believe in opening the smoker especially for foil and especially with a WSM. With the weber when I need add charcoal on long smokes I have one those fireplace scoop shovel tools fits perfect in the smoke chamber to dump a load quikly. I can keep my heat around 260 with the top full open and the bottom 3 I leave 2 closed and 1 half open.

Inmem did you smoke on the WSM upper or lower grate?

I used the upper grate.

Might try the lower I dont know if its better but its where I put brisket. Might help bark it up.

I'll try that. Do you spray yours with apple cider and apple juice?

Just put a 5lb pork tenderloin on the Treager. Going to put it in a pan and add sauerkraut and apples to it the last hour of cooking.

nope i wont open lid once in use a wireless probe

I do use the water pan in KC summer heat and have tryed apple juice in the pant but found no significant difference. Winter smokes I do not use the water pan.

I checked the IT about an hour and half into the smoking process to see where I was at. The second time was right at 150, so I pulled it to wrap. I'm going to crank the WSM temp up and use the bottom grate. See if there's any difference. Might go 250f

wont hurt may cut a little of your smoke time down. Some guys will smoke between 270 to 290 just to cut time and still get moist tender brisket. You wont get a smoke ring at that temp but that doent affect anything on flavor moisture or tenderness. Trim after the smoke never ever cut the fat cap before a smoke.

Get a maverick or weber IQ wireless probe they work great and you never have to lose your heat again.

My PBC cooks around 305. I can do a full brisket in about 6 hours. I get a bit of a smoke ring, but it's not well developed.

I'll take that trade off for brisket and burnt ends in >7 hours. :)

Hell yes anyday.

I thought about buying one, but was sketchy about not having the lid sealed. I guess I can run through the top vents.

Goddamn it. I need to get out of this thread. All I've had to eat today is pistachios and sunflower seeds.

You just put cover on it seals with the wires fine and I do put the grill temp probe through the top vent. Also that rubber grommet on WSM is meant to push probe through.

Well **** me!!!! I never knew what that shit was for, I just slapped it in and didn't bother to find out what it was for ROFL.

I'm such an idiot.

I did baby back ribs, turkey breast, pork tenderloin and beans on my Weber smoker. Fed the neighbors. All turned out faaaabulous.

I'm with ya.. I love grilling for the neighbors. Especially when the grill is around back, and the others are out front yapping about Facebook shit.

I just use salt/pepper for brisket. Rubs for pork and chicken.

Here's a good video from a guy that's won a bunch of awards.

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

Thanks for the share. I think I'm going to do a whole brisket now and follow his steps, need to invest in a wireless thermometer now. This seems pretty easy.

Might get this thermo-pro. Got a few more buyers and better reviews. A little cheaper as well. I like a good bargain.

https://uploads.tapatalk-cdn.com/201...c94a2d7a75.png

https://uploads.tapatalk-cdn.com/201...7a9d0a3798.png


Sent from my iPhone using Tapatalk

FMB turned me onto thermoworks, I bought a thermapen, but I would go back with them in a heartbeat. There are a million different wireless thermometers, but I have faith theirs is a quality product.

:thumb:

I've become a total Thermoworks fanboy. They rule, and the one time I had a problem - out of warranty - they sent me a part free of charge plus a second just in case it happened to my other Thermapen, too. The cost to them was likely pennies, but it made a big difference to me.

Never used that particular thermometer but looks like it works just like a Maverick should be fine. I believe I read were thermopen offers a wireless monitor now but havent seen it;

Stewies vid is interesting but note thay guy is using a 5000 dollar Ole Hickory smoker made in Cape Girardeau, MO. It uses convection and gas to maintain even and consistent temps. If money wasnt a option I would have one myself.

I like this guy and his method and the fact he is using a wsm. I have posted this before so sorry for the repeat.
[IMG]<iframe width="854" height="480" src="https://www.youtube.com/embed/20m-Ud7LAUs" frameborder="0" allowfullscreen></iframe>[/IMG]

I use my Extech Multimeter for grill temperatures. It's way more accurate than a "grill" thermometer. I use a Taylor remote thermometer for internal meat temperatures. I think it was about $25 when I bought it years ago. It still reads 212 in boiling water.

As for instant read thermometers, they're a dime a dozen and that's what you should pay. They're built around a Type K (maybe a J or T) thermocouple with a thin sheath (the probe). To pay more than $20 is insane.

My point was not the smoker, it was the technique. I also use a WSM smoker. I can keep it at rock steady temperatures for hours. "Know your equipment" is the mantra for turning out good Q.

Just threw a couple racks of baby backs on the PBC. Should be done mid-afternoon. Just salt and pepper rub. Will do a light sauce at the end.

Heh, me too.

Two racks of baby backs, on sale at Kroger $1.99lb. Rubbed with pepper and a light dusting of some left over Jamaican seasoning. Put them on the Akorn Kamado at 1pm.

Mine were about $3/pound. The spare ribs were only $2, and I usually prefer those, but I wanted the baby backs today.

I also have two racks of ribs on my PBC. Thanks for turning me on to the PBC. So much easier than babysitting my offset smoker all day.

I didn't remember you got one! They're great, aren't they? And with some wood mixed in with the charcoal, taste is awesome.

Yeah, I ordered one about 6 months ago. I'm using chunks of apple wood today. Baby backs normally take about 4 hours for me on the PBC. I pull them at 4 hours and lightly sauce them and then put them back on for 20 minutes.

I love how simple everything is on the PBC.

Those look good! How much longer on the smoker?

Nice job FM Boy. Those look great. Tonight I'm just going to do a couple small steaks, twice baked, corn on the cob. Easy stuff.

I think the baby backs cook much better than the regular pork ribs or "country style" ribs. The big ones are almost always fatty and chewy, Baby Back bite cleaner and take less time to cook. Usually about 3 to 4 hours is all you need.

I've been cooking St. Louis style ribs for quite a while. Won't do baby back or spare ribs again (done tons of those). It's far more uniform with more meat than a baby back. It takes 4-6 hours from start to finish depending on the rib.

St. Louis ribs are just trimmed spare ribs.

They were on for about 2.5 hours, lightly sauced and back on for 30 minutes.

Tender, pulled clean from the bone, but not falling off the bone.

Trimmed? They remove the chine which makes spare ribs inconsistent, fatty and parts inedible. Are you new to this? They are superior to spare ribs and baby backs. All the flavor of spare ribs that cook consistently w/o the expense of baby backs. It's the preferred cut.

How do you cook ribs in 3 hours? You have to be near 350+ to do that. Even baby backs should take 4+ hours at the sweet spot of 250.

My ribs have been on for 2-1/2 hours and I just wrapped them to go back on for another 2 hours, at least. My smoker has been rocking steady at about 260 for a long time.

I do baby backs at 225 for 4 hours.

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

Just because they remove the chine (thanks, I couldn't remember that term) doesn't make them cease to be spare ribs. They're St. Louis style, but they're still spare ribs.


The Pit Barrel Cooker (PBC) cooks around 305-315, depending how much I open the vent. You don't get much of a smoke ring, but the flavor and texture are great.

They're spare ribs that cook evenly.

Don't you finish the ribs wrapped on the cooking grate? I don't own a PBC, but that's how I've heard how to finish ribs and other meats on a barrel cooker.

Shrimp, andouille sausage, corn on the cob, zucchini, red bell pepper, all tossed in olive oil, Old Bay seasoning, pepper and garlic salt and grilled in foil packets.

Quick, easy and delicious!

I do with a brisket, but not ribs. Their online instructions don't have you wrap. :shrug:

What's a PBC?

Asking for myself.

Pretty Big Cock

https://www.pitbarrelcooker.com/

Will not attempt cooking on mine!

Oh yea. That's been mentioned before.

Sorry about my Alzheimer's.

Here is the method of trimming spareribs in to St Louis cut.

http://www.seriouseats.com/2014/05/h...uis-style.html

I think it's just sometimers.

Minus the shrimp and we did kielbasa, we did this at the lake last Sunday and they were indeed yummy. Super easy, takes the lake grill's cleanliness out of the equation, lets you focus on fun on the water, and more than enough to eat.

I made a Salade Niçoise and relaxed in my pool. No grilling or cooking for me. I had a true holiday.

Grilled chicken tonight. Used Dorthy Lynch salad dressing instead of BQ sauce.. Was excellent.

So I was going to smoke a pork butt and a brisket on the 4th but it was a rainy day so I held off. I thawed the meats out for a couple days. Half a day or so at room temp then I let it sit in the fridge for a day and a half. I took it out of the paper on Monday night and dry rubbed it(well I put some mustard on the pork butt before I rubbed it as well.) and wrapped it in foil and then put it back in the fridge. We are rescheduled to do the 4th celebration on Friday. Is that to long for the meats to still be good? How long will it last?

I don't have the pictures because I was way too busy but I smoked 10 slabs of spare ribs, 3 slabs of baby backs and 20 lbs of burnt ends. Had a full size 2-chamber pit (the cooking side was about 5x3) completely full as well as a WSM filled up as well.

Absolutely killed it. Ran out of rub twice but had enough stuff on hand in an unfamiliar pantry to mix up more. Used my standard methods by and large with some minor adjustments for that massive pit.

I'd imagine photos will show up on facebook and when they do I'll try to grab some. Gonna say that I've largely moved away from my journeyman pitmaster status at this point; I can make some damn good 'que these days...

How many people were eating?

2 suggestions:

1) Wrap it in butcher paper rather than aluminum foil. It's a happy medium between wrapped and foil. Foil allows no moisture out so you end up with a super soft bark. Obviously unwrapped is just the opposite; slower cooking time and can dry out the outside a bit. Get yourself a big cheap roll of butcher paper and next time wrap it in butcher paper. Lets a little moisture out (especially early) and when it saturates is about when you have lost as much moisture as you want to, so it slows the moisture loss down a lot but doesn't make the meat spongy.

2) Heat for your last hour. You appear to have forgotten the last part of the Texas Crutch - goose your heat to about 325-350 and try to get at least a 30-45 minute 'finishing' cook. Give it a spray with some apple juice for a few more sugars to carmelize and form the crust. For some applications you may want to try putting a coating of Tiger Sauce on it before wrapping it; excellent flavor and a nice little spot for the bark to adhere to.

145 degrees. Once you hit an internal temp of 145, meat's done taking smoke.

Just get a Maverick. Solid, reliable and you can get a dual probe for $70 (a single for like $40). Calibrate it in a pot of boiling water and it'll be good enough for a 'watch'. Then you use a good Thermopen to make your final read.

Yeah, a WSM is bulletproof but I think too many people underestimate the difference the waterpan can make. That big ol' heat sync in there makes it stupid easy to hold 225-250 for hours. And if you want it hotter, fill the pan with sand instead of water. Or if you want it hotter still, empty the pan outright. If someone can't get a WSM to work right, they should probably just give up.

Not nearly enough.

We had meat for probably 80. There were 30 there. We just weren't taking any chances. Didn't know who would like what as some of these folks were from Seattle, others from Boston.

Oh my, Bostonians would love it...with a side of lobster and clams.


Thirty is a big crowd though, and it's best when entertaining to have more than will be eaten—just in case. Never want to run out.

Can I hire your for my next party?