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Everything smoking...meat smoking !! Tips, tricks, and recipes + (poll added)

Discussion in 'Food Talk' started by Pudge, Feb 11, 2017.

?

What kind of smoker do you have?

This poll will close on Sep 27, 2024 at 9:10 PM.
  1. Electric

    58 vote(s)
    12.6%
  2. Propane

    30 vote(s)
    6.5%
  3. Pellet pooper

    234 vote(s)
    50.9%
  4. Stick burner

    41 vote(s)
    8.9%
  5. Charcoal

    95 vote(s)
    20.7%
  6. Ceramic/Egg/Kamado

    69 vote(s)
    15.0%
  7. Homemade

    21 vote(s)
    4.6%
  8. Other

    14 vote(s)
    3.0%
Multiple votes are allowed.
  1. Jan 3, 2020 at 1:33 PM
    #811
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    I figure they're ribs, even if they don't turn out perfect, they're still ribs and will be good.

    There is probably a reason you don't see anyone rub at the end, but I have to try it. I wish I could remember the show, it was showcasing hole in the wall bbq joints.

    Pics when complete, 3hrs to go.
     
    Rica25 likes this.
  2. Jan 3, 2020 at 1:43 PM
    #812
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Only one way to find out. That’s part of the fun.
     
  3. Jan 3, 2020 at 2:38 PM
    #813
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    2hrs down, now they are foiled and back on for an hour with foil. Then I think I'll add the rub with 60min left and then sauce with 15min or so

    IMG_20200103_162944.jpg

    Rubbed and back on...
    IMG_20200103_173437.jpg

    Homemade hash browns about to hit the fry pan...
    IMG_20200103_175329.jpg
     
    Last edited: Jan 3, 2020
  4. Jan 3, 2020 at 5:00 PM
    #814
    aperezsh

    aperezsh Blessed are the peacemakers

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    A little this and that...Broke now

    Annnnd BOOM BABY! Cuz Murica that's why!
     
  5. Jan 3, 2020 at 5:02 PM
    #815
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    Bad lighting, hungry kids, so no plated pics. Hash Browns were killer though!

    Ribs were good, not great. This is the last time we buy Costco ribs. They cut them funny, leaving a big pork chop/loin piece on 1/2 of them and the membrane is near impossible to remove with Costco ribs. Going to try our local Mom & Pop grocer butcher next time, we have good luck with him for other cuts.

    *** Edit *** I knew I wasn't alone: https://eggheadforum.com/discussion/1207818/i-remember-why-i-dont-buy-costco-baby-back-ribs-any-more

    That said, still tasty and pull off bone. I don't think the rub at the end of the cook make a lick of difference. Could have probably used another 30 min (due to outside temp), but sides were ready.

    IMG_20200103_181107.jpg IMG_20200103_183538.jpg IMG_20200103_184733.jpg
     
    Last edited: Jan 3, 2020
    Boerseun, aperezsh and TXMiamiFan like this.
  6. Jan 3, 2020 at 5:20 PM
    #816
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Really? I’ve never had issues with Costco baby backs.
     
  7. Jan 3, 2020 at 5:35 PM
    #817
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    We get a lot of meat for the buck, but each slab has one end that is super duper meaty, but not rib meat, it's almost like a chop.

    Some people in that link I posted, recommend trimming that portion, so I may try that.
     
    TXMiamiFan[QUOTED] likes this.
  8. Jan 4, 2020 at 1:16 PM
    #818
    knoxville36

    knoxville36 New Member

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    Well speaking of Costco ribs.....

    We just happened to be at Costco and I got a call from our Cousin's while we were there. They were asking if I would smoke them some ribs. Picked up a 3 pack of St. Louis spare ribs at Costco. I cook and they bring the beer and an appetizer or two. Works out great. They always bring beer from a local brewery here in Knoxville, Elkmont Exchange and it is good!

    I am doing really simple for them as that is how they like it. No binder no nothing. Just a little seasoning and some smoke. On first rack I am using Killer Hogs BBQ run, second rack is Killer Hogs Hot BBQ rub, and lastly is some Texas Roadhouse rib seasoning just to try as it was a gift for Christmas.
    I use the 3-2-1 method a good bit but our cousins don't like them as sweet so I will probably not wrap but spray every 45 minutes or so with apple juice until done. I will give a very light coating at the end just to get some more color. I use 2 to 1 ratio of Killer Hogs BBQ sauce and Killer Hogs Vinegar sauce that is heated up on the stove. Then brush a light coat on the ribs and it makes a fantastic mellow finish on them.

    I have messsed around and made BBQ sauce 50 times. I can make a pretty good Raspberry sauce, but the Killer Hogs stuff is about as good as it gets and suggest it to anyone!

    27C9EBB7-C6CC-4368-9DF4-022E19BC96D3.jpg
    2FD73768-8FFF-4529-85F4-7E9BD1714E5E.jpg
    C68E52A9-86D9-4705-9D8E-13F093AF07CD.jpg
    7EF42E4B-1ABF-4FE4-8405-52D401DA94DD.jpg
     
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  9. Jan 4, 2020 at 1:37 PM
    #819
    Atomic City Tundra

    Atomic City Tundra Cam Tower Leak Addict

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    Wife's birthday today. She asked for some smoked prime rib. Who am I to argue? :hungry:

    7VD7r8DuhFCePUGAJEbgG21T2HPajn2TTT0cgEcR_627ed861304297134b92d4739089d7c46c769fea.jpg
     
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  10. Jan 4, 2020 at 5:23 PM
    #820
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    3.5 hour smoked brats. Sauerkraut with garlic and onion and a pinch of Old Bay. Fresh buns from Safeway.
    20200104_164059.jpg 20200104_173741.jpg 20200104_174257.jpg

    Damn the ketchup!!!
     
  11. Jan 4, 2020 at 5:53 PM
    #821
    knoxville36

    knoxville36 New Member

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    30 minutes left.....

    just put the sweet vinegar glaze on the 2 racks on the left. They were smoked for 3 hours, then rapped in file for 1.5 hrs. Just pulled them out and put them back on with the glaze. The rack on the right I have not touched. It will be 5 hours with no wrap only apple juice spritzing every 45 minutes. No glaze or anything on it just a light rub coating at the beginning.

    BEE729E9-A833-42CD-BC91-F0643AF05E57.jpg
     
  12. Jan 4, 2020 at 6:23 PM
    #822
    knoxville36

    knoxville36 New Member

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    And that is a rap. Ribs are done and our cousins will have some good eating tonight and tomorrow. Rack on the right is the Texas Roadhouse rub and did not wrap it at all. Looks good to me so we will see how they like it!!!

    23D24C2A-5684-44EC-94DF-5ECDBA26025F.jpg
     
    TXMiamiFan, JMB, aperezsh and 4 others like this.
  13. Jan 4, 2020 at 6:29 PM
    #823
    Hbjeff

    Hbjeff New Member

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    Dinner image.jpg

    Tri tip on the weber kettle, 244 lump charcoal, sear at the end
     
  14. Jan 4, 2020 at 6:57 PM
    #824
    knoxville36

    knoxville36 New Member

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    Ribs came out amazing! Some of the best I have ever done. Our cousins are killing them. I got a feeling they may not be taking some home like originally planned....

    Oh well, my good deeds are done for the day. Time for some Jack Daniels Single Barrell Select to camp off the night!

    E8C771E0-253D-48B3-A0C8-B679F12A36E7.jpg
     
  15. Jan 6, 2020 at 5:11 PM
    #825
    Rica25

    Rica25 Got Bam? IG ......@TNDRA08

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    20200106_130136.jpg 20200106_135002.jpg Rib eye and some jalapeno cheddar sausage
     
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  16. Jan 8, 2020 at 8:52 AM
    #826
    knoxville36

    knoxville36 New Member

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    I actually did these last night so the chicken would not go to waste.... Purchased 7lb. Package of the fresh Party Wings at Costco Sunday. Somewhere around 50 wings. Smoked them last night and have lunch the rest of the week.

    4106FB40-5A7E-4595-9A7C-77A461E9F49E.jpg
     
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  17. Jan 8, 2020 at 9:05 AM
    #827
    bsktball55

    bsktball55 New Member

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    I had a masterbuilt one that just had a dial like a gas grill. It was better than my old cheapo Brinkman vertical smoker, but it was not set it and forget it. If the wind picked up, the temps would change, when you added wood chunks to it, the temp would change etc. I was constantly monitoring it fiddling with the knob every 30 minutes it seemed like to try and keep temps constant. I switched to a pellet grill and won't look back.
     
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  18. Jan 17, 2020 at 6:01 PM
    #828
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Burnt ends using chuck roast washed down with home brew Belgian saison

    8CD4F48E-CAEB-4F18-A2C2-E3C3EBC80958.jpg

    46EC6EDF-726F-40D5-A3A7-6664FAFAD78B.jpg

    C52CAE9E-354A-4A3D-AB92-EABE93FAFA56.jpg

    0B0FF89A-BB19-4C32-8393-7F2E6DC0C3B2.jpg
     
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  19. Jan 18, 2020 at 9:57 AM
    #829
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    Going to try the 3/2/1 method today. Old Bay, garlic and pepper with a little cayenne for the rub.20200118_104926.jpg
     
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  20. Jan 18, 2020 at 10:09 AM
    #830
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    #BOOM doing that myself tomorrow :headbang:
     
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  21. Jan 18, 2020 at 10:11 AM
    #831
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    Any recs for the 3/2/1 method.
     
  22. Jan 18, 2020 at 10:16 AM
    #832
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Other than add some apple juice or something when you wrap and cook the 2 hours. Other than that, simple process.
     
  23. Jan 18, 2020 at 11:12 AM
    #833
    knoxville36

    knoxville36 New Member

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    I have personally found the 321 method makes the ribs too tender. They just absolutely fall off the bone and you can’t really hold them together. Don’t get me wrong, I like tender ribs but not mushy or so soft you can’t pick the rack up.

    I go 2 to 2.5 hours, then pull the ribs off and wrap in foil. I use a layer of brown sugar, Kerrygold butter, little honey, and Tiger Sauce. I only go 1.5 hues wrapped. Then pull off and put on smoker for 30 to 1 unwrapped.

    I guess you could say I use the 2.5/1.5/30 minute method. Still really tender but not too mushy and soft.

    Every smoker is different though, so since this is your first time you might want to go 321 and see how they turn out.

    the key is the wrapped stage with the butter, sugar, honey. Assuming you like a sweet rib.
     
  24. Jan 18, 2020 at 11:37 AM
    #834
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    :thumbsup:

    I remember someone saying that before, maybe it was you. I was going to try 2/2/1'ish to the less side.
     
  25. Jan 18, 2020 at 11:57 AM
    #835
    JMB

    JMB Not new, just a little old.

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    I think it's the wrap time that makes them to tender for some people's taste. I usually do 3,1,1to 1.5. I just use apple juice in the wrap, but had them with other stuff like above and they're good that way too.
     
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  26. Jan 18, 2020 at 1:30 PM
    #836
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    Just did the wrap, going to let it go for an hour at 220°.
    20200118_142032.jpg
     
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  27. Jan 18, 2020 at 2:20 PM
    #837
    Hbjeff

    Hbjeff New Member

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    St louis ribs. Still learning ribs, nobody in my family has ever made them. I left the wrapped too long. Literally fell off the bones
     
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  28. Jan 18, 2020 at 2:28 PM
    #838
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    Mine has 25 minutes to go in the wrap. I'm pulling them at 1 hour and 10 minutes.
     
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  29. Jan 18, 2020 at 3:22 PM
    #839
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    Final smoke, 1 hour to go!!20200118_160030.jpg

    Maybe closer to 2 hours
     
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  30. Jan 18, 2020 at 4:39 PM
    #840
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    Not fall off the bone but, pretty effortless. I think next time I will leave it wrapped another 20 minutes.20200118_173033.jpg
     
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