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Joined: Jun 2006
Posts: 9,242 Likes: 1
Former Developer
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Former Developer
Joined: Jun 2006
Posts: 9,242 Likes: 1 |
So my wife bought a smoker for me last weekend. Been reading for awhile now on how to smoke stuff, and I'm starting with ribs, spareribs to be exact. Will see how it goes and hopefully it won't end in utter failure
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Joined: Feb 2007
Posts: 1,294 Likes: 2
Veteran
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Veteran
Joined: Feb 2007
Posts: 1,294 Likes: 2 |
Let us know how it turns out for you.
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Joined: Jun 2006
Posts: 684
Addict
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Addict
Joined: Jun 2006
Posts: 684 |
Take pictures too.
Doesn't smoking take a whole day or week?
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Joined: Jan 2004
Posts: 2,474 Likes: 3
Pooh-Bah
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Pooh-Bah
Joined: Jan 2004
Posts: 2,474 Likes: 3 |
Good luck! I expect my invite is in the post, yeah?
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Joined: Jun 2006
Posts: 9,242 Likes: 1
Former Developer
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Former Developer
Joined: Jun 2006
Posts: 9,242 Likes: 1 |
Take pictures too.
Doesn't smoking take a whole day or week? Takes about 6 hours the way everyone recommends. Going the 3-2-1 method. About 225 degrees. 3 hours initial smoking, 2 hours wrapped in heavy duty foil with a splash of apple juice, and then another hour unwrapped to firm them up a bit.
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Joined: Jun 2006
Posts: 684
Addict
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Addict
Joined: Jun 2006
Posts: 684 |
You're making me hungry and I just had my lunch.
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Joined: Jun 2006
Posts: 106
member
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member
Joined: Jun 2006
Posts: 106 |
No dry rub!? The key to good smoked ribs is a good dry-rub! Ribs don't come out of the pig pre-seasoned, you have to add it yourself! Here's what I do: 3 tablespoons dark brown sugar 2 tablespoons paprika 1 tablespoon salt 1 tablespoon freshly ground black pepper 1 tablespoon cumin 1 tablespoon cayenne 1/2 tablespoon garlic powder 1/2 tablespoon onion powder 1/2 tablespoon dried leaf oregano 1/2 tablespoon dried thyme Grind the thyme and oregano together with a mortar and pestle or food processor and then add the rest of the spices and sugar and grind or food process together until throughly combined. Rub in the dry rub on all the ribs an hour before smoking and then do what you're already doing. If you didn't use any rub, even if you get them out and add it now it'll make them much better.
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Joined: Jun 2006
Posts: 9,242 Likes: 1
Former Developer
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Former Developer
Joined: Jun 2006
Posts: 9,242 Likes: 1 |
Yeah, I did a dry rub that I found while watching BBQ Pitmasters last week. Did that about 6 PM last night, wrapped overnight in the fridge. Took em out about 9:15 to warm up to room temperature and put em in at 10 this morning
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Joined: May 2008
Posts: 753 Likes: 1
Old Hand
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Old Hand
Joined: May 2008
Posts: 753 Likes: 1 |
wood fired or gas fired smoker?
very important to remember, when smoking greasy food, all that fat, etc drips into the water pan and can catch fire... we went to add water to one that was full of grease (not realizing it was grease at that point) and had a 30 foot fireball shoot into the air.... and more than a few singed eye brows, etc. but damn if the food was great!
"No matter where you go, there you are." "If you can't do something smart, Do something right" "There are three kinds of people in the world, those who can count, and those who can't"
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Joined: Mar 2007
Posts: 522
Addict
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Addict
Joined: Mar 2007
Posts: 522 |
My wife can't seem to understand the whole "smoking" concept. She thinks it takes too long. I have a small, cheap, wood/charcoal fired smoker. I really need to learn how to use it properly, with rubs and whatever. My wife makes some marinades, but it isn't the same. She is Thai, so it's kind of a smoked stir-fry taste...
Steve
UBB.classic from 2000-2003 UBB.threads from 2003-present!
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Joined: May 2008
Posts: 753 Likes: 1
Old Hand
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Old Hand
Joined: May 2008
Posts: 753 Likes: 1 |
get a good thermometer, one with a remote sensor and a one of the pager type units so you don't have to babysit the whole time. keeping the temp right, enough water in it, etc, all very important.
don't slice the meat up when you first take it out, give it a few minutes!
try different meats, etc, use different types of wood (maple, apple, etc) take notes and learn from it.
bacon wrapped jalepneo poppers are awesome in the smoker
do up a bunch of sausage, and have different hot sauces and mustards, great way to sample things like that.
"No matter where you go, there you are." "If you can't do something smart, Do something right" "There are three kinds of people in the world, those who can count, and those who can't"
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Joined: Jun 2006
Posts: 9,242 Likes: 1
Former Developer
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Former Developer
Joined: Jun 2006
Posts: 9,242 Likes: 1 |
I've got the Brinkman Vertical Gas Smoker. My usual process is to start with something a bit basic before I move up to something expensive, and this was reasonably priced and got very good reviews. The ribs turned out quite good, but I think next time we'll finish them off with BBQ sauce. We went with dry this time just so I could get the cooking right, but everyone in the family prefers a nice messy rib
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Joined: Apr 2007
Posts: 3,940 Likes: 1
Former Developer
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Former Developer
Joined: Apr 2007
Posts: 3,940 Likes: 1 |
yah, i slather on the sauce in the last hour.. just get throwaway bibs and you're good to go
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