BBQing/smoking suggestion/tips - Page 2

damaticous · 09-26-2007, 01:11 PM

About 2 months ago I picked up the Chargriller smokin' Pro with smoke box and have had mild success with it. I've smoked lots of ribs, a few briskets, a few looins, steaks, , dear steaks, dear loin and salmon. the salmon by far was the best tasting and most tender.

After practice I've pretty much got the hang of being able to keep the temp consistent at 210-225. I use wood logs (mostly hickory so far) for heat and smoke.

The problem I'm coming across is that the meat is just drier than I'd like. I know it's going to dry out a little bit, but the ribs and mainly, the brisket is pretty dry.

i know there are a lot of techniques to bbq'n but here is what I do.

get meat. wash down mean with water and sometimes vinager if it has a real strong odor.

I then spread mustard on the meat and put on my dry rub (KC Masterpiece).

Sometimes I sear the meat...depends on how I feel that day.

Then I smoke the meat to desired doneness checking it by using a meat thermotomer.

The last hour or two I start puting on the bbq sauce.

Most of the time I put bacon on and sometimes IN the meat...again depending on how I feel at the time.

But it still comes out pretty dry. I have yet to have ribs that pulled away from the bone and the only tender ribs I have a baby back.

Should I brine or not? Any suggestions?

Stewie · 09-26-2007, 01:49 PM

Quote:

Originally Posted by tooge

Yeah, for competition they want a certain doneness, but everyone I know, including myself like the rib meat "fallin off the bone".

When I say falling off the bone I mean grabbing a rib and all you have is a rib. I'll defer to your expertise, though, since you beat us in ribs at the Shawnee BBQ Contest. We did finish higher overall, though.

unlurking · 09-26-2007, 01:50 PM

How does your dear like you smoking him?

damaticous · 09-26-2007, 01:52 PM

Quote:

Originally Posted by KC Kings

But you have to slowly bring it to 180. Cooking the meat a long time melts all of the fat off from the meat and makes it very tender. You can cook ribs on the grill for 45 minutes to get to 180 but the fat will still their and they will still be chewy. That's why some of the worst cuts of meat make the best bbq.

I usually get the smoker up to 225 then put the meat on. I should put the meat on the smoker THEN bring the temp up to 225?

KC Kings · 09-26-2007, 01:58 PM

Quote:

Originally Posted by damaticous

I usually get the smoker up to 225 then put the meat on. I should put the meat on the smoker THEN bring the temp up to 225?

No, you should get the grill going to 225 first. When I said slowly bring the temperature up I was refering to the temperature of the meat. I was replying to the post that said 180 for internal temperature, but I think that is a little high. The only thing I go 180 on is chicken, and really with ribs as long as you keep the grill at 225 for at least 4 hours, I think they should be ok and I never check the temp.

**Dave Lane** · 09-26-2007, 02:00 PM

Quote:

Originally Posted by KC Kings

But you have to slowly bring it to 180. Cooking the meat a long time melts all of the fat off from the meat and makes it very tender. You can cook ribs on the grill for 45 minutes to get to 180 but the fat will still their and they will still be chewy. That's why some of the worst cuts of meat make the best bbq.

This is for a smoker at 225. Not sure if he's using a grill...

damaticous · 09-26-2007, 02:01 PM

Good tips. thank you all.

I have been pulling the membrane from the ribs and I try to get brisket with at leat 1/4 " fat on the bottom.

- use brine overnight to 24 hours - Will do this for BIG meats like brisket and loins.

- put meat on smoker then bring temp up to 225.

- put brisket in air-tight container and let slowly cool in fridge before cutting (great tip as i always bbq on sundays and have leftovers till Friday).

- 180-185 degrees for ribs

damaticous · 09-26-2007, 02:01 PM

Quote:

Originally Posted by Dave Lane

This is for a smoker at 225. Not sure if he's using a grill...

I'm using a smoker. Chargriller smokin' pro

**Dave Lane** · 09-26-2007, 02:04 PM

Quote:

Originally Posted by damaticous

I usually get the smoker up to 225 then put the meat on. I should put the meat on the smoker THEN bring the temp up to 225?

It makes no difference. I alway start mine at air temp load meat then start the heating but I have an electric smoker which is a huge plus...

**mlyonsd** · 09-26-2007, 02:08 PM

Quote:

Originally Posted by tooge

cook the ribs for three hours spraying with apple juice or other mop sauce every hour. then put them in foil and cook them for another 2 hours and they will "steam" and moisten. The last half hour open the foil top and put on the sauce. they will be very moist and tender. Everything else you are doing sounds about right. Remember to remove the membrane from the bone side of the ribs.

Bingo. Putting a tire iron in foil for a couple hours at the end would make it tender.

Serious, if you want fall off the bone ribs foil is the foolproof way to go.

**Dave Lane** · 09-26-2007, 02:08 PM

Quote:

Originally Posted by damaticous

Good tips. thank you all.

I have been pulling the membrane from the ribs and I try to get brisket with at leat 1/4 " fat on the bottom.

- use brine overnight to 24 hours - Will do this for BIG meats like brisket and loins.

- put meat on smoker then bring temp up to 225.

- put brisket in air-tight container and let slowly cool in fridge before cutting (great tip as i always bbq on sundays and have leftovers till Friday).

- 180-185 degrees for ribs

Put fat on top. will drip down through the meat...

Foil the meat, wrap completely in foil after you finish shiny side in and then place in contained warm place ie stove at 150 or small area with no heat. It allows the meat to draw the moisture back into the meat. DO NOT refrigerate till 100 degrees or at least 1/2 hour.

Dave

damaticous · 09-26-2007, 02:08 PM

Quote:

Originally Posted by Dave Lane

It makes no difference. I alway start mine at air temp load meat then start the heating but I have an electric smoker which is a huge plus...

I was kind o curious about that. I think I will continue getting the smoker up to 225 first, then put the meat on.

MOhillbilly · 09-26-2007, 02:10 PM

tin foil

**cdcox** · 09-26-2007, 02:12 PM

Phobia once said "Foil is your friend". Best BBQ advice I ever got as far as avoiding dry meat. Also don't sear your meat!

You may want to check this post for how I use foil when cooking ribs.

http://www.chiefsplanet.com/BB/showp...37&postcount=9

damaticous · 09-26-2007, 02:15 PM

Quote:

Originally Posted by cdcox

Phobia once said "Foil is your friend". Best BBQ advice I ever got as far as avoiding dry meat. Also don't sear your meat!

You may want to check this post for how I use foil when cooking ribs.

http://www.chiefsplanet.com/BB/showp...37&postcount=9

Great read! Thank you.

damaticous · 09-26-2007, 02:16 PM

Where does everyone get their meat from?

Walmart? Sams? butcher?

09-26-2007, 01:11 PM
damaticous lurker Join Date: Sep 2003 Location: home Casino cash: $9959900	BBQing/smoking suggestion/tips About 2 months ago I picked up the Chargriller smokin' Pro with smoke box and have had mild success with it. I've smoked lots of ribs, a few briskets, a few looins, steaks, , dear steaks, dear loin and salmon. the salmon by far was the best tasting and most tender. After practice I've pretty much got the hang of being able to keep the temp consistent at 210-225. I use wood logs (mostly hickory so far) for heat and smoke. The problem I'm coming across is that the meat is just drier than I'd like. I know it's going to dry out a little bit, but the ribs and mainly, the brisket is pretty dry. i know there are a lot of techniques to bbq'n but here is what I do. get meat. wash down mean with water and sometimes vinager if it has a real strong odor. I then spread mustard on the meat and put on my dry rub (KC Masterpiece). Sometimes I sear the meat...depends on how I feel that day. Then I smoke the meat to desired doneness checking it by using a meat thermotomer. The last hour or two I start puting on the bbq sauce. Most of the time I put bacon on and sometimes IN the meat...again depending on how I feel at the time. But it still comes out pretty dry. I have yet to have ribs that pulled away from the bone and the only tender ribs I have a baby back. Should I brine or not? Any suggestions?
Posts: 1,358

09-26-2007, 01:50 PM	#17
unlurking MVP Join Date: Aug 2003 Casino cash: $7737309	How does your dear like you smoking him?
Posts: 10,620

09-26-2007, 02:01 PM	#21
damaticous lurker Join Date: Sep 2003 Location: home Casino cash: $9959900	Good tips. thank you all. I have been pulling the membrane from the ribs and I try to get brisket with at leat 1/4 " fat on the bottom. - use brine overnight to 24 hours - Will do this for BIG meats like brisket and loins. - put meat on smoker then bring temp up to 225. - put brisket in air-tight container and let slowly cool in fridge before cutting (great tip as i always bbq on sundays and have leftovers till Friday). - 180-185 degrees for ribs
Posts: 1,358

09-26-2007, 02:10 PM	#27
MOhillbilly Mama Tried Join Date: Dec 2002 Location: Missouri Casino cash: $9949903	tin foil __________________ True Son of Liberty
Posts: 23,371

09-26-2007, 02:12 PM	#28
cdcox www.nfl-forecast.com Join Date: Sep 2000 Casino cash: $-478231	Phobia once said "Foil is your friend". Best BBQ advice I ever got as far as avoiding dry meat. Also don't sear your meat! You may want to check this post for how I use foil when cooking ribs. http://www.chiefsplanet.com/BB/showp...37&postcount=9
Posts: 46,032

09-26-2007, 02:16 PM	#30
damaticous lurker Join Date: Sep 2003 Location: home Casino cash: $9959900	Where does everyone get their meat from? Walmart? Sams? butcher?
Posts: 1,358