BBQing/smoking suggestion/tips - Page 2

**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.

Stewie · 09-26-2007, 01:37 PM

Quote:

Originally Posted by damaticous

i do put a pan of water in the smoker.

at what tempature are the ribs considered done? It is possible that I am over cooking them...but most of the time they are pretty pink/redish.

Don't worry about temperature when smoking ribs. It's more of an appearance and pull test. You never want the meat "falling off the bone." A general rule of thumb is that the meat should expose about 1/4" of the rib bone when done.

tooge · 09-26-2007, 01:44 PM

Quote:

Originally Posted by Stewie

Don't worry about temperature when smoking ribs. It's more of an appearance and pull test. You never want the meat "falling off the bone." A general rule of thumb is that the meat should expose about 1/4" of the rib bone when done.

Yeah, for competition they want a certain doneness, but everyone I know, including myself like the rib meat "fallin off the bone". I say make it that way. As far as brisket, take the internal temp to 170 then foil and take to 195. Take it off and let it rest for 1 hour before slicing/chopping. dont overtrim the brisket. it need a quarter inch of fat cap (side up on the smoker) to render and moisten the meat. the flats you buy at the store are way overtrimmed. Just by the packer cut and trim yourself.

**KC Dan** · 09-26-2007, 01:49 PM

How about some tips for smoking legs?

Man finds human leg in smoker
Purchase at auction results in macabre discovery

MAIDEN, N.C. - A man who bought a smoker Tuesday at an auction of abandoned items might have thought twice had he looked inside first. Maiden police said the man opened up the smoker and saw what he thought was a piece of driftwood wrapped in paper.

When he unwrapped it, he found a human leg, cut off 2 to 3 inches above the knee. The smoker had been sold at an auction of items left behind at a storage facility, so investigators contacted the mother and son who had rented the space where the smoker was found.

The mother, Peg Steele, explained her son had his leg amputated after a plane crash and kept the leg following the surgery “for religious reasons” she doesn’t know much about. “The rest of the family was very much against it,” Steele said.

Steele said her son, John Wood, plans to drive to Maiden, about 35 miles northwest of Charlotte, to reclaim his amputated leg, police said.

© 2007 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

MOhillbilly · 09-26-2007, 02:10 PM

tin foil

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.

tooge · 09-27-2007, 07:40 AM

Quote:

Originally Posted by Stewie

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.

I make a great humble pie, but It sure sucks having to eat it. Our chicken was 91st (ouch) and that really killed us.

KCChiefsMan · 09-27-2007, 02:27 AM

Quote:

Originally Posted by damaticous

i do put a pan of water in the smoker.

at what tempature are the ribs considered done? It is possible that I am over cooking them...but most of the time they are pretty pink/redish.

grab the rack of ribs with tongs, if the ribs drop they're done. If they are still stiff they need more time.

**Fire Me Boy!** · 09-27-2007, 06:30 AM

Quote:

Originally Posted by KCChiefsMan

grab the rack of ribs with tongs, if the ribs drop they're done. If they are still stiff they need more time.

Actually... if they drop they're over done. Do the pull test... go three or four ribs in, and grab a rib between your thumb and first finger and another rib with your other hand. Gently pull. If it starts to pull apart with a little resistance it's done.

MOhillbilly · 09-27-2007, 07:22 AM

meat + fire = yum

repeat

Simply Red · 09-27-2007, 07:25 AM

pork butt

R&GHomer · 09-27-2007, 10:01 AM

Quote:

Originally Posted by damaticous

i do put a pan of water in the smoker.

at what tempature are the ribs considered done? It is possible that I am over cooking them...but most of the time they are pretty pink/redish.

I like to wrap the ribs in aluminum foil about an hour before they are done. Oh, and put a little apple juice in there with them and seal it up.

KC Kings · 09-26-2007, 01:37 PM

A lot of meat is going to be dry if you smoke it. It is hard to make good smoked chicken, venison, roast, etc... The easiest I think to start with is ribs. I would get a good rib dry rub, (have not used KC masterpiece), which can be as simple as salt and brown sugar. Don't sprinkle the rub on the ribs, like you would sprinkle seasoning salt on burgers, cake the stuff on and rub it in. I rub it the night before. Cook on low heat for at least 4 hours. I try to keep the grill right at 250. I will use a water pan for some meats, but I never use it for ribs or brisket, the 2 meats I think are easiest to cook.

If your temperature is too low and you have to cook longer than 4 hours, a lot of people I know wrap the meat in foil after 4 hours to help keep the moisture in. If you want good left overs, you should take the meat off of the grill and put it in a cooler for an hour before cutting it. You know how when you cut meat right off the grill all the juice oozes out and you ebd up with a pan full of juice? If you put it in an air tight container and let it cool slowly it will retain the moisture.

damaticous · 09-26-2007, 01:38 PM

I have a thermometer, but I've been setting it for "pork-Medium" Maybe I am overcooking the ribs.

What about the brisket? Will brining help? any tips on how long to brine a brisket?

unlurking · 09-26-2007, 01:50 PM

How does your dear like you smoking him?

09-26-2007, 01:49 PM	#4
KC Dan Red, White & Blue for the U.S. Join Date: Sep 2001 Location: The Great Northwest now.. Casino cash: $-2035765	How about some tips for smoking legs? Man finds human leg in smoker Purchase at auction results in macabre discovery MAIDEN, N.C. - A man who bought a smoker Tuesday at an auction of abandoned items might have thought twice had he looked inside first. Maiden police said the man opened up the smoker and saw what he thought was a piece of driftwood wrapped in paper. When he unwrapped it, he found a human leg, cut off 2 to 3 inches above the knee. The smoker had been sold at an auction of items left behind at a storage facility, so investigators contacted the mother and son who had rented the space where the smoker was found. The mother, Peg Steele, explained her son had his leg amputated after a plane crash and kept the leg following the surgery “for religious reasons” she doesn’t know much about. “The rest of the family was very much against it,” Steele said. Steele said her son, John Wood, plans to drive to Maiden, about 35 miles northwest of Charlotte, to reclaim his amputated leg, police said. © 2007 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. __________________ "And if you don't know where you're going Any road will take you there" - George Harrison
Posts: 7,087

09-26-2007, 02:10 PM	#5
MOhillbilly Mama Tried Join Date: Dec 2002 Location: Missouri Casino cash: $9949903	tin foil __________________ True Son of Liberty
Posts: 23,371

09-27-2007, 07:22 AM	#10
MOhillbilly Mama Tried Join Date: Dec 2002 Location: Missouri Casino cash: $9949903	meat + fire = yum repeat __________________ True Son of Liberty
Posts: 23,371

09-27-2007, 07:25 AM	#11
Simply Red You Sweetie! Join Date: Sep 2005 Casino cash: $2021206219 VARSITY	pork butt
Posts: 71,691

09-26-2007, 01:37 PM	#13
KC Kings Veteran Join Date: Mar 2002 Location: KC Casino cash: $10004900	A lot of meat is going to be dry if you smoke it. It is hard to make good smoked chicken, venison, roast, etc... The easiest I think to start with is ribs. I would get a good rib dry rub, (have not used KC masterpiece), which can be as simple as salt and brown sugar. Don't sprinkle the rub on the ribs, like you would sprinkle seasoning salt on burgers, cake the stuff on and rub it in. I rub it the night before. Cook on low heat for at least 4 hours. I try to keep the grill right at 250. I will use a water pan for some meats, but I never use it for ribs or brisket, the 2 meats I think are easiest to cook. If your temperature is too low and you have to cook longer than 4 hours, a lot of people I know wrap the meat in foil after 4 hours to help keep the moisture in. If you want good left overs, you should take the meat off of the grill and put it in a cooler for an hour before cutting it. You know how when you cut meat right off the grill all the juice oozes out and you ebd up with a pan full of juice? If you put it in an air tight container and let it cool slowly it will retain the moisture.
Posts: 4,348

09-26-2007, 01:38 PM	#14
damaticous lurker Join Date: Sep 2003 Location: home Casino cash: $9959900	I have a thermometer, but I've been setting it for "pork-Medium" Maybe I am overcooking the ribs. What about the brisket? Will brining help? any tips on how long to brine a brisket?
Posts: 1,358

09-26-2007, 01:50 PM	#15
unlurking MVP Join Date: Aug 2003 Casino cash: $7737309	How does your dear like you smoking him?
Posts: 10,620