BBQing/smoking suggestion/tips - Page 3

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, 02:44 PM

Quote:

Originally Posted by damaticous

Where does everyone get their meat from?

Walmart? Sams? butcher?

Butcher, mostly. I'll get ribs at Dillon's (Kroger) because they sell Smithfield which I've found to be much more consistent than other brands.

09-26-2007, 07:36 PM

You know what is crazy? I never mop my ribs. I don't spritz them. I don't use a water pan. I rarely use foil any longer. But my ribs are almost always plenty moist. But I wouldn't listen to me because I like my ribs jerkeyed. I smoke them at 210 or below for about 6-8 hours which makes them tast like jerkey. That's apparently a no-no.

dtebbe · 09-26-2007, 07:54 PM

Checkout the forums at http://forum.cookshack.com/eve/forums

Most of the advice is aimed at folks with cookshack smokers, but there are a lot of great prep and seasoning ideas on there.

DT

**Fire Me Boy!** · 09-26-2007, 07:57 PM

I'm the same as Phil on ribs... I don't do anything to them and they come out good... same way with my briskets (which I'm much better at than ribs).

I suck at chickens.

Pork butts are the easiest things in the world to smoke. A very forgiving meat.

I don't personally care for the flavor of brining beef, so do it if you like it, but I don't.

One other thing: let the meat you're smoking come to room temperature before you put it on the smoker. You also want the outside of the meat to be as dry as possible in order to get a nice bark. I find I can do both by setting the meat in front of a box fan for 45-60 minutes before it goes on the smoker.

**Dave Lane** · 09-26-2007, 09:05 PM

Quote:

Originally Posted by dtebbe

Checkout the forums at http://forum.cookshack.com/eve/forums

Most of the advice is aimed at folks with cookshack smokers, but there are a lot of great prep and seasoning ideas on there.

DT

Hey I have one and even post there

Dave

09-26-2007, 09:31 PM

Cookshack is cheating.

**Dave Lane** · 09-26-2007, 09:48 PM

Yeah I just did 2 slabs and a brisket yesterday and damn they are good

Dave

09-26-2007, 10:36 PM

Quote:

Originally Posted by Dave Lane

Yeah I just did 2 slabs and a brisket yesterday and damn they are good

Dave

Cookshack is like riding a Harley in a marathon. Cheater.

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

Groves · 09-27-2007, 07:34 AM

I'm still not getting the picture on these ribs. I'll send you my address, and you can just send some on ovah!

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.

09-27-2007, 09:28 AM

Quote:

Originally Posted by tooge

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

Do you have to make everything to compete? I don't even like making brisket.

I thought everything was incredible but I agreed with the judges on your chicken, tooge. I took my wife's plate and hid the chunk I was tossing in the can.

The ribs were incredible though as was your brisket.

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, 07:36 PM	#32
Phobia Guest Casino cash: $	You know what is crazy? I never mop my ribs. I don't spritz them. I don't use a water pan. I rarely use foil any longer. But my ribs are almost always plenty moist. But I wouldn't listen to me because I like my ribs jerkeyed. I smoke them at 210 or below for about 6-8 hours which makes them tast like jerkey. That's apparently a no-no.
Posts: n/a

09-26-2007, 07:54 PM	#33
dtebbe 3M TA3 Join Date: Jul 2001 Location: SoFlo Casino cash: $9993039	Checkout the forums at http://forum.cookshack.com/eve/forums Most of the advice is aimed at folks with cookshack smokers, but there are a lot of great prep and seasoning ideas on there. DT
Posts: 4,305

09-26-2007, 07:57 PM	#34
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	I'm the same as Phil on ribs... I don't do anything to them and they come out good... same way with my briskets (which I'm much better at than ribs). I suck at chickens. Pork butts are the easiest things in the world to smoke. A very forgiving meat. I don't personally care for the flavor of brining beef, so do it if you like it, but I don't. One other thing: let the meat you're smoking come to room temperature before you put it on the smoker. You also want the outside of the meat to be as dry as possible in order to get a nice bark. I find I can do both by setting the meat in front of a box fan for 45-60 minutes before it goes on the smoker.
Posts: 35,253

09-26-2007, 09:31 PM	#36
Phobia Guest Casino cash: $	Cookshack is cheating.
Posts: n/a

09-26-2007, 09:48 PM	#37
Dave Lane Space Cadet and Aczabel Join Date: Aug 2000 Location: Kanab, UT, USA Casino cash: $9333275 VARSITY	Yeah I just did 2 slabs and a brisket yesterday and damn they are good Dave __________________ Thanks, Trump for the civics lesson. We are learning so much about RICO, espionage, sedition, impeachment, the 25th Amendment, order of succession, nepotism, separation of powers, 1st Amendment, obstruction of justice, the emoluments clause, conflicts of interest, collusion, sanctions, oligarchs, money laundering and so much more.
Posts: 40,584

09-27-2007, 07:22 AM	#41
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	#42
Simply Red You Sweetie! Join Date: Sep 2005 Casino cash: $2021206219 VARSITY	pork butt
Posts: 71,691

09-27-2007, 07:34 AM	#43
Groves Turning the Corner Join Date: Dec 2006 Location: Springfield, Missouri Casino cash: $-731459	I'm still not getting the picture on these ribs. I'll send you my address, and you can just send some on ovah!
Posts: 2,386