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09-27-2013, 04:35 PM | #91 |
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Just curious, why do you use thermometers with ribs? Its easy to visually tell when they're done.
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09-27-2013, 06:52 PM | #92 |
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Because when it comes to ribs I need to have them perfect. I figure if I have that many hours into something, I want them right. Ask rockymtnchief how my ribs turn out. A hamburger, pork chops and a lot of other things I could give a rip about, but ribs are another story.
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09-27-2013, 06:57 PM | #93 | |
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Thermometers are the bomb |
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09-27-2013, 06:59 PM | #94 | |
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I've starting using a standing rib rack this past year, and it has made all the difference in creating a consistent smoke. I don't know how you have six racks all on the surface, unless its a vertical smoker?? If its offset, you'd have to be rotating racks every 20 minutes! This rack holder I got from target holds 5 at a time. I position it to where all five are facing the fire, and then rotate on the hour to hit the other side. Rinse and repeat 2 more times for a 4 hour smoke. You can't tell the difference between rack 1 and rack 5.
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09-27-2013, 07:03 PM | #95 |
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About the only other thing I cook where I use one and am that anal about the product is prime rib. I overcooked a prime ONCE and that was it. If you drop over a C-note on a piece of meat and it ends up overcooked, that sinks in real fast.
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09-27-2013, 07:05 PM | #96 |
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Definitely. I've never done a rib roast without a thermometer.
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09-27-2013, 07:10 PM | #97 | |
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Quote:
http://www.yodersmokers.com/ys640-pellet-grill.html
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09-27-2013, 07:10 PM | #98 |
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I totally get it. In a related thread, I mentioned that a good piece of meat will cost me $20 a pop. I know my grill rather well but I'm not going to risk ruining dinner and a fine piece of steak.
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09-27-2013, 07:14 PM | #99 |
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Indeed, if I want jerky, I'll make jerky but I avoid turning a good steak or roast into jerky at all costs.
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09-27-2013, 07:18 PM | #100 |
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On a side note, I have been thinking about an earlier post you made in this thread. I'm still debating on what temp to roll with on this jerky tomorrow. I may cut the temp down from the 165 and take it a little slower. It's going on the smoker at 6 am, so I have all the time in the world.
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09-27-2013, 07:38 PM | #101 |
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Just my 2 cents... I'd smoke it for a couple hours, then move it into a very low temp dehydrator (cooler than room temp, if at all possible). You know your meat, so you know it's possible to oversmoke... I just wouldn't smoke it the entire time.
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09-27-2013, 07:42 PM | #102 |
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With my smoker, I can take care of that by removing any pellets after the initial smoking.
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09-27-2013, 07:44 PM | #103 | |
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09-27-2013, 07:56 PM | #104 |
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I agree on the different stokes and the end product reviews. I can't order ribs when I'm in a restaurant around here because I know damn well I'll be disappointed. You know darn well some slop monger in the back room isn't putting in the time to do it right and there's a 99% chance they don't have a clue about what they are doing.
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09-27-2013, 08:04 PM | #105 | |
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