Food and Drink Making Jerky / Everything BBQ Tips Thread - Page 6

**Bwana** · 09-27-2013, 07:03 PM

Quote:

Originally Posted by DaneMcCloud

Thermometers are the bomb

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.

**Fire Me Boy!** · 09-27-2013, 07:05 PM

Quote:

Originally Posted by Bwana

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.

Definitely. I've never done a rib roast without a thermometer.

**DaneMcCloud** · 09-27-2013, 07:10 PM

Quote:

Originally Posted by Bwana

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.

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.

Dante84 · 09-27-2013, 06:59 PM

Quote:

Originally Posted by Bwana

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.

I'm pretty ****ing serious about my ribs too. Glad there's another one of us on here.

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.

**Bwana** · 09-27-2013, 07:10 PM

Quote:

Originally Posted by Dante84

I'm pretty ****ing serious about my ribs too. Glad there's another one of us on here.

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.

My smoker is a Yoder YS640 with two racks. I have had several smokers in my day from the walmart special on up and this one is the best by a mile.

http://www.yodersmokers.com/ys640-pellet-grill.html

MTG#10 · 09-27-2013, 07:44 PM

Quote:

Originally Posted by Bwana

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.

My ribs are amazing, better than any Ive ever had and everyone else that's had them raves about them too. Never used a thermometer though. I use one for any kind of roast/brisket but I can tell when my ribs are perfect by looking at them. Different strokes.

**Bwana** · 09-27-2013, 07:56 PM

Quote:

Originally Posted by MTG#10

My ribs are amazing, better than any Ive ever had and everyone else that's had them raves about them too. Never used a thermometer though. I use one for any kind of roast/brisket but I can tell when my ribs are perfect by looking at them. Different strokes.

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.

MTG#10 · 09-27-2013, 08:04 PM

Quote:

Originally Posted by Bwana

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.

Agreed. Ive NEVER had good ribs from a restaurant, not even in Memphis...at least nothing anywhere close to mine. Pretty disappointing really because I often crave ribs but dont feel like doing all the work.

GloryDayz · 09-27-2013, 09:36 PM

Quote:

Originally Posted by Bwana

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.

While I compete quite a few things, I don't know why but I can't stop myself from ordering ribs when I'm out. Other folks get a lot of the other things so I can sample them, but I always do the ribs. Yes, I'm often times let down, but then I remember there's a big difference between mass production and folks like us, when we're home, who sweat over a couple or three racks..

The one thing I WON'T do is smoke only one rack of ribs or one brisket... There's just something about the pollination or something. But it hurts the wallet and fattens the neighbors...

GloryDayz · 09-27-2013, 09:29 PM

Quote:

Originally Posted by Bwana

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.

I've been know to do a little smoking, and I use a dual setup, but I've never done them with ribs. Interesting... What the hell, I'll give it a shot. What temp are you looking for? And if they're not all what you want do you just move them around? I know I have three different zones in mine, so I've always moved them, so I figure that's kind of a must...

**Fire Me Boy!** · 09-27-2013, 07:38 PM

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.

**Bwana** · 09-27-2013, 07:42 PM

Quote:

Originally Posted by Fire Me Boy!

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.

With my smoker, I can take care of that by removing any pellets after the initial smoking.

**TimBone** · 09-27-2013, 08:17 PM

I'm glad the conversation has turned to ribs. I've had a smoker for a little over a year now. Doing my best to learn how to smoke properly. One question I've always had(and this is probably a silly one), do you guys use mustard on the meat to help your rub stick to the meat? I've seen this method used, and have always wondered if it affects the taste of the overall product. I don't use it, because I've never really had a problem with the rub not sticking on its own. Thoughts?

MTG#10 · 09-27-2013, 08:32 PM

Quote:

Originally Posted by McFly

I'm glad the conversation has turned to ribs. I've had a smoker for a little over a year now. Doing my best to learn how to smoke properly. One question I've always had(and this is probably a silly one), do you guys use mustard on the meat to help your rub stick to the meat? I've seen this method used, and have always wondered if it affects the taste of the overall product. I don't use it, because I've never really had a problem with the rub not sticking on its own. Thoughts?

I dont on ribs but I do on a shoulder roast. And no you cant taste the mustard...at least I cant and Ive never met anyone that could.

**TimBone** · 09-27-2013, 08:38 PM

Quote:

Originally Posted by MTG#10

I dont on ribs but I do on a shoulder roast. And no you cant taste the mustard...at least I cant and Ive never met anyone that could.

Thanks man. I've always considered mustard to have such a strong taste, I just figured it would alter the overall flavor.

09-27-2013, 07:38 PM	#11
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	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.
Posts: 35,253

09-27-2013, 08:17 PM	#13
TimBone Mostly Ignored Join Date: Jul 2013 Casino cash: $8499985	I'm glad the conversation has turned to ribs. I've had a smoker for a little over a year now. Doing my best to learn how to smoke properly. One question I've always had(and this is probably a silly one), do you guys use mustard on the meat to help your rub stick to the meat? I've seen this method used, and have always wondered if it affects the taste of the overall product. I don't use it, because I've never really had a problem with the rub not sticking on its own. Thoughts?
Posts: 18,096