BBQing/smoking suggestion/tips

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?

Kclee · 09-26-2007, 01:14 PM

Yes to brine. Overnight or even 24 hours.

**Dave Lane** · 09-26-2007, 01:14 PM

Add water in the grill. Basically wood burners dry meat out it is unavoidable really.

Dave

**Donger** · 09-26-2007, 01:16 PM

My Weber gas grill keeps catching on fire. Well, not the whole grill, but the underside of the grate thingies. Why is that happening?

sedated · 09-26-2007, 01:23 PM

Quote:

Originally Posted by Donger

My Weber gas grill keeps catching on fire. Well, not the whole grill, but the underside of the grate thingies. Why is that happening?

clean it, you lazy slob

Stewie · 09-26-2007, 01:19 PM

Are you using a pan of water in your smoker to add moisture?

It would be tricky to smoke venison without it drying out.

If your ribs are dry you're overcooking them.

Don't put any bbq sauce on until the very end.

Spritz meat with apple juice or similar to add moisture.

damaticous · 09-26-2007, 01:29 PM

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.

**Dave Lane** · 09-26-2007, 01:35 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.

cook the ribs until the internal meat temperature is 180-185 F that you will have perfect tenderness ribs. You need to buy a meat thermometer.

KC Kings · 09-26-2007, 01:39 PM

Quote:

Originally Posted by Dave Lane

cook the ribs until the internal meat temperature is 180-185 F that you will have perfect tenderness ribs. You need to buy a meat thermometer.

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.

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, 02:04 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...

**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

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

tooge · 09-26-2007, 01:39 PM

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.

09-26-2007, 01:11 PM	Topic Starter
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, 01:14 PM	#2
Kclee Veteran Join Date: Mar 2002 Casino cash: $10014147	Yes to brine. Overnight or even 24 hours. __________________ If any man says he hates war more than I do, he better have a knife, that's all I have to say.
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09-26-2007, 01:14 PM	#3
Dave Lane Space Cadet and Aczabel Join Date: Aug 2000 Location: Kanab, UT, USA Casino cash: $9333275 VARSITY	Add water in the grill. Basically wood burners dry meat out it is unavoidable really. 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

09-26-2007, 01:16 PM	#4
Donger "Think BOOM!" Join Date: Nov 2003 Location: 33.675° N 106.475° W Casino cash: $6939900 VARSITY	My Weber gas grill keeps catching on fire. Well, not the whole grill, but the underside of the grate thingies. Why is that happening? __________________ I think the young people enjoy it when I "get down," verbally, don't you?
Posts: 190,780

09-26-2007, 01:19 PM	#6
Stewie MVP Join Date: Oct 2006 Location: West of the Equator Casino cash: $-1600099	Are you using a pan of water in your smoker to add moisture? It would be tricky to smoke venison without it drying out. If your ribs are dry you're overcooking them. Don't put any bbq sauce on until the very end. Spritz meat with apple juice or similar to add moisture.
Posts: 13,830

09-26-2007, 01:29 PM	#7
damaticous lurker Join Date: Sep 2003 Location: home Casino cash: $9959900	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.
Posts: 1,358

09-26-2007, 01:39 PM	#15
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $794112	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.
Posts: 17,145