My first try...considered a failure.
With my new Masterbuilt 30" smoked up a batch of country style ribs. Apparently kept 'em in WAY to long. Followed the time and recipe to a tee. Absolute shoe leather.:doh: I have decided I need a remote thermometer and will order one next payday. Although I failed I won't be discouraged.
Yesterday I smoked a half dozen bacon wrapped chicken cordon bleu. Those turned out awesome. Still trying to find a real good rub. When I get the remote, I want to do a pork loin roast. Any pointers guys? |
As to the pork loin, don't go past 165 IT
Sorry to hear about the ribs, but it happens to us all, especially with a new smoker and the learning curve |
Many epic fails before I got a thermometer to monitor IT. It doesn't have to be costly - my first one was a $20 Taylor that had to sit need the cooker but generally I babysit my cooks. It gives me a reason to drink a beer or two :becky:
If you go with a remote thermo definitely consider one that will give you grill/bbq temp and food IT from the same unit. You won't regret it! |
Don't go by the book. That's what I told my friend yesterday when they were trying their new smoker with ribs. And you don't need a thermometer for ribs. Bend test and bones sticking out.
You ever seen the movie Christmas Vacation? Remember the turkey? That was my first cook ever on a UDS 2 1/2 years ago. I did a chicken and it looked like it stayed in the tanning bed 4 times longer than it should have. My wife and I got a hell of a laugh out of it and we ate it anyways lol. |
there is no success without failure!
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I bought mines at wally world. It is serving its purpose :-D. BTW is that an electric or propane masterbuilt you have?
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We've all had cooks go bad, glad you're going to keep at it. I find CSR more tricky than a butt. But they are tasty
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You are going to have to explain to me the difference. I am not sure what country style ribs are. |
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So if you go to shop for these in a store are they with the ribs?
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Cook your CSR's like Pork steaks or a Shoulder( because that is what it is)It of about 185-190 will give you the results you're after
Pork loins are lean and will be dry as the Sonora desert if you take the internal temp past 145. I like to pull them at 130-135 wrap in foil and let them rest carry over will take it to 145. |
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If they are cut from the shoulder you can take them to 185 ish. |
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