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Hello everyone I'm Brendan and I'm a Q'aholic. Been lurking for a few weeks and finally got everything to do my first rack of ribs.
The details:
-Smoked the ribs in a Sears BBQ Pro (first mistake)
-About 3 or so hours with lump charcoal and hickory chunks.
-Used Dizzy Dust for the dry rub and Dinosaur BBQ Slathering Sauce for the wet.
-Ribs came outs pretty tender but not fall off the bone tender, they had a bit of chew to them.
The problems:
-I read after the fact that the top vent should stay open or else you get a 'dirty' fire. I had closed it to dampen the fire in the beginning to lower the temps, I'm not sure how much that effected the final ribs.
-I think i used a little to much mustard. When I went to sauce them at the end some of the 'crust' was a bit to mushy on some parts and turned into a kind of crust paste.
-My temps probably looked like a roller coaster ride. I need a better way to monitor temperature, my digital probe wasn't cutting it.
-The bottom vents of the BBQ pro are total trash, I see some modification in the near future.
- Adding more charcoal was a pain and I spilled some of the drip pan on the coals.
-I think I should wrapped them in foil earlier or not added more hickory in the middle, they seemed to have a bit too much smoke.
Questions:
-Is there a reliable way to get the grill temp with infrared thermometer? I was thinking something like (kettle lid temp + X degrees= approximate internal temp)??
-How long into smoking should I wrap them? How long before they are done should I take off the foil and let the crust firm back up? To me it seems like the steam softens up the crust and they should be finished without foil, yes or no?
-After the first hickory lumps die out should I add more?
And finally some Pr0n. Thanks for looking everyone!
This shows the crappy vents and the gap between the ash collector.
The details:
-Smoked the ribs in a Sears BBQ Pro (first mistake)
-About 3 or so hours with lump charcoal and hickory chunks.
-Used Dizzy Dust for the dry rub and Dinosaur BBQ Slathering Sauce for the wet.
-Ribs came outs pretty tender but not fall off the bone tender, they had a bit of chew to them.
The problems:
-I read after the fact that the top vent should stay open or else you get a 'dirty' fire. I had closed it to dampen the fire in the beginning to lower the temps, I'm not sure how much that effected the final ribs.
-I think i used a little to much mustard. When I went to sauce them at the end some of the 'crust' was a bit to mushy on some parts and turned into a kind of crust paste.
-My temps probably looked like a roller coaster ride. I need a better way to monitor temperature, my digital probe wasn't cutting it.
-The bottom vents of the BBQ pro are total trash, I see some modification in the near future.
- Adding more charcoal was a pain and I spilled some of the drip pan on the coals.
-I think I should wrapped them in foil earlier or not added more hickory in the middle, they seemed to have a bit too much smoke.
Questions:
-Is there a reliable way to get the grill temp with infrared thermometer? I was thinking something like (kettle lid temp + X degrees= approximate internal temp)??
-How long into smoking should I wrap them? How long before they are done should I take off the foil and let the crust firm back up? To me it seems like the steam softens up the crust and they should be finished without foil, yes or no?
-After the first hickory lumps die out should I add more?
And finally some Pr0n. Thanks for looking everyone!
This shows the crappy vents and the gap between the ash collector.
