|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
08-09-2004, 11:58 AM | #16 | |
Bash lurker
Join Date: 08-11-03
Location: Newark, CA
|
Quote:
__________________
In order of usage: Weber Performer WSM - no mods. NB Bandera - modded. Unknown Offset Horizontal- Looking for my babies daddy! |
|
|
08-09-2004, 12:05 PM | #17 | |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
|
Quote:
__________________
tk PitBitch |
|
|
08-09-2004, 12:12 PM | #18 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
|
Quote:
The first 3 (or the 2 for BB) is the only guessing part. Its really when the meat begins to pull back on the bone a bit (maybe around 1/2"). I've had spares that didnt pull back for a little over 4 hours. Nice fat meaty ones. And I've had bb's that were lean and pulling in a tad under 2 hours. once wrapped though, the guesstimating is done and I go exactly 2 hours then 1 hour, etc. So once the meat pulls back, start the clock. First number is an approximation.
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
|
|
08-09-2004, 12:43 PM | #19 |
Bash lurker
Join Date: 08-11-03
Location: Newark, CA
|
Thanks Bill. That was well decribed and I think should be a part of the ribs thread that is mentioned in the Roadmap to this forum, at least the part about the first 3 hours, which seem to be the most critical.
http://www.bandera-brethren.com/inde...iewtopic&t=508
__________________
In order of usage: Weber Performer WSM - no mods. NB Bandera - modded. Unknown Offset Horizontal- Looking for my babies daddy! |
|
08-09-2004, 01:41 PM | #20 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
|
Its in there now.
Thanks
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
|
08-10-2004, 01:20 PM | #21 |
Knows what a fatty is.
Join Date: 07-07-04
Location: The Dakota's
|
Great info everyone, thanks for the input. After a little more experience of the Q'ing thing, maybe I'll be able to add a little insight!
__________________
My tool: Smoke King Deluxe |
|
08-10-2004, 06:10 PM | #22 |
Full Fledged Farker
Join Date: 06-22-04
Location: Wichita, KS.
|
Now on BB's, I was told to smoke until the internal temp hits 160*, then foil it until internal temp hits 190* to 200*, then put it in the cooler for 3-4 hours. I do brisket the same way, is this still the preferred method? Or have I missed the plane once again.
__________________
Mark-Wichita, KS. - Traeger Lil Tex Grill -Used to have a Bandera stick burner. (been put out to pasture) |
|
08-10-2004, 06:52 PM | #23 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
|
Quote:
Sometimes it gets confusing when BB is used for both Boston Butt and Baby Back. But, it works! TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
|
|
08-10-2004, 07:00 PM | #24 | |
Bash lurker
Join Date: 08-11-03
Location: Newark, CA
|
Quote:
I think you missed the plane again.. Follow this fellers method and you cannot go wrong.
__________________
In order of usage: Weber Performer WSM - no mods. NB Bandera - modded. Unknown Offset Horizontal- Looking for my babies daddy! |
|
|
08-10-2004, 08:04 PM | #25 | ||
Full Fledged Farker
Join Date: 06-22-04
Location: Wichita, KS.
|
Quote:
__________________
Mark-Wichita, KS. - Traeger Lil Tex Grill -Used to have a Bandera stick burner. (been put out to pasture) |
||
|
08-10-2004, 11:06 PM | #26 |
is Blowin Smoke!
Join Date: 08-11-03
Location: Castle Rock, CO
|
Now if you want realy great BBR, wind them on the Bandera rib rack then put em' on the top smoker box set of shelf tabs above a 2 gallon cast iron pot of beans which is above the heat shield with a 10-12 lb brisket below the heat sheild where the air temp is 200-220. The rib air temp will be about 150- 170. After about 8-10 hrs in the smoke, those BBR will be the best you have ever tasted. Last batch was no spraying, no foil, no sause, just great taste......just real slooooooooooow smoking.
__________________
Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL] |
|
12-09-2009, 10:10 AM | #27 |
Is lookin for wood to cook with.
Join Date: 10-22-09
Location: winston montana
|
This kind of cooking is new to me so I have to ask the masters. I have always cooked to about the temp of med. rare on beef so not to dry it out and kill the flavor. Now I am told to cook it to about 200deg. so as not have it tough and dry. I am not arguing Just trying to understand.Thanks for all the help,My membership was the best money I have spent in a long time.Right next to my UDS. Steve
|
|
12-09-2009, 10:51 AM | #28 | |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
|
Quote:
I don't foil ribs unless I am really running behind time and I never mop or spray. I wait tell I get close to my approximate done time and pick it up with the tongs in the middle and see how it bends, if it bends over like a wet noodle its done if not it goes a little longer. Also don't ever check internal temp on ribs. Dave
__________________
Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
|
|
05-22-2011, 10:14 AM | #29 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
|
Smoker temp clarification 3-2-1
So I'm throwing three racks of baby backs on the Traeger 075 today... I understand that for BB's the ratio is probably more like 2-2-1. I'm looking for advice on the temperature to use. I'm able to go anywhere from "smoke", 180, 225, 250, 275 etc...
I've invited a few people over today who along with the wife like them fall off the bone tender and juicy. Please help a brutha from another mutha out. Thanks, Al
__________________
Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
|
|
05-22-2011, 11:15 AM | #30 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
|
3-2-1 is only a guideline and needs a temp in the area of 225-235 or so.
Cook hotter and it will take a lot less. I cook Baby (Loin) Backs at 260-270ish for about 1.5-1.75 hours, foil them for .75-1.0 hours, then sauce and put back in the smoker just long enough to set the sauce--maybe 15 minutes or so. You will need to experiment with them so see just how they cook up on your cooker to get the results you want. Good Luck. Keep us posted--OK? TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
|
Thanks from:---> |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Novice from Missouri | Trollin | Cattle Call !!! | 7 | 08-16-2011 02:00 PM |
Recommendations for a Novice Smokebuddy | Po Boy Johnny | Q-talk | 2 | 07-06-2011 11:35 AM |
Novice BBQ with a question | NoviceBBQmovinUp | Q-talk | 33 | 02-24-2010 01:02 PM |
Hello, novice smoker from So-Cal | 420 Reasons to Eat | Cattle Call !!! | 33 | 05-26-2009 10:14 AM |
Smoked Turkey Novice needs help | Hawgsnheifers | Q-talk | 17 | 11-11-2006 05:52 PM |
Thread Tools | |
|
|