ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-15-2013, 11:27 AM   #1
Porky Joes
Full Fledged Farker
 
Join Date: 08-23-10
Location: Des Plaines, IL
Downloads: 0
Uploads: 0
Default Full slab or half slab when smoking?

Does anyone have a preference of how they are cooked when smoking? I have always cooked them full but was thinking of cutting them in half? Do you think this would be better for competition wise as well?

Also, do you add more sauce to your ribs right before turn in or do you only sauce them while they are on the smoker?

Thanks,

Porky Joe
www.porkyjoesbbq.com
Porky Joes is offline   Reply With Quote


Unread 09-15-2013, 11:31 AM   #2
K-Barbecue
is one Smokin' Farker

 
K-Barbecue's Avatar
 
Join Date: 05-31-08
Location: Tucson, AZ
Downloads: 0
Uploads: 0
Default

Full slab here. I think cutting in half leads to more loss of moisture.
__________________
Jim
Micro stickburner Yoder YS1500, Stumps Stretch on order, Primo Oval XL, 14" Original 1880 WSM, gasser and Ridiculously Fast Red Thermapen. Past cookers: FEC100, FEC120, Klose stick burner, 22.5 WSM, Traeger BBQ125, Traeger Lil Tex, Rec-Tec pellet smoker.
K-Barbecue is offline   Reply With Quote


Unread 09-15-2013, 11:35 AM   #3
DBH
On the road to being a farker

 
Join Date: 07-25-12
Location: Northwest, NJ
Downloads: 0
Uploads: 0
Default

I really don't understand the reasoning behind wanting to **** a rack in-half. Would have never even thought to do that.
__________________
Backwoods Gater
22.5 WSM
18.5 WSM
22.5 OTG
Smokey Joe
E-330 gasser
More Thermapens than I know what to do with
DBH is offline   Reply With Quote


Unread 09-15-2013, 11:51 AM   #4
Fwismoker
Babbling Farker

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, indiana
Downloads: 0
Uploads: 0
Default

P1010364.jpg

P1010371.jpg

Cut this St Louie cut in half yesterday for the mini. 3 1/2 hour cook @ 250 and might be the best ribs i've had.
__________________
*** If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing.***
New Addition! Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
Fwismoker is online now   Reply With Quote


Unread 09-15-2013, 12:12 PM   #5
Porky Joes
Full Fledged Farker
 
Join Date: 08-23-10
Location: Des Plaines, IL
Downloads: 0
Uploads: 0
Default

When I bought my baby's for yesterdays competition, the butcher asked if I wanted them cut in half. I still smoked them as full slabs, but was just looking for feedback.
Porky Joes is offline   Reply With Quote


Unread 09-15-2013, 12:15 PM   #6
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Downloads: 0
Uploads: 0
Default

I will cut a rack if I need to fit them in somewhere, and haven't really seen a big difference in them. But then, I only complete for smiles on the faces of happy friends and family, not $$$
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
_______________________________________
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote


Thanks from: --->
Unread 09-15-2013, 12:16 PM   #7
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

I often cut mine in half for easier handling and placement on the 18-inch WSM. I have not noticed any difference, one way or the other, in how they taste.

CD
caseydog is offline   Reply With Quote


Unread 09-15-2013, 12:39 PM   #8
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

What CD and the others said

The only difference I am aware of is that you will have two more ribs with bark on 3 sides.
And, to me, that is a good thing

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Thanks from:--->
Unread 09-15-2013, 12:51 PM   #9
bbqgeekess
Babbling Farker

 
Join Date: 07-06-13
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by DBH View Post
I really don't understand the reasoning behind wanting to **** a rack in-half. Would have never even thought to do that.
I have to on my only smoker: Mini WSM. They turn out quite yummy :) I can fit 3 racks in it.
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is offline   Reply With Quote


Unread 09-15-2013, 12:55 PM   #10
ICDEDTURKES
Full Fledged Farker
 
Join Date: 06-12-13
Location: Northern Michigan
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by DBH View Post
I really don't understand the reasoning behind wanting to **** a rack in-half. Would have never even thought to do that.
The only reason I would do it is on the akorn some of the rack hangs over the hotter air coming around the diffuser, but have never done it yet.
ICDEDTURKES is online now   Reply With Quote


Unread 09-15-2013, 01:03 PM   #11
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by ICDEDTURKES View Post
The only reason I would do it is on the akorn some of the rack hangs over the hotter air coming around the diffuser, but have never done it yet.
That's what I was referring to in my previous comment about placement on the 18.5 WSM. I can do a better job of keeping the meat away from the sides of the smoker with half slabs.

CD
caseydog is offline   Reply With Quote


Unread 09-15-2013, 01:21 PM   #12
GC8
On the road to being a farker
 
GC8's Avatar
 
Join Date: 04-17-13
Location: Champlin, MN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bbqgeekess View Post
I have to on my only smoker: Mini WSM. They turn out quite yummy :) I can fit 3 racks in it.
How to you fit 3 racks? Do you use rib holder rack things?
GC8 is offline   Reply With Quote


Unread 09-15-2013, 01:35 PM   #13
Porky Joes
Full Fledged Farker
 
Join Date: 08-23-10
Location: Des Plaines, IL
Downloads: 0
Uploads: 0
Default

I use the rib rack or sometime, I will just lay the 3 slabs down on the 22.5 weber. I have found with the rib rack they cook up way to fast though.
Porky Joes is offline   Reply With Quote


Unread 09-15-2013, 01:40 PM   #14
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by GC8 View Post
How to you fit 3 racks? Do you use rib holder rack things?
I have fit 4 racks of ribs in my mini. I just roll them up and skewer so they hold and then 2 on each rack.


I personally like having full racks of ribs. I just love the presentation when friends are over and you pull whole racks off the smoker. It looks more impressive handling 12-13 bones at one time as opposed to a half slab.
__________________
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*
aawa is offline   Reply With Quote


Unread 09-15-2013, 01:50 PM   #15
peeps
Quintessential Chatty Farker

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Denton, TX
Downloads: 5
Uploads: 0
Default

Quote:
Originally Posted by aawa View Post
I have fit 4 racks of ribs in my mini. I just roll them up and skewer so they hold and then 2 on each rack.
You have pics of that? Just doing my first smoke on the mini and curious how I could maximize space for outings where I want to use the mini.
__________________
***** North Texas Fall Bash - PLANNING IN PROGRESS - Click for More Details!!! *****

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:03 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts