any ideas for this weekends smoke

badger · Aug 15, 2003

Hey guys,

Tying to plan ahead for the weekend.

I have been doing a lot of chicken and ribs lately and would like to try something different this weekend. I am still going to do some baby backs (can't get enough of them), any ideas?

I have been usually doing 4-6 hours smokes on Sundays making enough meat to last all week. Also do you guys use rib racks at all? I have found that they are more of a pain then they are worth.

BTW heres a pic of the beer can chickens and ribs I did two weekends ago.

Well, I am going to crack open the books and see what sounds good.

Thanks,
John
aka, rookie

Oldtimer · Aug 15, 2003

You have power ?

Bill-Chicago · Aug 15, 2003

those look good.
Never thought to do the ribs meat side down. Thought they would dry out.

I'm out for 2 weekends on vacation. I'm gonna miss the smoker.

I would try a pork loin. I can't recall ever smoking a batch (I do like you, week at a time) and not doing a pork loin.

Good luck, I'm jealous.

chad · Aug 15, 2003

I use rib racks

I use rib racks in my ECB. I've got a Weber rack and one from Char-Broil. They help me get more meat in my small cooker. The only thing I don't like is cleaning the suckers -- and that's not really too bad.

badger · Aug 15, 2003

Fortuantly I do have power, I am in Redwood City, California.

As far as placing the ribs "meat side down", I always flip my meat about half way through the smoke. Do I not have to do this? Do you guys smoke you ribs bone side down for the entire 4 hours or so?
I would like to NOT have to flip them since it would mean the smoke chamber is open less. I was never told to flip the ribs, I just asumed it was nessesary.

Thanks,
John

Bill-Chicago · Aug 15, 2003

I have not flipped a rib in 4 years of smoking, but I am NOT an expert.

And I smoke them for a minimum of 6 hours. 3 in the smoke, 2 in foil, and 1 back in smoke with mopping. Sometimes, when the kids are hungry, I will do 3 in smoke 4 in wrap which makes the meat completely fall off the bone. That's how they like them. Not competition, I know, but damn good.

Oh yeah, I spray them every 45 minutes with some sort of juice and spray a little in the foil when you wrap.

Awesome.

Great, now I'm hungry and I got no smoke access for the next 2 weeks.

badger · Aug 15, 2003

willkat98 said:
I have not flipped a rib in 4 years of smoking, but I am NOT an expert.

And I smoke them for a minimum of 6 hours. 3 in the smoke, 2 in foil, and 1 back in smoke with mopping. Sometimes, when the kids are hungry, I will do 3 in smoke 4 in wrap which makes the meat completely fall off the bone. That's how they like them. Not competition, I know, but damn good.

Oh yeah, I spray them every 45 minutes with some sort of juice and spray a little in the foil when you wrap.

Awesome.

Great, now I'm hungry and I got no smoke access for the next 2 weeks.

What temp do you smoke them at for 6 hours? I have been smoking at 225 for about 4 hours.

I also wanted to try the spray this weekend. I have read burbon and water mix is good?

Thanks,
John

david · Aug 15, 2003

I also wanted to try the spray this weekend. I have read burbon and water mix?

Don't let Phil hear this... I was told quite clearly that it's 75% cheap $hit bourbon, 5%apple juice, and a big glug of pickle juice.

Oh yeah.... after you take your share of the bourban for drinking, it turns out to be
4 parts boubon
5 parts apple juice
1 part pickle juice

-David

badger · Aug 15, 2003

Thanks David, and I'll make sure Phil does not see this. :lol:

david · Aug 15, 2003

Thanks David, and I'll make sure Phil does not see this.

Yep, wouldn't want him to hear about somebody watering down their liquer.

Bill-Chicago · Aug 15, 2003

I skip the bourbon all together. No discernable difference

50% cherry juice (from a kids juice box, not the cherry jar)
50% cherry coke (or regular coke)

And to answer your Q, its between 220 and 250 for 6 hours.

Try the longer time, BUT wrap in foil after 3, see if you like them (that the Phil method)

Bill

BBQchef33 · Aug 16, 2003

I'm 90% positive, bill speaks of spare ribs or St louis cuts. baby backs gor for 4 hours, 5 tops. Bill likes the 3-2-1 methood, for spares, i think he reduces it for babaybacks. I however, do the x1+ method(just made that up). cook them for x hrs until they begin to pull back from the bone about 1/4-3/8 inch. x is usually about 4hrs. Then foil them and cook another hr or until the are how you lik em, hr+ makes them flip out of the bone.

I run at 225-250 for babybacks, and i have never tuned them over. i spin them front to back, but never flip them.

phil

parrothead · Aug 16, 2003

spraying down ribs

I like to spray with pineapple juice. :lol:

BBQchef33 · Aug 16, 2003

i use apple juice on beef & pork, cranberry on birds.

badger · Aug 19, 2003

willkat98 said:
I skip the bourbon all together. No discernable difference

50% cherry juice (from a kids juice box, not the cherry jar)
50% cherry coke (or regular coke)

I used this cherry spray mix last weekend on my baby backs with the Powder Puff dry rub. They turned out great.

I am going to try Phil's burbon mix next.

Thanks for all the help guys.

John

any ideas for this weekends smoke

badger

Bash lurker

Oldtimer

is one Smokin' Farker

Bill-Chicago

somebody shut me the fark up.

chad

somebody shut me the fark up.

badger

Bash lurker

Bill-Chicago

somebody shut me the fark up.

badger

Bash lurker

david

is one Smokin' Farker

badger

Bash lurker

david

is one Smokin' Farker

Bill-Chicago

somebody shut me the fark up.

BBQchef33

Grand Poobah and Site Admin

parrothead

somebody shut me the fark up.

BBQchef33

Grand Poobah and Site Admin

badger

Bash lurker

Similar threads