C
CrispyRibs
Guest
Hi All,
I am a newbie to smoking. I live out in the desert-boonies and fire restrictions are part of my life for more than six months of the year. I wanted to give smoking ribs and meats a try so here's what I did. Please spare me the ridicule for the cheap smoker, but I am retired on a very short income, and I gotta make do with what I gotta make do with.
http://s1224.photobucket.com/albums/ee363/MyPics4Me/Smoker/
The hotplate conversion and the retaining box gives me a steady 220F at the top rain, wind hail or shine. As you can also see the ribs do not look so shabby for a first try.
However, they had a tough skin (not the membrane) but all over. It was paper thin but like leather. Fortunately it peeled off like sausage skin. The meat was moist and very tasty, so no complaints there.
I didn't have the fixins for a dry rub so I used a BBQ sauce and liberally slopped it around then cooked for six hours.
Can anyone throw some light on what caused the tough skin?
Also how does one estimate cooking times? I have some turkey thighs from the freezer that will go in tomorrow. I will have dry rub by then.
Thanks
Dave
I am a newbie to smoking. I live out in the desert-boonies and fire restrictions are part of my life for more than six months of the year. I wanted to give smoking ribs and meats a try so here's what I did. Please spare me the ridicule for the cheap smoker, but I am retired on a very short income, and I gotta make do with what I gotta make do with.
http://s1224.photobucket.com/albums/ee363/MyPics4Me/Smoker/
The hotplate conversion and the retaining box gives me a steady 220F at the top rain, wind hail or shine. As you can also see the ribs do not look so shabby for a first try.
However, they had a tough skin (not the membrane) but all over. It was paper thin but like leather. Fortunately it peeled off like sausage skin. The meat was moist and very tasty, so no complaints there.
I didn't have the fixins for a dry rub so I used a BBQ sauce and liberally slopped it around then cooked for six hours.
Can anyone throw some light on what caused the tough skin?
Also how does one estimate cooking times? I have some turkey thighs from the freezer that will go in tomorrow. I will have dry rub by then.
Thanks
Dave