any ideas for this weekends smoke

[badger]

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]

You have power ?

[Bill-Chicago]

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]

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]

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]

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]

Originally Posted by willkat98

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]

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.

:P 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]

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

[david]

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]

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]

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]

I like to spray with pineapple juice.

[BBQchef33]

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

[badger]

Originally Posted by willkat98

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