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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.


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Old 08-14-2003, 11:46 PM   #1
badger
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Default any ideas for this weekends smoke

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
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Old 08-15-2003, 07:27 AM   #2
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You have power ?
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Old 08-15-2003, 08:47 AM   #3
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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.
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Old 08-15-2003, 09:00 AM   #4
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Default 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.
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Old 08-15-2003, 03:01 PM   #5
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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,
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Old 08-15-2003, 03:24 PM   #6
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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.
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Old 08-15-2003, 03:38 PM   #7
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Quote:
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
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Old 08-15-2003, 03:43 PM   #8
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Quote:
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
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Old 08-15-2003, 05:58 PM   #9
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Thanks David, and I'll make sure Phil does not see this.
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Old 08-15-2003, 06:09 PM   #10
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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.
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Old 08-15-2003, 10:07 PM   #11
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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
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Old 08-16-2003, 12:49 AM   #12
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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
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Old 08-16-2003, 07:14 AM   #13
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Default spraying down ribs

I like to spray with pineapple juice.
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Old 08-16-2003, 09:15 AM   #14
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i use apple juice on beef & pork, cranberry on birds.
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Old 08-19-2003, 02:03 PM   #15
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Quote:
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
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