Kyle Serlington
Full Fledged Farker
- Joined
- Jun 11, 2014
- Location
- Binghamton, NY
...and i dunno how many racks of ribs i've cooked in the last 5 years, but a good amount!
ribs and chuck (small one, a little less than 2lbs) 5 minutes after being on the WSM
and about an hour and a half later the chuck got wrapped when it hit 165 and then i threw the moinks on
ribs resting after being pulled in the low 190's
chuck after resting for about an hour and a half
finished moink balls
and the final plate with chuck, ribs, homemade potato salad, doctored can of pork and beans, and homemade peanut butter pie
here's my take on everything:
ribs- not my best but not my worst. i mopped them about every half hour or so with a mix of vinegar, water, and a little bit of veggie oil and it didn't really seem to make a difference from my last cook where i didn't mop. they did come out very smoky, maybe almost too much, but i'll have to judge that tomorrow when i eat the leftovers (sometimes being around the smoker all day affects how i taste the food when i eat it)
chuck roast- i did one a couple years ago because i wanted brisket and it was too expensive, so i tried this as an alternative. the first time i did it didn't go so well, it came out dry and i think i threw most of it away. chuck used to be really cheap around here but now this 2lb one i did today was about $10! it was worth it though, i wanted to get it so i could shred it and it had a great flavor, even though it was lacking smoke. you can tell there was some smoke penetration but not much seeing as how i had to wrap it after an hour and a half. i try to avoid wrapping but in this case i felt i had to do it for my end goal
moink balls- well... i don't think i like these. i made the meatballs from scratch, so some people might not consider em true moinks, but i dunno how people do pre-cooked ones anyways because the beef got done way earlier than the bacon did! bacon was still a bit chewy after i pulled em off and the meatballs dried out. i didn't get a sliced pic but there was a little but of a smoke ring on it. i dunno that i'd go through the effort of making these again
additional notes: smoker held pretty good for 4 and a half hours at 250, that seems to be the magic number with my WSM. i used a combo of apple and hickory wood with lump charcoal and i just tried a new rub recipe yesterday that i used for these, it was from Melissa Cookston's book "Smokin in the Boys Room". pretty decent rub, i added a little oregano and chipotle pepper to it though
ribs and chuck (small one, a little less than 2lbs) 5 minutes after being on the WSM
and about an hour and a half later the chuck got wrapped when it hit 165 and then i threw the moinks on
ribs resting after being pulled in the low 190's
chuck after resting for about an hour and a half
finished moink balls
and the final plate with chuck, ribs, homemade potato salad, doctored can of pork and beans, and homemade peanut butter pie
here's my take on everything:
ribs- not my best but not my worst. i mopped them about every half hour or so with a mix of vinegar, water, and a little bit of veggie oil and it didn't really seem to make a difference from my last cook where i didn't mop. they did come out very smoky, maybe almost too much, but i'll have to judge that tomorrow when i eat the leftovers (sometimes being around the smoker all day affects how i taste the food when i eat it)
chuck roast- i did one a couple years ago because i wanted brisket and it was too expensive, so i tried this as an alternative. the first time i did it didn't go so well, it came out dry and i think i threw most of it away. chuck used to be really cheap around here but now this 2lb one i did today was about $10! it was worth it though, i wanted to get it so i could shred it and it had a great flavor, even though it was lacking smoke. you can tell there was some smoke penetration but not much seeing as how i had to wrap it after an hour and a half. i try to avoid wrapping but in this case i felt i had to do it for my end goal
moink balls- well... i don't think i like these. i made the meatballs from scratch, so some people might not consider em true moinks, but i dunno how people do pre-cooked ones anyways because the beef got done way earlier than the bacon did! bacon was still a bit chewy after i pulled em off and the meatballs dried out. i didn't get a sliced pic but there was a little but of a smoke ring on it. i dunno that i'd go through the effort of making these again
additional notes: smoker held pretty good for 4 and a half hours at 250, that seems to be the magic number with my WSM. i used a combo of apple and hickory wood with lump charcoal and i just tried a new rub recipe yesterday that i used for these, it was from Melissa Cookston's book "Smokin in the Boys Room". pretty decent rub, i added a little oregano and chipotle pepper to it though
