• xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.

MOD questions

The_Kapn

Moderator Emeritus

Batch Image
Batch Image
Premium
Joined
Apr 8, 2004
Messages
8,618
Reaction score
2...
Location
Marianna...
Name or Nickame
Tim
Hi all,

Did my first biq Q last Friday. I will post some "lessons learned later".

For now, a couple of questions.
When doing meats that you foil and finish, like Boston Butt for pulling, is there any advantage or need to keep it in the smoker after the point of foiling?
Seems to me that the smoking is over and we are now just applying heat. So, I finished mine in the oven at 250 till meat got to 195, then towelled and coolered till back down to 160 or so.
Wonderful results.
But, once again, any real advantage to keeping in smoker?

For the "Drain MOD", what purpose does the valve serve?
Would a 1" drain pipe in the low point work?
Maybe just go direct to a coffee can or something.
Just curious.

Bandera Rib Racks obvioulsy suck!!
I am still using my original smoker box with the sloping shelves. Because of the mis-alignment of the shelf racks, the rib racks don't even mount properly. Also, it is obvious that they are too far apart even for the 2 big and long slabs of spares I attempted to load.
Now, I have extra shelf mounting brackets that I can install in the new smoker box as I get it "modded" and ready to replace the slopey one. Has anyone tried mounting a 3rd rib rack in the center of the two origonal ones?
Seems that might solve the wide spacing problem with the origonals.
Basically, the meat would be supported by 3 holders, not just the 2.
Doing it would be simple and cheap.

Gotta go.

Friday's Q was successful--My Brisket below.

TIM
 
Not to start a furor, but:

Heat is heat! No real advantage to finishing foiled meat in the Bandera except, if the fires already lit why not use it. If you're going to bed or need to make a trip to Lowe's then put it in the ove! :D

The valve on the drain mod -- whoo boy! All I'll say is do NOT use a gate valve :twisted:

OK, veterans - explain the drain mod!! :D
 
David is right on here,

Heat is heat. Throw it in the oven. If you leave it in the dera, assuming nothing else in, or all wrapped stuff, use only charcoal or non flavoring wood to heat (to throw ie. apple is a waste of flavor wood)

Nothing wrong with useing the oven. Me, in the winter, yes, in the summer, hell no. Aint heating the house for nothing.

NB rib racks are crap. Switch to something else. My solution, order 8 replacement racks. Lay them wibs flat and they are fine.

Drain mod? Whats that? :)

Railroad spike, sledge hammer, bucket. Drain mod
 
After a few rib cooks I've decided extra shelves and an aftermarket rib rack like (Brother Kick's?) the one pictured recently would be the way to go. The Brinkmann rib rack works like a charm on baby backs until they come out of the foil then they gotta lay down or they just fall apart.

Solid, can you hook a Brother up with a link to a picture?
 
Yup !! heat is heat. Go for the oven, but like Bill says, why heat the kitchen in the summer. I finish briskets and butts in the oven most of the time and i started taking advantage of the controlled burn and keep the oven no higher than 210 and let them stay in there longer at lower temps than i would have if they were still over wood. Briskets finishing up at 210 will cook more slowly, be more tender, and more juicy.

those rib racks .....They truly are engineering marvels. They make good towel hangers in the pit. Thats what I use mine for. They suck for ribs. Get the Stainless steel charbroil ones from HD for 10 bucks, or order from Klose bits for 25.


Drain valve: I dont bother with it. I drilled 1/4 inch holes in the corners of the smokebox as weep holes for when I hose the beast out(or rainwater). Keep the bottom lined with either foil or firebrick(and foil) for easy cleanup and u can get away without the drain mod. Just hose it out once in a while.
 
kapndsl said:
?

properly. Also, it is obvious that they are too far apart even for the 2 big and long slabs of spares I attempted to load.

TIM

Tim the rib racks work, but You have to Wind the ribs on to each rack, so that is one rack of ribs per holder, Spares and BB ribs work fine when you wind them :!:

Pics Attached.
 
OK guys, here's possibly a stupid question: Why not bridge the two metal racks with ribs? I did it with three racks of BB's a few weeks ago and had no problems. You can only do five racks of ribs at a time, which is a stupid number, but...it seemed to work for me. Did I do something wrong? Right?
 
Al,
Tim the rib racks work, but You have to Wind the ribs on to each rack, so that is one rack of ribs per holder, Spares and BB ribs work fine when you wind them

That will work also.
I guess with my thought of a third rack, I could do 3 at a time. But, I can see problems with spraying/moping them, one behind the other! How do you moisten the backsides (or even the fronts)??

Just irritates me to have to "re-engineer" stuff. Folks (engineers, designers, marketing MBA's) get paid big bucks! Why do we have to "Make It Work".

I have a son-in-law with an MBA from Yale (and 4 other close relatives with MBAs). May have to "rag" them all!! These folks are getting rich while we "truck on"! Ya guys have the answers!!!

Keep the feedback coming!

Thanks.

TIM
 
The only time i hjad success was when i did the Winding trick.. at first i tried spanning the 2 racks witht he ribs, but they wound up on the shelf below.
 
kapndsl said:
Al,
Tim the rib racks work, but You have to Wind the ribs on to each rack, so that is one rack of ribs per holder, Spares and BB ribs work fine when you wind them

That will work also.
I guess with my thought of a third rack, I could do 3 at a time. But, I can see problems with spraying/moping them, one behind the other! How do you moisten the backsides (or even the fronts)??

Just irritates me to have to "re-engineer" stuff. Folks (engineers, designers, marketing MBA's) get paid big bucks! Why do we have to "Make It Work".

I have a son-in-law with an MBA from Yale (and 4 other close relatives with MBAs). May have to "rag" them all!! These folks are getting rich while we "truck on"! Ya guys have the answers!!!

Keep the feedback coming!

Thanks.

TIM

Engineers are not in charge, the Finance guys are and they say make'em cheaper.

When I do two racks of ribs, I position the first one higher in the back and the second one lower in the front, so if I am gonna spray, open the door and quickly spray both real quick. But my Sprayer broke and so am I, now I only can afford to do one rack at a time when the are on sale. :cry:

Oyea, I cooked those BBR above the heat shield fot 7-8 hrs, no spray, then sauced and foiled, moved below heat shield for about 1.5hrs, they were the best ribs I have ever had anywhere.
 
Al,

I'm :lol: so bad I will try to answer.
Gonna be hard after the day I've had.

Great idea on "stepping" them. But I still envision one side on the back of each that dont get sprayed/mopped!

Am I missing something?

Also, seems to be a lot of vertical space taken up.

Not being a "weenie" here--I just envision ribs lined up from front to back with the ability to spray/mop both sides.

Am I missing something?

Thanks,

TIM
 
Tim,

I don't spray or mopp any more, used thick honey over mustard and HeadCountry rub the last time on them BBs then sauced both sides with HeadCountry Hot, then foiled in a tightly sealed wrap.

I don't brine yard birds or Turkeys any more either. Not worth the effort and mess. IMEO. We get frozen ButterBall Turkeys and brine is part of their frozen processing. We all find our own way thru the BBQ forest by trial and error and share the same on the site. Some foil and some don't, whatever turns your crank. Only you know what you and your family likes. Just like SPAM, we like it and that is a fact. :D

Oyea, when I did spray, the "meaty side" of the rips were facing the door. Don't understand the need to spray bones on the back side.
 
Big Al, Lacquer, and others,

Great Help on the ribbies question.
Lacquer, that's one bodacious load of ribs--I counted 22!!!!!!!!

I can see 2 easy fixes for me and the ribbies.
I have 4 new shelves enroute, so I'll try a load laying flat with shelves closer together.
Meanwhile, I'll be shopping for some good rib racks.

Glad to know finishing off the wrapped meat in the oven is OK.
Didn't want to break any traditions and get banned from the brotherhood :lol:

Thanks Guys.

TIM
 
Back
Top