Food Smokers and Smoking Tips/Tricks/Techniques

I know nothing about competitive ribs, but those look a lot like mine. Everyone likes ribs cooked slightly different, but I go for that sweet spot where almost all the chew in the pork is gone but there's no mealy texture yet, and they pull clean from the bone but won't fall off the bone without a tug. I hate mealy texture in my meat, which is why I never wrap ribs - too much chance of them boiling in their own juice.

 

Like this...

 

Hell now I'm hungry lol

Looks like your ideal rib might be cooked with a less glazy kinda sauce than the ones you smoked. Maybe they were dry rubbed then a lil moppin with vinegar n sugar? I could be totally wrong too lol

Just keep playing with it, lil variations from what you know works. Your temps n tech are within parameters for great ribs, just tweak the recipe as per your taste

 

do you wrap in foil after 3 hours or so?

 

Foil... No. I'm following the last meal amazing ribs.com recipe.

 

They look tasty to me! Maybe sauce them last 20 min or so in the smoker....don't put them over a blazing hot grill. Maybe burning the sugar in the sauce a tad giving them that darker color.


I know we all like purty....but if taste and texture is good and you ain't competing, then chow down!!

 

Yeah too much sugar. What your rub some have a lot of sugar. Sauce the last 10 min.

 

Rub... http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

Sauce... http://www.food.com/recipe/kittencals-famous-barbecue-sauce-for-chicken-and-ribs-232433

 

IMHO That's a lot of sugar. I think you need to spritz with apple juice every half hour to keep them from burning. Do you have water in the catch pan?

 

Yes, water below meat, no water above coals. Do you think the coals are too close to the meat? I think you're right, the sugar is burning. Maybe as some have suggested apply sauce earlier and no direct heat for that?

 

Also, does cutting the rack in half hurt? The grill space is about 13" square x 2, one half for meat other half for heat.

 

Possible to close. You could use aluminum foil and make a heat shield. Sauce later not earlier. Spritz earlier if you want to add mosture. I use diluted BBQ sauce. Your pic looks like there are a lot of coals lite for 225.
Look up the snake method for charcoal.

Cutting the ribs are fine in my book. I have a weber 26 with a slow n sear and sometimes I cook multiple cuts of meat so the ribs get cut.

 

Just did Filet Mignon again (post #3264). If you haven't done one in the smoker do yourself a favor and try it. Good God it was perfect. Again.

1) Start smoke tube (I used hickory dust with hickory and apple pellets)
2) Set smoker to +/- 180f (you'll cook the steak at 180f for about 30 min, then up to 220/230 or so until IT of 125/130)
3) Pull the steak from fridge (yes, put it on smoker cold). Apply a little bit of pepper, maybe a dash of season-all. But not too much. The steak will have a great beefy/smokey flavor. Don't fuck with it.
4) Insert remote thermometer probe
5) Flip steak over when it hits 90f
6) Pull that puppy of when it hits 125-130f!
7) Let it rest while you:
8) Add some salt (I use sea salt) to a cast iron pan and turn the burner to high. Heat it up until it's very hot
9) Sear each side of the steak for 1-2 minutes. Add a pat of butter if you want. I made a rosemary/thyme/garlic butter last time that was awesome but skipped it this time.

That's it. Have to say these were the best steaks I can remember eating. Butter smooth, beefy taste. Yum.

 

That's the only rub I use on pork and I never have issues with it burning. Your coals look too close to the meat.

 

Hmm... Last time, not those pics, I put a small cast iron griddle that's the perfect size between the coals and meat, as a barrier, but maybe the cast iron just brought the heat closer because it's a heat sink??? The end product was no better than before.

 

This, who gives a rip what they look like (unless you're cooking in a comp) if you are happy with the results? That's why competitions are a joke IMO. I roll my eyes at a lot of the posters' tips on here. I hate any sauce on ribs, give me a dry rub any day. I hate anything sweet on anything smoked. I'd rather have a can of potted meat than any brisket I've ever tried, cooked by anyone so far. Let no one tell you what you think is "best". All that matters is you're happy.

 

Maybe a weber 22 or 26 should be in your future. Check Craigslist you can usually get one cheap.

 

Uh-oh. You found the reverse sear. Best way to to put the hurt on a lot of meats.

 

I wouldn't call that reverse searing. It never went over a direct flame or got hot enough to sear.

 

I see from your first pic you have a sauce or something on them. That's what's carmelizing and giving you that thick bark. Put those guys on as dry as you can. I pat them dry and let it sit for 1/2hr or so then just barley mist them with some apple juice or water. Then dry them out with rub. Don't be afraid to foil around the 2 1/2hr mark. That's were most of your flavor and tenderizing is going to happen. Also, your ribs are pretty close to your heat source. Try coming up with a mod that you can use as a diffuser between your heat source and good eats. You have the technique down for sure. Try those tips and report back.