Food Smokers and Smoking Tips/Tricks/Techniques

My mouth is literally watering lol

 

Tried some ribs without wrapping today. Flaovor was good, they just took way too long at 225.

 

Dayum. Either those things are raw or that's an epic ring.

 

They sure as shit weren't raw, 7 hours on the smoker.

 

Well then...

 

They were good, all gone. Gave a rack to the neighbor.

 

I would rather get the neighbor's rack.

 

Who wouldn't!

 

These are on my short list. Been looking at recipes for a few days now. As for your ribs, I go with the added Tiger Sauce. Trigg style. Not sure if he was the pioneer, but sure made it popular. And for good reason. It's a great combo of sweet and heat. Pretty much the main way I do them. Even with the Parkay squeeze butter. But, back to the topic at hand.... pork belly burnt ends... those look amazing!!!! they have definitely shot up my short list after seeing yours Just need me some Pitface spicy

 

Seeing @bvbull200 's aluminum pans reminded me... do you guys wash them thoroughly before first use and do you reuse them a few times? Paper towels get a black funk on them after wiping those things once they've been in the cooker at highish heat.

 

I've never rinsed them actually. probably not a bad idea though. One use for me. cheap enough. Or I should say I use them infrequently enough to be disposable.

 

One use only. Never thought about washing them before use, but will now.

 

I guess I usually figure they'll get to over 200* so there wasn't a real need, but a quick rinse will be in my pregame regimen now

 

Isn't going to hurt by doing it. I'll wash them now.

 

I've found that after 2-3 uses and running through dishwasher, there's a black residue that won't go away. Maybe the dishwasher Guess I'll treat them as one and done from now on, was always a bit leery of that cheap thin aluminum. But then again I worry about everything

 

I get mine at sams in packs of 20.

 

I do like his method. I haven't used Tiger Sauce specifically, but it has inspired some other tricks towards a sweet and heat rib. I cook too often for people that don't like any heat, so I don't get to do it as much as I'd like. I'll have to dig out a recipe I have for genuinely spicy ribs. They are runny-nose level hot, but taste like traditional BBQ. They are so good, but require an injection (on ribs!) and a few other ingredients I don't always have on hand.

The burnt ends were great. I need a little tweaking, but they're almost there already. Such a tasty bit of meat.

I hear you on the spicy rub, too .

I rarely reuse, but when I do, I clean them. If they had raw meat in them, you don't want that stuff sitting around until your next cook, so I don't trust just a rinse. If they just held some cooked food for a little bit, then I might just rinse. Few and far between, though. Costco sells them so cheap that I just consider it part of the cost of cooking. I'd save more if I didn't feel compelled to put 5 layers of foil over everything I wrapped .

 

They look juicy as hell! Kick that thing up to 250* or, dare I say it, 275* next time and see what happens. If flavor was good and they were even half as juicy as they look, then all you're dialing in is the convenience factor.

Good stuff.

 

Only thing I changed about the Trigg mix was ratios. on my second attempt of changes, wife said "That's the one". stuck there. easy enough. I still change up my rubs a bit. Looking forward to trying yours next go around.