Food Smokers and Smoking Tips/Tricks/Techniques

Neither of us inject pork ribs.


Run our grills at 225. Pecan or hickory wood used to supplement the lump or charcoal.


Cimarron Doc's Rib Rub on fairly heavy.


Bone side down for 2 hrs.

Meat side down for 1 hr.

Foil wrap with squeeze butter, brown sugar, drizzle of Tiger Sauce and a shot of apple juice.....return the slab over the wrap ingredients bone side down. Drizzle a 1/2 shot of apple juice on the top (bone side) and close up the foil.

Return to 225 grill for 1 hr.

Poke holes in bottom of wrap and let juices drain off.....open up and sauce with your favorite sauce....or not....they will taste wonder full as is, I assure you. Just let them continue cooking at 225 until you get the bones wiggling to your liking.

Same method for St. Louis trimmed spareribs....just add an hour to the "meat side down step".


Doing some spares tonight....but not foiling them. I have an unopened jar of Cimarron Docs Rib Rub but chose to do this with the same rub he had on those pork belly burnt ends Wednesday. Those were stupendous. Little bites of meat candy.

 

Tunes kept getting better. Really liking his new album !



Sides ready.....went out and began saucing the ribs.


Lazy today....didn't make my own sauce, but using a great one for the chore ahead of it.

 

Got a little pecan smoke up in 'em.

Son's plate.....he liked the street corn as much as the bones.







He also jumped on the onion & collards.


Gonna cleanup and make my lunch plate for work tomorrow.

 

Christ man, you are on fire. Great pics.

 

Thanks man.....good fun on these last few days off work.

Normally it's salads, packs of tuna and protein shakes on work days. Gotta atone sometime, right ?

 

You’re atoning big time. Your pics compete with @Cold Iron and @WBF610 .

 

Ha not sure how I earned the right to be even mentioned with @DubfromGA and @WBF610 But I do know that I am hungry as hell now after looking at that last photo essay

 

LMAO. I’m just glad I found this thread full of likeminded hombres.

 

Thank you! Rib recipe copied and saved. I will be trying it. I didn't mean to inject ribs, just other pork, which I will be trying as well. Thank you again, and I doubt I will ever post any more pics of my food. I can't hold a candle to anything you guys post. My old Canon A1 has no film to feed it anymore.

 

Oh yes you can

The first decent camera I owned was a Canon AE-1 that I picked up first year that it came out at the exchange when we pulled into Sasebo Japan. I won't say the year but your giving your age away now Curt

 

Hey I'm old, but beats the hell out of being dead I think? My 1st slr was an ae1, then i bought an a1, and lenses and and and...
I know I can still get film, but ain't gonna do it. I missed too much stuff just taking pics. Don't live life thru a viewfinder.

 

Just finished prepping for tomorrow. One of the cooks from our team is coming over and we're having brisket, MOINK balls, and a special bottle of bourbon together. The third cook is hopefully coming later in the evening. We're going to cheese it up a little with some formal attire .

The brisket has all the tricks. Competition style trim, injection, homemade rub. Everything except softly singing a little Dean Martin to it.

This plus some basketball, music, and maybe a good cigar will make for a much needed relaxing Saturday.

 

Understood on injections.....I'm gonna get a can give it a try. I'm cooking some pork shoulder butts Monday or Tuesday, hopefully, weather cooperating. Will be taking it in for a work feast of pulled pork sandwiches for my new crew.

I may do one with a can of that injection he recommended provided I can get by the store early enough.

Every single pic that I've EVER posted on Tacoma World has been taken with my iPhone. The camera on that thing is really impressive.

Sounds like a great day planned right there !!!!!


Have fun and enjoy the sipping, smoking and dining. Good times, good friends and some good roundball to watch on TV.

Wish I was off today, and I'd be doing the same, lol.


That brisket looks great !!!!!

 

Seasoning the new grill today and trying out the smoker tomorrow. First time ever smoking anything, not sure what to try first

 

Long or short smoke? Long, I’d go butts. Short, I’d say ribs, or loin, tenderloin.

 

I don’t see mine as that good, just snaps with the iPhone.

I do appreciate the confidence boost though.

 

Agreed!

Brisket has been in for a few hours, now. MOINKs show up in about an hour.

 

Guess I am on the outside with a Droid then, pretty much all I use anymore is my cell phone camera. With the weekly photography challenge here this week thought about using my Pentax during a smoke, it is how I spend most of my weekends after all.

Dug the Pentax and telephoto out last night thinking of going to the river to see if the eagles are heading North yet. About the only time I use my real camera is for wildlife, getting too old to gut and drag big game out of the woods. But looking like today is going to be nicer than tomorrow and had planned to do a tri-tip tomorrow so may do it today instead. Even if it is St. Patrick's day. I have a strong hankering for some meat and smoke, corned beef can wait. But tri-tip is still pretty well frozen yet, not sure.

 

Fat cap down? That’s how I roll. Looking good.

I need to dust my equipment off as well. I’m afraid to take it with me during my outings as I don’t want damage anything.

 

Fat cap down all day, everyday!