Food Smokers and Smoking Tips/Tricks/Techniques

My only issue with lump is that it burns quicker in my smokers. I use kingsford and have no issues with it.

 

Its a regional thing....California, very little to zero full packers, shit ton of tri tip! Texas, shit ton of full packers....zero tri tip! Not sure if full packers may not do enough $$ up where he's at.

 

Mine always has full packers and just a few flats. Ideal I guess.

 

Alright gents, I bought a rack of beef back ribs. Never done them. How best to smoke?

 

Not too bad for my first batch of ribs!

 

I will say the kingsford is still burning away so i will agree it does burn longer than lump. Using it strictly as a heat source to power the discado cooker might be okay but the smell while lighting is sooooo off putting I doubt I'll use it again.

 

275 degrees until internal temp of 145. This took about 1.5 hours

 

Took a shot at some corned beef and cabbage today! Turned out pretty good...

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A tad on the salty side, but tenderness was nailed! Overall delicious brisket.

 

I’m curious too. Last time I did beef ribs I just cooked them like I would pork ribs but way less time.

They came out tender but greasy. Did not like how greasy they tasted.

 

Back or plate?

 

@DubfromGA you arent kidding around when it comes
to food. Everything looks delicious.

 

The Costco here varies. Sometimes just flats. Others full Choice packers and flats. Then others Prime packers and flats. Always flats though. Saturdays this one gets hit hard I have found the best selection on Friday evenings about an hour before closing, they usually do a full stock of meat because it gets hit so hard on Saturday. But that may also vary by region too.

 

Back.

 

The ones I get are comparable to small slabs of pork baby backs.

I run them on 225 with a good brisket rub for two hours over hickory or pecan smoke......foild wrap them with a shot of beef broth and apple juice added to the wrap, return to 225 grill and let them run another two hours and start checking.

A small amount of Lea & Perrins steak sauce added to your favorite rib sauce is a nice enhancement.

Damn, that looks scrumptious.

 

Salt, proper, a wee bit of onion and garlic powder.

Treat kind of like a brisket for tenderness?

Looking for about 200* in the meat if I recall. Can't bend test beef ribs. Not a ton of meat on the back ribs, but what there is tastes amazing.

 

Buck that right there is art, of the finest form! I love that picture. Did that guy come out of Potter?

It looks like it came out pretty dang good from here!

Spent the day on the river trying to get a decent shot of bald eagles. Either too far out on the ice or if close to shore no place to pull over. Every river bar and restaurant was packed. Finally found a place to get corned beef and cabbage. Now I remember why I do my own cooking. It sucked. And didn't look anywhere near as good as yours.

 

Thanks, will report back.

 

LOL

 

I meant pepper, not proper, but the autocorrect and whisky got in the way .