Food Smokers and Smoking Tips/Tricks/Techniques

Thanks fellas

 

And just to confuse you even more.. I don't wrap my ribs

 

Ya idk if I’m gonna wrap. I don’t really like complete fall off the bone texture myself

 

I don’t wrap either. Just on the smoker with rub the whole time. I also like a little texture to my ribs I don’t want them like pulled pork.

 

So curious then. If I don’t wrap, should I spritz them at all after hour 3? Or how does that work now? Just smoke for about 4-5 ish and then baste em with sauce before the last hour?

 

I generally don't sauce or spritz the rub I use has turbinado sugar in it which has a higher melting pint than brown sugar so it tends to form a glaze which I prefer. That way, if I am sharing, they can add as much or little sauce as they desire.

As you have seen for just this one page of replies.. there are MANY ways to do ribs.

 

Its resting rn. Im at the office. Ill post some pics when I wake it up and when I slice it.

 

I’ll be rubbing with regular pitface. May sauce half a rack

 

If I recall correctly, PF has both brown sugar and turbinado sugar in the rub. it's going to be a different than all of one or the other, but you won't go wrong with the PF rub. And sauce is a personal preference.

 

I just smoke em. I don’t wrap I don’t spritz I just dry rub and smoke. If I want em glazed I put the glaze on a few times.

 

I don't own a stick burner, gravity fed smoker, pellet pooper, ceramic egg, or electric. Though I did start with an electric little Chief electric smoker more than 40 years ago. What I do own I try to get maximum range of cooking options out of. They are all Weber. Have tried lots of other options over the years and am happy with what I ended up with. But still thinking about a pellet pooper. And electric. And...

It is hooked up to a fan that is controlled by an Automatic Temperature Controller.



Because the weather can really suck up here at times I wanted to protect the computer and fan from the elements away from the smoker. So used a sump pump hose to connect the fan to the air intake adapter on the smoker.

This. Totally agree. I still have my smoking and cooking journal in the hutch where I keep some of my cooking supplies. Haven't written in it for quite a few years but have another one going in google docs in the cloud.

Someone on here told me I put a lot of details about my cooks on here. Well I don't journal much anymore either in google docs or the journal book. Occasionally I will put them in this thread though for future reference for myself

 

I have PF Meat Massage on one rack, PF Unicorn on another and Seasoning Salt on a third (got someone here who can’t take any heat).

 

Guess that’s why there’s no Polar Bears in FL.

 

You can’t go wrong with the pooper. I can low and slow or crank up the heat and grill. Now I don’t get up to 700 but there are ways to get the heat I need.

As for sharing here do keep it up. I enjoy the pics and have stole some ideas from ya. This is all about all of us sharing, learning and now and then showing off (vomit chicken) and havin a good time.

 

She can’t even deal with too much black pepper. Blows my mind.

 

Life would have no meaning.

 

My ex wife use to be like that. She thought a half a packet of taco seasoning was too much etc. ( she definitely wouldn't like my homemade taco seasoning now!!!) but I think her's was a mental thing. I switched to white pepper or white peppercorns and ground them myself and when she couldn't see it, I could add as much as I wanted LOL

 

Oh man. I was almost so sad. Went to my local que shop and saw them closed. Pulled in and saw a sign. They just moved up the street about a mile. Thank baby jesus

 

Costco cuts their ribs so fucking weird. Their spare ribs they like halve long ways so they’re super small. And then the back ribs they cut the racks in half. Ended up getting the back ribs. Checking out now. Then home to fire up the pellet pooper