Food Smokers and Smoking Tips/Tricks/Techniques

Put em on the grate cold, increases smoke penetration. No water IMO.

 

Boil ‘em

 

Permaban

 

Usually adds about an hour. Just do the bend test to see if they're done. Pick them up with tongs on one end and the outside should crack some in the middle.

 

And if they don’t crack, as long as they bend to an almost 90 degree angle, you’re good.

 

What wood you using? Fruit woods are great with ribs, mesquite not so much. Also just use about the equivalent of two palmfuls of chunks, no soak.

 

In my opinion this is a very smart move on your part. Being pretty new to all this, you just have to try different things and find what best suits YOU. Just like the foil/no foil thing, everyone has their own ideas of what's best.

 

Truth. No matter how many books or recipes you read, this smoking stuff is more art than science. Practice practice practice. It’ll all be edible.

 

5 or 6 minutes total. It’s pretty neat. As your mixing the color goes from brown to tan then the consistency goes from thin Carmel to clumpy to brown sugar in about 1 minute

 

I dont know if I'll ever do that but its good to know some neat tricks if you ever had to make your own

 

Reverse seared a flat iron, in the middle of the snowstorm. There were only three slices left from about 2.5 lbs. must have been good

 

I got inspired to cook some baby backs after replying earlier today.

 

in process of making burnt ends bacon, using this...

never had it before, someone gave it to wife a few weeks ago, HOLY SHIT its good ! i'll drink it straight if i don't find something else to use it on.
first time making burnt ends, just using stuff i had around, guess i need to figure out where to get this stuff.

 

You can do the twist test. I did the bend test with mine. Grabbed them with tongs near the end, they bent and started to crack. Mine took right at 5 hours with no foil.

 

just put on an 8 lb brisket for the overnight cook....

 

Looks like good bark. Maybe more smoke to get that nice pink smoke ring?

Also try 225f for temps at the meat level. I tend to start at 200f and gradually bring the temp up to almost 250f by the time I finish (which is more the temperament of my WSM than a testament to my method). They come out juicy but I’ve eaten my share of dry ribs.

It’s all about repetition until you figure your system out.

 

Came out good for your 1st time . You on your way for some good smoking .

 

Ribs are hard to get right, which is why a lot of people use the 221 (babies) and 321 (spares) and then never change from doing it that way. It gives consistent, edible results. Doing it without foil is probably a more advanced way of cooking them since it takes more experience to get them consistently right. Spares are more forgiving than babies when you are experimenting and are usually cheaper. As a bonus, if you get regular spares vs St Louis cut, you'll get to trim them yourself and have rib tips.

 

Started this boy last night at 9pm. 630 am progress....top is meat bottom is cooker