Food Smokers and Smoking Tips/Tricks/Techniques

@Cuffs this? :
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".

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pretty sure the bone side directions are a little off. Hopefully the poster will chime in. And I need to start adding the poster name to my saved recipes.

 

Yes! Yes!! Yes!!! Thank you SO much!!!

 

You are very welcome. I'm glad I saved it. Now I just need to try it. And, post your results!

 

Oh em gee.

Foil wrapped fresh asparagus, olive oil, fresh grated parm, salt. Put in the pooper for the last hour of doing the ribs. Hubs is taking leftovers to work for lunch just to make everyone else jealous.

 

Wrap foil tightly, no steam escaping as much as possible. Ribs are ready to eat when they bend at a 90 angle, close to it, when lifted up lengthwise by tings halfway down rack. Otherwise everything said is spot on.

 

Funny story.

Went to Sportsman’s Warehouse today with a buddy so he can buy a GMG Daniel Boone. He got a pretty good deal on it and I have nothing bad to say about them, though I’m a Traeger man.

After that, we went to go take care of a job; we’re safety inspectors. So with the new GMG in the back of the truck, we go meet...the Traeger distributor. He had nothing bad to say about the GMG, but gave the Traeger sales pitch anyway. My buddy wouldn’t budge and he didn’t push, but the guy did give me some help with my temperature issues. Apparently I have a bad controller board, which should be an easy fix.

What an odd day...

 

Play with it, you’ll soon see no need to wrap your ribs. I’ve been full circle on the process. I’ll put it in your terms.... tent vs hammock while camping. You see where I’m going, there is no “wrong” way, just experiment, what do YOU and yours like?

 

oh. oh. oh... Im not sure what to make of this... I know theres no wrong way, just trying to figure out many ideas and make it work for me. As a devout hammocker, Im still not sure how to take all this in!!!

 

Wrap makes the meat fall off bone not much bark, no wrap gives better bark and a little more tug to meat off bone.

 

Sometimes. I've never wrapped ribs and they are nearly fall off the bone, no tug. 'cept sometimes they tug.

 

Fair nuff. Very rough guideline to the main wrap / no wrap question anyway. @Cuffs seemed like she needed it stripped way down to basics. The topic becomes a rabbit hole.

 

isn't that this whole thread?!

sorry should have said Forum...

 

Anyone have one of these or have any experience with these? Came across one at Wally World

https://www.charbroil.com/17302056-american-gourmet-charcoal-840

 

Ive been gone awhile... thought you didnt have access to a Costco? Anyway, Costco Prime ftw. Cant see the price... how much per pound?

 

Do you remember about how many pounds?

 

haha... anyway it looks about same size as I get for same price, so probably around $3.35 per pound.

Edit: actually yours looks bigger so maybe like $3.00 per pound?

 

Close enough, I'm like $3.35 per pound here. Good prices for Prime either way.

 

Okay guys ... I am smoking some bratwursts for tomorrow's fights. gonna put the raw brats on the Traeger smoke cycle for about an hour. Can I add a foil container of beer inside the smoker to make them beer brats?

Later.

 

You been keeping up with the all the main event happenings? Should be interesting.