Smoking Meat?
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After looking at the site, I am a member now as well. Thanks for posting the link, Yota86.
Pics please.:
Guest were already here when I finally broke through 190°F. My choice was to feed them or risk bodily harm.
The pork and ABTs were good. One of our guests was concerned by the dark crust of the rub and I don't think I convinced her with my reassurances. The taste won her over. I was most pleased by the roasted garlic. I'd tried it once before and didn't give it enough time. Did 3+ hours at 220°F and they came out tender and very flavorful.
Apologies for the lack of photographic integrity.
Picked up 2 racks of Baby Backs today for the lovely price of $3.99/lb at the local farmers market. I plan on smoking these suckers on Sunday. Pics to follow tomorrow...
Happy Independence Day all!!
Happy Independence Day all!!
Got some country style ribs.
Am about to rub them and bake for 2 hours at 250 degrees.
Then I will bake them for another 2 hours (same temp) in an apple juice/bourbon soak.
After that, it is to the grill for a small amount of time, add some BBQ sauce in the last few minutes, and good to eat
Am about to rub them and bake for 2 hours at 250 degrees.
Then I will bake them for another 2 hours (same temp) in an apple juice/bourbon soak.
After that, it is to the grill for a small amount of time, add some BBQ sauce in the last few minutes, and good to eat
As promised, pictures....
For the Ribs, I used a Chipolte Rub given to me from a butcher at Whole Foods. I got talking with him about meat and how I like to smoke, bbq, etc. and he gave me a pint of Whole Foods own, in-store Chipolte seasoning rub for no charge. They don't even sell this stuff to the public he says, it's a secret recipe! Anyways, it is very thick, not powdery. Not sure of the ingredients, but it did indeed have a bit of a kick to it. To compliment the spice, I thought a side of sweet sauce, as in my favorite bottled sweet sauce: Sweet Baby Rays would work as a perfect compliment.
I then slathered the ribs down heavy with this rub and allowed to rest and come to room temperature for about an hour. Once the WSM was up to temperature, I threw both racks on (cut in half) and used my rib rack to stand them up. I didn't touch them for 5 hours later and tried to keep an even 225ºF temperature.
The results? Quite possibly the best ribs I've done to date! The next time I go to Whole Foods, I'm gonna have to try and get this rub recipe from the butcher!
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As promised, pictures....
For the Ribs, I used a Chipolte Rub given to me from a butcher at Whole Foods. I got talking with him about meat and how I like to smoke, bbq, etc. and he gave me a pint of Whole Foods own, in-store Chipolte seasoning rub for no charge. They don't even sell this stuff to the public he says, it's a secret recipe! Anyways, it is very thick, not powdery. Not sure of the ingredients, but it did indeed have a bit of a kick to it. To compliment the spice, I thought a side of sweet sauce, as in my favorite bottled sweet sauce: Sweet Baby Rays would work as a perfect compliment.
I then slathered the ribs down heavy with this rub and allowed to rest and come to room temperature for about an hour. Once the WSM was up to temperature, I threw both racks on (cut in half) and used my rib rack to stand them up. I didn't touch them for 5 hours later and tried to keep an even 225ºF temperature.
The results? Quite possibly the best ribs I've done to date! The next time I go to Whole Foods, I'm gonna have to try and get this rub recipe from the butcher!
Those look amazing. Have you ever tried your ribs dry? Sometimes I like them better with no sauce if they have a good rub.
You're in Lyndhurst, right? Next time you smoke I'm going to walk my dog in your neighborhood!!
Yes I have. This time around I actually left the sauce on the side for dipping (see the little cast iron croc). I ate half with rub and half with sauce pasted on. (Mmmm. Sweet Baby Rays!)
You're in Lyndhurst, right? Next time you smoke I'm going to walk my dog in your neighborhood!!
Yep, Lyndhurst. As for dogs, my Bailey goes bonkers every time I smoke something. It's quite funny actually. He points his nose straight in the air and follows the scent around. He appreciates my smoked meat just as much as the wife and I.
I've thought about a combo cook... start something out in my old Brinkman and when it's time to add coals move the meat to the Orion...
Not a bad idea. I have a rectangular shaped Brinkman smoker and its a royal PITA because its hard to keep temperature and you have to constantly add charcoal.
