I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
I always thought the best ribs were the ones where the meat just falls off the bone. I learned something new.
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Don't feel ashamed about it. The big propaganda about ribs, for the longest time, is that they should fall right off the bone. If you hear it enough times without any counter points, people will buy in.
I used to think the same way. Pulled my ribs a little too early once (actually was just right) and the difference was amazing.
If you have your ribs falling apart, shorten the amount of time that they are wrapped up in foil. [Reply]
Originally Posted by BryanBusby:
Don't feel ashamed about it. The big propaganda about ribs, for the longest time, is that they should fall right off the bone. If you hear it enough times without any counter points, people will buy in.
I used to think the same way. Pulled my ribs a little too early once (actually was just right) and the difference was amazing.
If you have your ribs falling apart, shorten the amount of time that they are wrapped up in foil.
Probably pull away from the bone would be a better term. I am a bit unclear on the foil wrapping. Are you using the Texas crutch method or pulling them from the heat and finishing in foil in a cooler. For myself I hate the Texas crutch method as I dont feel 4 to 5 hours is that long to wait I dont mind finishing off heat, in foil.
Also for myself I cant stand pre sauced ribs or anything else. Though I generally love when I am visiting Texas their Q, its the pre-saucing that runs rampant that sets me back. [Reply]
I don't know shit about grilling or smoking. My boss keeps trying to get me to buy a WSM. I would love to have one, but I would end up cooking way more stuff than I could ever eat. So he suggested a Weber Kettle grill that can be modified to act as a smoker. I don't know how effective e that would be.
If anyone of you BBQ experts has a minute or two, I'd love to read your thoughts on this video:
Thing I'm considering purchasing:
Weber 741001 Original Kettle 22-Inch Charcoal Grill
Originally Posted by Mennonite:
I don't know shit about grilling or smoking. My boss keeps trying to get me to buy a WSM. I would love to have one, but I would end up cooking way more stuff than I could ever eat. So he suggested a Weber Kettle grill that can be modified to act as a smoker. I don't know how effective e that would be.
If anyone of you BBQ experts has a minute or two, I'd love to read your thoughts on this video:
Thing I'm considering purchasing:
Weber 741001 Original Kettle 22-Inch Charcoal Grill
My new smoker arrives on Friday. I'm pretty pumped about it.
I'm a single guy so that means I'm going to be dealing with leftovers after each smoke (and yeah, yeah, I know...what are leftovers?). What do you guys do with leftovers? Do you ever freeze it? If so, do I need to add anything to my foodsaver bags? [Reply]
Originally Posted by Captain Obvious:
My new smoker arrives on Friday. I'm pretty pumped about it.
I'm a single guy so that means I'm going to be dealing with leftovers after each smoke (and yeah, yeah, I know...what are leftovers?). What do you guys do with leftovers? Do you ever freeze it? If so, do I need to add anything to my foodsaver bags?
I smoke pork loin on a regular basis. I usually smoke at least a couple of whole pork loins at the same time. If they are not eaten up, I will freeze the leftovers. Same with chicken. But, ribs..... just doesn't work for me frozen and thawed.
You will get to be a good smoker pretty fast. It gets real easy and clean up will be a breeze. You'll do it more often and leftovers wont be an issue.:-) [Reply]
Originally Posted by Captain Obvious:
My new smoker arrives on Friday. I'm pretty pumped about it.
I'm a single guy so that means I'm going to be dealing with leftovers after each smoke (and yeah, yeah, I know...what are leftovers?). What do you guys do with leftovers? Do you ever freeze it? If so, do I need to add anything to my foodsaver bags?
I smoked many many years a single guy but now leftovers aren't a problem. As for ribs I would smoke 2 slabs thats plenty easy to eat up on your own. I would usually smoke a turkey breast or Pork butt for sammies. I used the foodsaver to freeze portions. If you use freezer bags I don't recommend but if you do use freezer paper and foil and wrap it tight then bag it but get on it quick. I just dont like beef or pork ribs frozen then reheated. Oh sausage is another item to throw in that freezes pretty good. Trial and error you will find what you can freeze and what you should smoke in smaller 2 meal portions. Oh brisket does well to freeze. What did you mean add to the foodsaver really dont need any I suppose sauce is fine if thats your thing. I dont recommend BBQ sauce while smoking unless its in the last half hour as the sugar will burn and ruin your world. I am a sauce on the side but realize many pork and beef rib folks like it on the meat. [Reply]
My first smoke was a whole chicken and 8 chicken legs. All came out really well. I'm trying jerky right now, but I'm not so sure it's going to turn out as I want. My electric smoker seems to struggle keeping the temp low enough. At a minimum I'll at least have dog treats. Expensive dog treats.... [Reply]
Originally Posted by srvy:
I smoked many many years a single guy but now leftovers aren't a problem. As for ribs I would smoke 2 slabs thats plenty easy to eat up on your own. I would usually smoke a turkey breast or Pork butt for sammies. I used the foodsaver to freeze portions. If you use freezer bags I don't recommend but if you do use freezer paper and foil and wrap it tight then bag it but get on it quick. I just dont like beef or pork ribs frozen then reheated. Oh sausage is another item to throw in that freezes pretty good. Trial and error you will find what you can freeze and what you should smoke in smaller 2 meal portions. Oh brisket does well to freeze. What did you mean add to the foodsaver really dont need any I suppose sauce is fine if thats your thing. I dont recommend BBQ sauce while smoking unless its in the last half hour as the sugar will burn and ruin your world. I am a sauce on the side but realize many pork and beef rib folks like it on the meat.
I read somewhere a while back that some people throw in a dash of some liquid that they say helps with keeping the flavor. [Reply]
