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.
Originally Posted by Fire Me Boy!:
Just threw a couple racks of baby backs on the PBC. Should be done mid-afternoon. Just salt and pepper rub. Will do a light sauce at the end.
Heh, me too.
Two racks of baby backs, on sale at Kroger $1.99lb. Rubbed with pepper and a light dusting of some left over Jamaican seasoning. Put them on the Akorn Kamado at 1pm. [Reply]
Two racks of baby backs, on sale at Kroger $1.99lb. Rubbed with pepper and a light dusting of some left over Jamaican seasoning. Put them on the Akorn Kamado at 1pm.
Mine were about $3/pound. The spare ribs were only $2, and I usually prefer those, but I wanted the baby backs today. [Reply]
Originally Posted by Fire Me Boy!:
Just threw a couple racks of baby backs on the PBC. Should be done mid-afternoon. Just salt and pepper rub. Will do a light sauce at the end.
I also have two racks of ribs on my PBC. Thanks for turning me on to the PBC. So much easier than babysitting my offset smoker all day. [Reply]
Originally Posted by LoneWolf:
I also have two racks of ribs on my PBC. Thanks for turning me on to the PBC. So much easier than babysitting my offset smoker all day.
I didn't remember you got one! They're great, aren't they? And with some wood mixed in with the charcoal, taste is awesome. [Reply]
Originally Posted by Fire Me Boy!:
I didn't remember you got one! They're great, aren't they? And with some wood mixed in with the charcoal, taste is awesome.
Yeah, I ordered one about 6 months ago. I'm using chunks of apple wood today. Baby backs normally take about 4 hours for me on the PBC. I pull them at 4 hours and lightly sauce them and then put them back on for 20 minutes.
I love how simple everything is on the PBC. [Reply]
I think the baby backs cook much better than the regular pork ribs or "country style" ribs. The big ones are almost always fatty and chewy, Baby Back bite cleaner and take less time to cook. Usually about 3 to 4 hours is all you need. [Reply]
Originally Posted by gblowfish:
I think the baby backs cook much better than the regular pork ribs or "country style" ribs. The big ones are almost always fatty and chewy, Baby Back bite cleaner and take less time to cook. Usually about 3 to 4 hours is all you need.
I've been cooking St. Louis style ribs for quite a while. Won't do baby back or spare ribs again (done tons of those). It's far more uniform with more meat than a baby back. It takes 4-6 hours from start to finish depending on the rib. [Reply]
Originally Posted by Stewie:
I've been cooking St. Louis style ribs for quite a while. Won't do baby back or spare ribs again (done tons of those). It's far more uniform with more meat than a baby back. It takes 4-6 hours from start to finish depending on the rib.
St. Louis ribs are just trimmed spare ribs. [Reply]
Originally Posted by Fire Me Boy!:
St. Louis ribs are just trimmed spare ribs.
Trimmed? They remove the chine which makes spare ribs inconsistent, fatty and parts inedible. Are you new to this? They are superior to spare ribs and baby backs. All the flavor of spare ribs that cook consistently w/o the expense of baby backs. It's the preferred cut. [Reply]
Originally Posted by Fire Me Boy!:
They were on for about 2.5 hours, lightly sauced and back on for 30 minutes.
Tender, pulled clean from the bone, but not falling off the bone.
How do you cook ribs in 3 hours? You have to be near 350+ to do that. Even baby backs should take 4+ hours at the sweet spot of 250.
My ribs have been on for 2-1/2 hours and I just wrapped them to go back on for another 2 hours, at least. My smoker has been rocking steady at about 260 for a long time. [Reply]
