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 Stewie:
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.
Just because they remove the chine (thanks, I couldn't remember that term) doesn't make them cease to be spare ribs. They're St. Louis style, but they're still spare ribs.
Originally Posted by Stewie:
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.
The Pit Barrel Cooker (PBC) cooks around 305-315, depending how much I open the vent. You don't get much of a smoke ring, but the flavor and texture are great. [Reply]
Originally Posted by Fire Me Boy!:
Just because they remove the chine (thanks, I couldn't remember that term) doesn't make them cease to be spare ribs. They're St. Louis style, but they're still spare ribs.
The Pit Barrel Cooker (PBC) cooks around 305-315, depending how much I open the vent. You don't get much of a smoke ring, but the flavor and texture are great.
They're spare ribs that cook evenly.
Don't you finish the ribs wrapped on the cooking grate? I don't own a PBC, but that's how I've heard how to finish ribs and other meats on a barrel cooker. [Reply]
Shrimp, andouille sausage, corn on the cob, zucchini, red bell pepper, all tossed in olive oil, Old Bay seasoning, pepper and garlic salt and grilled in foil packets.
Originally Posted by Stewie:
They're spare ribs that cook evenly.
Don't you finish the ribs wrapped on the cooking grate? I don't own a PBC, but that's how I've heard how to finish ribs and other meats on a barrel cooker.
I do with a brisket, but not ribs. Their online instructions don't have you wrap. :-) [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.
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.
Originally Posted by Dartgod:
Shrimp, andouille sausage, corn on the cob, zucchini, red bell pepper, all tossed in olive oil, Old Bay seasoning, pepper and garlic salt and grilled in foil packets.
Quick, easy and delicious!
Minus the shrimp and we did kielbasa, we did this at the lake last Sunday and they were indeed yummy. Super easy, takes the lake grill's cleanliness out of the equation, lets you focus on fun on the water, and more than enough to eat. [Reply]
So I was going to smoke a pork butt and a brisket on the 4th but it was a rainy day so I held off. I thawed the meats out for a couple days. Half a day or so at room temp then I let it sit in the fridge for a day and a half. I took it out of the paper on Monday night and dry rubbed it(well I put some mustard on the pork butt before I rubbed it as well.) and wrapped it in foil and then put it back in the fridge. We are rescheduled to do the 4th celebration on Friday. Is that to long for the meats to still be good? How long will it last? [Reply]
