A Sea Of Red

...to get out the smoker!

Did 3 racks of ribs, 14 chicken breasts, 2 steaks, baked beans, baked potatoes, and an apple crisp...GOOD STUFF!



Putting the ribs on the smoker


One hour in


Ready to take them off...


It was a great day for a smoke. It was delicious as well!

Time for a new computer...I about shorted my laptop with all the drool all over it. Nice looking grub.

What kind of sauce are you using? I can't find a sauce that I don't prefer the taste of the rub to. I've made spare ribs twice in my smoker now and sauce just ruined the taste.

Also, that bottom rack certainly shrunk on you. I can see a lot of bone. Is that a hot spot in your grill and got overdone or was it fatty and it all rendered?

It looked like Henry went with the dry run early before adding the sauce late. That's my personal preference as well.

Well done, my good man. My dad had the honors of taking care of our ribs this evening and he went with the old standby of cooking them in the oven before heading to the grill to finish them up. Even without the smoker I loved it.

LUconn wrote:What kind of sauce are you using? I can't find a sauce that I don't prefer the taste of the rub to. I've made spare ribs twice in my smoker now and sauce just ruined the taste.

Also, that bottom rack certainly shrunk on you. I can see a lot of bone. Is that a hot spot in your grill and got overdone or was it fatty and it all rendered?

I did use a dry rub for the first part of the smoke...I then used a sauce (homemade) over the last 45 minutes or so...

The bottom rack did cook faster than the other two...not completely sure why...that pic is not to far after I took them out of the foil...so over the last hour, the meat did come back more to normal

some racks act differently when in foil for an hour or 2. i've had some shrink 1-2 inches up the bone....liek what on earth?

those look good. dry smoking is the only way too cook ribs unless you like burnt sugar taste...sauce em an hour or so before they are done...

i don't use foil anymore....i've gotten good at maintaining a low temp fire and like the extra 2 hours of smoke they get unfoiled....but its usuallly six Of one, a half dozen of the other

come football season, i suggest a smoke off between FF members...

I'll be happy to judge of course...

(what to wear? should i bring my 4:20 grilling attire?)

Some of the ribs have been vacuum sealed in the freezer, and will be dinner tonight!

My first Pork Butt. I had been wanting to try it for a while and finally got a Saturday when I had 12 hours free.

8:00am. ready to smoke



8:30pm it's finally taken to the kitchen



Color on the inside looks good. (I'm always concerned about killing people)



Chopped and ready to go on a potato roll



Needless to say it was delicious and it will be my lunch for the next week or so. I smoked with apple wood and hickory wood. That outside crust is pretty spicey. Too overpowering to just eat but mixed in with the rest it makes a sandwich real good.

Looks good man, Why does Smoothie cook at the tailgates again?

Wow Im going to see yellow spots for a week... Thanks

No problemo. I am here to serve.

all i did this weekend was cook some brats and burgers....nothing special...

oh i also did pig candy (slices of bacon sprinkled with rub and lots of brown sugar....smoke until crisp)

delicious.

When do I get invited to this amazing feast of food????

you post here so you're invited to the football tailgates this fall.

Yeah Tiny you better start coming...it's a good time man



LUconn...where did you buy that jerk

I made it.

Sorry FF edited my wit ...I mean where did you buy the Butt...I know you cooked it yourself but you didnt raise it

or did I....



no I didn't. I got it at Walmart.

We'll definitely be smoking some good food this fall!!

Also some good grilling, didn't mean to leave that out.

Every time I return to this thread, my mouth begins to water uncontrollably

SumItUp wrote:Every time I return to this thread, my mouth begins to water uncontrollably

i was just about to say the same thing

this weekend i did some rib testing....

i used my smokenpit which while i'm able to get it rolling really well and keeping my fire consistant and it burning long, i still need to practice on it.

i bought a few different racks and did a few different things

1 rack of baby backs - membrane off - no foil - result : awesome. i tried cutting them up into individual ribs and hardly could....probably 1/3 of them the bone just pulled right out...

1 rack of hormel spare ribs - membrane scored - no foil - untrimmed - result : awesome. they weren't as tender as the BB but thats understandable....better flavour though....

1 rack of el cheapo $.99/lb spares - membrane scored - no foil - untrimmed - result : eh...the end away from the cartiledge was dry as these weren't very meaty. they still tasted ok but i should of either foiled them or taken off the membrane...foil i'm assuming because of the next rack

1 rack of el cheapo $.99/lb spares - membrane on - foil - untrimmed - much better. still nowhere near as good as BB or hormell Spares but it was tolerable. probably would of been better if i took the membrane off totally.

so in short.

i will not change the way i doo baby backs...membrane totally off and no foil.
if i get good spares, membrane scored.

if i do el cheapo ribs, membrane off/ and foil.

i don't usually sauce ribs at all...if someone wants sauce they have to do it themselves...

these were cooked at 230 using the minion method and with hickory.....