Chief Dick Posted November 16, 2008 Share Posted November 16, 2008 Got a bit of a late start today, but they should be ready after the first quarter. Soaked them in apple juice overnight, which is something I typically don't do. Towel dried the ribs, and then put on a simple rub I got out of the Raichlan book. Celery salt Paprika Fresh ground pepper Garlic powder Something else. Can't remember. Anyway, using a combo of hickory and cherry. This is a tip from a competitor who is known around here for his ribs. I'll do a 2 hours on, 2 hours in foil(bone side UP), and a one hour finish. I will typically mix some honey in with a spicy BBQ sauce just to give it enough stickiness to hang on the slab. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted November 16, 2008 Share Posted November 16, 2008 YUMMY....I'll be parkin in the Famous Daves Parkin lot and walkin to work Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted November 16, 2008 Share Posted November 16, 2008 hate ta ask the expert .........but....have ya cracked one yet Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 16, 2008 Share Posted November 16, 2008 i'll take 4 orders please Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted November 16, 2008 Author Share Posted November 16, 2008 hate ta ask the expert .........but....have ya cracked one yet Yes. But it was for my mop. I'll wait a bit for the drinking part. I'm on call today also, so I have to pace myself. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted November 16, 2008 Author Share Posted November 16, 2008 i'll take 4 orders please HI MAY I HELP YOUUUU!!!!!!!!!! 4 SLABS TO STAY PLEASE!!!!!!!!!! (using my loudest Gates voice) Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted November 16, 2008 Share Posted November 16, 2008 Have you scored any " Wabash" sauce yet? my family didn't like the Gates cause it was to vinegerie...i think it's a nice change of pace instead of the same ole Honey BBQ Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted November 16, 2008 Share Posted November 16, 2008 First day in a week it hasn't been raining so, although it's only 50 degrees outside, I put a pork shoulder on the smoker. . . . :fingerscrossed: Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted November 16, 2008 Share Posted November 16, 2008 Most excellent. :jimmyonthephonewithdeltahihowmuchforyournextflighttoKC?$1400huhletmethinkaboutit: My pit is cold and still this morning. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted November 16, 2008 Author Share Posted November 16, 2008 Have you scored any " Wabash" sauce yet? my family didn't like the Gates cause it was to vinegerie...i think it's a nice change of pace instead of the same ole Honey BBQ I stick with the Gates for the most part. I just add enough honey to make the sauce sticky. I know I need to branch out, but I do this so infrequently any more that I go with the tried and true. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted November 16, 2008 Author Share Posted November 16, 2008 First day in a week it hasn't been raining so, although it's only 50 degrees outside, I put a pork shoulder on the smoker. . . . :fingerscrossed: How big was the shoulder, and what time did you start? And it's 45 here right now. Probably 40 when I started 2 hours ago. No problem with the heat in this weather. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted November 16, 2008 Share Posted November 16, 2008 How big was the shoulder, and what time did you start? And it's 45 here right now. Probably 40 when I started 2 hours ago. No problem with the heat in this weather. I'd say about a 3 pounder. I pierced a bunch of deep holes in it with a knife, started it about 10:30. I'm hoping to get it 2 hours in the smoke and then finish it in the oven. . .hopefully have pulled pork sammiches by 4:00 kickoffs. Not the most time in the smoker, but hopefully enough to get some results. Quote Link to comment Share on other sites More sharing options...
wiegie Posted November 16, 2008 Share Posted November 16, 2008 My wife came home yesterday with one of those prepackaged microwave pot roasts. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted November 16, 2008 Share Posted November 16, 2008 My wife came home yesterday with one of those prepackaged microwave pot roasts. Sounds like my wife since she started working full time. It's no longer, "What sounds good?" it's, "What's remarkably easy?" Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted November 16, 2008 Author Share Posted November 16, 2008 I'd say about a 3 pounder. I pierced a bunch of deep holes in it with a knife, started it about 10:30. I'm hoping to get it 2 hours in the smoke and then finish it in the oven. . .hopefully have pulled pork sammiches by 4:00 kickoffs. Not the most time in the smoker, but hopefully enough to get some results. You'll be fine. A cut of meat can only absorb so much smoke, so the rest of the time you're adding a little smoke but really more of the cooking part of the equation. And I would guess you would easily be done by 4. Do you cook your shoulder up to 200 internal? I usually do that if I'm doing pulled pork. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted November 16, 2008 Share Posted November 16, 2008 You'll be fine. A cut of meat can only absorb so much smoke, so the rest of the time you're adding a little smoke but really more of the cooking part of the equation. And I would guess you would easily be done by 4. Do you cook your shoulder up to 200 internal? I usually do that if I'm doing pulled pork. Don't know about internal temp. I do a bone-in and pull it when the bone easily pulls out of the roast. It's a beautiful thing. Quote Link to comment Share on other sites More sharing options...
whoopazz Posted November 16, 2008 Share Posted November 16, 2008 Don't know about internal temp. I do a bone-in and pull it when the my bone easily pulls out of the roast. It's a beautiful thing. sick bassturd. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted November 16, 2008 Share Posted November 16, 2008 sick bassturd. I won my bet of under 2:00 PM before that post was raped. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted November 17, 2008 Share Posted November 17, 2008 Leftover Ribs the next day are always the best Mondaynite football/Busch Beer& Ribs....is that heaven or what Quote Link to comment Share on other sites More sharing options...
loaf Posted November 17, 2008 Share Posted November 17, 2008 I need some more Gates Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted November 23, 2008 Share Posted November 23, 2008 I have 4 racks of spares in the fridge with the membrane removed ready to go. 2 buddies coming over for the games tomorrow. I'll dust them (with my go to rub I got from the innernets) about 9 or 930 am and throw 'em on the smoker about 11. Cherry is the wood. 1/4 cup sugar 1/4 cup non-iodized table salt 1/8 cup brown sugar, dried 4 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon Accent (MSG) 1 teaspoon cayenne pepper 1 teaspoon black pepper, freshly ground 1 teaspoon granulated garlic 1 teaspoon onion powder 225 degrees or so for about 3 1/2 to 4 hours, then an hour or so in foil. CD, I noticed you do 2 hours, then 2 in foil then an hour without. Any special reason? Tomorrow will be a good day. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted November 23, 2008 Author Share Posted November 23, 2008 I have 4 racks of spares in the fridge with the membrane removed ready to go. 2 buddies coming over for the games tomorrow. I'll dust them (with my go to rub I got from the innernets) about 9 or 930 am and throw 'em on the smoker about 11. Cherry is the wood. 1/4 cup sugar 1/4 cup non-iodized table salt 1/8 cup brown sugar, dried 4 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon Accent (MSG) 1 teaspoon cayenne pepper 1 teaspoon black pepper, freshly ground 1 teaspoon granulated garlic 1 teaspoon onion powder 225 degrees or so for about 3 1/2 to 4 hours, then an hour or so in foil. CD, I noticed you do 2 hours, then 2 in foil then an hour without. Any special reason? Tomorrow will be a good day. No real reason. I have a good buddy who competes in contests around here, and he is known for his ribs. So I follow his advice on this one. The theory is that you get them in the foil before they have a chance to dry out. You put the ribs in the foil with the back side UP, so the meat will cook in it's own juices. Then the last hour just puts a little color to the outside. And I tend to have my heat get up to the 250 or 275 range. Just my preference, and works perfectly with the 5 hour timetable. If you have some apple juice or apple cider, I would recommend marinating them overnight. They will be awesome. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted November 23, 2008 Share Posted November 23, 2008 No real reason. I have a good buddy who competes in contests around here, and he is known for his ribs. So I follow his advice on this one. The theory is that you get them in the foil before they have a chance to dry out. You put the ribs in the foil with the back side UP, so the meat will cook in it's own juices. Then the last hour just puts a little color to the outside. And I tend to have my heat get up to the 250 or 275 range. Just my preference, and works perfectly with the 5 hour timetable. If you have some apple juice or apple cider, I would recommend marinating them overnight. They will be awesome. I have no juice or cider in the house. But I will try it next time. I will however try the 2, 2, 1 that you do. I assume you don't sauce anything until they come off, correct? Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted November 23, 2008 Author Share Posted November 23, 2008 I have no juice or cider in the house. But I will try it next time. I will however try the 2, 2, 1 that you do. I assume you don't sauce anything until they come off, correct? I will sauce them with about 10 minutes to go. Just enough to warm up the sauce on the meat. Oh, and don't forget to mop the meat. Mop after an hour. Mop right before they go into the foil. And then mop when you put them on the smoker for the last hour. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted November 23, 2008 Share Posted November 23, 2008 I will sauce them with about 10 minutes to go. Just enough to warm up the sauce on the meat. Oh, and don't forget to mop the meat. Mop after an hour. Mop right before they go into the foil. And then mop when you put them on the smoker for the last hour. what am I mopping with? Quote Link to comment Share on other sites More sharing options...
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