J
juliochango
Lurker
Agreed
Mesquite, and very hot. You want direct heat. The char'ness will satisfy your knack for smokiness.
Citrus will be your friend. The caramelizing will add that element.
Home Cookin' The BBQ/Smokers/Smoked Meats Thread...
- Thread starter notbob
- Start date
Mesquite, and very hot. You want direct heat. The char'ness will satisfy your knack for smokiness.
Citrus will be your friend. The caramelizing will add that element.
any Maverick unit is recommended. I have the ET73 and am now looking at ET735 as my next one.
K
!Kings!
Lurker
That's the method I was gonna go with, but I didn't have the time to make it happen. I'll find the time to though going forward.
I figure with a few modifications to the unit I should be set for a while on things. Most important thing is I'll need a temp gauge and a way to shape the frame a little better so it seals more.
Remember, accuracy is not as important as calibration. Know your temp gauge and what its faults are and you are good to go, of course if you have the coin then a nice dual probe thermometer is the way to go!
D
daxx
Lurker
Just a cheap Brinkmann one. The electric one for about $80. Threw a little salt and pepper on the roast and some bbq sauce on the ribs. The roast came out superb but the ribs needed a little more. Not bad, just not tender enough and probably need to get a rub for them. Here's a picture of the stuff after I dished it up:
I live in an apartment with a decent sized patio. How much smoke came off of your electric smoker? I have a neighbor above me that would probably stomp around with concrete shoes for a month if the smoke got in her apartment.
SmytheKing
Hit it like a baby seal
I'm in a condo with a backyard so it works out ok for me. There was a decent amount that comes out, but the wind and travel distance helps with the dissipation of the smoke by the time it generally reaches the neighbors. Having said that, it would get in through my windows and you could smell it in the place upstairs while it was cooking. It wasn't a ton though. Only when I would open the door to check the temp would any big plumes of smoke come out. The rest was just a bit through the top as it was cooking. Next time I do it I'll put some video of it up so you can get an idea.
D
daxx
Lurker
Many thanks!
well, today I did this. the rib roast came out fan****intastic. I used cherry and oak wood. just a couple of small chunks each. you don't want to put too much smoke on this cut of meat.
I pulled the boned-in part out of the chunk prior to the cook, and plan to use them over the mac n cheese.
I pulled the boned-in part out of the chunk prior to the cook, and plan to use them over the mac n cheese.
I usually go with a variation of the the 3-2-1 method, depends on the rack. As for seasoning i usually use Meatheads Memphis Dust recipe and for sauce i usually use Sweet Baby Rays. Lately i have been trying different sauces to change things up. Normally i use a mix of apple and hickory chunks, but lately i started using pecan and i really like it.
leftwngr
Prospect
Second that on the memphis dust. I made a few changes according to my tastes, but it's the base of my rib rub. (I add cumin, use turbinado sugar instead of brown, a bit of extra spice, but generally the same ingredients as the memphis dust)
Some things that help for my ribs:
1. trim the ribs well. it makes a world of difference.
2. dry brine the night before, rub and wrap in plastic for a few hours before going on cooker
3. wood types are flexible, but I'm partial to fruit woods for pork (cherry or apple)
4. 3-2-1 at 225 ends up making the ribs too soft for my taste. At 225, I'll run 2.5 nekkid - 1 hr in the crutch - rest of the way in the smoke. (about 1 - 1.5 hrs is a good baseline)
5. glaze with sauce during last 30 min to get a nice coat. not a fan of carmelizing over direct heat. too burnt for my taste.
cook times will depend a lot on your cooker and how much you open it up to admire your handiwork.
My wrap usually involves brown sugar base + apple juice + a pat of unsalted butter. I use a tight double foil wrap.
For sauce I'll do one of two things:
1. The wrap juices - I'll take those out and boil them down until thick. After it boils down, add a dash of sriracha and a good spoon of honey or maple syrup. Use this to glaze the ribs for about 30-40 min. and sprinkle just a little rub over them after they come off the cooker for a sweet/heat rib.
2. Bourbon sauce short cut - take a commercial sauce (sweet baby rays works well). Mix in some white wine vinegar, Worcestershire sauce, chipotle pepper, black pepper, and a healthy splash of bourbon. Glaze with this for a tangier rib.
Not to forget the obvious: Buy good meat. Costco ribs are solid. Walmart's spares are thin and leave much to be desired, so you really have to look for a good cut. If you have a good butcher or you are up for ordering it, Kurobota Pork is something really special.
Just hooked up a bottle of this at TJ's. Think I'll try it on ribs next weekend.
that sauce is awesome!!
Now Chirping
- No one is chatting at the moment.