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Pork / Re: Cant get my ribs right #1
« Last post by Bearsmoke on December 15, 2018, 11:43:04 PM »
You might try less time, at least check them for pullback on the bones and do the toothpick test.  For some reason everything I smoke gets done much sooner than everyone else here. Baby backs take 2 hrs 15 min @210, butts 7-8 hours max.  I can't figure why my smokes are faster but it's not a bad thing, maybe yours are the same.
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Pork / Re: Cant get my ribs right #1
« Last post by Pork Belly on December 15, 2018, 10:07:00 PM »
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I rub with mustard and a dry rub the night before
This does add a layer of flavor but it can also pull some moisture.
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wood chips soaked
Soaked chips steam, your better off tossing in a chunk of wood and getting good smoke from the start. Also the majority of chips sold are old junk.
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a mini loaf pan with apple cider.
This may or may not be necessary but is not hurting anything.
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I have a model 1 so i have to cut the ribs to fit on three racks.
Each cut you make allows some additional drying on those ends, but do to size you have to do it.
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I usually do 225 for 4.5 hours and I've had mixed result
Turn the heat up and go shorter. I consistently make Baby-back ribs at 250 for 4 hours.
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Today im doing three racks (from Costco, I've usually just picked them up at a grocery store
Find a source for good meat and stick with them, also buy a consistent size of rib. I always smoke
2 3/4lb 7 down Baby-backs. This means all the racks are between 2 1/4 to 2 3/4 pounds. You are likely not going to buy ribs by the case if you do they are sorted to an average weight. You can tell the butcher or read the labels and get racks as close in weight as possible.


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Venison / Wild Game / Venison Bacon
« Last post by kona77 on December 15, 2018, 06:21:45 PM »
 Have seen a number of recipes on line for Venison bacon so I thought I would give it a try.
Used a mix of 60% venison trimmings with 40% pork (25lbs total) . Added in a bacon seasoning and cure from a local company and ran the meat thru my grinder. Placed in 4 aluminum cake pans ( 9x13) and refrigerated over-night. Smoked using cherry wood and ran the 3D for 2 hours @ 130 and then increased to 175 until I hit my internal meat temp of 145.

Finished product turned out good but I would have preferred some more flavor or kick to the meat. Will have to play around with some other seasonings if I do more in the future. Will use to fry up in the morning for breakfast sandwiches or BLT's etc 
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Anything Goes!! / Re: DUCK FAT SPRAY!!!
« Last post by old sarge on December 15, 2018, 05:51:12 PM »
 :)
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Anything Goes!! / DUCK FAT SPRAY!!!
« Last post by Farnod on December 15, 2018, 02:01:32 PM »
Ive been hearing about this stuff around town and decided to try it out. I got mine at the local Hyvee grocery store but they have it at walmart now too. Its amazing, ive used it on chicken breast, vegetables, breakfast potatoes, and now i used it instead of mustard for my ribs. Ill let you know how it turns out.
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Pork / Re: Cant get my ribs right #1
« Last post by Farnod on December 15, 2018, 01:32:53 PM »
Hey guys, thank you for the feedback. Heres some more details,
I rub with mustard and a dry rub the night before. I use 2.5oz of wood chips soaked for 30 minutes, and a mini loaf pan with apple cider. I usually smoke 2 or three racks of st louis style ribs at a time. I have a model 1 so i have to cut the ribs to fit on three racks. I usually do 225 for 4.5 hours and ive had mixed results. One tim the came out great and other times i thought they were too dry. Everyone says that they are good, but i have too high of standards i guess and want them to be perfect. Today im doing three racks (from costco, ive usually just picked them up at a grocery store) at 205ish. These are for someone else so im hoping they come out right. I'll update with pics. Thanks again for all your feedback. Wih me luck
Andrew
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Introductions / Re: 1st Smoke Tonight In #1
« Last post by swthorpe on December 15, 2018, 11:10:24 AM »
Welcome from Delaware, Jeff!
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Appetizers and Side Dishes / Re: Smoked Atomic Buffalo Turns (ABTís)
« Last post by LuvMyQ on December 15, 2018, 09:59:38 AM »
I was hoping I would find someone who had done these in an SI.  I had tasted them a few years ago and was hooked.  I have done them on my Weber Kettle and Weber smoker.  But now it is time to do 40 of them on the SI for a party tonight.  I was concerned about the bacon crisping up.  I will try the microwave truck.  I may try at 250 also. 

BTE, I use the Eckridge Smoky links in them.  If the peepers are bigger, I use 1/2 of the Smoky link.
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Introductions / Re: hi there
« Last post by barelfly on December 15, 2018, 09:11:04 AM »
Welcome!
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Pork / Re: Small Pork Spareribs
« Last post by Pork Belly on December 14, 2018, 11:06:18 PM »
Membrane on or off is a personal choice. Leaving it on does keep the ribs more moist. Try pulling off half the membrane next time you smoke and compare.
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