Author Topic: Who's smoking something for Easter?  (Read 16211 times)

Spresso

  • Sr. Member
  • ****
  • Posts: 122
Re: Who's smoking something for Easter?
« Reply #30 on: April 20, 2014, 02:45:33 PM »
so far my progress....
almost done.   this is half way through...
Zed from Southern Ontario
Smokin-It-all on the #3
Grillin-the-rest on the Weber

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Who's smoking something for Easter?
« Reply #31 on: April 20, 2014, 03:17:21 PM »
We'll see, Zed.  My thinking was to put the point closer to the heat source, since it's so much thicker.  I'm at 190 on the flat, 8:15 in, so I'm getting close!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Who's smoking something for Easter?
« Reply #32 on: April 20, 2014, 06:19:04 PM »
Done!  The flat was a little dryer than I'm used to.  I didn't cut the point, but vacuum packed right away for later.  The flat had a great taste, but was a little dry.  I think I'll stick with my not-separating method next time.  Had to try the "competition style" method.  I'm not competing, so I'll stick with what works. ;)

This was smoked to 195, foil-wrapped and rested in the cooler for 1:15.
 
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

bigbassnutt

  • Sr. Member
  • ****
  • Posts: 128
Easter Ribs
« Reply #33 on: April 20, 2014, 07:16:11 PM »
Happy Easter everyone!  This is only my fourth smoke and second try at ribs and they turned out great!  I had a slab of extra meaty loin back and a slab of st Louis style. I put some mustard and Famous Dave's rib rub on Friday evening and wrapped in plastic wrap and back in the fridge. I went with about 3.5 ounces of cherry wood chips. Had some apple juice for moisture. Set the auber for 110 for 30 minutes then 225, checked after 6 hours, sauced and left on for another 30 minutes. These were hands down the best ribs I have ever eaten. The meat was over an inch thick and when I squeezed it the juice ran out.  One other thing I tried was the quarter covering half the exhaust hole, seemed like the smoke lasted a little longer into the cook, thanks for that suggestion. I hope the pics reflect how moist these were, they had a great bark, very flavorful but not too tough to chew. The apple juice gave an extra hint of sweetness.
« Last Edit: April 20, 2014, 07:18:08 PM by bigbassnutt »
Mike in Indiana
Smokin-it Model 2

rickne

  • Sr. Member
  • ****
  • Posts: 203
Re: Who's smoking something for Easter?
« Reply #34 on: April 20, 2014, 08:46:43 PM »
Tony

curious... Did you monitor temps in both flat and point?
Rick  --  The Cornhusker State
Model #3 Jack Daniels Edition (W/ Cart)
Toggle Switch Bypass, Cold weather Cord, Auber PID

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Who's smoking something for Easter?
« Reply #35 on: April 20, 2014, 09:33:51 PM »
Tony

curious... Did you monitor temps in both flat and point?

No, Rick.  Meant to put the Maverick in the point, but didn't.  When I took the flat out at 195, I stuck the Auber probe in the point, and it read 200.  I'm probably going to cube it for burnt ends later on.  The flat tasted great, but was a little dry.  I'll cook them together next time (as usual). 
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

Spresso

  • Sr. Member
  • ****
  • Posts: 122
Re: Who's smoking something for Easter?
« Reply #36 on: April 20, 2014, 11:23:34 PM »
Hey Mike, those ribs look good enough to eat :-)
It looks like you had some real nice thick ribs without shiners. That's how they should be but sometimes butchers are too cheap to leave much meat on them.
So you didn't foil them at all, eh?
Zed from Southern Ontario
Smokin-It-all on the #3
Grillin-the-rest on the Weber

bigbassnutt

  • Sr. Member
  • ****
  • Posts: 128
Re: Who's smoking something for Easter?
« Reply #37 on: April 21, 2014, 10:02:39 PM »
They were delicious and really moist. No foiling at all, just didn't open it till 6 hours in.  Before I got this smoker, I always wrapped in foil and cooked in the oven and got good results as far as texture but you just can't get this kind of flavor without smoking them. I did warm some up tonight for supper and they weren't as moist warmed up but still had great flavor. I appreciate all the tips and tricks everyone posts on here, they have helped me alot.  Next up gonna try a pork loin.
Mike in Indiana
Smokin-it Model 2

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Who's smoking something for Easter?
« Reply #38 on: April 21, 2014, 10:26:41 PM »
Hey Mike, next time you reheat ribs (uncut), put them in a crock pot on low, with about 1/4" of apple juice in the bottom.  Stand them on their sides and let them warm.  They'll absorb the juice, and be very tender and moist.  I recently figured this little trick out, and it works fantastic!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

bigbassnutt

  • Sr. Member
  • ****
  • Posts: 128
Re: Who's smoking something for Easter?
« Reply #39 on: April 21, 2014, 10:43:59 PM »
Great idea Tony, I will try that next time!
Mike in Indiana
Smokin-it Model 2

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Who's smoking something for Easter?
« Reply #40 on: April 21, 2014, 10:59:51 PM »
I did 4 racks for the office recently like that, Mike, and they were incredible!  Almost better than right out of the smoker!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!