Just finished the maiden voyage on my Model #2, or as I call it, R2D2. Unbelieveable! Best ribs I've ever eaten. Wow. I don't know what else to say except that my charcoal smoker will be given away at the next garage sale.. The family was impressed. And I will repeat that one wood chunk is enough. Easy smoke, easy clean up. I love it!
Verdict: Best ribs ever!
- Thread starter kujobie
- Start date
Rob Babcock
New member
Glad to see you're loving the new smoker! 8)
UWFSAE
New member
lleone, it truly is a matter of taste ... while too much smoke will definitely produce a bitter flavor, I do prefer a heavier smoke than many; I'll typically add two chunks at the beginning of a rib smoke and may add a chunk during if the meat hasn't warmed to 140 or above for things like brisket or pork butt. I do tend to use only a single chunk for chicken and other fowl.
Best of luck with the ribs!
Best of luck with the ribs!
I did two racks this weekend. Three chunks of mesquite which I think was 1.) too much; 2.) too dry and might have smoked too quickly. Just seemed like too much smoke too soon. Wife thought it was too smokey. I have some peach wood on order.
They were in for almost 5 hours @ 225 and they were a little drier than I would have preferred. I rubbed th with olive oil before the rub went on. I used a pan filled with apple juice in the bottom. Texture was perfect, the bones picked clean.
Overall they were pretty good, going to focus on the moisture retention. Maybe a mop at the 3.5 hour mark? I hate to open the smoker once its going though.
They were in for almost 5 hours @ 225 and they were a little drier than I would have preferred. I rubbed th with olive oil before the rub went on. I used a pan filled with apple juice in the bottom. Texture was perfect, the bones picked clean.
Overall they were pretty good, going to focus on the moisture retention. Maybe a mop at the 3.5 hour mark? I hate to open the smoker once its going though.
shomesmoke
New member
Muttley said:
I have the #3 and I agree the ribs are tender but do start to dry out more than I like also. I have been using an ounce and a half of apple wood, seems about right for my family. Was going to try foiling after 3 hours but I dont really want smothered ribs.
UWFSAE
New member
I've smoked seven different sessions of ribs (about 20 racks total) and found very quickly that:
1. Yellow mustard schmear, dry rubbed, and plastic wrapped in fridge overnight is a solid system ... moist and tender every time.
2. Direct liquid (spritzing with apple juice) produces slightly better outcomes than a water pan.
3. Marinating the ribs produces a very different flavor profile and texture (due to the salt in the marinade).
The foiling method is outstanding for traditional smokers ... but I've found it to be unnecessary with the #3.
With regard to environmental factors, I do live in a humid area (Texas Gulf Coast) but I doubt that this plays a role; altitude, however, is a concern for some folks.
My two cents ... an overnight prep and held 12-24 hours in the fridge, followed by heavy spritzes of apple juice at the second and fourth hour mark is the easiest method for tender, juicy ribs.
1. Yellow mustard schmear, dry rubbed, and plastic wrapped in fridge overnight is a solid system ... moist and tender every time.
2. Direct liquid (spritzing with apple juice) produces slightly better outcomes than a water pan.
3. Marinating the ribs produces a very different flavor profile and texture (due to the salt in the marinade).
The foiling method is outstanding for traditional smokers ... but I've found it to be unnecessary with the #3.
With regard to environmental factors, I do live in a humid area (Texas Gulf Coast) but I doubt that this plays a role; altitude, however, is a concern for some folks.
My two cents ... an overnight prep and held 12-24 hours in the fridge, followed by heavy spritzes of apple juice at the second and fourth hour mark is the easiest method for tender, juicy ribs.
shomesmoke
New member
Thanks for the info, I have used mustard on butts but never thought about trying it on ribs. If it isnt raining all weekend I might give it a try. Thanks
Rob Babcock
New member
I generally thinly coat ribs with mustard to keep the rub on them. No issues for me with them drying out. For my own tastes three chunks of wood is waaaaaay too much! Typically I weigh out the wood on an electronic scale; for most purposes 2 oz is plenty. Much more than that and it's too smokey for me. I prefer a more subtle flavor.
Well, I should have opened this up two hours ago. For reasons I cannot explain I feel I am doomed to repeat history. At least I have them in foil this time at the hour point. Aside from that, well, I pretty much through everything else out the window. We'll see what happens when the time is up.
I went 1 for two, which I don't really understand. They both were good, but one was definitely better. First rack had a nice texture, juicy, good flavor, and I thought a little too much smoke. The second rack (pictured), perfect in almost every aspect, markedly different. My buddy who was my critic said he'd pay money for the second rack, it's what he'd expect from a menu, although I thought they were falling off the bone too willing. Truly the second rack was better, in fact it was as though they were two different recipes. It had a different texture, taste, and the smoke content seemed way less. . They were equal in every aspect with regards to prep, rub, cooking etc. I did them 2-1-1. By no means were they failures, but given the parity, I don't know where they came out being so much different.
UWFSAE
New member
Mutt, this is one of the greatest frustrations of smoking and is experienced by all smokers regardless of equipment or experience.
Meat plays a large role ... while buying from a butcher who sources exclusively from a specific farm or ranch would be ideal, most of us shop at big box retailers who receive their meats and poultry from a variety of producers. Feed and care of the animal will affect the meat, as will the handling both prior to slaughter and after, the skill of the butcher, the care of the packaged product while in the store ... the list goes on and on.
Then you throw in our prep methods. While a good process and an adherence to said process will be huge, if we have to make a new batch of rub between cuts, or the proximity to the smoke box or top vent, or even slight differences in the resting cycle can individually or cumulatively affect the quality of the finished barbecue.
More than likely, you're seeing a combo of meat quality and proximity to the heating element/smoker box. Next time, stick to a replicable process (rub prep, immediate refrigeration under ideal temps, and then a 3-2-1 method for spares or a 2-2-1 for babybacks and you'll be good to go.
If you're still wanting to do a little Scooby Doo work, perhaps take a single rack of ribs and cut it in half prior to your prep and then deduce whether placement in the smoker resulted in the outcome you observed. Nonetheless, congrats on a good meal to close out the weekend!
Meat plays a large role ... while buying from a butcher who sources exclusively from a specific farm or ranch would be ideal, most of us shop at big box retailers who receive their meats and poultry from a variety of producers. Feed and care of the animal will affect the meat, as will the handling both prior to slaughter and after, the skill of the butcher, the care of the packaged product while in the store ... the list goes on and on.
Then you throw in our prep methods. While a good process and an adherence to said process will be huge, if we have to make a new batch of rub between cuts, or the proximity to the smoke box or top vent, or even slight differences in the resting cycle can individually or cumulatively affect the quality of the finished barbecue.
More than likely, you're seeing a combo of meat quality and proximity to the heating element/smoker box. Next time, stick to a replicable process (rub prep, immediate refrigeration under ideal temps, and then a 3-2-1 method for spares or a 2-2-1 for babybacks and you'll be good to go.
If you're still wanting to do a little Scooby Doo work, perhaps take a single rack of ribs and cut it in half prior to your prep and then deduce whether placement in the smoker resulted in the outcome you observed. Nonetheless, congrats on a good meal to close out the weekend!
DivotMaker
New member
Those look pretty darn good to me, Mutt! I'd say "job well-done!" Joe has some really good points about replicating the process. If we want (close to) the same results, we have to be able to repeat all the steps; then we can tell where the "variables" play a factor. Overall, I'd say it looks like a success! Any time you have a buddy tell you they'd pay for your Q, you have a winner! That should tell you how good meat can turn out in a Smokin-It, as opposed to some of the commercial restaurants! It's amazing how conditioned people are to "so-so" bbq! BTW, ain't nothin' wrong with "falling off the bone," unless you're in a competition! I, personally, find that style much easier on the pallet!
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