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Post by biglakebass on Jan 10, 2018 14:03:28 GMT -6
Cool (wish I would have taken a pic of the brisket I cooked). What's good method to cook pork ribs; Grill temp? Internal meat temp? Time to cook? Ribs 3-2-1 method Use your favorite rib rub. Apply liberally. One thing to note, many store bought rubs to me are way too salty. Google rib rub recipes. Lots of options. Stick to ones that use kosher salt. Much more palatable using kosher salt mixes. Smoker at 225 Put ribs directly on the grill grates for 3 hours After 3 hrs, wrap the ribs tightly in foil. i like to put a little apple juice in the foil to help steam the ribs. Cook 2 hours. Open up foil and slather on BBQ sauce and cook 1 hour. Let the ribs lay in the opened foil. Eat.
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Post by Tooln on Jan 10, 2018 14:05:25 GMT -6
OK I know squat about smokers. What the difference in smoking and a grill?
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Post by biglakebass on Jan 10, 2018 14:08:01 GMT -6
I have a Pellet Grill/Smoker.
I can smoke meat at 200 degrees or sear a steak at 600 degrees.
I will never own a grill again.
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Post by Catscratch on Jan 10, 2018 14:09:30 GMT -6
Just bought a green mountain grill/smoker so will be watching this thread closely since I do not know squat about smoking food That's what I bought. Love the damn thing so far.
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Post by biglakebass on Jan 10, 2018 14:09:31 GMT -6
Smoked Prime Rib
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Post by badbrad on Jan 10, 2018 14:10:42 GMT -6
Cool (wish I would have taken a pic of the brisket I cooked). What's good method to cook pork ribs; Grill temp? Internal meat temp? Time to cook? Ribs 3-2-1 method Use your favorite rib rub. Apply liberally. One thing to note, many store bought rubs to me are way too salty. Google rib rub recipes. Lots of options. Stick to ones that use kosher salt. Much more palatable using kosher salt mixes. Smoker at 225 Put ribs directly on the grill grates for 3 hours After 3 hrs, wrap the ribs tightly in foil. i like to put a little apple juice in the foil to help steam the ribs. Cook 2 hours. remove ribs from foil and slather on BBQ sauce and cook 1 hour. Eat. 3-2-1 will give you FOB ribs. Some people like that. I think its overcooked. I want to have to bite into my ribs and have them stay there and at least a little tug to get them off but still tender. Check this out. www.smokingmeatforums.com/threads/perfect-ribs-every-time-this-really-works.240916/
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Post by MoBuckChaser on Jan 10, 2018 14:11:54 GMT -6
My buddy does a great job. I like the meat with the dry rubs he makes. I don't know if that is harder to do or not, but they sure taste good!
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Post by Catscratch on Jan 10, 2018 14:12:50 GMT -6
Cool (wish I would have taken a pic of the brisket I cooked). What's good method to cook pork ribs; Grill temp? Internal meat temp? Time to cook? Ribs 3-2-1 method Use your favorite rib rub. Apply liberally. One thing to note, many store bought rubs to me are way too salty. Google rib rub recipes. Lots of options. Stick to ones that use kosher salt. Much more palatable using kosher salt mixes. Smoker at 225 Put ribs directly on the grill grates for 3 hours After 3 hrs, wrap the ribs tightly in foil. i like to put a little apple juice in the foil to help steam the ribs. Cook 2 hours. Open up foil and slather on BBQ sauce and cook 1 hour. Let the ribs lay in the opened foil. Eat. Thanks! 225 is where I cooked the brisket and kosher salt/pepper is all that I use for a rub. Sounds like ribs will be very similar to what I've already done.
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Post by badbrad on Jan 10, 2018 14:12:55 GMT -6
Smoked Prime Rib Since I love prime rib so much that will be on my list of things to make
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Post by MoBuckChaser on Jan 10, 2018 14:14:20 GMT -6
Smoked Prime Rib Did I forget to tell you that you can hunt free in MO if you bring your Apron and smoker with? LOL! Man does that look good!
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Post by Catscratch on Jan 10, 2018 14:17:33 GMT -6
OK I know squat about smokers. What the difference in smoking and a grill? I'm not an expert but generally smoking is usually a long cook at a lower temp with lots of smoke. I don't really like a heavy smoke so I shoot for a lighter smoke. With the pellet grill you can set the temp low (150) and produce a lot of smoke , or crank it up (anything over 165) and get a less smoky heat but still go slow. Or crank it up to 550 and sear a steak. Very versatile gizmo!
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Post by biglakebass on Jan 10, 2018 14:23:00 GMT -6
Ribs 3-2-1 method Use your favorite rib rub. Apply liberally. One thing to note, many store bought rubs to me are way too salty. Google rib rub recipes. Lots of options. Stick to ones that use kosher salt. Much more palatable using kosher salt mixes. Smoker at 225 Put ribs directly on the grill grates for 3 hours After 3 hrs, wrap the ribs tightly in foil. i like to put a little apple juice in the foil to help steam the ribs. Cook 2 hours. remove ribs from foil and slather on BBQ sauce and cook 1 hour. Eat. 3-2-1 will give you Fall Off Bone ribs. Some people like that. I think its overcooked. I want to have to bite into my ribs and have them stay there and at least a little tug to get them off but still tender. Check this out. www.smokingmeatforums.com/threads/perfect-ribs-every-time-this-really-works.240916/You are correct. However, you can lessen the time in the foil to get more pull on the meat too. The foil allows them to steam the piss out of them ending up with the much more tender meat. 4-1-1 would in affect lessen that FOB. It really comes down to playing around and seeing what works. I have a Word Doc with oodles of notes and recipes so I can replicate stuff that turns out great.
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Post by Tooln on Jan 10, 2018 14:23:10 GMT -6
Gas, pellet any pros or con's?
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Post by badgerfowl on Jan 10, 2018 14:27:36 GMT -6
My BIL has a Big Green Egg. We did a brisket last summer that was unreal. Just as good as any Q place I've been to. He's done pork butts, ribs, wings. All turns out great. Prime Rib is definitely on the list to try.
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Post by biglakebass on Jan 10, 2018 14:27:54 GMT -6
Pellet all day every day for me.
Gas smokers are a pain. Depending on what you have, it can be tough to smoke in windy conditions if you have a smoker with one of the external gas heating elements. Dad had one years ago, and we had to put Plywood up around it on windy days so it didnt blow out. It was a primitive smoker though.
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