I am a smoker, the BBQ type.

[Ns1]

also a pair of spare ribs. i'm undecided about leaving the tips on, but the wife seemed to really enjoy it so...

240ish for 6 hours or so. foiled one of them for 30 minutes to test it out. will experiment with more foiling next time as I dial in this setup for ribs.

 

[ponyo]

Man, the NY Strip roast and the ribs look so good. I can feel my cholesterol level rising just looking at the pictures!

I love the spare rib tips. It's like jerky meat candy. Costco only sells trimmed St. Louis style spare ribs now so I haven't had it in few years. But I always kept it on and enjoyed the crispy tip.

 

[Ns1]

I love the spare rib tips. It's like jerky meat candy. Costco only sells trimmed St. Louis style spare ribs now so I haven't had it in few years. But I always kept it on and enjoyed the crispy tip.

I got my restaurant depot membership yesterday. 40# @ $1.15/lb for rib tips. The spare ribs were $1.85/lb.

 

[ponyo]

I got my restaurant depot membership yesterday. 40# @ $1.15/lb for rib tips. The spare ribs were $1.85/lb.

Restaurant Depot is cheap. My brother-in-law used to buy lot of stuff there when he had his wings shop. But it's pretty far from where I live. Costco business center has untrimmed spare ribs for $1.69/ lb, bone-in pork butt for $1.19/ lb, and pork picnic for $0.99/ lb. One of these days I'm going to make the hour drive to the Costco business to stock up. But I need to cut back on eating so much meat.

 

[Pacfanweb]

You're absolutely right. Ribs should be microwaved for 90 seconds - no more, no less. Not sure why people who have no idea what they're talking about feel the need to chime in.

Yeah, because everyone cooks ribs for 5 hours.

You CAN. Doesn't mean you should, or there's any need, or it makes them any better.

 

[louis redfoot]

Yeah, because everyone cooks ribs for 5 hours.

You CAN. Doesn't mean you should, or there's any need, or it makes them any better.

i've boiled ribs straight up and they're already pretty good. another easy one is to stew ribs (or chicken, ham hocks, etc) in soy sauce.

 

[ElFenix]

 

[ponyo]

Rant time. I love Weber Smokey Mountain smoker but it's mold growing machine if you let it sit unused. Water gets in through the lid and the side door so when it rains you have to remember to empty the rain water in the bottom section with the charcoal grate or the grate will rust. I never had the mold or water problem with the Weber Kettle.

 

[ponyo]

ElFenix, that looks mouthwatering. Plain salt and pepper rub? Wrapped or not? Share with us your cooking process for that brisket.

 

[ElFenix]

ElFenix, that looks mouthwatering. Plain salt and pepper rub? Wrapped or not? Share with us your cooking process for that brisket.

Choice packer, salt and pepper rub (about 3 to 1 by volume which is about 1 to 1 by weight) using yellow mustard to help it stick (keep in mind that mustard is salty, so it was 3 oz pepper , 2.5 oz kosher, and the rest from the mustard). 4 and a half hours smoked with pecan chunks (could go longer but other things had to get done), wrapped in paper, then low oven for a few more hours. Refrigerated overnight and then put in a 350 oven until done, which was about 195 degrees. Coolered for a couple hours for rest and transport.

 

[Jeeebus]

I had grand plans to do a brisket or a butt this weekend but got lazy and made burgers instead. Just ordered a pretty cool meat injector so I might test that out this coming weekend.

 

[ponyo]

Choice packer, salt and pepper rub (about 3 to 1 by volume which is about 1 to 1 by weight) using yellow mustard to help it stick (keep in mind that mustard is salty, so it was 3 oz pepper , 2.5 oz kosher, and the rest from the mustard). 4 and a half hours smoked with pecan chunks (could go longer but other things had to get done), wrapped in paper, then low oven for a few more hours. Refrigerated overnight and then put in a 350 oven until done, which was about 195 degrees. Coolered for a couple hours for rest and transport.

What's the reason for overnight refrigeration? Was it to cook it ahead of time? Does the partial cook refrigeration negatively impact the meat in anyway.

 

[ElFenix]

What's the reason for overnight refrigeration? Was it to cook it ahead of time? Does the partial cook refrigeration negatively impact the meat in anyway.

Smoked on Saturday to serve on Sunday. Mostly because I don't want to start at midnight. Doesn't affect it negatively at all.

 

[ponyo]

Smoked on Saturday to serve on Sunday. Mostly because I don't want to start at midnight. Doesn't affect it negatively at all.

Thanks for the info. I learned something new and useful.

 

[Ns1]

#goals

http://www.bbq-brethren.com/forum/showthread.php?t=242417

 

[Jeeebus]

A little reverse seared ribeye action tonight. Around 45 minutes @ 350 or so and a few minutes @ 600 or so. Honestly, while still relatively medium rare and delicious, it was past where I like it (more on the rare side of medium rare). I need a better instant read thermometer because my Thermapen just isn't getting it done lately.

 

[ponyo]

It's cheap corned beef season so I bought one from Costco. It was $3.79 /lb for Choice corned beef brisket. I thought I would try my hand at making pastrami. I put it in cold water to desalinate overnight. Tomorrow or Saturday, it will go on the Joe Jr. for some smoke with hickory and apple wood and hopefully become yummy pastrami.

 

[NetWareHead]

You're going to like this if you enjoy pastrami. I make a few every year, cure them under brine ourdoors on my porch in a huge crock and take advantage of the cold weather. Make the corner beef yourself if you want a better pastrami.

 

[*kjm]

TIL: I can't fit a whole packer on my weber kettle

guess I gotta buy another smoker....

Stack racks in your current setup to increase space for your ribs like this… that is unless you want a good reason to buy a new setup

I do two racks for ribs and three to four high for jerky. This photo is half way through a (Jerky) cook and I'm down from 3 racks to 2 and for the last hour it's all on the one deck.

 

[Pacfanweb]

Smoked on Saturday to serve on Sunday. Mostly because I don't want to start at midnight. Doesn't affect it negatively at all.

Yep, that's the only thing I hate about smoking brisket. Did one last weekend. Started it around midnight Saturday, pulled it Sunday, cut off the point and made burnt ends...first time trying that. Will take some fiddling to get that right, I think, but they were good.

 

[Harrod]

I feel like an idiot after last weeks smoke, I bought a chicken and then brined it, and forgot that they usually stuff the neck and other crap back into the carcase for sale. Anyways I ended up throwing the whole thing into the smoker and when I split the chicken, I was thinking, "Whats all this crap in the middle of the bird?".

 

[ElFenix]

btw, it was 195 at the fattest part of the thing, it was up over 200 in the flat when i was probing to see if it was done. a brisket is done when the meat loosens up enough that a temp probe can go against the grain into the flat like a knife into room temp butter. not much resistance at all.

 

[ponyo]

btw, it was 195 at the fattest part of the thing, it was up over 200 in the flat when i was probing to see if it was done. a brisket is done when the meat loosens up enough that a temp probe can go against the grain into the flat like a knife into room temp butter. not much resistance at all.

The last brisket I smoked, I pulled it when the temperature hit 206. It was USDA Select packer brisket from Walmart so it wasn't the best quality meat. But at 206, the temperature probe was going in like butter. That's when I knew it was ready.

 

[ponyo]

The corned beef is now on the smoker. I plan to smoke it for couple hours at 230 degrees and then foil. My target temperature for the meat is around 200 degrees.

 

[ponyo]

How I clean the grease and nasty mold on WSM.