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Posted on 5/4/14 at 2:10 pm to Jefferson Dawg
And Dale Junior takes the lead at Dega........
Signs and Wonders.
Signs and Wonders.
Posted on 5/4/14 at 2:12 pm to rb
quote:
No gas cylinder required.
Tell us about your smoker. Did you build it yourself?.....
Posted on 5/4/14 at 2:22 pm to Jefferson Dawg
If Little E can hang on and win (long way to go I know), things will be looking really good as far as predictions go this weekend.
Posted on 5/4/14 at 2:24 pm to Jefferson Dawg
Built from 200 gal propane tank, mounted it on a 14 ft trailer. Added smoke stack and fire box. Had a little help.
Posted on 5/4/14 at 2:26 pm to Litigator
Litigator,
Did you simply sprinkle memphis rub on the meat and toss it in the "smoker"?
Did you simply sprinkle memphis rub on the meat and toss it in the "smoker"?
This post was edited on 5/4/14 at 2:27 pm
Posted on 5/4/14 at 2:30 pm to deeprig9
No, started last night after I washed and trimmed the ribs. I put a light mixture on the ribs after they were patted dry and then massaged the rub onto the ribs before refrigerating.
Posted on 5/4/14 at 2:31 pm to rb
quote:
mounted it on a 14 ft trailer.
Mobility.
Bonus Points........
Posted on 5/4/14 at 2:34 pm to Jefferson Dawg
I put Chili powder, paprika, pepper, cayenne, brown sugar, onion powder, cinnamon, and maple syrup on these.
I invite a Techie to go fishing as well.
4 hours at 225
I fill pan with apple cider and let it steam before I add wood, after smoke I add ribs.
Enjoy the weather and go fishing
I wrap with a glaze of red pepper jelly, hot sauce, brown sugar, and apple juice. Let go for 1 hour.
Take them off
I pull bone for a test...
I serve sauce on the side. Sweet baby ray's with a touch of hot sauce and honey.
Posted on 5/4/14 at 2:38 pm to Jefferson Dawg
The Dogs of Rib-off..........
Posted on 5/4/14 at 2:41 pm to deeprig9
deeprig9, rb
How do you address the issue of smoking the ribs over wood/charcoal uncovered for a long time. Do you wrap them up after a couple or three hours? It has been suggested if they are smoked uncovered over wood or charcoal from start to finish they will be oversmoked and will have a bitter taste.
Or do you have it where you simply open everything up where most smoke is going to pass through the smoker rapidly?
How do you address the issue of smoking the ribs over wood/charcoal uncovered for a long time. Do you wrap them up after a couple or three hours? It has been suggested if they are smoked uncovered over wood or charcoal from start to finish they will be oversmoked and will have a bitter taste.
Or do you have it where you simply open everything up where most smoke is going to pass through the smoker rapidly?
Posted on 5/4/14 at 2:43 pm to Litigator
This shite is tight
Posted on 5/4/14 at 2:44 pm to Litigator
quote:
How do you address the issue of smoking the ribs over wood/charcoal uncovered for a long time.
Propane.
Posted on 5/4/14 at 2:45 pm to Jefferson Dawg
Going on almost 3 hours. Drip pan with apple juice over hickory and cherry wood underneath the meat. At the 3 hour mark, I'll foil with a little apple juice and go for an hour. Then remove the foil and cook until done. Last twenty minutes or so, I go ahead and slather the sauce on, to let it caramelize just right.
Posted on 5/4/14 at 2:49 pm to bwood
And bwood jumps into the ring with a Big Green Egg!.......
Posted on 5/4/14 at 2:53 pm to bwood
I think wrapping in foil to finish is the way to go regardless of the method or type of fuel used.
I know some claim that wrapping the ribs in foil keeps them from becoming over smoked as well.
I know some claim that wrapping the ribs in foil keeps them from becoming over smoked as well.
Posted on 5/4/14 at 2:54 pm to Litigator
I wrap ribs after 3 hrs and add honey and butter.
Posted on 5/4/14 at 2:54 pm to Jefferson Dawg
First bite like eating pussy
Jalapeño ribs w/ black eyed pea caviar sauce soon to come
Salute to my brothers
Jalapeño ribs w/ black eyed pea caviar sauce soon to come
Salute to my brothers
Posted on 5/4/14 at 2:55 pm to AmericusDawg
America Dawg leading in "Best View" category so far.........
Although, these points are nullified by not having a dog.
Posted on 5/4/14 at 2:57 pm to Litigator
quote:
I think wrapping in foil to finish is the way to go regardless of the method or type of fuel used.
I know some claim that wrapping the ribs in foil keeps them from becoming over smoked as well.
Wrapping in foil is the only way to get "fall off the bone". In the competition bbq world, that is frowned upon.
A rib should have a "bite" to it. On one hand, you don't want it to be a dental floss special, you want them tender, but on the other hand, when you pick the rib up and the meat falls off the bone, that's considered "amateur" by the pros.
As far as over-smoking, that is real. That's why I don't use smoke after the first hour (ribs... other meats, different story.)
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