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Posted on 7/29/14 at 8:36 pm to deeprig9
quote:
Hour Zero
White coals, hickory chips. Szeged Rib Rub (overnight). Some oil.
Hour One
Hour Two
Tired of restarting coals. Started an Oak fire in the smoke box.
never saw the follow up post of how your beef ribs turned out Spunk
This post was edited on 7/29/14 at 8:40 pm
Posted on 7/29/14 at 9:06 pm to Spunky
quote:
Nice. I typically grill mine. Might try that next time.
Yeah the pan works pretty good. I usually leave them uncovered for the first 20-30 minutes for smoke and cover with foil for the last half hour or so.
This post was edited on 7/29/14 at 9:07 pm
Posted on 7/29/14 at 9:10 pm to NytroBud
quote:
never saw the follow up post of how your beef ribs turned out Spunk
I was comatose Sunday. Plan on giving them a whirl this weekend using 478s method.
Posted on 8/1/14 at 6:22 pm to Spunky
Smoking a chicken. Probably gonna do some turkey thighs after this bird is done.
Posted on 8/1/14 at 7:15 pm to Spunky
Posted on 8/1/14 at 7:18 pm to Spunky
Not a fan of letting them smoke in their own juices, should have used a catch pan
Posted on 8/1/14 at 7:32 pm to deeprig9
Why's that? Only difference I've ever noticed is the skin on the bottom is mushy. Been a while since I've used a catch pan though. I'm open to suggestions.
Posted on 8/1/14 at 7:35 pm to UGALife478
quote:
Spunk if I were going to cook beef ribs. I would rub them with a thick coat of dry rub and refrigerate for a while over night if possible.
Publix didn't have them today so I'm going to hit up Kroger in the am. What am I losing by not refrigerating them over night? I have zero experience with beef ribs I'll remind you
Posted on 8/1/14 at 7:36 pm to deeprig9
quote:
deeprig9
How's work and the wife doing? Hope all is well.
Posted on 8/1/14 at 7:47 pm to Spunky
quote:
I have zero experience with beef ribs
Goal is to not taste like roast beef, imo,
I would go with 50/50 salt & pepper rub & cook them
as low and as long as possible
Posted on 8/1/14 at 8:04 pm to Chris_topher
Foil or no?
Posted on 8/1/14 at 8:10 pm to Spunky
Spunk', the dance ended yesterday. Everything you said would happen, happenned.
Posted on 8/1/14 at 8:18 pm to Spunky
quote:
Why's that? Only difference I've ever noticed is the skin on the bottom is mushy. Been a while since I've used a catch pan though. I'm open to suggestions.
If you cook the chicken in a foil pan, you might as well just cook it in your kitchen oven.
THink about it. Besides the heat source and a little bit of smoke, what's the difference between the two??
Foil pans turn your grill/smoker into your wife's oven............out on the back deck.
Two ways I Like to Do it: SPlit that fricker almost all the way through down the middle, so you can fold it out wide open. Then blacken it on both sides. Or........use something to stand it upright and cook for an hour. (That's basically beer-can chicken. Except that beer-can chicken is horseshite. The reason why beer-can chicken is moist isn't because of the beer. IT'S BECAUSE IT ISN'T COOKED IN A FOIL PAN AND THE JUICES RUN DOWN AND ARE COOKED INTO THE BIRD)
Just my humble opinion.
Posted on 8/1/14 at 8:20 pm to Spunky
quote:
Foil or no?
low temp and as long as possible with no foil and then maybe wrap for the final hour
Can you maintain 250?
If ya gotta go in the 300-350 range or some unknown temperature ... then wrap earlier
I've been using butcher paper to wrap
Allowing to rest wrapped 30min+ imo
Posted on 8/1/14 at 8:29 pm to deeprig9
(no message)
This post was edited on 8/1/14 at 8:58 pm
Posted on 8/1/14 at 8:34 pm to Jefferson Dawg
quote:
If you cook the chicken in a foil pan, you might as well just cook it in your kitchen oven.
THink about it. Besides the heat source and a little bit of smoke, what's the difference between the two??
Foil pans turn your grill/smoker into your wife's oven............out on the back deck.
Two ways I Like to Do it: SPlit that fricker almost all the way through down the middle, so you can fold it out wide open. Then blacken it on both sides. Or........use something to stand it upright and cook for an hour. (That's basically beer-can chicken. Except that beer-can chicken is horseshite. The reason why beer-can chicken is moist isn't because of the beer. IT'S BECAUSE IT ISN'T COOKED IN A FOIL PAN AND THE JUICES RUN DOWN AND ARE COOKED INTO THE BIRD)
Just my humble opinion.
Posted on 8/1/14 at 8:36 pm to Jefferson Dawg
Probably to late in the game to switch it up with this bird but I just took the pan off and threw the bitch on the grate. I'm always open to advice and to try new things, that's what this thread is for. 
Posted on 8/1/14 at 8:36 pm to Chris_topher
quote:
Can you maintain 250?
All day long.
Posted on 8/1/14 at 8:42 pm to Spunky
Jesus Spunk.. Damn no..
I meant The Dance with my former employer that has been going on for two months...
I meant The Dance with my former employer that has been going on for two months...
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