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It is currently Wed Apr 24, 2024 3:45 pm
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[ 12 posts ] |
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First time smoking anything
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das_napeth
In Memoriam
Location: Snohomish Joined: Wed May 11, 2011 Posts: 1587
Real Name: Dan
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I did ribs for my first smoke ever. Used the Cabelas 40" MES(i know its not a true smoker but itll be easy to take to horse shows with me when the wife is showing) i put the rub on too strong. The wife couldnt eat a lot but she doesnt eat ribs anyway so i call that a win that she actually ate it.
_________________ Eff 594 and 1639
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Sun May 21, 2017 8:34 pm |
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PMB
In Memoriam
Joined: Wed Mar 6, 2013 Posts: 12018
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Damnation, that looks GOOD.
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Sun May 21, 2017 8:58 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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Good looking ribs! Well done sir.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Sun May 21, 2017 8:59 pm |
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Wacarry
Site Supporter
Location: Olympia Joined: Sun Oct 16, 2011 Posts: 3696
Real Name: Kelley
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Looks great, it's true what they say, smoking is addictive.
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Sun May 21, 2017 9:08 pm |
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NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475
Real Name: Steve
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Nicely done! We have all put too much rub on, thinking more is better. A lot depends on what's IN the rub. There are some good places for recipes & tips. One is the website for the WSM, Weber Smokey Mountain Bullet. I understand that this isn't the type of smoker you have, but it has a great forum with recipes, tips & tricks, like whether to foil or not, when to foil, etc. : http://virtualweberbullet.com/Another is Amazing Ribs...there is a lot more here than ribs and, though the ads for sales get old, the info is really good, generally: http://amazingribs.com/Then there's Barbecue Brethren, Smoking Meat Forum, and a host of others.... Happy Smoking
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Sun May 21, 2017 9:14 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52067
Real Name: Steve
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Nicely done, Dan. Those ribs look great . . . I'd chow 'em down!
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Mon May 22, 2017 4:58 am |
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SixPointEight
Location: Frederickson, WA Joined: Mon Dec 19, 2016 Posts: 194
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I did ribs this weekend too, yours look like they came out better!
But I was mostly chiming in that I ALSO have been heavy handed with the rubs thinking I needed a good coating on the whole piece. Next time I know a lot less will do.
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Mon May 22, 2017 6:22 am |
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Massivedesign
Site Admin
Location: Olympia, WA Joined: Fri Mar 11, 2011 Posts: 38309
Real Name: Dan
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Welcome to the addiction!
What was your process? What rub did you use?
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Mon May 22, 2017 8:04 am |
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deadshot2
Site Supporter
Location: Marysville, WA Joined: Fri Jul 22, 2011 Posts: 11581
Real Name: Mike
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das_napeth wrote: Used the Cabelas 40" MES(i know its not a true smoker Only thing it doesn't do is provide Carbon Monoxide which is what makes the "Smoke Ring" on the meat. That can be fixed by merely putting one or two charcoal briquettes in a small cast iron fry pan, light them with your torch, then put a piece of foil in a tent over it with it sitting on the lowest rack in your smoker The charcoal will provide the CO, the chips in the chip tray the smoke, and the foil over the two briquettes will keep meat drippings from flaming up or putting out the briquettes as they fall. Make sure the briquettes are well lit and burning before putting in the smoker. The heat they provide will keep the heater from coming on so smoke will be limited at first but your 'smoke rings' (the red ring that forms just under the surface of the meat's surface) will be as good as any REAL smoker. FWIW, the smoke ring is a "visual effect" and your tongue can't see it.
_________________ "I've learned from the Dog that an afternoon nap is a good thing"
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"For he to-day that sheds his blood with me Shall be my brother" - William Shakespeare
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Mon May 22, 2017 9:25 am |
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das_napeth
In Memoriam
Location: Snohomish Joined: Wed May 11, 2011 Posts: 1587
Real Name: Dan
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Massivedesign wrote: Welcome to the addiction!
What was your process? What rub did you use? 3-2-1 method. Brown sugar, chili powder, cayenne powder, ground pepper, onion powder, garlic powder, salt and cumin. Added some moisture mix into the foil when i wrapped them.
_________________ Eff 594 and 1639
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Mon May 22, 2017 5:45 pm |
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Massivedesign
Site Admin
Location: Olympia, WA Joined: Fri Mar 11, 2011 Posts: 38309
Real Name: Dan
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When you wrapped them, did you cover them with honey and brown sugar or wrap as is? I usually glaze them with honey and brown sugar then put a cup of apple cider and a cup of Jack Daniels at the bottom. Wrap tight.
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Tue May 23, 2017 5:25 am |
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Forged
Site Supporter
Location: Bothell, WA Joined: Sat Feb 14, 2015 Posts: 791
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looking good!
sear it first then smoke or you left it on smokey?
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Tue May 23, 2017 5:54 am |
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