Let’s see some BBQ

[jumpinjoe]

When I got my electric, I started at 3-2-1, but found out that my ribs would be overdone (bone could pull right out) and often dry.

My method is, now, 225°, smoke for 2.5 hours, foil wrap w/liquid (usually apple juice, or if I’m doing the ribs wet, just the sauce) for 1.5 hour, then unwrap for 30-45 minutes. Occasionally, I’ll speed it up a little, and throw them on the gas grill for 5-10 minutes to finish…or if if I’m using a glaze (still experimenting with those…have t gotten desired results yet).

I might offer a suggestion ........... from the earlier picture it looked like you were using a "Masterbuilt" cabinet smoker. They're great smokers for smaller gatherings/cooks, but because of their very efficient design they can and often will overcook somewhat due to the well insulated cabinet and the monstrous big water pan.

When that water begins to evaporate the cabinet temp will go up pretty quickly and maintain a high moisture content in the air surrounding the product which transfers heat much more efficiently. On the other hand they're great for long cooks like a brisket with times of up to 20+ hours. Just set the temp/time and go to bed then tweak it a little the next morning if needed.

I personally do not ever use foil on ribs even if using my Masterbuilt smoker but will occasionally spritz them with a little apple juice or cider and sometimes I'll even float a little cider in the water pan. However, I do watch the internal temps and the rate of evaporation from my water pan carefully. Even then it rarely takes a full 3-2-1 (6 hrs). I'll usually finish up on loin backs about 4.5 - 5 (+-) @ about 230F primarily due to the extra moist atmosphere. My 'tag-a-long' smokers will usually take about 6 full hours.

 

[jumpinjoe]

It's a done in medicine, so the reconstruction would/could less potent or require more volume?

Could be, but I'm thinkin' the dehydration/re-hydration is done on the medicine itself and there's little concern about the flavor since the flavoring is often added later. At least that's how I think it works !!!!!

 

[jumpinjoe]

I know that butcher paper burns in the oven! Maybe it's better on/in a smoker?

Typical BBQ temps are far too low to ignite butcher paper. You'd need to be up around 400F or so to light it off. And with it typically being wet from grease and/or other liquids, that temp will vary.

 

[jumpinjoe]

As an aside, if you are going to experiment with wrapping with butcher paper, be certain to not use paper with a waxed side. Only unwaxed paper will work well for what you're trying to accomplish. Waxed paper is primarily for freezer wrapping.

 

[TEXASforLIFE]

Typical BBQ temps are far too low to ignite butcher paper. You'd need to be up around 400F or so to light it off. And with it typically being wet from grease and/or other liquids, that temp will vary.

Well I haven't set any on fire, but it does burn down flameless. Parchment was a little better for higher temps. No issues with prolonged temps 300 or less.

 

[Jfal]

Electric smokers are great for making jerky...dry-brine your strips, maybe 60-90 minutes in the box. Your imagination is the only limitation on the end result. Lots of good "kits" at Cabelas/BassPro for smoker jerky. It admittedly is different than dehydration jerky, but still good.

 

[HayesGreener]

P

I don't eat much pork let alone ribs either beef or pork. I do prefer pork ribs if I'm eating 1. Greasy, but more tasty and tender. Why and if I get a smoker, quail is on my list!!!! Pheasant would be good.

Pheasant cordon bleu on the green egg

 

[jumpinjoe]

P

Pheasant cordon bleu on the green egg

LOL! Man that's cheatin' ......... anything is good wrapped in bacon!!!

Seriously that looks good enough to eat. And those green eggs are things of beauty too ....... they're just so damned hard to drag around from the back yard to the front !!!

 

[jumpinjoe]

Uninterested as I am about cooking ribs in an oven, I thought it pretty coincidental to find this article on ribs today. A couple of the recipes might be pretty good, and there are a couple on how to cook them in an oven for those who might not have access to a smoker, grill, or other type of cooker.

Notice above I didn't say anything about BBQ'ing ribs in an oven, I just don't believe that is possible. But one can cook up a pretty tasty rack of ribs in many different ways that are not BBQ. Anyway, read on, you might find it interesting.

How to cook baby back ribs in a smoker, grill or oven

Learn how to cook ribs every which way.

www.yahoo.com

 

[greywolf1961]

Saw BBQ and was thinking you were showing off really fancy guns.

 

[xdman]

I always have helpers

 

[xdman]

 

[jumpinjoe]

Yessireebob, I'd say you do !!!! Both of 'em !!!

 

[Keystone19250]

All you pit masters out there, whats your favorite to do?
Me, its ribs and smoked hams. Brisket a third.

Cant get enough baby back ribs.

I do a dry rub then add wet sauce at the very end View attachment 24591View attachment 24592View attachment 24593

Ok now I’m seriously hungry.

 

[Keystone19250]

I dont know, he’s a Yankee

Hey us northerners know how to BBQ

 

[HayesGreener]

Saw BBQ and was thinking you were showing off really fancy guns.

Okay!

 

[KillerFord1977]

Hey us northerners know how to BBQ

 

[HayesGreener]

Pulled pork is hard to resist

 

[KillerFord1977]

Smoked a

rib roast tonight

 

[jumpinjoe]

I'll say you did !!! Looks mighty good .................. 3 or 4 bone? Looks more like 3, but ??? I'd love to see a slice out of that.