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Author Topic: Smoked Ribs Redux  (Read 979 times)

Offline Jackal1

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Smoked Ribs Redux
« Reply #15 on: March 12, 2005, 07:41:01 AM »
Yea, by all means keep the water pan.
Here is something you might wanna try. Crush a generous amount of garlic and place the cloves in the water pan. Works great with turkey, brisquet also. Gives the meat a great, but not overpowering garlic flavor
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Offline Gunslinger

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Smoked Ribs Redux
« Reply #16 on: March 12, 2005, 09:50:37 AM »
About to embark to get the propane tank filled and pick up the ribs/fixins.

All I can say is:



GAME ON!

:aok
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Offline Toad

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Smoked Ribs Redux
« Reply #17 on: March 12, 2005, 12:31:40 PM »
You inspired me. I've got 2 slabs of baby's and a small beef eye of round smoking right now. Towards the end, I'll toss in some sausage.

RIBS ON!
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Offline Gunslinger

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Smoked Ribs Redux
« Reply #18 on: March 12, 2005, 01:16:56 PM »
Figured I'd share this:

They soaked in marinade for a measly 2 hours.  It consisted of apple juice
beer
chopped garlic
assorted crushed pepper
brown suger

I went with a store baught rub featured in picture 1


THE MEAT:




NOTE:  I left 2 of them with no rub or marinade.  One of our guests is pregnant and I didn't want to chance her not wanting some because of the spices and what not.

Here's my modded brinkman



Here's the oven temp mod (hey it looks cheasy but I can't weld and it WORKS!)



Here's how it looks inside the smoker with the Gas stand, smoker tin, and water pan.



Well I'm off to warm it up...wish me luck
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Offline Gunslinger

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Smoked Ribs Redux
« Reply #19 on: March 12, 2005, 02:20:46 PM »
WOW had a huge flare up when the smoker tin completly caught fire.  This didn't happen during the test run but it's under control now.

Only problem is all the chips in it burned up too quickly.  OH well its a learning process.  I'm officially hitting my 1 hour mark and I'm about to "reload" the tin anyways.
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Offline Raubvogel

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Smoked Ribs Redux
« Reply #20 on: March 12, 2005, 02:24:09 PM »
Jebus is punishing you for not using charcoal!
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Offline Toad

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Smoked Ribs Redux
« Reply #21 on: March 12, 2005, 02:34:36 PM »
You are soaking the chips in water beforehand right? In this situation, you may need to soak them quite a while. You also might conside somehow blocking some of those air holes in your chip box. No big fire without oxygen; what you want is a smoldering burn in there anyway.
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Offline Gunslinger

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Smoked Ribs Redux
« Reply #22 on: March 12, 2005, 03:08:16 PM »
Quote
Originally posted by Raubvogel
Jebus is punishing you for not using charcoal!


HA HA very funny....shut up  ;)

Toad,

I soaked them for about 4 hours.  The chips I'm adding to it are continuing to soak as well.  

I might have to remember to cover the holes up next time because It's rather difficult to do when the thing is hot (lol).

I just reloaded it and didn't have the same problem.  The ribs are juicing (wich I'm assuming is good) and I added 1 can of beer and 2 cans of water to the water pan.

Can't wait though....We are planning on a dinner time of 4ISH....the ribs are holding steady between 215 and 225 and I put them on at 1130.

will post pics of the finished product ruined or not.

OH PS. for sauce I got my favoirte (same brand as the wood chips) Jack Daniels Smokehouse grill BBQ sauce.  I allways add a touch of honey and spice to it as well.

TY again for all the help
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Offline montag

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Smoked Ribs Redux
« Reply #23 on: March 12, 2005, 03:42:41 PM »
um um, good.

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Offline GtoRA2

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Smoked Ribs Redux
« Reply #24 on: March 12, 2005, 03:47:59 PM »
Looking good, I will be doing this tomorow.


I am all out of the rubs Toad sent me lol and I cant find them localy.


also being me I lost the paper I had written down the ones I liked lol.
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Offline montag

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Smoked Ribs Redux
« Reply #25 on: March 12, 2005, 03:51:17 PM »
can you imagine cooking without bbq sauce?

:D
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Offline Toad

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« Reply #26 on: March 12, 2005, 03:53:00 PM »
LOL!

I bet you liked KC Rib Doctor, you probably liked Gates or Jack's Stack.

Look for the list and send me an E-mail. I'm a kind man, willing to share the wealth.

Call me Johnny BBQseed!

;)
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If ye love wealth better than liberty, the tranquility of servitude than the animated contest of freedom, go from us in peace. We ask not your counsels or arms. Crouch down and lick the hands which feed you. May your chains sit lightly upon you, and may posterity forget that you were our countrymen!

Offline GtoRA2

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Smoked Ribs Redux
« Reply #27 on: March 12, 2005, 03:56:13 PM »
lol I liked all those, I will see if I can dig the list out again!



Toad, can you email me at Gtora2@gmail.com?

I can't find your email, and am not sure if they were in my old Hotmail or my work acount lol.
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Offline Gunslinger

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Smoked Ribs Redux
« Reply #28 on: March 12, 2005, 03:59:43 PM »
Quote
Originally posted by GtoRA2
Looking good, I will be doing this tomorow.


I am all out of the rubs Toad sent me lol and I cant find them localy.


also being me I lost the paper I had written down the ones I liked lol.


Gto,

I bought a premix from McCormicks Grill Mates.  It was called Pork Rub.  It's really tastey with a slight zip to it.  You can spice it up a bit more but I thaught it was just fine.  



Here's the chips I'm using

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Offline straffo

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Smoked Ribs Redux
« Reply #29 on: March 12, 2005, 03:59:57 PM »
Quote
Originally posted by Toad
...
My last marinade was some apple juice, a cheap beer, a couple of tablespoons of chopped garlic and a healthy pinch of Herbs de Provence (a combo of about 7 dried herbs, available in grocery stores).


5 not 7 :) it's thym, romarin, basilic, marjolaine, sarriette. But I'm cheating we make our own in my familly :)
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