Need some major advice on a couple things

Discussion in 'Pork' started by daddyzaring, Nov 22, 2009.

  1. daddyzaring

    daddyzaring Smoking Fanatic

    I really need some help here. I have a couple things I want to smoke in this. I have two big slabs of ribs, and a HUGE cabbage (I'm talking twiced the size of my head). I want to smoke, and bbq the ribs, I am hoping to make them like those really good bbq ribs that you need a bib, and a case of wet naps. and I am not exactly sure at all how to smoke this cabbage, I know it will have to at least be cut in half to fit this smoker, and smoked one half at a time. Any help would greatly be appeciated.
    The smoke I am using is here,
    http://www.smokingmeatforums.com/for...ad.php?t=83623
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I'll try to help you out. The best cabbage to smoke is ones on the smallish side. The larger ones tend to be a little tough. If I were doing a very large one as you say you have, I'd probably try to steam it for 15 minutes or so to help soften up the leaves. If you're going to cut it in half, place the halves on foil and turn the edges up a bit to make a boat. Then top with butter and whatever herbs and spices you desire. Hope this helps.
     
  3. old poi dog

    old poi dog Master of the Pit OTBS Member

    Hi,

    For the ribs, you could start with 3-2-1 method and and work from there.
     
  4. daddyzaring

    daddyzaring Smoking Fanatic

    When do I put the BBQ on? Just before foiling, or after?
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Apply your BBQ sauce withing the last 30-45 minutes of smoke, if you add it too early then most likely it will burn, especially is it contains a lot of sugar.
     
  6. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Sauce goes on at the table at my house.....BUTT, you put it on after you foil and put back on the heat...If you put it on before it will burn....40-45 minutes at the end

    Now the cabbage I really like..
    I hollow out the bottom of mine and fill with butter and a Butt load of salt and pepper...

    Throw a few pieces of bacon over the top and your on your way...Small ones are better

    Good luck and dont forget the queu view
     
  7. daddyzaring

    daddyzaring Smoking Fanatic

    Well I was meaning, do I apply BBQ when I foil it (apply sauce then the foil), or later after I remove the foil during the last hour of the 3-2-1 method?[​IMG]
     
  8. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    The last hour of the 3-2-1 method...I usually go about the last 30-45 minutes or so..Just dont burn it
     
  9. werdwolf

    werdwolf Master of the Pit OTBS Member

    When you foil it, just spritz the foil and then the ribs with whatever you may have used to spritz the ribs during the first part of the smoke.

    I use apple juice during the foil since I usually don't have to spritz with my MES.

    The BBQ sauce would go on after you take it out of the foil, but only for the last 30 min or so. I don't put it on in the smoker, just serve it as a side since the rub and the smoke have already flavored the meat.

    I also only use 3 - 1.5 - .5 times at 230 degrees, and they are usually very close to fall off the bone.
     
  10. daddyzaring

    daddyzaring Smoking Fanatic

    These ribs are pretty big, and this smoker isn't. How important is it to keep them separated from each other (each slab), and should the be foiled separate?
     
  11. hoser

    hoser Smoking Fanatic SMF Premier Member

    You can foil them all together if you want. Make sure you spritz them with some apple juice and boubon, or whatever you're using, then seal them up tight.
    When you unfoil them , seperate and sauce them and let it darken up for the last 30-45 minutes or so.

    Good luck!
     
  12. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    You dont have to seperate them. I use a big roasting pan for mine and put foil on top..I can put 8 or 10 racks of st louis style in one pan..a little apple juice, soda, hell even chicken stock works, anything for moisture but remember just a touch...1 thing I do is put my roaster in early and empty to heat up. I hate wrapping them completely in foil because I end up keeping them out too long..Im slow at it I guess..Smoke On
     
  13. daddyzaring

    daddyzaring Smoking Fanatic

    This is a roaster, a roaster smoker. It's one of those Rival roaster/ smokers. It looks pretty much like the roaster oven, except the roaster pan has a indented spot to put the wood chips, the water pan, and a double rack.

    Another question, what would be the best way to cut these ribs up if I need to to get them to fit?
     
  14. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    It is important to keep them seperated during the smoking process, so the smoke can penetrate all sides of the ribs, you could foil them all together if you need to.
     

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