- May 30, 2008
- 4
- 10
Howdy,
I moved to Seattle about 2 years ago and have yet to find a decent bbq place. I've been experimenting with a Char-broil smoker (hot box is on the side) and have had mixed results.
In a recent attempt, I tried to cook the ribs a bit in the oven and then threw it on the smoker. I used primarily wet hickory chips on top of charcoal.
After about 2 hours, one rack came out great. Granted there wasn't much of a smoke ring but it tasted pretty good.
I left the ribs for another 2 hours and was disappointed that they tasted very acrid/sour/smokey.
Temperature was floating at around 225 - 250.
I've got the smoker going again as we speak and have added a few dry chips on top of the charcoal. I also wrapped the ribs and pork butt with tin foil. Oh, and I'm using a dry rub on the ribs. Brined the pork butt, slathered it with apple cider vinegar mustard and then added the dry rub. Does anyone else have any other tips on making sure that I don't get it too smokey/acrid/gross? Much appreciated,
Austin
I moved to Seattle about 2 years ago and have yet to find a decent bbq place. I've been experimenting with a Char-broil smoker (hot box is on the side) and have had mixed results.
In a recent attempt, I tried to cook the ribs a bit in the oven and then threw it on the smoker. I used primarily wet hickory chips on top of charcoal.
After about 2 hours, one rack came out great. Granted there wasn't much of a smoke ring but it tasted pretty good.
I left the ribs for another 2 hours and was disappointed that they tasted very acrid/sour/smokey.
Temperature was floating at around 225 - 250.
I've got the smoker going again as we speak and have added a few dry chips on top of the charcoal. I also wrapped the ribs and pork butt with tin foil. Oh, and I'm using a dry rub on the ribs. Brined the pork butt, slathered it with apple cider vinegar mustard and then added the dry rub. Does anyone else have any other tips on making sure that I don't get it too smokey/acrid/gross? Much appreciated,
Austin