tweaking a good rib method

[teleburst]

They look great.

Bet they tasted even better. Great job!

 

[tasunkawitko]

they were great in spite of the minor foibles in done-ness!

reddog - living whee i live, the only wood i have available in chunks is hickory, which is of course imported from points south - sometimes we get mesqite, although i've never really cared for that wood. but the only other wood readily available is poplar, cottonwood and ash. i understand they can be used, but results are lackluster at best. also many pines spruces etc. but we all know those are unsuitable.

i do have access to apple, cherry and alder via the little chief smoker that i use (in the form of chips), and i do believe that next time i will try them in a foil log - most likely apple for it's mellow flavor. i also just got some maple chips and am eager to try them on something as well. i tried the foil log once with good results, so have no qualms about trying it again.

 

[erain]

well they sure look great!!! also great qview and again great detail in your process and even the final critique, both positive and negative make for a great thread... keep up the good work!!!!

 

[tasunkawitko]

thanks, erain!

 

[lcruzen]

Those are some fine looking ribs! Great job. Can almost taste them.

 

[norrell6]

Hey TasunkaWitko,

No one has said it yet, so I guess I will. Have you tried the 3-2-1 method? I usually make baby backs but I have made spares with this method too. Always turns out perfect for me. Just made a couple of racks yesterday that turned out great. What I like about 3-2-1 method is when you foil them during the "2", you add liquid. I save this liquid, I use pineapple juice, garlic, Worcestershire sauce, and a little rub, when the ribs are done. I take the cooking liquid and then reduce it down in a pan until it becomes a thick syrupy glaze. I use this to brush on my ribs the way you used your finishing glaze. I never need sauce for my ribs. When doing baby backs, I usually use 2-2-1 method. I love the way you documented your smoking and it is obvious that others do as well.

Keep it up and we will all look forward to your next smoking session.

 

[tasunkawitko]

lcruzen - thanks for the feedback!

norell66 - i've heard of the 3-2-1 method, but never really considered it until after this smoke - after reading your testimony, i will definitely give it a go next time i do ribs as it sounds like the right way to over come the difficulties i have been having.

to all - i continue to get good feedback on my documentation and very much apreciate it. i'll keep up with the documentation as i evolve my cooking process!

 

[smokin365]

A lil trick i figured out after falling asleep on an alnighter and waking up to a severe drop in temp. i do this quite often when i am starting my chimney cuz it helps to expedite the process, and i am a pyromaniac.

After i get the chimney started, i put an extention on the blow gun for my air compressor and when the coals start to get good and red at the bottom of the chimney, i start blowing air thru the bottom holes of the chimney to heat the ones at the top. this take a little practice so you dont burn up all of the coals at the bottom, and is best done with long sleeves and good gloves.

 

[tasunkawitko]

smokin - i found a method similar to this - i take an old paper plate or plastic dustpan and fan the bottm of the chimney - has the same effect and works very well!

 

[pinkmeat]

I have started using the sideburner on my gas grill to light the chimney full of coals. Fast and easy. Good write-up!