Pro Bowl Ribs
- Thread starter lnmnmarty
- Start date
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Looks good..... like the College Support...I am a Canes Fan, but love College football more than Pros.....
themule69
Epic Pitmaster
Out of the smoker
They look burned but they aren't
Sauce and no sauce
That'll work
Like I said I don't normally foil. I like to keep things simple. You get a more intense bbq flavor without it. A better smoke ring also. They actually weren't very overcooked. Still had a little tug.
I used Jeff's rub on these. A light coat at first and another light coat after foil. A light coat of Blues Hog gives a nice Bark without being gooey. This could be a winner.
Thanks for looking, We got some eatin to do.
They look burned but they aren't
Sauce and no sauce
That'll work
Like I said I don't normally foil. I like to keep things simple. You get a more intense bbq flavor without it. A better smoke ring also. They actually weren't very overcooked. Still had a little tug.
I used Jeff's rub on these. A light coat at first and another light coat after foil. A light coat of Blues Hog gives a nice Bark without being gooey. This could be a winner.
Thanks for looking, We got some eatin to do.
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smokingvic
Fire Starter
Marty ,
Ooh those Ribs looks Yummy , I just finished a couple of turkey halves on my MES 40 but not worth to send any Q View on still learning and experimenting lessons but on a a better note , what kind of foil pans were you using on the GREAT LOOKING RIBS and seems like you had rack trays inside them and did you do them on an electric smoker , if so where did you buy the foil and what size of the foil and rack trays inside them , seems like a great idea , I just cannot get enough smoke flavor on the meat with my MES , I;ll trade your Ribs for my turkey !!!!
Ooh those Ribs looks Yummy , I just finished a couple of turkey halves on my MES 40 but not worth to send any Q View on still learning and experimenting lessons but on a a better note , what kind of foil pans were you using on the GREAT LOOKING RIBS and seems like you had rack trays inside them and did you do them on an electric smoker , if so where did you buy the foil and what size of the foil and rack trays inside them , seems like a great idea , I just cannot get enough smoke flavor on the meat with my MES , I;ll trade your Ribs for my turkey !!!!
Thanks SV, Turkey sounds good too. The foil pans can be found at Costco or Sams Club. The racks inside are for steamer pans. You can find them online or at a restaurant supply. They keep the food up out of the grease and let air and smoke circulate underneath. The pans keep the mess out of my smoker. I believe they are called half steamer pans. They make 1/4 size also in the disposable type. Cheap and easy.
The smoker is a Stumps smoker and is charcoal. The best smoker I have ever owned. The company can't make them fast enough. There is a wood pan under the fire box. Put your wood of choice in it and the coals ignite the wood for a good clean smoke.
I had an MES before this and I know what you mean about smoke flavor. Bring the turkey by and I will gladly trade ya some ribs
smokingvic
Fire Starter
Marty ,
Thks for the info , I will try to locate some of the pans , maybe that would help some of my problems with the MES , i have been trying to find a link to get help with the MES smoking but have not come across one yet , not even with the Masterbuilt site.
Thks for the info , I will try to locate some of the pans , maybe that would help some of my problems with the MES , i have been trying to find a link to get help with the MES smoking but have not come across one yet , not even with the Masterbuilt site.
I tried to use these pans in the mes40 and they fit so tight they hindered heat/airflow to the meat. The newer mes40's may be different. I'm sure someone will chime in who knows better. I quit using them in mine.
What problems are you having? Ask around on the forum. Lots of MES users here. I know they would be glad to help.
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smokingvic
Fire Starter
Marty ,
I will measure my original racks and go from there , getting back on my turkey halves today I had them between 240 to 260 and in 3.5 hours the internal meat temp was showing at 271, I had the Mav. 732 and an Accurite and also the MES one and they were within 4 degrees apart but the MES heat temp. is 25 degrees off so I was banking on the Mav. , so when my wife started to cut it they were a little red so I put them back for 1 more hour and ran the Mav. at 270 and they got up to 190 degrees internal meat , they did get browner but was just a hair tough but they tasted good.Any suggestions from anyone would be appreciated , I may go back to my steel made round bar b q pit and use that again.She wanted some chicken breast done today but after this it was not done due to the complications with the turkey.I used Apple , Cherry and Mesquite wet chips today.
I will measure my original racks and go from there , getting back on my turkey halves today I had them between 240 to 260 and in 3.5 hours the internal meat temp was showing at 271, I had the Mav. 732 and an Accurite and also the MES one and they were within 4 degrees apart but the MES heat temp. is 25 degrees off so I was banking on the Mav. , so when my wife started to cut it they were a little red so I put them back for 1 more hour and ran the Mav. at 270 and they got up to 190 degrees internal meat , they did get browner but was just a hair tough but they tasted good.Any suggestions from anyone would be appreciated , I may go back to my steel made round bar b q pit and use that again.She wanted some chicken breast done today but after this it was not done due to the complications with the turkey.I used Apple , Cherry and Mesquite wet chips today.
Did you mean internal meat temp at 171? That should be good for poultry. I use a Thermapen, especially for poultry. Very accurate. Insert tip into thickest part of meat. Check your probes in boiling water. 212 deg at sea level. Sometimes the smoke ring can make the bird look underdone,but that is on the outside. If it is raw it will be pink/red on the inside. Poultry can go from raw to overcooked real easy. An accurate temp probe is a must. They're not cheap, but you throw away enough meat it's worth it. Keep at it, you'll learn. Marty
smokingvic
Fire Starter
Oops , yes I meant 171 , I did check the probes and they were only 2 degrees off so that is why I depended on the Mav. THANKS
Here is a link to the wire grates at Ed Don. They are a reasturant supply company.....unless you have a comercial bussiness you may not be able to order from them. But this may help you deiscribe what you are looking for........
http://www.don.com/catalog/productd...Key%3dHotel%2bpan&prodid=K7056&prodid=1001526
Where I work we refer to the pans as "hotel pans". I use hotel pans for the foiling stage when I do my PP.......I have bought over the years the no disposable kind and just wash them after use.......I use disposable when out and about.....
http://www.don.com/catalog/productd...Key%3dHotel%2bpan&prodid=K7056&prodid=1001526
Where I work we refer to the pans as "hotel pans". I use hotel pans for the foiling stage when I do my PP.......I have bought over the years the no disposable kind and just wash them after use.......I use disposable when out and about.....
That link is for the 1/3 size. The ones I use fit the 1/2 size pans and are 18"x9 3/4". They run about $4 or 5. Buy several they are cheaply made, after a dozen or so uses the thin layer of chrome comes off and they rust. They make stainless I think, but more expensive. I think they're great.
Here's a link: http://www.foodservicewarehouse.com/browne-halco/pg1018/p526787.aspx
Edit: I am a little confused and don't want to spread the confusion. I thought the bigger disposable pans were called 1/2 size but the grates I buy for them are called full sized by some suppliers. Anybody with correct info please help clear this up. Those pan sizes are confusing
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There is all kinds of the racks out there. You can use cake cooling racks as well.....yes the cheap ones don't last long..... For the most part hotel pans are the same size when looking at full, half, third, sixth and so on, but there will be slight variations in sizes......very frustrating when you try to stack them and they don't fit right......
I think these are the heavy duty ones for the full hotel pans......it's more of a reference for when looking.....most will not be able to order from Don, but as mentioned in an earlier post going to a reasturant supply store the picture may help.......
http://www.don.com/Catalog/productd..._10&child=Stainless+Steel_100701&prodid=K1714
I think these are the heavy duty ones for the full hotel pans......it's more of a reference for when looking.....most will not be able to order from Don, but as mentioned in an earlier post going to a reasturant supply store the picture may help.......
http://www.don.com/Catalog/productd..._10&child=Stainless+Steel_100701&prodid=K1714
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