What looks like excessive smoke is Steam as the chips dry out. There is no need to soak chips.
Originally Posted by Caradoc
OK, I've decided on doing some baby backs as my first endeavor. I'm going to try to keep it simple and use a jarred sauce. So I'm supposed to just put it in for two hours with nothing on it (no salt or anything?) No add a Rubs, good recipe below...for 2 hours, then put it in foil with a little sauce for 2 more (seal the foil or leave an opening on top?) Yes, I use my Foiling Juice, and seal the package. Steam is doing the work. and then one hour covered in sauce on top? all this at 225 degrees. Yes, the ribs firm and the sauce sets p to the point that they are ready to eat What do I do with the meat probe?Not Needed. Just stick it in next to a bone and then I guess I can see it on the remote? I honestly don't get the point of the probe other than to make sure its at safe temp because I'll be cooking it past that for a long time.
I've got applewood chips and have seasoned it at 275 but there was a lot of smoke, not sure if it's the right amount, seemed excessive to me:Not Smoke, it's Steam as the chips are drying.
I used somewhere between a quarter and half cup, soaked for 2 hours prior. Does that look right? Yes that is fine but you will most likely have to add more 1 or more times.
Also, should I be cleaning the window? It will get dirty clean it after each use. I don't bother any more and don't use the window. I've read to just clean the pans and the racks, but it seems that window will be completely opaque if it's not cleaned regularly. Soap and water? Fantastic?
Thought I'd throw some potatoes in there as well, any idea on good types for this and for how long? Use small to medium, 3-4" Potatoes in the whole time, it won't hurt them. Maybe some of those packaged Italian sausages or brats too? Put the sausage in when you put the foiled ribs in. They gon't take long.
Sorry for all the questions, just trying to make this work out good for the first time without over complicating it. No Problem, you're here to learn.
I'll look at the AMNT soon too. Good choice. The Tube works much better in this model Smoker...JJ
Smoked Ribs as easy as 3-2-1
A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.
The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap, saving any juices in the foil, and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...
Mild Bubba Q Rub (All Purpose)
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1tsp Black Pepper, more if you like
1/2tsp Grnd Allspice
For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there...
Foiling Juice / Sweet Pulled Pork Finishing Sauce
For each Rack of Ribs Combine:
1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.
Simmer until a syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.
For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, Butter optional.
Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.
Cover the pan with foil and continue to heat to 205*F for pulling.
At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.
Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.
When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.
Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.
I was AMAZED...No additional sauce needed. ENJOY...JJ