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ribs

post #1 of 16
Thread Starter 

Just started two racks of ribs in my MES. Did a mix of cherry and jack daniels pellets in the AMNPS. 

post #2 of 16

Waiting to see the finished product. Have you used those pellets before? Good mix. Cherry wood pellets are hard to keep lit but the JD pellets should keep them going. 

post #3 of 16

A couple of nice looking racks!

 

Al

post #4 of 16
Thread Starter 
Quote:
Originally Posted by daRicksta View Post
 

Waiting to see the finished product. Have you used those pellets before? Good mix. Cherry wood pellets are hard to keep lit but the JD pellets should keep them going. 

I haven't used those flavors before but have used the BBQrs delight brand before. They seems to be going pretty good they have been going a couple hours and have almost burned through the first row. I can't tell if it is blue but the smoke seems to be thin. 

post #5 of 16
Quote:
Originally Posted by RickC1970 View Post
 

I haven't used those flavors before but have used the BBQrs delight brand before. They seems to be going pretty good they have been going a couple hours and have almost burned through the first row. I can't tell if it is blue but the smoke seems to be thin. 

I've got a MES 30 Gen 1 and I tell you I can't really tell the color of the smoke either. But if it's thin that's what you want. At times you'll see it coming out of the exhaust vent thicker or thinner depending on the cooking temp, the meat, and what's happening with the pellets. I've only used cherry pellets in Todd Johnson's Pitmaster's Choice blend. I've never used JD pellets, which are made from charred oak barrels used for ageing JD whiskey. They're more like pellets made from charcoal briquettes.

 

What dry rub did you use? What method are you using to cook them with--3-2-1 or 2-2-1 or just cooking them naked as the day they were processed? What's your set point and how long do you plan to smoke them? Yeah, I have a lot of questions but I love talking technique.  

post #6 of 16
Quote:
Originally Posted by daRicksta View Post

I've got a MES 30 Gen 1 and I tell you I can't really tell the color of the smoke either. But if it's thin that's what you want. At times you'll see it coming out of the exhaust vent thicker or thinner depending on the cooking temp, the meat, and what's happening with the pellets. I've only used cherry pellets in Todd Johnson's Pitmaster's Choice blend. I've never used JD pellets, which are made from charred oak barrels used for ageing JD whiskey. They're more like pellets made from charcoal briquettes.

What dry rub did you use? What method are you using to cook them with--3-2-1 or 2-2-1 or just cooking them naked as the day they were processed? What's your set point and how long do you plan to smoke them? Yeah, I have a lot of questions but I love talking technique.  
I have a one pound bag of Jack Daniel's grilling pellets for smoke flavor from BBQr's Delight. I've used three quarters of it. It's actually made from the huge stacks of Sugar Maple burned to charcoal that they pack tightly ten feet deep and let JD seep through it for 10-14 days before it goes into charred Oak barrels. It's this step that makes it Tennessee Whiskey vs.Bourbon. If it didn't go through the charcoal it would more than meet the minimum requirements to be called bourbon. I know there is wood mixed in with the charcoal when they extrude these pellets you can see. I have looked it up because that part isn't on the bag. It's oak. Which maybe from the barrels. So these pellets are much more Sugar Maple charcoal steeped in JD and mixed with Oak. There is no JD smell like when JD chips are soaked in water. I've never mixed these pellets with other pellets I just used them by themselves. The smoke doesn't smell like JD. The food doesn't taste like JD or charcoal. As a matter of fact I cant describe what the flavor resembles and could use it or lose it. It may help as a Cherry pellet fuel additive to keep them burning. I tried this bag before buying the 20 lb. bag for $20.00 locally. It's not bad I just wish the charcoal had JD flavor. I still may get the 20 lbr.
-Kurt
post #7 of 16
Thread Starter 

i am using a home made rub. I set the temp at 225 and will go until meet temp hits 185 or so. I have an instant read thermometer i use for meat. I am not using foil on them at all.

post #8 of 16
Quote:
Originally Posted by Dr K View Post


I have a one pound bag of Jack Daniel's grilling pellets for smoke flavor from BBQr's Delight. I've used three quarters of it. It's actually made from the huge stacks of Sugar Maple burned to charcoal that they pack tightly ten feet deep and let JD seep through it for 10-14 days before it goes into charred Oak barrels. It's this step that makes it Tennessee Whiskey vs.Bourbon. If it didn't go through the charcoal it would more than meet the minimum requirements to be called bourbon. I know there is wood mixed in with the charcoal when they extrude these pellets you can see. I have looked it up because that part isn't on the bag. It's oak. Which maybe from the barrels. So these pellets are much more Sugar Maple charcoal steeped in JD and mixed with Oak. There is no JD smell like when JD chips are soaked in water. I've never mixed these pellets with other pellets I just used them by themselves. The smoke doesn't smell like JD. The food doesn't taste like JD or charcoal. As a matter of fact I cant describe what the flavor resembles and could use it or lose it. It may help as a Cherry pellet fuel additive to keep them burning. I tried this bag before buying the 20 lb. bag for $20.00 locally. It's not bad I just wish the charcoal had JD flavor. I still may get the 20 lbr.
-Kurt

Kurt, are you living a double life as RickC1970? :icon_biggrin:

But thanks for clearing it up about the JD pellets. I had read on the JD they make their own charcoal for the whiskey-makin' process (of which I know nothing) but I didn't read what they made them from. I had been told the pellets were made from the charred oak barrels since the barrels are only used once. If only the charred interior barrel surface is in touch with the whiskey I'm not surprised there's no whiskey character at all in the pellets. I compared photos of JD wood chips vis a vis the pellets. You can see char on the edges of some of the wood chips but the pellets look dark gray. If anything, I would think the pellets would smell of and impart the taste of charred oak.

post #9 of 16
Quote:
Originally Posted by RickC1970 View Post
 

i am using a home made rub. I set the temp at 225 and will go until meet temp hits 185 or so. I have an instant read thermometer i use for meat. I am not using foil on them at all.

This year I'm not foiling ribs either. My set point runs between 225-245°. I don't use a therm for ribs because the meat's too thin. I go by cooking time, appearance, and the bend test.

 

Hey, what an almost coincidence! I'm RickL1970, the year I graduated high school. 

post #10 of 16
Thread Starter 

Well they are done. The AMNPS did pretty good...I only filled 2 rows and they finished about when the ribs did. I went about 7 hours as i had opened the door a few times to make sure everything was good. When i used the AMNPS i used a heat gun to start it and it started good..I had dried the pellets in the microwave first. The pellets burned pretty consistently throughout the smoke. I'm gonna let the ribs cool down and then put them in the fridge for tomorrow when i get ready to serve them ill put them back in the smoker with the sauce on them to warm them up..ill put some apple juice in the water pan to keep some moisture in the smoker. Later this evening ill start the brisket.

 

post #11 of 16
Quote:
Originally Posted by RickC1970 View Post
 

Well they are done. The AMNPS did pretty good...I only filled 2 rows and they finished about when the ribs did. I went about 7 hours as i had opened the door a few times to make sure everything was good. When i used the AMNPS i used a heat gun to start it and it started good..I had dried the pellets in the microwave first. The pellets burned pretty consistently throughout the smoke. I'm gonna let the ribs cool down and then put them in the fridge for tomorrow when i get ready to serve them ill put them back in the smoker with the sauce on them to warm them up..ill put some apple juice in the water pan to keep some moisture in the smoker. Later this evening ill start the brisket.

 

Hey--no fair! You said you weren't foiling. They look really good, though. 

post #12 of 16
Thread Starter 

I didn't foil during the smoke....I just wrapped them after the smoke and before i put them in the fridge.

post #13 of 16

Righteous ribs!

 

Disco

post #14 of 16
Thread Starter 

Thank you..I haven't tried them yet i can't wait for those and the brisket....i hope we have some leftovers

post #15 of 16
Quote:
Originally Posted by RickC1970 View Post
 

I didn't foil during the smoke....I just wrapped them after the smoke and before i put them in the fridge.

I thought that might be the case, but decided to post my comment anyway. 

post #16 of 16
Quote:
Originally Posted by RickC1970 View Post
 

Thank you..I haven't tried them yet i can't wait for those and the brisket....i hope we have some leftovers.

You can smoke some great briskets in a MES. 

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