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Cold,Snowy,Windy Michigan Ribs

post #1 of 10
Thread Starter 
well it just topped 28 F but feels like 16 F and thats the warmest its been today..lol

i was suppose to do these ribs a couple of days ago but the weather was even worse...so the rub stayed on a little bit longer than i would have like it to..

had a difficult time keeping a steady temp with all the wind and snow but managed some very tasty ribs...

i would take more pictures of the nice smoke ring they had on them but i am not going to go outside again to buy more batteries..lol

post #2 of 10
I feel your pain on the weather. Extra time on the rub never hurts

Matt
post #3 of 10
Thread Starter 
4 days ago i was wearing my shorts and loving it... now PDT_Armataz_01_17.gif

after the last couple of smokes i have decided that i need to change my rubs... they have been all basically the same with the exception of how much cayenne or chili powder i put in...

the biggest culprit is that i dont care for the chili powder. it makes my mouth tell my brain that it tastes like chili no matter how much of the spice i put in it... time to experiment

i also have a question for all those who use a water bowl in their smokers... i cant seem to get a nice bark on mine, any suggestions??
it never gets well like bark..lol
post #4 of 10
I too, feel your pain. We got two inches of new snow overnight!

Take care, have fun, and do good!

Regards,

Meowey
post #5 of 10
They look great Teacup. As far as the bark is concerned I wouldn't think that the water pan(with water) has much to do with the formation of the bark. When do you start spraying(if you do) or foil them???

BTW> I can't even begin to tell you how sick I was after a 70* degree day to see snow flying again......cruel joke!!!!!!
post #6 of 10
Yea like Tonto said, ya need to spray that meat with something that will create a crust, something with sugar like apple juice or so, Also IMHO I really don’t think us guys with the electric or gas smokers really get a crust as prominent as the stick/chunk burners will get anyhow! Course, I could be wrong…I was wrong once in ’74…wait, no I wasn’t, hmmmmm?was that 74 or 75, when did Crosby, Still & Nash break up?
post #7 of 10
Looks good Teacup.

After freezing your touche off it's nice to have good food. Apple juice works really great on smoking meat to carmelize the outter edges of the meat. Almost any sweet juice will work. Orange, pineapple cranberry, pomegranate - never tried grape though.

I use a water bowl when it's really cold but not when it nice out and it doesn't seem to effect the crust. I do find I get a better crust with lump charcoal than with regular Kingford but I have never used the electric thingy in my ECB. Not sure where I put it to be honest - I love charcoal. icon_rolleyes.gif

We got lucky no snow just a bit of hail - but we did drop from 60 on Monday to 20's and 40's the rest of the week. Supposed to be worse this weekend though.

Have a Safe and Happy Easter!
post #8 of 10
Thread Starter 
thanks for all the info on the bark issue...

i am not worried about the taste so much as presentation, thought i was doing something wrong..lol

flavors are always good
post #9 of 10
T-are you using a mustard slather on your ribs before putting on the rub?? I use a GOSM (Propane) and I notice more of a bark using mustard than with out. But then I do the double rub bit. Slather, rub and wrap in plastic wrap then the next morning, pull the meat from the fridge and apply some more rub. When it starts looking wet is when I put it in the smoker. With ribs, I'll spray after the first hour. With butts and briskets, all begin to spray after 2 1/2-3 hrs.

Hey Carl!!! Your sentence line is starting to fade out toward the end. Hope it's not a reflection that your mind is starting to fade too!!!
post #10 of 10
quote("After freezing your touche off it's nice to have good food. Apple juice works really great on smoking meat to carmelize the outter edges of the meat. Almost any sweet juice will work. Orange, pineapple cranberry, pomegranate - never tried grape though.")


hmmm, Any sweet juice eh? kahlua, pina colada, coconut rum?? hmm
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