or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Need some major advice on a couple things
New Posts  All Forums:Forum Nav:

Need some major advice on a couple things

post #1 of 14
Thread Starter 
I really need some help here. I have a couple things I want to smoke in this. I have two big slabs of ribs, and a HUGE cabbage (I'm talking twiced the size of my head). I want to smoke, and bbq the ribs, I am hoping to make them like those really good bbq ribs that you need a bib, and a case of wet naps. and I am not exactly sure at all how to smoke this cabbage, I know it will have to at least be cut in half to fit this smoker, and smoked one half at a time. Any help would greatly be appeciated.
The smoke I am using is here,
post #2 of 14
I'll try to help you out. The best cabbage to smoke is ones on the smallish side. The larger ones tend to be a little tough. If I were doing a very large one as you say you have, I'd probably try to steam it for 15 minutes or so to help soften up the leaves. If you're going to cut it in half, place the halves on foil and turn the edges up a bit to make a boat. Then top with butter and whatever herbs and spices you desire. Hope this helps.
post #3 of 14

For the ribs, you could start with 3-2-1 method and and work from there.
post #4 of 14
Thread Starter 
When do I put the BBQ on? Just before foiling, or after?
post #5 of 14
Apply your BBQ sauce withing the last 30-45 minutes of smoke, if you add it too early then most likely it will burn, especially is it contains a lot of sugar.
post #6 of 14
Sauce goes on at the table at my house.....BUTT, you put it on after you foil and put back on the heat...If you put it on before it will burn....40-45 minutes at the end

Now the cabbage I really like..
I hollow out the bottom of mine and fill with butter and a Butt load of salt and pepper...

Throw a few pieces of bacon over the top and your on your way...Small ones are better

Good luck and dont forget the queu view
post #7 of 14
Thread Starter 
Well I was meaning, do I apply BBQ when I foil it (apply sauce then the foil), or later after I remove the foil during the last hour of the 3-2-1 method?icon_smile.gif
post #8 of 14
The last hour of the 3-2-1 method...I usually go about the last 30-45 minutes or so..Just dont burn it
post #9 of 14
When you foil it, just spritz the foil and then the ribs with whatever you may have used to spritz the ribs during the first part of the smoke.

I use apple juice during the foil since I usually don't have to spritz with my MES.

The BBQ sauce would go on after you take it out of the foil, but only for the last 30 min or so. I don't put it on in the smoker, just serve it as a side since the rub and the smoke have already flavored the meat.

I also only use 3 - 1.5 - .5 times at 230 degrees, and they are usually very close to fall off the bone.
post #10 of 14
Thread Starter 
These ribs are pretty big, and this smoker isn't. How important is it to keep them separated from each other (each slab), and should the be foiled separate?
post #11 of 14
You can foil them all together if you want. Make sure you spritz them with some apple juice and boubon, or whatever you're using, then seal them up tight.
When you unfoil them , seperate and sauce them and let it darken up for the last 30-45 minutes or so.

Good luck!
post #12 of 14
You dont have to seperate them. I use a big roasting pan for mine and put foil on top..I can put 8 or 10 racks of st louis style in one pan..a little apple juice, soda, hell even chicken stock works, anything for moisture but remember just a touch...1 thing I do is put my roaster in early and empty to heat up. I hate wrapping them completely in foil because I end up keeping them out too long..Im slow at it I guess..Smoke On
post #13 of 14
Thread Starter 
This is a roaster, a roaster smoker. It's one of those Rival roaster/ smokers. It looks pretty much like the roaster oven, except the roaster pan has a indented spot to put the wood chips, the water pan, and a double rack.

Another question, what would be the best way to cut these ribs up if I need to to get them to fit?
post #14 of 14
It is important to keep them seperated during the smoking process, so the smoke can penetrate all sides of the ribs, you could foil them all together if you need to.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Need some major advice on a couple things