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Trying Several things NEW...

post #1 of 10
Thread Starter 
As promised I am documenting my BB smoke today using my NEW Powdered Turbinado Sugar instead of 'Brown'...

(see thread http://www.smokingmeatforums.com/for...ad.php?t=85392 )

Also using Rib Racks and 2 water pans over my tuning plates to help with too much direct heat burning my last batch of ribs...

(see thread http://www.smokingmeatforums.com/for...ad.php?t=85209 )

First I run HOT water over the membrane for about 10 sec which really helps in removing it...

Then I sprinkle with the NEW rub and wrap each one in Butcher paper to head to the smoker...

Here are the changes I made to the smoker to see if I can get a good batch of BB's today... Rib rack over 2 water pans...

and using my Charcoal Basket for only the second time...

MORE TO COME, wish me luck, cuz I'M HUNGRY ALREADY!!!! icon_mrgreen.gif
post #2 of 10
Thread Starter 

Ribs looking good.. time to FOIL and put the chicken breasts on!!!

post #3 of 10
nice looking start, I am really craving some ribs, Ill just follow this thread to get my fix. PDT_Armataz_01_37.gif
post #4 of 10
Thread Starter 

Ribs and chicken looking GREAT, chicken done, ribs coming off in about 15 min.

post #5 of 10
Looks Great, Very Nice Step by Step Post...points.gif
post #6 of 10
Thread Starter 
Today was a BIG SUCCESS!!!

The ribs turned out exactly the way I wanted them to.

The smoker held a good steady temp, no burn marks or uneven temp bleed-threw.

The RIB RACK worked perfect!!! For Baby backs only tho...
No way I can fit FULL Spares in there that way. That don't matter. I'll save them for my bigger smokers.

The FLAVOR was AWESOME. I will have no problem substituting Turbinado for 'brown'. Wife says it was a noticeable diff that she liked.

Sorry, final Qview and it's out of focus...oh well. At least I got all the Dog meds in the background...LOL (we rescue and care for a lot of dogs)

post #7 of 10
Those ribs looked like they turned out really well!! PDT_Armataz_01_37.gif How did the chicken turn out? I noticed it was smoked in the pan and was wondering if the smoke flavor was still there?
post #8 of 10
Glad it turned out well for you. I use turbinado in my rub, use dark brown as well and run it all through a dedicated coffee grinder. I really recommend the dedicated grinder...don't want cayenne in the MRS. morning coffee PDT_Armataz_01_05.gif
post #9 of 10
Thread Starter 
OH YES, the chicken does GREAT that way... still a good smoke flavor, the wife loves to eat off them during the week. They get done fast so there is not a real 'ring' in the meat but the smoke flavor is there.
post #10 of 10
Awesome looking smoke there eaglewing! Congratulations. Glad everything worked out for you.

PDT_Armataz_01_37.gifand points.giffor trying some new stuff.
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