Recent content by dobson156
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First time cooking ribs
Yeah I certainly think that might have been a part of it. LIke I said, I cook the rub from a book. You can see at 2hrs in it looked fine. Then over the next 1.5hrs it blackened. I could probably have removed them after only 3hrs rather than 3.30. I've smoked a brisket before (which took MUCH... -
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First time cooking ribs
Thanks! I didn't use mustard but I did give it a rub with olive oil first. I think the salt granules were just too big. Its not like none stuck - just the ratio to the other seasonings wasn't maintained. -
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First time cooking ribs
@Jabiru The BBQ sauce is really quite simple. I just sauté half a fine diced onion with as much better as you think your health can tolerate. Once translucent sauté a couple of table spoons of tomato puree/concentrate and cook it out. I then add chilli powder, garlic granules and paprika to... -
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First time cooking ribs
Hi, I cooked Baby back ribs a couple days ago, thought I'd post how it went. I firstly used the rub described in the "Project Smoke" book by S Raichlen; listed under Oak-smoked cherry-glazed baby back ribs. It's a paprika heavy rub with some other spices, sugar and salt - but notably no Black... -
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What to do with left over bones
Great just what I want to hear. > I would remove bark and skin Haha I don't leave anything on bones!- dobson156
- Post #3
- Forum: Sauces, Rubs & Marinades
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What to do with left over bones
Hi all, I had a fantastic smoke session last night and smoked a couple racks of baby back ribs and a chicken (as well as some stuff without bones). When I cook indoors I always keep chicken bones and make stocks from them which I then use in other recipes. I separate them out so I have like...- dobson156
- Thread
- Replies: 4
- Forum: Sauces, Rubs & Marinades
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A few more mods, advice needed
Okay, thanks for taking the time to respond. I'll leave the stack as it is, and I'll add the upper intakes. It'll take me a few weeks as I've got another trip to Texas planned in the meantime, but I'll report back when I've made the modifications.- dobson156
- Post #20
- Forum: Smoker Builds
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A few more mods, advice needed
Got it. But the stack I have is 4" diameter at 36" long it has the following volume: Actual Stack Volume = 0.7854 * 4 * 4 * 36 = 452cuIn Using the guide my ideal volume should be: Ideal Stack Volume = 0.022 * CCv = 0.022 * 6000 = 132cuIn Does this disparity between 452 and 132 matter? It...- dobson156
- Post #18
- Forum: Smoker Builds
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A few more mods, advice needed
Fantastic reply: I can probably do that, I am just not sure how I'd go about adjusting it or what I should be look for when balancing it with the lower vent Two 1" holes is probably very doable, I could probably make an adjustor for them as well So it's better to be over-capacity and keep...- dobson156
- Post #16
- Forum: Smoker Builds
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First full Brisket
Good point. I think there is a bit too much fetishism about the minute details. The actually cook was "relatively" easy - it was the fire management that was hard. Absolutely, I certainly avoided opening too frequently. Once an hour for the spritz (which I'll do less often next time) and once... -
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A few more mods, advice needed
Thanks again, yeah that sort of makes sense. Does many maths above make sense? If I were to drill a single 1.2" diameter hole opposite from my CC inlet?- dobson156
- Post #12
- Forum: Smoker Builds
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First full Brisket
Great advice. Yeah I definitely will be starting WAY earlier next time. I think one of the reasons it really over ran is because I was cooking at 120C rather 135 like you say and it would have a tendency to dip. I'll figure out it out eventually! This was my first brisket so I went on the safe... -
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First full Brisket
Firstly following this thread: https://www.smokingmeatforums.com/t...sustain-big-fire-modification-project.287777/ ...I made most of the mods to my Reverse Smoker turning it into a traditional offset. I decided buy/mod this thing so I could try and cook a brisket, having visited Texas (from...
