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Can't seem to get baby back ribs right (UPDATE)
Here we are. It's been 4.5 hours on the smoker between 225-260. Haven't lifted the lid once....except to check on them now and sure enough, they don't pass the bend or twist test. I'm going to wrap them in foil and let it go for another 2 hours. I'm doing some chicken 1/4s too, so I'm hoping the... -
Sneak peek
Brown sugar spice rub on and patiently waiting in the fridge for smoking tomorrow! -
Loading up the firebox of an offset
For whatever reason, I gotta go skimpy on the fuel. If I did that I'd be looking at 300* and that's with the damper closed.- ocean82
- Post #3
- Forum: General Discussion
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Loading up the firebox of an offset
What's your method? Straight wood? Charcoal? Full chimney? Half? More? Pile of charcoal and wood on top? Pile of charcoal and wood on sides? Mix and match? I find myself doing 3/4 chimney of blue bag, keeping it piled instead of spread out and I put 2-3 wood chunks on the perimeter...- ocean82
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- Replies: 3
- Forum: General Discussion
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Can't seem to get baby back ribs right (UPDATE)
Thanks for the tips. - yes, I verified therm calibration with boiling water. - yes I always remove the membrane. Some have pointed out looking ain't cooking. Every hour I'm spraying them down with apple cider for fear if dry ribs. Maybe that needs to stop. I could really be extending my... -
Can't seem to get baby back ribs right (UPDATE)
I've only been smoking meats for a year now. I've done shoulders, salmon, chicken, and brisket successfully and I can repeat that success. It's the baby back rib that has eluded my quest for smoking perfection. I have attempted 8 smokes and can't get the tenderness I desire. I'm not looking for... -
Smoking a brisket today. Q-View
Well, sorry for the lack of remaining Qview. Friends came over, drinking ensued, and the pictures were more or less forgotten. The brisket came out good, but I think my spice rub was a little overpowering. Too much pepper and paprika. Definitely tone it down next time. - Cheers -
Smoking a brisket today. Q-View
Well, sorry for the lack of remaining Qview. Friends came over, drinking ensued, and the pictures were more or less forgotten. The brisket came out good, but I think my spice rub was a little overpowering. Too much pepper and paprika. Definitely tone it down next time. - Cheers -
beef for smoking other than prime rib and brisket?
Burgers! Smoked burger patties rock. In fact, I'm throwing some on with the brisket for lunch today. Pics in my thread when I do. - Cheers -
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- ocean82
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- ocean82
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Smoking a brisket today. Q-View
I marinated a 6lb flat brisket for about 18 hours in pepsi, worchestershire (sp?), olive oil, and minced garlic cloves. Took it out this morning and rubbed it down with sugar, salt, garlic and onion powder, paprika, and a few other things that sounded good. After I got the smoker fired up and at... -
Favorite beers
Beer is a gift to mankind. It's time to celebrate it. What's your favorite style? What's your favorite drinking beer? That is what beer is your go to beer for a session of drinking? What's your all time favorite special occasion beer? My favorite styles have to be Belgian ales and...- ocean82
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- Replies: 154
- Forum: Beer & Ale
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Hello from VA Beach
Hello everybody. I recently got into Backyard smoking and grilling about a year ago. I started with a piddly little $40 vertical smoker and once my BBQ started getting better, my family pitched in and got me a Horizon 16" Classic. I love it, but feel a bit unworthy of a smoker like that. That's... -
New to smoking, need tips from Horizon owners or anyone really.
About a year ago, I really got into backyard grilling and smoking. I started smoking on a cheap Lowe's brand vertical smoker. After learning the basics and finally putting out some quality meat, my family pitched in on my birthday and bought me a Horizon 16" Classic. I love the smoker, and have...- ocean82
- Thread
- Replies: 2
- Forum: Charcoal Smokers
