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Making some ribs this weekend...want to add a little sweet to the crust!
The best advice I have heard is to save the sweet until the end of your cook. So using brown sugar during that last hour would work. Just keep an eye on it though has the sugar can burn leaving you a bitter taste instead of sweet. -
Is a nice Bark possible with an Old Smokey?!?!
I don't use an old smokey. But if you keep your smoker temp at 225-250 you should be at about 1.5-2 hours per pound. Without wrapping you may end up going a little longer as not wrapping can sometimes cause the stall to last a bit longer. -
Is a nice Bark possible with an Old Smokey?!?!
Don't wrap it. Just let the meat go all the way to the internal temp. This should give you plenty of bark. -
Best way to smoke 20lb boneless pork shoulder??
If you cut them up, you will definitely shrink your cook time.- jbills5
- Post #2
- Forum: Meat Selection and Processing
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My first pork shoulder
You can just open the lid and spritz. I say start spritzing after the first couple of hours of smoking. I think most will tell you that you can wrap at 160 IT and then let it ride until 200-205 if you plan on pulling. Also, don't forget to let it set for at least an hour in an empty cooler... -
Pork Butt help needed
First and foremost, the goal is to get the internal temp to 140 degrees within four hours. Time wise, you can usually look at 1.5 hours per pound, but most people give themselves 2 hours just in case. I like to cook my butts around 250 smoker temp. Will wrap the butt when it hits 160 internal... -
Looking for Bone in Pork Shoulder Rub and mop
Below is a standard rub I always use. I have added a few things to it as I continue to use it. In regards to mop, you can just get a spray bottle and throw some apple juice and spray it every hour after the first couple of hours. Some people will put a little vegetable oil in the spray or... -
Semi Newbie Seeking Advice
2-2-1 for baby backs. 2 hours in smoke, 2 hours in foil with some good stuff like butter, apple juice, honey, brown sugar, some additional rub, etc. When you wrap, make sure you put the meat side down in the foil. Then an hour back on the smoker to glaze and tighten back up because the foiling... -
Baby back rib questions.
That is the normal guideline for baby backs. I say smoke until you get the color you want on the ribs, then wrap for 1.5 - 2 hours then pull of for another 30 minutes to an hour. If your smoke temp is a little higher, they may cook faster. -
Questions on first time ribs in new smoker
Get Maverick ET-732 or ET-733. It comes with a probe for meat as well as a smoker probe, which works really well as most smoker thermometers are not accurate. -
HELP! 1st shoulder in smoker, think something's wrong
Does the meat have a bone in it? If so, you might be hitting a bone, but for that short of time, I would test your therm as that seems really high really fast. -
Questions on first time ribs in new smoker
Amount of ribs doesn't matter unless your smoker is packed full of ribs. Brisket is a bit different, you will let that smoke until internal temp is about 160-170 and then wrap if you want. Brisket is done between 195-205 internal temp. After brisket hits the desired internal temp, wrap that... -
Questions on first time ribs in new smoker
3-2-1 is 3 hours smoke, 2 hours wrapped in foil (with apple juice, honey, butter, brown sugar, etc.), then 1 more hour on the smoker. This is the typical guide for spare ribs. 2-2-1 is 2 hours smoke, 2 hours in foil, 1 hour back on smoker. This is done for baby back ribs. -
CSR's
Thinking about getting some CSR's to smoke. Quick question, should I treat these a lot like spares? Go 3-2-1 or so? I read a few posts and that seems to be the consensus, take them up to 195 IT or so. The CSR's I will get will most likely be pieces of pork shoulder. -
Back Ribs?
Most likely yes, are they thinner with smaller bones than what you would expect from spares? -
Skin on or skinless for smoking pork belly?
If you are not making bacon and pulling it, treat it like a pork butt. Got to IT of 200-205. If you want to do something like cube, you are probably good at 190-195 IT.- jbills5
- Post #7
- Forum: Meat Selection and Processing
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Working on my Pork Belly recipes for an up coming competition.
I have been wanting to try this as well. I have seen and heard about some smoking a belly to higher temps and pull for pork belly sandwiches, but the cubes sound tasty! What IT did you take them to? -
Bone In Pork Butt
But then again, I have read of folks smoking ham to higher temps to try to get pulled meat. -
Bone In Pork Butt
If you are cooking the ham, you will not want to take that to 200 IT. The ham is usually leaner and therefore taking it that high will dry it out. You can probably take it up to 145 or even a little lower and let it rest and then slice. -
Bone In Pork Butt
I would recommend keeping the bone in. I think it helps with flavor, plus there is nothing more gratifying then pulling that thing out cleanly when it is done. Usually the back leg is more of the ham than something considered shoulder/butt. If you got a butt from the front shoulder, then you...
