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Smoking Ribeys this weekend
Thanks all for the input. I can't get my smoker below 180-200. So think I will just set it at the lowest temp and smoke to an internal temp of 120* then grill to finish. The steaks are over a pound and pretty thick. Will plan on smoking for an hour if needed. While I liked the faster... -
Smoking Ribeys this weekend
I recently read a post on another site where they took some ribeye steaks and used a Traeger smoker to cook them. With just some light seasoning on both sides they smoked (cooked) them for 15-20 mins @ 450* to an internal temp of 150*. I have read a number of threads in this forum where... -
Sweet, Soft, Ribs?
The ribs the wife bought today were not marked pure baby back. They were labeled as loin back ribs. They look too meaty for baby backs. Am I to assume there are St. Louis? Can anyone tell me please. Thanks. -
Sweet, Soft, Ribs?
I sure enjoy all the great helpful ideas from this forum. I am going to give baby backs a try tomorrow. Since I had good luck with some St. Louis ones a few weeks ago using the 3-2-1 method can I use the same method for the baby backs? Like some others on the forum I favor the fall of the... -
Traeger Temp Control
We purchased a Traeger Jr last summer and have only used it a few times. We opted for this make and model for its size and the pellets. I had my first big success recently with some ribs so now I want to venture on with other meats. Shortly after buying the smoker I bought the digital...- jake628
- Thread
- Replies: 1
- Forum: Electric Smokers
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Foil Tri-Tip
Has anyone done the "foil" technique with tri-tip? If pulled from the smoker @ 125-130 degrees and then foiled or wrapped like a shoulder would it help make it more tender? Was just curious. I am going to try my first tri-tip next week and my main concern is getting it tender. Thanks. -
RIB SUCCESS
OK.... I'm still in the learning stage here. Yes I have some pics that I can share. Now let me see if I can attach. This is 3 hours of smoking with maple & pecan This is after 2 hours in the foil and the first mopping of JD BBQ sauce one side only The finished product ready to serve -
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- jake628
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RIB SUCCESS
Thanks for the suggestion chefrob. I will give the disposable pan a try next time. When I am ready to try pulled pork I will give you a shout. -
RIB SUCCESS
First off I want to thank tlhiv (Troy Henderson) for his post regarding “fall off the bone” ribs. I too am a lover of ribs that fall off the bone instead of having to “pull” the meat off. Thanks also to the many who have posted their comments about cooking the ribs via the 3-2-1 method. It... -
Pulled Pork... Best time to foil? and more importantly WHY??
Many thanks to all who have replied to my post. I guess the only question that has me confused is from the title of the post ... should I use foil or not? It sounds like it helps tenderize and keep the meat moist overall. Please keep in mind my shoulder is only 3-1/2 lbs so not sure if I... -
Pulled Pork... Best time to foil? and more importantly WHY??
I have been a fan of gas grills since the late 70's. But when I ran out of propane, twice while cooking, I switched over to natural gas. I know it cuts down on being portable but I have never run out again. And when I decided to get a smoker I only considered electric. No more propane for... -
Pulled Pork... Best time to foil? and more importantly WHY??
WOW .... what an interesting discussion. I like all the suggestions and makes me want to try doing a shoulder. But will need some guidance from the group. One thing I have noticed when reviewing the posts and other sites is most are cooking with a good size piece of meat like 7 to 10... -
Help BBQ Experts! Rib time :-)
@JIRodriguez ,,,, I was trying to hold the temp between 225-250. @Bacardi .... Thanks for the info. I may try the foil method next time. Now that I know where we can buy St. Louis style ribs. @ShooterRick ..... Great suggestions. The wife has a great bean recipe which requires some... -
Help BBQ Experts! Rib time :-)
Well my first attempt at ribs came out with mixed results. The wife found some St. Louis style ribs at Stater Bros. market. But next time I will trim off the excess meat from the back and possibly the tips for a cleaner look and overall thickness (the way Johnny Trigg does it). I did the... -
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- jake628
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Basic Pulled Pork Smoke
This is fantastic for a newbie like me. I like what you say about temp over time. If I were to cook a 3.5 lb shoulder would I achieve a good bark in just 5 hrs? Would it be better for me to keep the temp at 200-225 for the smaller piece of meat? I also like the spray suggestion. Also what...- jake628
- Post #241
- Forum: Pork Sticky
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Hello from California!
Greetings all .... guess this is where I should start since I am in So. Calif. I am new to the smoking thing having recently purchased a Traeger Jr. We felt the size was just perfect for the 2 of us and the amount of space we have available. We also have a Weber 4-burner Summit that we just...
