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methods of smoking ribs
Jond36, yes they were a bit overdone. But,not dry and just a tad chewy but the flavor was awesome. I used pecan pellets. They got devoured so fast no one knewill they were a tad over. 3 slabs. 14 lbs of pork butt going on at 12 midnight for tomorrow.- harleybike
- Post #59
- Forum: Pork
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methods of smoking ribs
3pm and ribs are on...350 deg. Hope to eat bout 7 ish.- harleybike
- Post #56
- Forum: Pork
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methods of smoking ribs
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methods of smoking ribs
Great Aaron...thank you for the input. I'll do that. Least I can have ribs Friday evening/nite and not be a bust. I'll wait a little longer the sauce also.- harleybike
- Post #55
- Forum: Pork
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methods of smoking ribs
So I would like to do ribs on Friday. But won't get em on till 3ish. Does this 3-3 1/4 hours fast and hot still turn out good? I wanted to do a later dinner and can only get em on bout 3p but don't wanna serve at 8p.- harleybike
- Post #51
- Forum: Pork
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methods of smoking ribs
For sure. Every little bit helps and as I fine tune my preference from all the suggestions and advice it will come together. Thanks man. I'll start a new thread for my next rib smoke.- harleybike
- Post #50
- Forum: Pork
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methods of smoking ribs
Ya know. I checked it with my thermometer after the first batch ofile ribs and reading this forum about the fluctuations in the MES. The thermometer reads bout 15-20 deg hotter then the MES. I didn't know this the first time I did ribs but have adjusted the temp since then. So the first ribs...- harleybike
- Post #48
- Forum: Pork
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methods of smoking ribs
Ya definitely. No different than anything else. I'll experiment but fornow I'll stay away from hickory and mesquite for the ribs.- harleybike
- Post #47
- Forum: Pork
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methods of smoking ribs
Ahhh Ok. Maybe it was the Hickory then. I'll go with Apple then and not worry so much bout smoke time. Mouth is watering already- harleybike
- Post #44
- Forum: Pork
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methods of smoking ribs
OK I see. MES uses the larger wood chips and burn out after about 20-30 mins. I also have the AMNPS. I could cut back on the pellets and only smoke for a couple hours I suppose. So for now, I see that no foil is gonna be my method.- harleybike
- Post #40
- Forum: Pork
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methods of smoking ribs
I have an MES30. So less wood and how long on the smoke? Less fall off for me and then I can adjust from there. If not already 330 pm, I'd throw some ribs on. But I think I'll rub tonight and let em sit in the fridge overnight and start smokin tomorrow.- harleybike
- Post #38
- Forum: Pork
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methods of smoking ribs
I smoked Spare Ribs, and used liquid during the foil portion. Your post sounds just like how I would like them, slight tug. I had a package of BB in my hand today but always seem to lean toward Spare Ribs, Just bought a 10lb pack of Spare at Costco. Hmmm.- harleybike
- Post #37
- Forum: Pork
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methods of smoking ribs
Smoked em at 225 in my MES30 and I used Hickory/Apple- harleybike
- Post #36
- Forum: Pork
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methods of smoking ribs
I would like to pipe in for a bit of inquiry please. So the first ribs I smoked when I first joined here just about a month ago (I never posted about them) I used the 3-2-1 method. They turned out a bit too smokey for us and falling off the bone, literally...cold not even pick up a slab...- harleybike
- Post #31
- Forum: Pork
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1st Brisket Help?!?!
Ah I see ok. I didn't know about the probing. Thanks.- harleybike
- Post #48
- Forum: Beef
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1st Brisket Help?!?!
Correct...This had a bit better bark, was really good and as tender and juicy as the small piece I wrapped. The small piece would have been DOA had I not foiled it with liquid. Also, I was cutting then wrong. When I went the proper way, against the grain...the slices were so much more tender...- harleybike
- Post #46
- Forum: Beef
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