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  1. Robert3750

    What went wrong?

    I wanted to provide an update. I put the leftover ribs in a foil covered pan and put them in the oven at 275 until they reached around 200. This time the texture was much closer to what I had been hoping for---more tender, more juicy, and came off the bone without much effort. I think I would...
  2. Robert3750

    What went wrong?

    I will, thanks!
  3. Robert3750

    What went wrong?

    Sorry I didn't mention it, Joe. Full spares, not St Louis style. The bend test sounds good too. I remember thinking they felt too stiff.
  4. Robert3750

    What went wrong?

    That's it.
  5. Robert3750

    What went wrong?

    Thanks so much, really appreciate it.
  6. Robert3750

    What went wrong?

    Let me try this:
  7. Robert3750

    What went wrong?

    Highland.
  8. Robert3750

    What went wrong?

    Does this picture help? How do they look? https://photos.fife.usercontent.google.com/pw/AP1GczMCZG3Z1Vx7L_wz97DWk7RL-u55V3zmgITP2bM7D71Wo0YXxdebrATO2A=w1732-h1304-s-no?authuser=0
  9. Robert3750

    What went wrong?

    Oklahoma Joe's.
  10. Robert3750

    What went wrong?

    I did put firebricks in the bottom, which I thought would be a good heat sink. A friend of mine suggested smaller wood chunks. He also suggest a small fan near the firebox. I like the sound of the toothpick test.
  11. Robert3750

    What went wrong?

    Thank guys, I will try it again. Start earlier in the morning. I'll try 3-2-1, and shoot for 195-205.
  12. Robert3750

    What went wrong?

    They were on a total of 5 hours. So you recommend no wrapping? Do I take it that temperature swings are normal for a stick burner? Is what I experienced abnormal?
  13. Robert3750

    What went wrong?

    So I made my first attempt at smoking ribs yesterday (Oklahoma Joe’s smoker). I wasn’t pleased with the results. The meat was dry and tough. I’m trying to figure out what went wrong. Theories: I didn’t put a pan of water in the smoking chamber I should have used the 3-2-1 method (I used...
  14. Robert3750

    I mean I want to

    During the holiday season, my local grocer sells rib roasts for $7.99/lb. I ask the butcher to cut it into three two inch thick steaks. Yummy.
  15. Robert3750

    Smoking questions from a complete novice

    That second video doesn't seem at all realistic to me. I know from experience that the membrane is very slick and pretty much impossible to hold onto with your bare fingers. I haven't tried using a rubber glove. A paper towel helps.
  16. Robert3750

    Smoking questions from a complete novice

    Thanks. I live in the Inland Empire in Southern California, which can get well above 100 at times in the summer. It sounds like I would need less fuel to maintain temp under those conditions.
  17. Robert3750

    Smoking questions from a complete novice

    Speaking of summer heat, is it easier to maintain cooking temp in the summer than in the winter?
  18. Robert3750

    Smoking questions from a complete novice

    Youtube videos I've seen show that people can't really tell the difference between membranes on/off with well-cooked ribs.
  19. Robert3750

    Smoking questions from a complete novice

    Good point about the thermal mass of the water. I also plan to add firebricks to the cooking chamber, which should have a higher specific heat than water, and won't get used up. This should also help keep the temp even.
  20. Robert3750

    Lobsters Tails $4

    Damn! sorry I missed this! I need to keep an eye out! :)
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