Bacon Hangers ... modified for more room..... RIBS ARE HANGING NOW....5/25

[daveomak]

For hanging ribs and slabs of bacon, the MES 30 leaves something to be desired in clearance... Well, I've done all I think I can do today.... I've modified stuff to allow for all the clearance available in my smoker.....

I cut off the hooks and made a new support bar.... oiled the bar with mineral oil, and it's curing inside the smoker now..... tomorrow there will be ribs hanging in the smoker on the new set-up....

The wooden support bar is hanging in the same place on both pictures......

... original hangers......

Original Hangers.jpg

• daveomak
• May 24, 2015

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• daveomak
• May 24, 2015

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• daveomak
• May 24, 2015

RIBS HANGING ON THE HOOKS

I really like the improvement....

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• daveomak
• May 25, 2015

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• daveomak
• May 25, 2015

 

[daveomak]

The hangers work really good......

 

[susieqz]

how did you cut the steel bars?

look. if that support bar doesn't burn up, why can't i just use  a dowel threaded thru the ribs.?

they would hang higher.

i can do stuff with wood but not metal.

 

[daveomak]

how did you cut the steel bars? Cut off wheel on a grinder......

look. if that support bar doesn't burn up, why can't i just use  a dowel threaded thru the ribs.?
they would hang higher. When the ribs get tender, they need multiple points of support so they don't fall off the hooks....

i can do stuff with wood but not metal. Time to buy more tools LOL......

 

[GaryHibbert]

Afternoon Dave

Modding those hangers will really free up some space.  How much do you think you gained?

Gary

 

[daveomak]

about 3".... plenty for bacon and ribs....... mo' betta......

 

[susieqz]

you gotta watch this dave omak character or he'll cost you a  fortune.

first he made me get a mes. then a maverick, then a maze.

finally he forced me to get a ruger that's my new  pic.

 now he wants me to get tools i don't know how to use.

i guess i could get a grinder n put it up on a shelf to look at.

i do whatever he tells me to do.

 

[dirtsailor2003]

Thems ribs looks good. But where's the money shot???? POINTS for tinkering!

 

[daveomak]

I should have noted they were rubbed and wrapped in plastic over 2 days in the refer before they hit the smoker.....

Here you go..... They been in the refer overnight.... should have take a pic or 2 yesterday.... 5 hours under 140 with Pit Choice smoke, exhaust wide open, after pellicle formation... 2-3 hours at 250 with exhaust closed 95% until IT of 193 ish reached.... then slobbered with Q sauce and wrapped in foil and set on the counter to rest... before chow, cut off portions and 1 minute in the micro wave.....

The ribs were and still are plump and juicy, although the color has gone from pink meat to that brown color... notice no pull back... cooking under 140 with smoke for 5 ish hours, once pellicle formed, does not dry them out.... then closing the exhaust and cooking at 250 ish for 2-3 hours does not dry them out.... no pull back, no shrinking... Nekkid ribs...
I keep tweaking the recipe and this batch was the best so far....


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• daveomak
• May 26, 2015

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• daveomak
• May 26, 2015

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Thanks for lookin'........ Dave

 

[susieqz]

k, so no overnight at 140?

is closing the vent to seal in moisture?

how long did it rest in foil?

 

[daveomak]

k, so no overnight at 140? Just long enough for good smoke and raise the temp up to 130 ish... and not render the fat... I like 4-5 hours of smoke... .

is closing the vent to seal in moisture? Yes and to stop evaporation from air flow... works like a pressure cooker I think... but you don't want the water to "boil off".... once the pellicle is formed, the moisture will stay in the meat... hopefully.. I really like hanging the ribs... even heat and air flow..

how long did it rest in foil? I took Bride's off at the 140 smoke and wrapped in foil with white wine and put in the oven at 240 for 2 hours on a tray... She likes fall off the bone meat... I put mine in foil, on the counter with sauce, for 3 hours until dinner and reheat...

 

[susieqz]

k, so overnight at 130 won't wreck it. i like more smoke.

thanks

 

[daveomak]

k, so overnight at 130 won't wreck it. i like more smoke.
thanks

Don't prod, poke or inject or any of that stuff... use salt in your rub to help kill surface bacteria.. smoke will help kill the bacteria also... be sure the final IT temp is 190+ ish for an hour or 2.... 130 ish overnight is well within the range of pasteurization.... be sure the temp gets there.... maybe shoot for 135..... just to be on the safe side.... your therm may be reading incorrect.... calibrate it if you are going to cook on the edge of safety...


Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)

130 (54.4) 112 min... 146 (63.3) 169 sec
131 (55.0) 89 min.... 147 (63.9) 134 sec
132 (55.6) 71 min.... 148 (64.4) 107 sec
133 (56.1) 56 min.... 149 (65.0) 85 sec
134 (56.7) 45 min.... 150 (65.6) 67 sec
135 (57.2) 36 min.... 151 (66.1) 54 sec
136 (57.8) 28 min.... 152 (66.7) 43 sec
137 (58.4) 23 min.... 153 (67.2) 34 sec
138 (58.9) 18 min.... 154 (67.8) 27 sec
139 (59.5) 15 min.... 155 (68.3) 22 sec
140 (60.0) 12 min.... 156 (68.9) 17 sec
141 (60.6) 9 min...... 157 (69.4) 14 sec
142 (61.1) 8 min...... 158 (70.0) 0 sec
143 (61.7) 6 min.......
144 (62.2) 5 min.......
145 (62.8) 4 min.......

Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

 

[susieqz]

thanks, dave. i think my maze might work so i wanna try overnight. as you know, my fav spice is lots of smoke.