First off I want to start off by apologizing in advance if this is posted in the wrong thread.
I smoked some spare ribs from Sam’s club for my fiancé and I this weekend. I just bought a new charbroil electric smoker cabinet style. I’ve also just learned about wagyu beef tallow and am new to smoking. All noted things for this smoke.
I started off by letting smoker preheat. Ribs marinated in Dr Pepper for 30 min then I patted dry and rubbed half rack in Smokey Honey Habanero & other half with brown sugar, salt, pepper, garlic powder, paprika. I let each side sit 15 min before sticking on smoker for 2 hours @ 250 degrees. I did open it up at 1 hour and spritz with apple cider vinegar / water and opened it up again at 1.30 and brushed it with a wagyu beef tallow & bbq sauce mixture as I am just trying to use it and experiment from things I’ve read and watched.
Took out at 2.15 hours and wrapped in butcher paper with bbq sauce and tallow meat side down. Stuck back in smoker for another hour. Took them out and let them rest for 30 minutes.
All in all they cooked for a total of 3 hours 15 min @ 250 degrees. The internal tempt read 195. The tenderness wasn’t near as close as what I thought it would be. My crockpot recipe was way more tender which was disappointing…and I had 0 smoke ring with minimal to no bark. Used hickory chips soaked 30 min before smoke. Filled chip box almost all way and stuck a handful of dry chips in too because if I don’t I feel like it takes too long for smoker to actually start smoking. Please give me any and all advice and critiques.
I smoked some spare ribs from Sam’s club for my fiancé and I this weekend. I just bought a new charbroil electric smoker cabinet style. I’ve also just learned about wagyu beef tallow and am new to smoking. All noted things for this smoke.
I started off by letting smoker preheat. Ribs marinated in Dr Pepper for 30 min then I patted dry and rubbed half rack in Smokey Honey Habanero & other half with brown sugar, salt, pepper, garlic powder, paprika. I let each side sit 15 min before sticking on smoker for 2 hours @ 250 degrees. I did open it up at 1 hour and spritz with apple cider vinegar / water and opened it up again at 1.30 and brushed it with a wagyu beef tallow & bbq sauce mixture as I am just trying to use it and experiment from things I’ve read and watched.
Took out at 2.15 hours and wrapped in butcher paper with bbq sauce and tallow meat side down. Stuck back in smoker for another hour. Took them out and let them rest for 30 minutes.
All in all they cooked for a total of 3 hours 15 min @ 250 degrees. The internal tempt read 195. The tenderness wasn’t near as close as what I thought it would be. My crockpot recipe was way more tender which was disappointing…and I had 0 smoke ring with minimal to no bark. Used hickory chips soaked 30 min before smoke. Filled chip box almost all way and stuck a handful of dry chips in too because if I don’t I feel like it takes too long for smoker to actually start smoking. Please give me any and all advice and critiques.
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