Hey everyone. I've been a griller for 15 years or so now, and can grill the bejeebus out of just about anything. I am only just dipping my toes into smoked meat, however. Mixed success so far... did a 14 lb brisket - tasty but dry last autumn, was having a tough time keeping temperature consistent, and had an overly-long stall I probably mismanaged. Did pork ribs that same day, they came out great, fell off the bone.
Today, I tried to smoke 4 racks of baby backs using an accelerated method: 300 degrees, 2 1/2 hours rub only, followed by a foil wrap, butter, brown sugar and a cup of cider, then another hour on. Unwrapped, slathered on some BBQ sauce, threw 'em back in for 15 mins to set, pulled 'em out 10 mins to stand, and served.
The result: the tastiest ribs I've ever had - I mean damn, they were flavorful - but you needed a sawzall to cut through them. SOOOO tough, but they weren't burnt. If anything, I would have liked to see the sauce set a bit more. Would appreciate tips on a reliable fall-off-the-bone cooking method for pork ribs, as well as any suggestions on making better brisket. Happy to share steak and burger tips for any who need them. Thick filets are my specialty. Also make a hell of a Bearnaise. Thanks in advance for advice, and feel free to shame me mercilessly if I do something stupid. Like I said, I'm totally new to smoking, but I really would love to master it.
Today, I tried to smoke 4 racks of baby backs using an accelerated method: 300 degrees, 2 1/2 hours rub only, followed by a foil wrap, butter, brown sugar and a cup of cider, then another hour on. Unwrapped, slathered on some BBQ sauce, threw 'em back in for 15 mins to set, pulled 'em out 10 mins to stand, and served.
The result: the tastiest ribs I've ever had - I mean damn, they were flavorful - but you needed a sawzall to cut through them. SOOOO tough, but they weren't burnt. If anything, I would have liked to see the sauce set a bit more. Would appreciate tips on a reliable fall-off-the-bone cooking method for pork ribs, as well as any suggestions on making better brisket. Happy to share steak and burger tips for any who need them. Thick filets are my specialty. Also make a hell of a Bearnaise. Thanks in advance for advice, and feel free to shame me mercilessly if I do something stupid. Like I said, I'm totally new to smoking, but I really would love to master it.
