Planning largest smoke to date for Saturday, have a few questions
- Thread starter kevin james
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Just took the ribs out of the foil and back in for another hour. I'm worried the ribs are going to finish and the butts still have another 20 degrees to go.
Can ribs be wrapped in foil and towels and put in the cooler for a few ours like a butt? I'm thinking thats what's going to have to happen until the butts finish up.
Here's the latest pic on the ribs out of the foil and about to go back in the smoker.
Can ribs be wrapped in foil and towels and put in the cooler for a few ours like a butt? I'm thinking thats what's going to have to happen until the butts finish up.
Here's the latest pic on the ribs out of the foil and about to go back in the smoker.
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Things definitely went longer than I planned for but it was well worth the wait. The butts finally finished at about 7:30 and in went the tri-tip which finished in an hour. Dinner hit the plates at about 9:00.
Everything turned out really good, couldn't have been happier. The pulled pork and the tri tip were no surprise since I've done a few of each and all have turned out great. The butts were so tender I thought they were going to fall apart trying to get them out of the smoker. The bark came out great, and the smoke penetrated super deep and left a nice pink color deep in to the center. Great smokey flavor, couldn't have been happier with them. The tri-tip came out PERFECT medium rare and was super juicy.
It was my first time doing ribs and holy heck were they good! They had such a good flavor with the bark that I didn't bother saucing them at all. The one thing was I guess I missed a little bit of cartilage when I trimmed them down to ST Luise style (which if being honest, I felt like I didn't really know what I was doing being a first timer). But, that was really no big deal. They were amazing and I will be doing more ribs very soon.
Side dishes I made were BBQ Baked Beans (my own recipe wich really was not a recipe at all.... just winging it lol), baked potatoes, garlic bread, corn bread muffins (boxed mix), and I figured what the heck... finish things out with a chocolate cake (also a boxed mix).
The beans..... there was good news and bad news. The good news was they came out so much better than I was expecting and they were a complete home run with my girlfriend, she LOVED them. So did I. So your probably thinking what could the bad news be then, right? The bad news was I did something really stupid that was my own fault. After dinner and during clean up they were still way to hot to put in the plastic container I had for them so I let them sit to cool down. Sat down after clean up to watch some TV and started falling asleep (it was midnight and I had gotten up at 5 to get things started) so I went to bed. Woke up at 3 and realized oh crap!!!! I never put the beans in the fridge. They were already cold as they had been sitting since about 9:30. I put them in the plastic tub and into the fridge, but I already know it's too late, they need to be thrown away... safety first. I can't even say how p***ed off I am at myself because I really liked them and only had one very small serving (there was too much food to have more than just a little bit of everything).
And now on to the pics.....
Butt #1
Butt #2
The Ribs (the rack had to be cut to fit the MES 30)
The Tri Tip
The Butts, pulled
Plated
Pulled Pork and Tri Tip Sauced.
And tonight..... pulled pork pizza with some of the left over pork!!!! That has become my favorite use of left over pulled pork, (and my new favorite pizza lol)
I think my next smoke will be two full racks of spare ribs St Luis style, and I may try my hand at a Brisket as thats the other thing I haven't done yet.
Anyways, that's it,hope you enjoyed the Q-view!
Everything turned out really good, couldn't have been happier. The pulled pork and the tri tip were no surprise since I've done a few of each and all have turned out great. The butts were so tender I thought they were going to fall apart trying to get them out of the smoker. The bark came out great, and the smoke penetrated super deep and left a nice pink color deep in to the center. Great smokey flavor, couldn't have been happier with them. The tri-tip came out PERFECT medium rare and was super juicy.
It was my first time doing ribs and holy heck were they good! They had such a good flavor with the bark that I didn't bother saucing them at all. The one thing was I guess I missed a little bit of cartilage when I trimmed them down to ST Luise style (which if being honest, I felt like I didn't really know what I was doing being a first timer). But, that was really no big deal. They were amazing and I will be doing more ribs very soon.
Side dishes I made were BBQ Baked Beans (my own recipe wich really was not a recipe at all.... just winging it lol), baked potatoes, garlic bread, corn bread muffins (boxed mix), and I figured what the heck... finish things out with a chocolate cake (also a boxed mix).
The beans..... there was good news and bad news. The good news was they came out so much better than I was expecting and they were a complete home run with my girlfriend, she LOVED them. So did I. So your probably thinking what could the bad news be then, right? The bad news was I did something really stupid that was my own fault. After dinner and during clean up they were still way to hot to put in the plastic container I had for them so I let them sit to cool down. Sat down after clean up to watch some TV and started falling asleep (it was midnight and I had gotten up at 5 to get things started) so I went to bed. Woke up at 3 and realized oh crap!!!! I never put the beans in the fridge. They were already cold as they had been sitting since about 9:30. I put them in the plastic tub and into the fridge, but I already know it's too late, they need to be thrown away... safety first. I can't even say how p***ed off I am at myself because I really liked them and only had one very small serving (there was too much food to have more than just a little bit of everything).
And now on to the pics.....
Butt #1
Butt #2
The Ribs (the rack had to be cut to fit the MES 30)
The Tri Tip
The Butts, pulled
Plated
Pulled Pork and Tri Tip Sauced.
And tonight..... pulled pork pizza with some of the left over pork!!!! That has become my favorite use of left over pulled pork, (and my new favorite pizza lol)
I think my next smoke will be two full racks of spare ribs St Luis style, and I may try my hand at a Brisket as thats the other thing I haven't done yet.
Anyways, that's it,hope you enjoyed the Q-view!
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Your ribs will be done first and be a great snack leading up to the butts!!!
Foiling for ribs is more about gaining tenderness than speeding up the cook. When I cook baby backs it takes 5 hours whether I foil or not, same with spares, 6 hours foil or no foil!!!
Everything looks AWESOME!!!!
Bill
Foiling for ribs is more about gaining tenderness than speeding up the cook. When I cook baby backs it takes 5 hours whether I foil or not, same with spares, 6 hours foil or no foil!!!
Everything looks AWESOME!!!!
Bill
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Thanks Bill! Yes, the ribs were done way before the butts but it was no problem. I double foiled them wrapped it in towels and put them in the cooler and they worked out perfectly. For my first time doing ribs they came out so much better than I expected that I was blown away. I just need to get some practice with the trimming and getting the membrane off. I guess that's a good excuse to keep making them LOL
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looks great, glad it all worked out, I have learned to do my butts the day before and reheat with steam. Makes for earlier eating times. Well done!!
People have a thousand different ways to get the membrane off...I've been doing it for years and have tried everything...the quickest and best way? Just grab a paper towel, get a hold on the silver skin at the small end and pull...comes off nice and easy every time!
Good luck and again, great job!
Bill
sound1
Smoking Fanatic
Bit late but, to-go orders still being taken?? Glad it all worked out for you..coming off that late (been there done that) I'm betting you didn't get a chance to let the butts rest in the cooler. That rest makes a huge difference in the final taste.
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