Who all has smoking plans this weekend? I do! I do!

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smokingwxman

Smoke Blower
Original poster
Jun 30, 2016
82
105
With the fourth being on a Tuesday(yuck) and since I have to work anyways we are having a bunch of people over this weekend which means it is time for me to break out the smoker again.  

Planning on a couple of pork butts, about 3 racks of ribs, probably some jalapeno poppers(pretty much a staple for my wife and her family) and think I might try my hand at some smoked macaroni and cheese.

I'll be honest, I have not done ribs but one time.  They turned out good but with the research I'm doing on this site, I'm really leaning towards no foil.  I figure since I'll have the pork butts on already, who cares if the ribs have to be on the smoker for 6 hours.  It will already be running. 

Anyways, if anyone has any advice for the ribs(I'm probably looking at a couple racks of St. Louis ribs) I'd certainly appreciate it.  Plus I want to know what everyone else is smoking, I'm always looking for good ideas.
 

bigdlu75

Newbie
May 30, 2017
29
27
Here in Wisconsin the 4th means everyone heads to a lake somewhere. My dad and I have one goal for this weekend, and that's to have the smoker running for as many consecutive hours as possible. On Sunday we will be doing ribs. Personally I use the 3-2-1 method with foil and always had great results, but also want to try Al's method he posted a while ago for variety. After the ribs come off we will be throwing a Brisket on that will smoke overnight for dinner on Monday. After that we are throwing some Pork Butts on to smoke over night for supper on Tuesday night. Hopefully the charcoal supply outlasts the beer supply. Happy 4th to all!
 

mikeymjr23

Fire Starter
May 25, 2016
40
10
Bought a new charcoal grill/smoker this week, and I'll be seasoning it tomorrow and then smoking on Tuesday. Nothing special, just the Char-Broil 1280, but for the price I got it for, I'm happy. We're gonna spend some time while seasoning it to try and seal any major leaks that we might find.

I have a full weekend of work with this thing before even using it on Tuesday!

We're gonna be doing a Pork Shoulder again like last year, but this year, I'm doing a mixture of Hickory and Apple wood.

Can't wait! Now that I have the newer deal, hopefully I'll be doing a bit more smoking.
 

smokingwxman

Smoke Blower
Original poster
Thread starter
Jun 30, 2016
82
105
Hickory and apple are my go to for pork.  Have had pretty good luck with it.
 

phatbac

Master of the Pit
Jun 11, 2013
2,206
1,158
Monroe, NC USA
For ribs I would smoke 6hrs only at 225. If you aren't going to foil that's ok but I would apply sauce about 30 minutes before done. This sets it up the sauce and helps adhere to the meat better. If you have honey in your sauce cook on low heat. Honey burns easy. Tastes ok but makes ribs black.

Happy Smoking,
phatbac (Aaron)
 

smokingwxman

Smoke Blower
Original poster
Thread starter
Jun 30, 2016
82
105
Well just picked up two 6+ pound pork butts for $1.99 a pound and 3 racks of ribs for $2.99 a pound.  Rub them tonight and be ready to go tomorrow morning!
 

baylorcooker

Fire Starter
Mar 17, 2017
31
17
Walmart had their whole packer briskets for $1.96lb.  I picked up an 11# and will be smoking it on the 4th.

Joel

1 Corinthians 9:24
 

myownidaho

Master of the Pit
SMF Premier Member
Nov 27, 2016
1,901
680
Southwest Idaho
I'm doing a rack of babybacks tomorrow with grilled corn. Haven't thought much past that. We'll be in the mountains for Independence Day, so it will probably something grilled on the Weber.
 

phatbac

Master of the Pit
Jun 11, 2013
2,206
1,158
Monroe, NC USA
I have just lit my Smoker and i will have 8# butt and 3 racks of baby backs going in a couple of hours!

Happy Smoking,
phatbac (Aaron)
 

hardcookin

Master of the Pit
OTBS Member
Aug 13, 2015
2,269
695
Northeast
Going to smoke brisket tomorrow at $5.78lb [emoji]128545[/emoji] was $4.49 in the spring which I thought was bad.
Some serve weather in the northeast today. Be careful out there.
 

cough2

Newbie
Oh man! I'm traveling will be lucky to grill burgers or dogs! But it's my mom's 90th bday party, so I guess I'm obligated. I will turn down all your invites [emoji]128540[/emoji]

But one thing did catch my eye
Phatbac, you said you will wait a couple of hours after lighting your smoker. Is that the secret I have been missing?
Perhaps I have not waited long enough before putting the meat on. Cause my temps end up going way too high. But after 3 hrs it's really steady....

Is this a common practice? What kind of a unit are you using? You may be my hero!
 

scottma

Smoke Blower
Jun 26, 2015
89
59
Massachusetts
Just threw on a couple racks of ribs.  I have 25 Jalapeños to cut and stuff for some ABT's.  Beans will go on the smoker later and then during the cookout today I'm smoking sliders and dogs and will have a ton of toppings for the guests.  

Happy 4th of July weekend everyone!!
 

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