In another thread there was a question on smoking things , Ribs are a 3-2-1 method and that works really well. the 3 is smoke for 3 hours at 225 2 is wrap in foil and continue to cook for 2 hours " no need to add wood as smoking part is done" 1 is to just crisp them up on a grill ,
This should help
What else are you interested in Pastrami??
this is an easy one but I cook 40# at a time and also cook it for 3 hours unwrapped or smoke it for 3 hours then 5-6 more hours wrapped in foil. here is a simple and easy link I found on video
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
No need to crisp them up on the grill if you don't rap them in foil. I cook spare ribs for around 8 hrs on the smoker at 225f and do baby backs for around 6-7 hrs at 225f. A friend of mine gets very fancy will his pork butts, he smokes for so many hours, then removes to add a wrap mix, wraps in foil then puts back on smoker for so many hours, then removes to put a glaze on and finishes on the smoker at a higher temp, it is very good. When his wife wants ribs or brisket she calls me to bring them over, his technique does not satisfy her southern bellness for ribs and brisket.
Nice smoker you have there. Is it electric? The pig I bet was awesome. I often wanted to do a whole pig.
My BBQ photo is attached.
Len
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
No need to crisp them up on the grill if you don't rap them in foil. I cook spare ribs for around 8 hrs on the smoker at 225f and do baby backs for around 6-7 hrs at 225f. A friend of mine gets very fancy will his pork butts, he smokes for so many hours, then removes to add a wrap mix then puts back on smoker for so many hours, then removes to put a glaze on and finishes on the smoker at a higher temp, it is very good. When his wife wants ribs or brisket she calls me to bring them over, his technique does not satisfy her southern bellness for ribs and brisket.
I've do shoulders and butts for 1 1/2 hours per pound at around 225f. I brine them for about 3 days (brine injection prior to brine soak) prior to BBQ. After lighting the BBQ and letting it stabilize (about 1/2 hour into light), I put pork in and don't touch it till 1/2 way through BBQ. Then every hour on the hour I flip and mop them with leftover cooked brine. I pull them out when internal hits 195f, wrap in foil and let rest at least 1/2 hour, then pull apart.
Any leftover skin chunks we fry up till crisp for dog treats.
Since there is alot of red oak where I live that is what I use for wood.
Len
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
I've do shoulders and butts for 1 1/2 hours per pound at around 225f. I brine them for about 3 days (brine injection prior to brine soak) prior to BBQ. After lighting the BBQ and letting it stabilize (about 1/2 hour into light), I put pork in and don't touch it till 1/2 way through BBQ. Then every hour on the hour I flip and mop them with leftover cooked brine. I pull them out when internal hits 195f, wrap in foil and let rest at least 1/2 hour, then pull apart.
Any leftover skin chunks we fry up till crisp for dog treats.
Since there is alot of red oak where I live that is what I use for wood.
I have not used red oak yet, I have a ton of white oak and maple I have from clearing some trees off my property and above mentioned friend's wife has an uncle with a Pecan orchard so we get wood from him when they drive south for a visit. I do buy cherry, it just makes a very impressive smoke ring and sweet mesquite is awesome for whole tenderloins.
I have not used red oak yet, I have a ton of white oak and maple I have from clearing some trees off my property and above mentioned friend's wife has an uncle with a Pecan orchard so we get wood from him when they drive south for a visit. I do buy cherry, it just makes a very impressive smoke ring and sweet mesquite is awesome for whole tenderloins.
White oak and maple should be top notch. I've done a mixes of red oak and maple, always come out great.
Len
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
the pig was great first one was that one the tall vertical smoker is what I have now made by Pitmaker out of Houston. ot will cook / smoke 120# of Pork at once or like 50 slabs of Ribs There great and do not use much charcoal at all today 20# for 10 hours of smoking Bill
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