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Smoked Baby Back Ribs...To Wrap or Not To Wrap, that is the question...

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posted on Jun, 8 2018 @ 04:22 PM
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a reply to: bigfatfurrytexan

Sounds simple enough, if you want to haul out the welder.

So are these two grills (one charcoal, one gas), a single grill/combo, or what?
edit on 8-6-2018 by Liquesence because: (no reason given)




posted on Jun, 8 2018 @ 04:26 PM
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a reply to: Liquesence

Yeah

cdn.shopify.com...

You can also buy the smoke box for the outside if you want. I never did though. I ended up buying an acorn.

But i need more space for holidays and whatnot (a turkey and ham are a lot of meat for a smoker).

My son is the welder...so it'd be him doing the work



posted on Jun, 8 2018 @ 06:21 PM
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a reply to: bigfatfurrytexan

Cool, that's what I was thinking. That actually looks like it would be fun to use as a smoker, if the two chambers were connected like you mentioned.

When you smoke a ham/turkey or other large cut of meat, you actually attend it the whole time, 8-12+ plus hours? Sure, some people use electric smokers...

So how does the Akorn or Egg smoke? It doesn't look like there's much of a way to cook indirectly, since I'm not familiar with it.



posted on Jun, 8 2018 @ 06:53 PM
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a reply to: Liquesence

I manage the smoker when meats on. But i dont babysit it. I just have to be sure the heat is constant.

I love my acorn. I smoke and grill on it. The hardest is cold smoking (like bacon) because the heat is in the bottom. Keeping the temp below 200 requires some effort.



posted on Jun, 8 2018 @ 07:35 PM
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a reply to: bigfatfurrytexan

That's the thing, though, I guess: keeping constant heat if unattended. I think I average around 230-240, which changes when I have to add more wood around every 45 mins.

So you smoke pork belly under 200? Interesting. Never tried bacon.



posted on Jun, 8 2018 @ 07:42 PM
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a reply to: Liquesence

175 for 90 mins is the target for bacon. But you have to really tend it....cured meat can still grow bacteria.

You can smoke it till fully cooked at a higher temp. It just gets less crispy when frying.
edit on 6/8/2018 by bigfatfurrytexan because: (no reason given)



posted on Jun, 10 2018 @ 05:40 PM
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a reply to: bigfatfurrytexan

Pretty much anything will grow bacteria, eventually. Tend it insofar as what? Is there a final target temp?

I was at Home Depot today and looked at a few of their smoker grills, mostly Kingsford (including an akorn), and Chargriller. So pretty.



posted on Jun, 10 2018 @ 06:21 PM
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a reply to: Liquesence

I read your OP and read a few replies until I crossed "boiling ribs" and I recoiled.

My method for smoking ribs is to remove the back membrane, dry rub for 24 hours and then smoke unwrapped. I do incorporate a pan of soy sauce/water while smoking. I don't like the use of "liquid smoke". EW! If they are properly smoked, they won't need to be wrapped. Moreover, wrapping them negates the smoking process, imo.

BB ribs should not be 'fall off the bone' tender. Nope. That's often a sign of *shudder* boiling. They should have good "toothfeel". Nice to the bite, flavorful, natural smokey flavor, but tender.



posted on Jun, 10 2018 @ 07:05 PM
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a reply to: argentus

I also recoiled at boiled ribs.

Thank you.

It sounds like your method is close to what I did, with a *few* differences: membrane removed, rubbed for 24 hours, and smoked unwrapped with a water pan while also periodically spritzing. I did end up wrapping mine for a couple of hours, mostly to extend the cook time since they felt they were getting more done in a shorter amount of time, and they still turned out pretty awesome, IMO.

I used "liquid smoke" years ago but now would never even consider it.

See, I grew up that meat should "fall off the bone," but now I know better. They should be tender but with a nice meaty chew.

Now I want to smoke some more.

So, entirely unwrapped, what's your general time frame?



posted on Jun, 11 2018 @ 11:21 AM
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a reply to: Liquesence

A loaded question due to the myriad of variables. assuming 225 degrees or so, and baby back ribs, and no rain and etcetc, I usually allow for 4 hours, but sometimes it takes 3. I think a probe thermometer is near useless for ribs so I go with the bend test. If you pick up a slab from the end, and they crack like they're going to break in half, they're ready.

I'll make another distinction from my great friend Argentus's direction. I salt the meat (Kosher) up to 24 hours in advance and usually not that far. Maybe first thing in the morning and the ribs go on 4 hours or so before I intend to serve them. The rub goes on just before they hit the grill. The rub I use I put together myself and it has no salt in it.

Rub ingredients (other than salt) won't penetrate meat and if you use a rub with salt, the other ingredients will impede the salt penetration.

It's all a fine line. You'll get good results with a thousand different methods especially with a forgiving cut like pork ribs (or shoulder), so pick the one that works for you. Some people use mops or spritz with something like apple juice during cooking. I've tried all the methods, and simple works best for me. I'd prefer to not open the lid any more than I have to and on a 3-4 hour cook, that's virtually never. If you do have to open the lid on a grill like a Weber, do it as vertically as possible as quickly as possible. The heat will retain under the dome lid surprisingly well.

Some people retrofit a lid hinge on a Weber, but I prefer not to, primarily for that reason.



posted on Jun, 16 2018 @ 11:45 AM
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a reply to: Liquesence

I've gotten amazing results with my meagre foray into the smoking arena by following the instructions of online chefs and experts.
Plus they have pictures of shiny glistening slabs of baby back ribs and that will get me every time. You eat with your eyes first.
You already have the experience with fire cooking.

amazingribs.com...

This site has taught me a lot.
Their pastrami recipe is to die for.

Good luck!



posted on Jun, 16 2018 @ 11:51 AM
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a reply to: StallionDuck

I agree. But finish naked to get that chew outside at the end.

I've done cheap-o pork picnic roasts in the smoker for fourteen hours after which they walk onto your plate and say eat me. Lol. That football skin turns into an airy crunch.
I keep that covered for twelve hours then uncover it and turn up the heat for a couple more.




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