I'm a brand new owner of my 6 rack BS, and I have a question for the long time users. How much do you clean your smoker after use? So far, I am scrubbing down all of my racks and the "V" drain at the bottom. I don't want to ruin any seasoning that I've made but I also don't want linguring fats or meat. The back of the smoker already looks awful, but I think that is OK. And advice?
I leave the crusty seasoning on the smoker cabinet walls but i do clean my v-tray, water bowl and racks after every smoke. My smoke generator i take off and give it a gentle blow out with my airbrush pump and i clean the puck slider of any burnt on wood. Also i clean the cabinet front around where the door seal is and take off my top vent to get the sticky yuck off
Hope this helps and Welcome to the BS forum, Lots of good folks here and very good advice.... like family ;D
nepas
Thanks, nepas. Looks like I am doing it right, except I need to pay more attention to the smoke generator and puck slider. I have my first baby back ribs in FTC right now. If they turn out OK, I'll post some pictures. ;D
I do exactly what Nepas said also.
The ribs were great !!! They could have been a little more tender, but the flavor was fantastic. I used the mopping sauce I used on my pit BBQ pit.
I smoked them with hickory for 7 hours with the temperature set at 210º and smoke time 3.5 hours. The actual temp was around 200º. I marinated the ribs overnight with a local rub (Grub Rub) http://www.grubrub.com/ . Then, I alternated my mopping sauce with apple juice every 30 to 45 minutes. Then, FTC for 2 hours.
If someone could advise how to get them a little more tender, I'd appreciate it. Note: pictures may take a while to load - my provider is incredibly slow. >:(
(http://willsononline.com/forum/bbq1.jpg)
(http://willsononline.com/forum/bbq2.jpg)
Those ribs look great to me.....sniff....sniff...mmmmmmm
nepas
The ribs look delish,
I am surprised that the meat has not shrunk up from the edges of the bones (typical is 1/4 inch). Since the temps seem right, I suspect the actual air temp was low and if you are opening and closing the smoker to mop and such, that would explain the long time in heat and the lack of shrinkage. What are you using for the temp gauge? If you are using the front panel temp gauge, then you are not seeing the temp that the meat is actually experiencing (during the first few hours can be 20 of 30 degrees off).
You can tenderize the ribs by wrapping in foil with apple juice (and some Jack Daniels :P) and heating (steaming) them for 90 minutes or so. They will fall off the bone at that point. I only have ribs in the smoke for 4 hours and then the 90 minutes in foil and Jack.
Quote from: Gizmo on April 05, 2007, 08:40:50 PM
The ribs look delish,
I am surprised that the meat has not shrunk up from the edges of the bones (typical is 1/4 inch). Since the temps seem right, I suspect the actual air temp was low and if you are opening and closing the smoker to mop and such, that would explain the long time in heat and the lack of shrinkage. What are you using for the temp gauge? If you are using the front panel temp gauge, then you are not seeing the temp that the meat is actually experiencing (during the first few hours can be 20 of 30 degrees off).
Same comments as Gizmo above. May not have been at the temp indicated to you. Lots of heat loss and time add with the open and door closing. More info on temp taking methods for tower temp may be helpfull. Seems consistent with the bones pictures. Bet they were pretty tasty :)
Hi JYD, as for cleaning i do exactly as Nepas says, after a while you'll get some flakey stuff on the cabinet walls, which can be very lightly brushed off ;)
As for the ribs, yours do look really delicious!, i would definately agree that you have lost some cook time with the mopping, i think most of us are looking for the perfect rib? i know i am.
I've been experimenting a lot lately with ribs, and i'm at a stage now where i'm very happy with the results, sure there's always room for improvement, but generally they're very nice ;)
Obviously a lot depends on how much meat is actually on the ribs, i've had ribs from the same butcher, with some noticeably holding more meat than others.
I no longer marinate my ribs overnight, after removing the membrane, i rub them just before they go in the BS, i sometimes mix up some honey, apple juice and a little olive oil to coat the ribs before rubbing.
I preheat the BS to 200-205f and put the ribs in, i smoke for 3 hours usually hickory, at the 2 hour mark i rotate the racks (and mop if required), at the 4 hour mark i change the water, i replace with hot water to keep the box temp up (mop again if required), again i rotate the racks.
I then leave the ribs for about another 2 hours or more depending on if they're done (6 + hours total).
Or at the 4 hour mark you can remove them from the BS, juice and foil them and put in a regular oven at 190f for around 2 hours or so, or until they're done enough for you, at this stage, the ribs should be very very tender.
Anyway the experimenting is all part of the fun ;)
LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
Thanks for all of the advice, everyone. Being an old pit BBQer, it will be difficult for me to shake the habit of mopping often. If I keep doing it, I now see that I might have to increase my cook time. Also, I should get a heat resistant thermometer to put on the rack. I have been looking at the temp gauge on my digital display.
I like the idea of steaming the ribs in apple juice and Jack Daniels. Do you do this in the oven after smoking? At what temperature? I also like the idea of coating the ribs with honey, apple juice and a little olive oil before putting on the rub.
Thanks again.
Many use the Maverick ET-73. It has two probes, one for the cabinet and another to monitor the internal meat temperatures. It is also a remote thermometer, so you don't have to go outside to monitor your temperatures. Do a search, there have been recent posts on this product, that gives more details in it's ability and limitations.
I have to agree with Gizmo. Opening the BS that frequently, you were smoking/cooking much below at 200°F. I don't do ribs often, but when I do I wait to the meat pulls back from the ends of the bones.
As for cleaning, also check the inside walls of the cabinet to gently wipe off any excess grease that may be on the walls. This generally happens when meat may be touching the walls during smoking/cooking times. As LS mentioned, lightly brush off any loose flakes peeling from the wall. I usually use wadded up newspaper. If you don't these flakes will fall on your food creating unappetizing black spots. This is alright if you are doing brisket, butts and ribs, but not when you are doing poultry, fish, cheese and vegetables. There are also occasional cleaning the vent so that it moves smoothly. I found that denatured alcohol works best for cleaning the vent and door seals, just make sure the BS is not hot. With the OBS, it's a good idea to take the generator apart one or twice during the season to get out any built up wood dust and grime. I'm not sure if that is a good idea for those with the digital. I'm sure someone with a digital could answer that.
Thanks, H.S.
I'll check out the Maverick ET-73. Also, thanks for the cleaning tips.
All of the above advice is right on. I personally like Iceman's rub and sauce on my ribs. When mine are done in the BS, I slather some sauce on it and then on a hot charcoal grill to partially dry the sauce on the ribs. It is to die for. :)
My ribs are done at 190-200 max.15 pounds in one smoker 4-5 hours smoke max.Apple juice after 1st hour and last hour a lil mop of sweet baby rays.Then out of the bs and in a foil pan with foil on top with apple juice sprayed on .Then in my convection oven at 195 temps for another 4-5 hours .These are fall off the bone with a ever slight pull.Very nice.
(http://i71.photobucket.com/albums/i138/icerat4/DSC00013.jpg)
(http://i71.photobucket.com/albums/i138/icerat4/DSC00002.jpg)
The ribs all look awesome!
I don't get too crazy cleaning out the smoker. The V-pan and racks all get thrown in the laundry tub for an overnight soak. I then throw them in the dishwasher by themselves. Everything that is significant gets cleaned. They do have to be by themselves because anything thown in will smell like smoke.
I never get my temps past 210 thats for sure.LOW N SLOW.The meat just falls of with a very very slight tug.It may take a bit longer but well worth it for sure.190-205 top tops ;D
Very nice looking ribs Rat. ;) Now I'm craving ribs when we are scheduled to go out for Mexican with other family members. :'(
wildcat. While you are at dinner think about and discuss how you can make some of these dishes, Burrito, Enchilada, tacos etc.. with smoked meat.
For example, you can do smoked Carne Asada (using a top choice roast, brisket, or flank steak) smoked to oh so tender pulld into chunks and used as taco meat.
Or use pulled pork in the burrito with a Red chili sauce (this is actually my favorite way to do Burritos). What we do is fry the pulled-pork to crisp it up and use it in the Burrito. Amazing!!!
Or do some Enchilada's with Pork or Beef or do some Chicken or Turkey.
Heck, its a waste, but you can use Rib Meat in ANY of the options above. Or just tell them spicy rib meat is close enough to Mexcan.
Before you know it you will have a game plan for somethign good next time.
Hmm!? :)
them look gooooood rat
nepas
Pork Butt burritos define Bfast for me. Little scrambled egg and hash browns and your eating like a king. I have moved from Taco sauce to Iceman's sauce for Bfast burritos.
Quote from: Junk Yard Dog on April 06, 2007, 02:51:28 AM
I like the idea of steaming the ribs in apple juice and Jack Daniels. Do you do this in the oven after smoking? At what temperature? I also like the idea of coating the ribs with honey, apple juice and a little olive oil before putting on the rub.
Thanks again.
Yes after smoking. Like Icerat mentioned, convection oven at 195 (actually I'll do 195 to 220 and don't know if it has ever made a difference) in a foil boat. The time in the boat makes a big difference on how tender the ribs turn out. They have gotten to the point where when you touch them, the only thing left in the air is the bone. The meat is on the plate. That is the way my dad liked them (false teeth). Mom likes to chew them off the bone and put the dogs to shame. ;D
As for cleaning the inside, every ones advice is right on. The only thing I would comment on is the box walls are like the Chief's (in the Navy) coffee cup. After 20 years it has never been washed. That is where all the flavor is. I did have a shipmate once that almost lost his life when he was on an aircraft carrier. Seems he got board one night on watch and decided to clean up the coffee mess (area where the coffee maker and cups are stored). It took him a few hours of cleaning to get all the stains out of those old cups. When the Chief went to get coffee, he instantly was out for blood. The shipmate tried to hide behind the 1st class petty officer but he quickly moved out of the way and noted that no one in their right mind would ever clean a coffee cup with 20 years of tradition built up in it. The shipmate was on the run for hours. Fortunatly there is a lot of distance on them there floating cities to run and hide for days. I think he was safe after 2 weeks of hiding. He certainly survived, which is surprising.
WCK
A twist. Use the hash browns IN the burrito with egg and pulled pork with the sauce, roll the wrap and more sauce on that with some shredded cheese. Melt. Its the Goose Bay Mexican Omlet!
Quote from: IKnowWood on April 06, 2007, 08:24:54 PM
WCK
A twist. Use the hash browns IN the burrito with egg and pulled pork with the sauce, roll the wrap and more sauce on that with some shredded cheese. Melt. Its the Goose Bay Mexican Omlet!
Good idea. I still have a little pulled butt left and it is almost lunch time. Now if Jr did not eat all of Iceman's sauce yet - - -
IKW, right on! that is what i was intending to say... LOADED burrito
Quote from: Gizmo on April 05, 2007, 08:40:50 PM
You can tenderize the ribs by wrapping in foil with apple juice (and some Jack Daniels :P) and heating (steaming) them for 90 minutes or so. They will fall off the bone at that point. I only have ribs in the smoke for 4 hours and then the 90 minutes in foil and Jack.
Gizmo (or anybody),
I have a brisket and ribs in the DBS right now. I put on the brisket last night, and the ribs this morning. I want to try your steam method with apple juice and Jack Daniels after smoking both. What temperature do you steam at? I would think it would be > 212º. And, I suppose you do that in your kitchen oven.
Also, since this is my first brisket, I'm unsure of the desired IT. Right now (after 12 hours), it is at 167º. Don't I want it to be about 185º?
Thanks.
JYD,
You are right on track. I do use my oven as it has a pure convection mode (even heat all around) and extremely tight temperarture control neither of which the bradley has. For the oven temperature, I use around 190 degrees for the ribs. My intent at this point is to not further cook them but to tenderize without removing flavor (as in boiling). The AJ and Jack add a nice little after note to the rub and smoke.
IT for a brisket (for me) is 185 degrees. Your 167 is probably the stall temperature (Point at which the fat starts to break down and flavor the meat.
Report: The brisket and ribs were supurb! The ribs were falling off the bone, and the brisket was as tender as you get at a BBQ joint. Being a tequila and rum drinker, I think next time I won't use the Jack Daniels - I can see how a bourbon person might like it though. Also, I pulled the brisket at 174 - I think that was the "stall" temperature. I hadn't read your post before pulling it. Next time, I will leave it a while longer.
All in all, I'm fired up (no pun intended ;D )
Quote from: Junk Yard Dog on April 16, 2007, 03:01:12 PM
Report: The brisket and ribs were supurb! The ribs were falling off the bone, and the brisket was as tender as you get at a BBQ joint. Being a tequila and rum drinker, I think next time I won't use the Jack Daniels - I can see how a bourbon person might like it though. Also, I pulled the brisket at 174 - I think that was the "stall" temperature. I hadn't read your post before pulling it. Next time, I will leave it a while longer.
All in all, I'm fired up (no pun intended ;D )
Sorry to here it only turned out as tender as the BBQ Joint. A little more tweekin and you'll far surpass them. ;D LOL
Yep, the variations in taste are definatly to individual liking. Like you I am not a bourbon person (prefer my italian cadillac margaritas myself) but I do like the variety. Sometimes I'll use Jack, Wild Turkey, Drambui, red wine, beer, just apple juice. Hmmm, wonder if the MOJO approach would work?
Anyway, Glad to here things turned out great. Keep up the posts and Pictures are always a welcome site.
Gizmo etc. Hot style V8 was interesting last weekend. (Are you in TN)
Yes, Nashville.
Going to check out Jack's BBQ on Thursday.
http://www.jacksbarbque.com/menu.htm (http://www.jacksbarbque.com/menu.htm)
I'm thinking the sampler plate is the way to go.
Would also like to check out Famous Dave's Barbeque. Apparently the number one rated here and they have also competed at Memphis in May.
http://nashville.citysearch.com/profile/35686668?raid=80340 (http://nashville.citysearch.com/profile/35686668?raid=80340)
Looks like a couple of pretty good tickets ;D
Quote from: Junk Yard Dog on April 16, 2007, 06:05:30 AM
What temperature do you steam at? I would think it would be > 212º. And, I suppose you do that in your kitchen oven.
It may be less confusing if you use the term "braise" instead of steam. Braising is a method of low and slow cooking, and does not require the water to reach the boiling point.
Quote from: Gizmo on April 16, 2007, 05:20:49 PM
Yes, Nashville.
Going to check out Jack's BBQ on Thursday.
http://www.jacksbarbque.com/menu.htm (http://www.jacksbarbque.com/menu.htm)
I'm thinking the sampler plate is the way to go.
Would also like to check out Famous Dave's Barbeque. Apparently the number one rated here and they have also competed at Memphis in May.
http://nashville.citysearch.com/profile/35686668?raid=80340 (http://nashville.citysearch.com/profile/35686668?raid=80340)
Famous Dave's is a really good place... I don't live in a BBQ Mecca like some folks so my choices are limited, but their food is excellent. They serve a dry rib to die for, that rib is the bench mark I am shooting for with my Bradley, if I ever surpass that, I will never go out for ribs again!
Habs, you're right, the braise terminology is exactly what is happening. For some reason my untrained brain wants to equate braise with boil (not good unless your making soup) so the steam term comes up instead.
Cingnut,
Thanks for the heads up on Dave's. Looks like we'll hit that place as well. Taxi ride for about 6 or 7 miles. I just wonder if I can get with the cooks. ;D
cignut, Gizmo
Dave's is a great place and food is also good.
This is the mark I set for Babyback Ribs. NOte: I don't go to Dave's anymore. Course the wife likes their Brisket and as you know, I don't make brisket yet.
The Pecan Pie sure is good there.
Quote from: IKnowWood on April 17, 2007, 09:41:12 AM
cignut, Gizmo
Dave's is a great place and food is also good.
This is the mark I set for Babyback Ribs. NOte: I don't go to Dave's anymore. Course the wife likes their Brisket and as you know, I don't make brisket yet.
The Pecan Pie sure is good there.
Indeed the pecan pie is awesome! And the slice is as big as your head!
IKnowWood,
Smoking Brisket is a must. Very complex smoking brisket requiring many trips for adult beverages. ::) Good thing the BS handles complex smoking with ease. ;D ;D
Man, I am getting stuffed just thinking about all the food I have to taste at each of these places. Not a big dessert person but might have to try the pecan. Best I ever had was one that we made at New Orleans Cooking experience. Made one after returning and the neighbors were in agreement.