My OBS came in last night and I wasted no time putting it to use. Last night I rubbed down 2 baby backs and 2 spare ribs using a Memphis style rub I found online. This morning around 10:30am I started up smoker and popped them in when it hit 220degrees. As soon as the meat went in the temp dropped to about 100 degrees. I just let it smoke (Hickory) for the next 4 hours but the temp never got to 220, it was slowly rising but when it was done smoking it was about 180. I proceeded to boat each rib with Apple cider. Then after about an hour, I sauced the baby backs, left the spares in for another hour, then the same thing.
When it was all done, the meat did sorta fall off the bone it was a little rough and dry. It seemed like I was missing something. The moisture just wasn't there. Maybe I didn't vent it enough? I'm not too sure what I should do differently next time. Should I spray it down with AJ about half way thru the smoking, maybe 2 hours into it. However, when it was done smoking, the water bowl was completely dry. I don't know, can some of you guys give me a few pointers?
Here are some pics
(http://photos-d.ak.fbcdn.net/hphotos-ak-snc1/hs194.snc1/6530_769534289983_3205360_44071275_2190545_n.jpg)
(http://photos-f.ak.fbcdn.net/hphotos-ak-snc1/hs174.snc1/6530_769557104263_3205360_44072245_1904587_n.jpg)
(http://photos-e.ak.fbcdn.net/hphotos-ak-snc1/hs174.snc1/6530_769534863833_3205360_44071284_308054_n.jpg)
The price of babybacks has got to the point I do not do them anymore, they are very much more difficult to produce a perfect product. For spareribs, you just cant do wrong with the 10.5 tutorial.
Just adjust to taste.
I see what you mean, the spare ribs were 1.99/lb while the baby backs were almost double that. Plus, the trimmed meat is actually pretty darn good smoked, and without any bbq sauce.
I could use some tips on babybacks as well. I put a brick in my OBS to help hold the heat.
After looking at your pics. The second one in particular. I would suggest that when you "Boat" your ribs. Completely cover them in foil to basically steam the ribs for the time you have them boated. By leaving the top open and adding the juice, you added that much extra moisture in the cabinet. Which is probably why you had some heating problems, also make sure that your vent is atleast 1/2 open.
We recently ran across a super deal on Baby Backs marked as "extra meaty" .......... at WalMart for $1.50 /pound. I already had a freezer full of various ribs but couldn't walk away from that so I loaded up a cart ...... needed a bungee on the freezer door ......... anyway I immediately smoked up a rack of regular Baby's and the Extra meaty version.
I always do the 24 hour rub after removing the membrane, pull them out an hour in advance, and preheat the Bradley to 220F. I use a Albergin PID and it quickly gets to 220. After adding the ribs the temp dropped down to 160F ...... but the PID brought it back quickly (30 minutes). Ran 3 hours of a mixture of smoke, boated the 2 racks in sealed aluminum with AJ, put them in the oven at 225 for 3 hours then my home made BBQ sauce, uncovered at 300F for 30 minutes.
Juicy / Tender / delicious ......... however ......... I could have raised the oven temp on the Extra Meaty to 300F as there was still more unrendered fat than we like. The regular BBR's were really great.
My thought is the point made earlier ....... the ribs must be sealed and tightly when you're "cooking" them.
"Mistakes generally go best with a cold beer".
Cheers
I'm with 10.5 after the 3 hr of smoke totally cover the ribs with foil after you spritz with liquid.
Also let the ribs sit at room temp for at least 1 hr I go 2 hr that helps the cabnet come back to set temp quicker, keep the vent at least half open and set the starting temp at 280 F then after you put the ribs in and things settle down lower your temp to 220 F
Perhaps "boating" is misleading.
Submarine ?
Wrap ?
Coffin ?
envelope ?
:D
Boating (or wrapping in foil) is/should be done as 10.5 says - totally enclosed, thereby making their own little saunas to bask and tenderize in. It does have it's limitations though - meat can still be overcooked and dry - believe it or not you can boil a piece of meat and it can be dry. Ribs, like much in life are not uniform - you might have gotten ones that were more lean than others - the more fat a piece of meat is the more "moist" it's potential. I almost never do baby backs anymore - only when I am crushed for time. Spares are meatier and less expensive as pointed out earlier. If you want a neater package and do not want to eat around all the cartilage - trim them St Louis style. It appears that the BB's are on the bottom, and I would suspect they were over done. Having less fat is one reason, but, the main reason is that they were in the closest proximity to the heating element. You said after you put them in, the CT was 100 and only raised to 180 even though it sounds like the temp was set to 220 or more. That leads me to at least two possible conclusions - (a) the thermometer you used was off, or (b) the element (for whatever reason - peeking?) was on for the entire smoke and overcooked the lower levels. Looking at the ribs, I don't see evidence of the meat pulling back from the ends of the bones. They might have needed more time. If the temp was indeed only 180, 6 hours might not have been enough time for "fall off the bone" tenderness on the spareribs. But I bet they were still delicious. You can always look forward to next time - tweaking a little - and having them come out even better! Ahhh the Joy of Smoking!!
And yes, if you are having moistness problem, spraying with AJ or some other liquid/mop sauce can help retaining moisture. It may be old school, but that school is good as you can also be adding extra flavor - depending on choice of mops/spray. However, you will likely increasing the cook time some - because of the door opening involved. I won't ask how many times you peeked, but for the first couple of smokes you are allowed peeking - but after that - verboten! ;D But if you also mop/spray/baste and peek that is okay - you will be forgiven! ;D ;D
I actually didn't peek once! I trusted my smoker to do all the work. However, I can't imagine after 4 hours of smoke, it won't get dry without some sort moisture spray. Maybe reduce to 3 hours, then boat for 2 hours. I have the OBS so its all analog controlled. For the entire process I had the temp control switch all the way to the right and I was going off the OBS thermometer. I was worried about the smoke being evenly distributed so that's why I put the BBs on the bottom and Spares at the top. I guess I'll just have to experiment more to get it the way I want it.
I'll be doing some Pork Shoulder and maybe some brisket this weekend, any quick tips? The brisket at my local Costco is a flat cut, will that work?
Quote from: degenerazn on July 22, 2009, 10:44:14 AM
The brisket at my local Costco is a flat cut, will that work?
Flat will work just fine, make sure it has a decent fat cap!
C
Quote from: degenerazn on July 22, 2009, 10:44:14 AM
I'll be doing some Pork Shoulder and maybe some brisket this weekend, any quick tips? The brisket at my local Costco is a flat cut, will that work?
On the brisket, don't trim too much fat! I cook fat side up
It is hard to ruin a pork shoulder. put a rub on it, 3 to 4 hours of smoke @200F, cook @200F until the IT is 190-200F.
You can foil wrap and transfer to your house oven after the smoke, that's what I do. I used to leave it in the smoker the whole time, but the oven makes for an easier clean up.
Quote from: westexasmoker on July 22, 2009, 10:49:59 AM
Quote from: degenerazn on July 22, 2009, 10:44:14 AM
The brisket at my local Costco is a flat cut, will that work?
Flat will work just fine, make sure it has a decent fat cap!
C
The flat is the best part IMO if there is hardly any fat left on it when you get it from the store go ahead and smoke it for 4 hr then just spritz it with some apple juice and wrap it tightly in foil to finish the cook. This helps to keep it moist.
Will a flat brisket take 12 hours to cook like a big brisket? I'm thinking about cooking them together. And what IT am I shooting for in brisket?
I go for 185-190F
Like FLB said go by the IT I shoot for the same temp as does he. The last one I did was this weekend and from start to finish it took 20 hr at 220 F
Every piece of meat is different so you cant go by time you have to go by IT (internal temp) most of the other briskets I have done are closer to 18 hr
Quote from: degenerazn on July 22, 2009, 01:17:15 PM
Will a flat brisket take 12 hours to cook like a big brisket? I'm thinking about cooking them together. And what IT am I shooting for in brisket?
Should not - probably in the range of 1 1/2 to 2 hours per pound - so unless you find a big one, not likely 12 hours is needed, but sometimes...... OU has you the ball game for a flat. They don't have as much fat content so have to take some precautions not needed for a packer cut. Buy a flat with the most fat on it you can find - it'll help in the long run. The flats are usually sold for long slow moist cooking.
One last thing, is the brisket/pork butt suppose to be at a specific internet temp after its done smoking and before it goes into the house oven? Would you guys recommend doing both at the same time, in the smoker and the oven?
You can put it in the oven as soon as the last puck gets pushed into the bowl.
At that point the Bradley is just an oven anyway.
You could do both at the same time, I would monitor both IT's.
Do the 3,2,1 method for baby backs smoke cook for 3hrs at 225, then wrap in foil with apple juice for 2hrs at 225-250 then un wrap ribs for 1 hr if you want them a littlel more firm. The final 1 hr I just leave them in the foil because I like fall off the bone ribs
the weekend smoker