Ni Sticky: I am New to the forum. Hello from Indiana. I am real interested in smoking meat. I have been doing Country Ribs and Pork Butts to a lot of friends approval for years. But I just can't get ribs to turn out to my liking. Need help from those that are good at it. I bough Meathead's book and have already found some good tips. But I need more direction from the experts.
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Moresmoke1946
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Club Member
- Sep 2015
- 8034
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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Welcome to the Pit moresmoke46 ! You are certainly in the right place to get the Info. you need for those ribs. Be it technique, hardware, spices or fuel, you'll find it here with these guys. I have been smoking since I got my Weber Smokey Mountain this past Christmas and am still learning new stuff all the time here.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Welome moresmoke46, the more you are on this site the more addicted you will become. I am using a Lang to smoke ribs on but unfortunetly I am not all that proficient at it yet but I am getting better with every cook and I have learned most of it from the wonderful people on this forum.
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moresmoke46, Welcome to The Pit! You are Now Enrolled in the BBQ Univ! Attendance is Mandatory!
Eat Well and Prosper! From Fargo ND, Dan
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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Thermometers- SnS 500 4-probe wireless
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Accessories- Instant Pot 6qt
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- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit moresmoke46! We're glad you've joined up with us, thanks for your support. There are plenty of talented and gracious members here who'd love to help you nail ribs to your liking.
That said, what is it with your current ribs that you don't like and what is it you're looking for with them? Be specific with your current cook times, temps, rubs, etc so we can offer some tips for you. There are many ways to skin this cat and we can help get you where you want to be. As an example- the most common mistake folks will make with ribs is not cooking them long enough, which results in ribs being a tad tough and seemingly dry. Instinct tells us if they're tough that means they're overcooked (when in reality they're usually undercooked), so next time we do ribs we'll naturally cook them less time, to the same end result. Anyway, let us know what you want to achieve and we'll do our best.
Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!
Hope to hear & see more from you!
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Club Member
- Nov 2014
- 5029
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Welcome aboard moresmoke46. As already said by others, give us all the details and we'll get you pointed in the right direction. Looking forward to having you around.
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Thanks for the welcome messages. I am smoking on a Big Green Egg working with Spare Ribs. After reading Meatheads book and making a lot of notes I have made progress. Just yesterday I did a slab of ribs to top off all of those done in the past. My big improvements included better control of the temperature through reducing the amount of charcoal and wood I loaded. Also not turning the ribs while they were smoking seemed to really help. Finally, I stopped looking and let them cook. I was also making the mistake of not cooking them long enough. Yesterday we went a good 5 h ours at 225F with a little apple juice/cider vinegar/ spritz about every hour. Turned out good.
Still working but getting better. 4th of July should be a good test. Need to do 4 or 5 slabs for the family. Always open to more suggestions.
Thanks again.
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Charter Member
- Dec 2014
- 7355
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
moresmoke46 I cook on a Big Green Egg. You can fit 4-5 slabs with a rib rack. However if you want to cook them flat you will need a second raised grill. This web site offers some options for increasing what you can cook on the egg https://ceramicgrillstore.com/.
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Thanks LA Pork butt. The rig for the second grill sounds neat. I checked out the website and it look neat. But I can't figure our how much the thing costs or how to order it. I guess I need to poke around on the site some more.
I have two BGE's. The moving company that moves us a number of years ago took my original BGE apart and broke the lower part of the smoker. I raised a case with the moving company and they bought me a new one. The I went out and bought the new bottom and now have two. What's better than one BGE -- Two BGE's
I will continue to look into the second level rack.
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Welcome to the Pit moresmoke46 ...
What size were those ribs you smoked on your BGE for 5 hours? I too smoke on a large BGE and if I'm smoking skinny ribs, like 2.5 pounders, those take about 5 hours. If I'm smoking 3 pound racks it takes about 7 hours at 225°, sometimes a little longer.
I cook until the bones are sticking out some and then I use the bend test to know when they are done.Last edited by Breadhead; June 11, 2016, 10:44 AM.
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