So here’s the deal, Oklahoma joes offset all sealed up baffled, I use sugar maple lump charcoal, apple wood chunks not soaked, I use two Weber chimneys get both goin, heat smoker, get wood going, put meat in, when the blue smoke comes, with the lump coal it doesn’t burn very long so I add coals every 45-1hr, pre heated wood chunks every half hour or so for three hours leaving lid on firebox open till they are well burnt. Bone side down cook for 6-6.5 hours depending on weather, now for the ribs, did this a Lil backwards, butcher cut st Louis style, prep the night before 50-50 three pigs cherry rub, and Lambert’s, leave in the fridge over night, any suggestions?
Announcement
Collapse
No announcement yet.
Advice
Collapse
X
-
Club Member
- Sep 2015
- 8064
- Colorado
-
> 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
-
What do you all think of this, I live in New York, so needless to say syrup is quite popular, what if I wrap my ribs at three hours pull em at two, mix that yummy w a Lil New York pure grade A syrup, maybe brown sugar then use that as kind of a glaze?
Comment
-
EdF I’m going to add the syrup in next time I cook a chuckie. I have been smoking them for 4-5 hours then laying them on a big bed of peppers and onions with a can of beef consommé soup then tenting for a couple mor hours. That syrup trick sounds great!!
Oh the bacon couldn’t hurt either...Ha
-
-
Alrighty fellas big riboff is Sunday, all I think about, gonna whip up a batch of mmd Friday and I think I’m going to glaze at least one rack w the syrup plan, now I can’t decide between apple juice in my water pan or pineapple, have used both never really noticed a difference, does the mmd have any spice to it?
Comment
-
There is also a recipe for maple pork rib candy.
Impress guests at your next BBQ and grilling cookout for this sweet and savory rib recipe starring a glaze of real maple syrup. The result is extremely tender, juicy, meat with a beautiful mirror like sheen from the glaze. We'd be shocked if these aren't the best ribs you've ever tasted.
Comment
-
Club Member
- Feb 2017
- 2157
- At a river near me, MD
-
Weber Smokey Mountain 14.5"
Weber 22" Kettel
Weber Smokey Joe (2)
One Grill 45" Rotisserie
Lodge 5 qt. Dutch Oven
Lodge 10.5" Double Loop Skillet
Cast Iron 9" Skillet
Cast Iron 12" Skillet
Weber 22 Grill Grates
Home Built 55 Gallon Ugly Drum Smoker - "MUDS"
-
Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
-
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.
Announcement
Collapse
No announcement yet.
Comment