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Discussion in 'Bad Dog Cafe' started by chet again, May 30, 2019.
I wish I knew how to smoke cheese!!!!
I use a Big Green Egg.
For baby back ribs I do the following.
Night before cooking a remove the membrane from the bone side of the ribs. Google the paper towel method for removing the membrane, it’s the best way to do it in my opinion.
Coat ribs thoroughly with whatever rub you like. I use Bone Suckin’ Rub I get it at Lowes. Wrap in Saran Wrap overnight.
I typically set them out an hour or so before cooking to get the meat up to room temperature before putting them on.
2 hours with plenty of smoke at 225-235
1 hour in foil. I don’t bother with juice, but you can if you want.
30 minutes to an hour unwrapped. If you like them wet you would want to put sauce on them somewhere in this our.
I pick them up with tongs and if the outer layer starts to bend and tear somewhat they are ready.
If I do St. Louis style ribs (larger) I go to 3-2-1.
I never cook them any other way.
I’ve been smoking all kinds of things for decades and decades. You can take that however you want
I just happen to have two chickens in the smoker right now... have some guests over for dinner tonight.
Here is how I got started...
My wife for Father's Day last year signed me up for a BBQ class here in town. Now I like to grill, and I tried to cook a brisket and some ribs on occasion on the grill and in a large broiler. They did not turn out too well.
So I grudgingly went to this class that was going to be 5 hours long on a Sunday... I show up at this dude's house and he has like 20 other middle aged and older balding fat guys sitting around on chairs waiting for the BBQ guru to speak. I was thinking this is really like some kind of weird church.
So Matt starts talking, introduces his friend who is a BBQer down in Austin and we get rolling. After five hours of BBQ training, sampling BBQ Beef Ribs, Brisket, Tomahawk steaks, Beef Cheek and home made flour tortillas. It was almost heavenly...
So I walk out with great knowledge, a cook book, some rubs and sauce and a full stomach.
My kids end up buying me a small electric smoker for Father's day as well. Every time I pull a chicken, a rack of ribs, some pork shoulders, a brisket or even sausages they will comment on how that gift smoker is the gift that keeps on giving... LOL
Check it out, there are some recipes and some video tutorials that you can watch as well.
You spelled Randy wrong:
Quit posting pics of getbent...
I also run 3/2/1. For store bought rubs when I don't feel like making my own, I like Bone Suckin' Sauce Rub or Sweet Rub O' Mine. Season up (pretty heavily) a couple hours before going on. I'll mist with a little apple juice. Using hickory and apple chips. Most of the time I don't sauce the ribs, but if I do I'll use Stubbs. I tend to run a bit higher than 225, closer to 235. I also don't pull the membrane off the back of the ribs either.
Do you eat the membrane?
When do you know to change the wood chips? After they turn to ash?
I've had my medical marijuana card since I've retired, so yeah, I smoke.
You can eat the membrane if you haven't removed it. But it's a bit nicer eating if the membrane has been removed. Paper towel technique to remove the membrane works great.
My ribs came out pert near perfect today. I smoked them at 230 degrees using the 2-2-1 method. They were small, cheap ribs so I need to spend a little more and get some meatier ones. for next time.
The meat was just falling off the bones.
This is Colorado. Half the state smokes and the other half lie.
Yep, 225 degrees; 2-2-1 for baby backs, and 3-2-1 for St Louis style.
Use a mustard coating to hold your rub, and apply generously. That first two hours is when you get your smoke flavor, so add chips or chunks of wood as necessary to keep the smoke going.
Some people don't like it, but for the 2 hrs wrapped, I do put them in the oven. Then uncover and back on the grill for the last hour-don't worry about smoke at this point.
Haven't found a favorite rub yet, cause I liked them all!