Smokers, grills, and BBQs. What are you cooking?

I'm going to smoke some baby-back ribs tomorrow. This is what I'm thinking:
1) Two full racks. Both dry rubbed tonight
2) Since my 3 burners go from front to back, I'll put the smoker box on the middle burner and keep side burners off.
3) Put ribs on the sides, furthest away from middle. Both will be dry ribs.
4) 3 hours @ 235ish. *Remove smoke box, then 2 hours wrapped up in aluminum foil. 1 hour or less unwrapped (*Here's my questions).

*Should I move the ribs to the oven...or continue on the grill? Should I baste them during the smoking or during the last hour or not at all?

Any other advice?

EDIT: Did not produce the amount of smoke that I thought it would. I was thinking the smoke would billow out of the grill. Ribs were too firm after 4 hours...so I wrapped them for another 1.5. they are very tasty...but not the smokiness that I was hoping for. 1st world problem?

Too long for back ribs if you are at 235. No need for foil. At 235, check after 3.5 hours. Sauce then if you want for last 30-45 min. A water container next to smoke box will help keep moist and also moderate heat. Remove after saucing.

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Originally Posted by gatorboy

Just bought a Weber Genesis E-310. HAPPY HAPPY HAPPY. About 6 years ago, went from charcoal to gas....and don't regret it. The flame control, convenience, and ease-of-use makes it worth it. With that said....I do miss the "authenticity" of charcoal and wish I had gotten into more natural lump coal and smoking.

bendtheski....I'd like to see a pic of your smoking set-up...and any suggestions you'd have.

Now....looking for recipes and dinner ideas :)

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Why not have both? I have a gas grill and a 22" Weber kettle.

http://i5.photobucket.com/albums/y19...ps58204632.jpg

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Originally Posted by gatorboy

I'm going to smoke some baby-back ribs tomorrow. This is what I'm thinking:
1) Two full racks. Both dry rubbed tonight
2) Since my 3 burners go from front to back, I'll put the smoker box on the middle burner and keep side burners off.
3) Put ribs on the sides, furthest away from middle. Both will be dry ribs.
4) 3 hours @ 235ish. *Remove smoke box, then 2 hours wrapped up in aluminum foil. 1 hour or less unwrapped (*Here's my questions).

*Should I move the ribs to the oven...or continue on the grill? Should I baste them during the smoking or during the last hour or not at all?

Any other advice?

EDIT: Did not produce the amount of smoke that I thought it would. I was thinking the smoke would billow out of the grill. Ribs were too firm after 4 hours...so I wrapped them for another 1.5. they are very tasty...but not the smokiness that I was hoping for. 1st world problem?

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If your burners go front to back only turn on the left or right side burner, and that on low, and put your ribs as far away from the flame as possible. The smoke and heat will convect throughut your grill so don't worry about "even" placement. Put smoker box of chips directly on the burner covers. No need to soak the chips - it's bullshit. Just keep an eye on them and add chips if needed you can try dropping them through the grate or slide one under the other to make a gap. Keep an eye on them and turn the burner down if they catch on fire. Douse them with a quick spritz of water.

Sprinkle sugar on them before smoking if it's not part of your rub. Makes for a great bark.

Oh, and use St. Louis style ribs, not baby back. The latter tend to get dry very quickly once cooked - the St. Louis ones have more fat so are less picky.

Here's a great primer on how to tell your ribs are done: http://amazingribs.com/tips_and_tech...hey_ready.html

Ditto on St. Louis ribs, which are trimmed spare ribs. St. Louis ribs will take about 5 hrs at 235. And use wood chunks, not chips

THX....In hindsight, having the chips on the side (and the grate removed) would allow easier access to the chips.

I may have soaked the chips too much?.....I was planning on putting the ribs on when i woke up, so I soaked them overnight.

Tipp...I'm kicking myself. I gave a way my weber kettle when I got the gas grill, thinking I wouldn't need it anymore. *Mrs. gatorboy thinks her parents still have it. I hope so.

EDIT - drinking Glenfiddich...so I may not make sense

Garorboy, I donated my kettle to a coworker's kid when I got the gas one. Still have a smoky joe, but rarely use it.

It took me a few tries to get my set-up dialed, and it's still a work in progress, but you'll prolly get it figured out pretty quick.

Keeping the meat as far from the flame as possible is a good tip, as well as not over-soaking the chips. Too wet and it takes probably a higher temp than you want to cook at to make decent smoke. Too dry and they burn, not smoke.

Sorry, probably should have clarified that.

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Originally Posted by gatorboy

THX....In hindsight, having the chips on the side (and the grate removed) would allow easier access to the chips.

I may have soaked the chips too much?.....I was planning on putting the ribs on when i woke up, so I soaked them overnight.

Tipp...I'm kicking myself. I gave a way my weber kettle when I got the gas grill, thinking I wouldn't need it anymore. *Mrs. gatorboy thinks her parents still have it. I hope so.

EDIT - drinking Glenfiddich...so I may not make sense

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Chips need to be soaked for an hour or so. But if you're doing a slow smoke such as ribs, why are you using chips? Chunks are way better. For a gas grill you can put them in the smoker box, no soaking needed.

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Originally Posted by irul&ublo

Chips need to be soaked for an hour or so. But if you're doing a slow smoke such as ribs, why are you using chips? Chunks are way better. For a gas grill you can put them in the smoker box, no soaking needed.

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Not trying to be a downer...
Helping the cause here for good Q.
http://amazingribs.com/tips_and_tech...king_wood.html

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Originally Posted by stompinlines

Not trying to be a downer...
Helping the cause here for good Q.
http://amazingribs.com/tips_and_tech...king_wood.html

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Weird, I just read that page earlier today. It confirmed my experience that soaking doesn't seem to do very much.

The couple of times I didn't soak my wood (heh heh) I had them flame up in the smoker.

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Originally Posted by GiBo

The couple of times I didn't soak my wood (heh heh) I had them flame up in the smoker.

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Then there's too much airflow. Seal some holes.

we're going thru a house renovation so meals are being cooked outside
wife says, "can we do garlic bread on the grill?"
yes, maam, even store bought...
http://scontent-a.cdninstagram.com/h...60487486_n.jpg

Just curious
What is that cut of meat?

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Originally Posted by stompinlines

Just curious
What is that cut of meat?

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flat iron steak
(cheap but good)

Did some big ole juicy burgers topped with pepper jack and whole grain mustard on the gas grill last night. Paired them up with some grilled artichoke halves drizzled with lemon and olive oil as well as some grilled corn on the cob. Shit was downright fabulous!

Did this a few weekends ago. First attempt setting up the weber genesis for smoking, Water in the big tray and just hickory chips in the foil packets. Tried to keep it around 210 all day.

Attachment 156697

Brined the chicken overnight then rubbed the outside with olive oil, paprika, cayenne, and black pepper. Stuffed the inside of the bird with apples, lemon onion, garlic, rosemary and some olive oil.

Did a dry rub overnight on the pork shoulders set it on around 7am, finished up around 7pm. I think 'll end up foiling it next time since I had a ton of bark, but it ended up just a little on the dry side. Of course sauce fixes that and I made a mean carolina style one.

1.5 Cups Cider Vinegar
1 Cup Spicy Brown Mustard
0.5 Cup Ketchup
1/3 Cup Brown Sugar
1T Cayenne
4 Smashed Cloves Garlic
Salt and Pepper to taste

Mix it all together in a sauce pan and let her simmer for about 15 min

All in all was some pretty good eatin for my first try.

I think a brisket is next.

How long did the chicken take?

Sloppy

http://i131.photobucket.com/albums/p...ps40e89cbb.jpg

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When I smoke wings I go 2 hours in the smoke and two minutes in the fryer. As far as sauce I don't bother making my own sauce because there are some really good ones on the self like Butchers, and good bbq doesn't need sauce. If the BBQ is really good sauce is a distraction.

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Originally Posted by whyturn

Take pork ribs and cut into single riblets. Put grill on super high. Grab big aluminum deep dish pan like 9 x 13 and at least 6 deep. Put hot links in bottom of pan then grill riblets for a few minutes and throw on top of links. Pour 5-6 jars of Stubbs BBQ sauce on top of links and riblets and make sure everything is covered in sauce. Double wrap top of pan with aluminum foil and seal super tight. Turn grill down to low and simmer 3 hours. Should be lava consistency when finished. Take off grill and pull ribs out. Take sauce and put in dipping bowls. Fish for hot links and put in some hoagie rolls. Dip links in sauce and enjoy with ribs.

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You, sir, should be turned over to The Spanish Inquisition

Fired up the smoker at 4 this morning.


Attachment 156720

100 pounds of pork ass over hickory smoke.

Oh damn!!! That's a lot of swine.

Forward progress
Attachment 156721

Crutch thirty
Attachment 156722

What, are you feeding the neighborhood? That's enough food for 200+ people!

2 racks of Loin ribs for me today. Market was out of St. Louis style ribs. :(

In Wisconsin...so about 30 people.

They eat 3lbs of pork each?

No. But im feeding about 100 nutritional overachievers.

Heh.

I'm grill-smoking a leg of lamb today. Currently marinating in Lemon Juice, EVOO, Herbes de Provence, Garlic, and rosemary. Plan is to smoke it to an internal temp of 130, then sear it. Target temp after resting is 160º (medium.)

Never done lamb on smoke.
Post a pic of finished product
Curious how that turns out.

Just gonna use one good sized chunk of Apple. Mainly slow roasting it (banked fire on a Weber Kettle) until temp is reached, then sear. 3 hours should do it.

I'm housesitting, and the owners should be home within the next couple hours. Depending on what time they get home, I am either going to try smoking a T-bone or make montreal smoked meat. Possibly both.

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Dont smoke tbone.
Eat a frozen shitcicle instead.

Turned out great. Most square Leg of Lamb I've ever grilled.

Smoked and Roasted for about 2 hrs at ~325º:

http://i5.photobucket.com/albums/y19...psced3f9aa.jpg

Seared on Gas Grill for ~6 minutes per side:

http://i5.photobucket.com/albums/y19...psca51693f.jpg

After resting under foil tent for 15 minutes:

http://i5.photobucket.com/albums/y19...ps8b90b9cb.jpg

Turned out fantastic. Med. Rare by the bone, Medium Well 1/2" inside the crust. Works for me.

Hot dammit that looks fucking money.
Gotta give that a go this week.

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Originally Posted by gatorboy

How long did the chicken take?

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About 5 hours.

The leftovers made for a mighty fine smoked chicken, wild, rice and potato soup as well. If you make your own broths ever, the smokiness adds a nice element to the soup that you don't usually get in your standard chicken broth.

FWIW i'm a fan of stuffing the bird with apples/onions/etc. vs the beer can. I think it's been pretty well proven that the beer does absolutely nothing to improve the cooking of the chicken.

Nice tipp- I've wondered about smoked lamb for a bit

that lamb looks fucking good

smoked some pig butt in the Char Broil Saturday for World Cup lunch yesterday - a couple 4-5 pounders with a spicy dry rub and basted occasionally with a mix of 1/4 cup Pepper Plant chunky garlic hot sauce + 1 cup lime juice + 1 cup apple cider vinegar - smoked 10 hours with mesquite charcoal and oak chunks - shredded it when I pulled it off the grill and put it in a small dutch oven with some of the liquid in the fridge overnight, then put that in the gas grill set on low for a couple hours yesterday morning to warm it up - smoked pig tacos for all

I have given up on buying and soaking smoker chips - I just cut oak chunks and small branches when I'm doing firewood and gather the little debris from splitting - I have a couple big trash cans full of oak for the smoker - I don't mind tending the fire when I have the time, but a BGE would be sweet

80/20 ground beef formed into a lightly packed patty, salt pepper, high heat (500+) to seat the outsides quickly then lower heat to around 350 for a slower internal cook. Let sit for 5 min before serving. So easy, but so fucking good.

Cheddar+bacon+sauteed onions+tomato+bbq sauce on a toasted bun for the absolute win.

I love smoked, lamb, it's easy to over cook though. I like putting a sliced slab of bacon on the smoker and gradually spread it out over time. Sprinkle repeatedly with brown sugar for candied bacon. Put above drier meats for automatic sopping.

Last weekend after hiking up mountains, dragging, cutting and splitting wood, 7 of us took down 8 lbs pork shoulder, 15lbs ribs, 2 lb bacon, and 2 3.5 lb chickens over a period of 8 hrs. The lamb had to be saved until breakfast.

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Great thread.

Porterhouse tonight.