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Trying a new smoker and rubbed my top secret, double naught, eyes only Cajun Rub on a 1 lb pork loin and on 10 lbs of baby back ribs. Set temp at 225 deg F/107 C......
No internal thermometer so how long do most shoot for, time wise? 3 hours?(unwrapped and with waterpan)
I would go a little longer I pan after three as the pork won't hold much more smoke after three hours I then pan for two more with sauce if using, the extra time helps pull the meat from the bone
Thanks, I did lemon juice and water 50/50 in pan, hickory smoked and heat for about 2.5 hrs, just heat now. I figured 3- 4 hrs but will check in a few, don't want the loin to dry out although it's on the top rack.
Always trial and error with a new smoker.......
I can't bring myself to use sauce, normally this rub will make a mouse sass a bobcat.
Again thank you for the quick help.
I forgot about the loin it won't take as long as the ribs five hours would make show leather. I love throwing a pound of wings on as they only take an hour and a half and have something to snack on as you wait for the prize. I don't sauce mine very often either kinda kills the point of smoke
Here is what I use looks crude but works great and cost not much
Looks like what I used previously. I completely wore it out. Have a Master something or other from TSC.Quote:
Originally Posted by exgunner
I did take the pork loin off about 3.5 to 4 hrs and it's perfect. Looks like ribs will be just right at shy of 5 hrs, which is pretty standard I suppose using the 3-2-1 timing.
When smoking ribs I always do 3-2-1 at 225 degrees
3 hours with the ribs in a rack
2 hours with the ribs wrapped in foil
1 hour un wrapped
Thanks, I may try the foil next time if these don't work out.Quote:
Originally Posted by B Wilson
I decided to try it with this new smoker with no foil and without flipping the ribs to prevent opening the smoker up too much. Loin is bodacious, will know about ribs in about 30 min.
That's pretty much the way I do mine Randy. 2 hrs of smoke at 225 and 2 hrs in foil with BBQ sauce. Pull off the bone tender. As a matter of fact I'm doing some tomorrow. They're on special this week in town.
Howdy Pete. Might try the foil next time although I just pulled them off about 30 min. ago and they are excellent.Quote:
Originally Posted by Bo D
[Since I dawn been away from de bah you contre` I may have to a little, get back on dat cayenne pepper, woo she be a tad warm.] Still good ribs tho and I really appreciate the help while I cooked, thanks guys.
Rule of thumb for pork butt is 1-1.5 hr. A pound... rubs usually take 4-5 hours a rack.. tennis at 225-250. I smoke allot of pork. Family requests my pork at get togethers...
Normally don't wrap my ribs.. but I use a komado so moisture is naturally retained.
Pork butts I consider done at 204.. usually the bone is able to wiggle easy at that temp
I recently smoked both ribs and chicken wings. I used a rub on the ribs and let them sit in the fridge for a couple of days so the rub could penetrate the meat. Then I cold smoked for 2 hours over hickory, removed them from the smoker and grilled them on the BBQ.
For the wings, I cold smoked them over mesquite for 2 hours then coated them in flour and roasted them on a cookie sheet for an hour in the oven at 400 turning them once half way through. The sauce them to your liking. You can also finish them on the BBQ, but keep the temperature down so as not to burn them.
I've cooked both in the smoker and found the following;
1) Use a meat thermometer where possible (obviously in wings you can't, but most everything else you can)
2) Cold smoke 1-2hours before adding heat so that smokey flavor penetrates the meat, otherwise you're just cooking it over wood
3) Place the rub on you meat several days in advance of cooking it, place it in a ziploc bag in your fridge
4) Buy a good meat thermometer, Bradley makes a good one that is quite accurate. I've used other that weren't as accurate and did not achieve the desired results.
5) If fully cooking the meat in the smoker avoid buying meat that is too lean or it will dry out.
6) Watch your damper position, too far open will dry your meat out.
I've also done pulled pork and beef brisket in the smoker.
Roe+
I just got a new smoker for fathers day ..I just started her up to season her ,hope to get some good eats Dutch
Sounds like a great way to spend Father's Day. I remember when I first tried my smoker. I was like a kid at Christmas . I gotta work all weekend so if you feel like sendin some down the 401 to the big smoke I will be waiting. Lol. J.
I usually do the Texas Crutch method
3 hr smoke
3 hr foiled with juice
1 hr on grill sauced
all at 200-225 tops
For backs its 2,2,1.
Exactly my timing. 2 2 1 on the backs.
24 hrs with a rub on in fridge (take out an hour or so before putting to smoke), 225 for four hours.
Spray a mop of 3/4 apple cider vinegar and 1/4 olive oil (every 30 mins or so).
Take out, double wrap in tin foil and a towel, place in cooler for 1-2 hrs.
Yet to have a complaint:):)
Try the 3-2-1 method , works great . Smoke your ribs for 3 hrs. @ 225 F with your favorite wood chips . After 3hrs. take ribs off & wrap each rack in tin foil with 1/4 cup apple juice , place back on smoker , continue to smoke for a further 2 hrs. Remove ribs from foil after 2 hrs. place back in smoker unwrapped & cover with your favorite rib sauce , cook for 1 hr. Take ribs off of the smoker & enjoy the nicest ribs you ever had .