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Author Topic: Whatchya smokin  (Read 104440 times)

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Offline LPS

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Do you smoke for a couple of hours then wrap and put in the oven like Ken does?  How long and what temp?

Offline Steve-o

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I don't know... kinda goona make it up as i go along.  ;)

Offline mike89

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and it looks like ya done a good job!!!   :happy1: :happy1:
a bad day of fishing is still better than a good day at work!!

Offline LPS

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Offline tangle tooth

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      I need some expert advice. I plan on smoking some chicken quarters next weekend. Probably gonna use my old electric smoker. Never done them in a smoker before. I have mesquite, hickory, apple and cherry wood chips.
      Any tips or advice?
I wonder. Does Darth Vader have a sister named Ella? Bet she has her ups and downs.

Offline mike89

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going to brine them?? 
a bad day of fishing is still better than a good day at work!!

Offline Steve-o

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Do you smoke for a couple of hours then wrap and put in the oven like Ken does?  How long and what temp?
Thanks 4 reminding me of those posts from you and Ken.   :happy1:  I went back to 2022 to find them. 

Ribs were on the apple electric smoke for 3 hrs at ~220/225 yesterday.  Fridged overnight.  Not having apple juice or butter sptitz, I simply wrapped each half rack in foil with a small ice cube.  Into the oven at 180 for 2 hours while at church.  Next, sauce, brown sugar, carmalize under the broiler - picking each one off as it got bubbly, and into the crock to keep warm for Mom's Day lunch.
« Last Edit: May 05/12/24, 10:16:09 AM by Steve-o »

Offline glenn57

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going to brine them??
:happy1: brine them..good advice.  :rotflmao: dont over smoke/cook them. i've smoked turkey thighs and legs....turned out great. think i posted a brine i use for fish and chicken.....works and tastes awesome!!!!!
2015 deer slayer!!!!!!!!!!

Offline Leech~~

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Do you smoke for a couple of hours then wrap and put in the oven like Ken does?  How long and what temp?
Thanks 4 reminding me of those posts from you and Ken.   :happy1:  I went back to 2022 to find them. 

Ribs were on the apple electric smoke for 3 hrs at ~220/225 yesterday.  Fridged overnight.  Not having apple juice or butter sptitz, I simply wrapped each half rack in foil with a small ice cube.  Into the oven at 180 for 2 hours while at church.  Next, sauce, brown sugar, carmalize under the broiler - picking each one off as it got bubbly, and into the crock to keep warm for Mom's Day lunch.
That would be hard for me to think about the Lord, when I got ribs that might get burnt or dried out, if sister Mary wanted to sing a few extra songs! 😬😇😄
Cooking over a open fire is all fun and games until someone losses a wiener!

Offline LPS

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Offline tangle tooth

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going to brine them??
I sometimes marinade most other cuts of meat. I thought a brine was different.
I wonder. Does Darth Vader have a sister named Ella? Bet she has her ups and downs.

Offline mike89

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going to brine them??
I sometimes marinade most other cuts of meat. I thought a brine was different.

same
a bad day of fishing is still better than a good day at work!!

Offline Steve-o

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That would be hard for me to think about the Lord, when I got ribs that might get burnt or dried out, if sister Mary wanted to sing a few extra songs! 😬😇😄
  • No music or singing at the 7:30 mass.  ;)
  • The ice cube keeps the meat from drying out.   :azn:
But you have to be careful with the ice cube and don't steam them with too much water or for too long.  Meathead's AmazingRibs.com website also cautions about this somewhere.  If you steam too long in the packets, it will destroy the bark you built in the smoker.  There is a fine line between fall-off-the-bone tender and mushy meat.

One more thing...  I know you can buy gourmet rubs and sauces all over the place, and I'll bet they're all pretty good.  But my sister found this place down in Texas that has a rub and sauce with a very unique bite - its the right kind of spicy, but not hot.  If y'er into buying mail-order grilling/smomming accoutrements, consider giving these guys a try.  (This is not a paid-for endorsement.  :embarrassed: )

Rudy's Real Texas Bar-B-Q


Offline LPS

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Good info.  Thanks.

Offline Leech~~

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That would be hard for me to think about the Lord, when I got ribs that might get burnt or dried out, if sister Mary wanted to sing a few extra songs! 😬😇😄
  • No music or singing at the 7:30 mass.  ;)
  • The ice cube keeps the meat from drying out.   :azn:
But you have to be careful with the ice cube.
1) I'm not Catholic so us sinners go around 10:00am.  :angel:
2) I use the 3-2-1 but a bit extended. I liked spraying on a mix of beef broth and melted butter during smoking and the wrap, the last hour brings the bark back. 
I'm sure yours are great too, I never had a bad, free rib! 😋
Cooking over a open fire is all fun and games until someone losses a wiener!

Offline Steve-o

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That would be hard for me to think about the Lord, when I got ribs that might get burnt or dried out, if sister Mary wanted to sing a few extra songs! 😬😇😄
  • No music or singing at the 7:30 mass.  ;)
  • The ice cube keeps the meat from drying out.   :azn:
But you have to be careful with the ice cube.
1) I'm not Catholic so us sinners go around 10:00am.  :angel:
2) I use the 3-2-1 but a bit extended. I liked spraying on a mix of beef broth and melted butter during smoking and the wrap, the last hour brings the bark back. 
I'm sure yours are great too, I never had a bad, free rib! 😋

Basically, I used the 3-2-1 method and they came out fine.

Here is what Meathead from AmazingRibs.com has to say about the 3-2-1 method.  His website has been recommended before and quite a few of us have read his stuff.  Buy it just goes to show you...  there's more than one way to skin a cat ( or smom a rib ;) ) - and he does say, they are rules, not guidelines.  Mine were in the foil for two hours with liquid and they weren't mushy (yet).  However, more time in the package, and they might have become so.

Many websites tout the “3-2-1 method.” It says you should cook a slab of St. Louis cut pork ribs for 3 hours, then wrap it in foil for 2 hours, then take it out of the foil for 1 hour. Don’t do it.

Sterling Ball of BigPoppaSmokers.com and winner of the prestigious American Royal in Kansas City says “I’d like to kill the man who came up with the 3-2-1 concept. He’s ruined more meat…”

I and every champion competitor I know agree. Two hours in foil is waaaay too long for pork ribs, especially if there is liquid in the foil. ... I think anything more than 1 hour softens the meat too much and makes it mushy.

Experiment until you and your cooker get it the way you like it best. Your mileage might vary. These are guidelines not rules.


Good thing I didn't go to the 10 AM service or things might have turned out bad.  No one wants mushy meat  :bonk:

Offline Steve-o

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The other thing I have working against me is that I only have a cheap, entry level Masterbuilt electric smoker that doesn't maintain constant temperature very well - so it is tough for me to gauge how long my ribs should stay on smoke.  Every time it seems a little different.

Offline Leech~~

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That would be hard for me to think about the Lord, when I got ribs that might get burnt or dried out, if sister Mary wanted to sing a few extra songs! 😬😇😄
  • No music or singing at the 7:30 mass.  ;)
  • The ice cube keeps the meat from drying out.   :azn:
But you have to be careful with the ice cube.
1) I'm not Catholic so us sinners go around 10:00am.  :angel:
2) I use the 3-2-1 but a bit extended. I liked spraying on a mix of beef broth and melted butter during smoking and the wrap, the last hour brings the bark back. 
I'm sure yours are great too, I never had a bad, free rib! 😋

Basically, I used the 3-2-1 method and they came out fine.

Here is what Meathead from AmazingRibs.com has to say about the 3-2-1 method.  His website has been recommended before and quite a few of us have read his stuff.  Buy it just goes to show you...  there's more than one way to skin a cat ( or smom a rib ;) ) - and he does say, they are rules, not guidelines.  Mine were in the foil for two hours with liquid and they weren't mushy (yet).  However, more time in the package, and they might have become so.

Many websites tout the “3-2-1 method.” It says you should cook a slab of St. Louis cut pork ribs for 3 hours, then wrap it in foil for 2 hours, then take it out of the foil for 1 hour. Don’t do it.

Sterling Ball of BigPoppaSmokers.com and winner of the prestigious American Royal in Kansas City says “I’d like to kill the man who came up with the 3-2-1 concept. He’s ruined more meat…”

I and every champion competitor I know agree. Two hours in foil is waaaay too long for pork ribs, especially if there is liquid in the foil. ... I think anything more than 1 hour softens the meat too much and makes it mushy.

Experiment until you and your cooker get it the way you like it best. Your mileage might vary. These are guidelines not rules.


Good thing I didn't go to the 10 AM service or things might have turned out bad.  No one wants mushy meat  :bonk:
Well, after all, it is from someone named Meathead.........So.  :rotflmao:
« Last Edit: May 05/13/24, 12:36:58 PM by Leech~~ »
Cooking over a open fire is all fun and games until someone losses a wiener!

Offline Cooperman

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My pellet grill does a good job cooking ribs, but my favorite way is on the Performer. I just love the combination of charcoal and wood smoke.

Offline Steve-o

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Well, after all, it is from someone named Meathead.........So.  :rotflmao:
I gotta figure any guy who looks like this has gotta know his way around a BBQ.   :azn:


Offline Cooperman

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Yeah, he knows his $hit. I love his Marvelous Maple bacon recipe!

Online fishwidow

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Meathead definitely has some if the best grill and smoke advice available in my opinion. Another guy, now deceased, who has some good stuff is Carwash Mike.

Offline Leech~~

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I like some of his stuff as well. 
And our relatives in Brainerd Pit Happens catering have some good advice too.  That's me far left sunglasses next to bald guy.   :happy1:
« Last Edit: May 05/13/24, 05:45:21 PM by Leech~~ »
Cooking over a open fire is all fun and games until someone losses a wiener!

Offline glenn57

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There's BBQ sauce on your cheek  :mooning: :rotflmao:
2015 deer slayer!!!!!!!!!!

Offline Leech~~

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There's BBQ sauce on your cheek  :mooning: :rotflmao:
Probably, it was a fun day of sampling.   :smiley:
Cooking over a open fire is all fun and games until someone losses a wiener!

Online fishwidow

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Yeah, Raichlen does some pretty cool stuff.