Smoking ribs and chicken for the first time, need tips

[7mmfan]

My 30th bday is Saturday and I've decided that I'm going to treat the guests to a bounty of smoked meat. I'm doing ribs and chicken for the first time and need some good ideas for rubs and smoke, also, how long to apply the smoke vs. overall cook time.

The meat is chicken thighs and drumsticks, the ribs are full racks of pork ribs, that I'm going to cut into portion sizes before putting them in.

I have a Bradley electric vault smoker with digital thermostat so I can maintain temperature very well.

Any standouts for rubs on either that people have done well with?

[h20hunter]

Ribs. Peel the membrane off the back. YouTube it. Chicken. For volume I like to halve it, brine it, smoke it.

[Blacklab]

 

Brining chicken is a  for me. The hard part is getting the skin crispy w/o over cooking. Might want to finish in oven or on hot grill. 

[92xj]

http://hunting-washington.com/smf/index.php/topic,146633.0.html

[Hooked On Chrome Guide Service]

For the ribs peel the membrane. Coat them with a good rub and put in smoker at 180. Cook for 3 hours then wrap them in foil cook for 2 more hours then unwrap them suave them and finish for about another hour they're done when 1/4-3/8 of the bone is showing

[92xj]

How I did chicken the last time. Brining is key I believe. I Do parts the same way as I do whole.http://hunting-washington.com/smf/index.php/topic,157699.0.html

[92xj]

More chicken info in the last few posts. Done in the Bradley that time.http://hunting-washington.com/smf/index.php/topic,144924.0.html

[haugenna]

Follow this recipe.  I use the preseasoned costco ribs and they turn out great.

Spare Ribs Recipe - How To Smoke Spare Ribs

[7mmfan]

I already have the ribs, and I feel like I'm getting a feel for the smoking process down. Anyone want to divulge their super secret rubs for ribs? I know the rub can make or break them...

[Hooked On Chrome Guide Service]

I've been using green mountain grills pork rub and really like that

[lamrith]

Look up st Louis rib rubs online and mix up yourself.  I make 2 versions, std and hot.  Hot gets cayenne and red pepper added.

I do a 2hr/2hr cook on my ribs.  Actually falls apart when done.  2hrs open smoke 225 even as high as 300, just have to watch close if hot.  Then foil for 1.5-2hrs WITH APPLE JUICE.  Steams and and lot of flavor and tenderness.  I know many then grill to bark up, but my crew can't wait and meat is always done bordering overdone so I don't do it.

Not done chicken, but it is less forgiving than ribs from what I hear.

[7mmfan]

The foil with apple juice sounds awesome, I'm going to have to give that a test run for sure.

[lamrith]

I cheat now, use 9x13 cake pan for that part of the cook (have to cut ribs to fit in smoker anyway).  No worries about leaks or torn foil.  Even use oven to not burn smoker fuel since no smoke get thru foil..

[7mmfan]

Good call on the pan. I will just keep the element on but remove the chips. Thanks for the tips!

[Blacklab]

Here's one I mostly use when doing ribs. Nothing fancy but we think it's tasty.

1 cup dark b sugar not packed
2 tbs kosher s
2 tbs granulated onion
2 tbs cumin
2 tbs granulated garlic
2 tbs coriander
2 tbs chili powder or chipotley some times I do 1-1
2 tbs fresh cracked black pepper
1-2 teaspoons of cayenne optional
There's no paprika I don't like it
This makes enough for 3 racks of spares.
Put in smoker @ 230 or so. smoke w/ favorite wood 3 hrs. After that spritz w/ apple juice about every hr till done. Or Spritz till about last hr add your favorite BBQ sauce. I also add apple juice to the sauce careful not to make it to runny. Coat ribs till carmalized an sticky.

Enjoy
BTW happy b-day

[blindluck]

I usually smoke thighs and legs, the dark meat seems to soak up the smoke more than the white meat. I use a rub then smoke with apple wood at 275 for 1hour and 10 minutes.

[7mmfan]

Ribs are in the smoker now, going to do them today and let them rest overnight so that they can be heated on demand tomorrow.

I'm getting ready to brine the chicken and was curious what peoples thoughts were on skin on vs. skinless. If you rub over the skin, will it penetrate the meat or would I be ok skinning and rubbing directly on the meat? Does the skin add to the moisture of the meat itself? I've always been more of a fan of skinless dark meat (wings, legs, thighs) but can leave it on if it will make a big difference in the end product.

[NRA4LIFE]

Most definitely leave the skin on.  The smoker will dry the crap out of it otherwise.  The rub will penetrate.  You can always slide some up under the breast skin too.

[baker5150]

Ribs are in the smoker now, going to do them today and let them rest overnight so that they can be heated on demand tomorrow.

I'm getting ready to brine the chicken and was curious what peoples thoughts were on skin on vs. skinless. If you rub over the skin, will it penetrate the meat or would I be ok skinning and rubbing directly on the meat? Does the skin add to the moisture of the meat itself? I've always been more of a fan of skinless dark meat (wings, legs, thighs) but can leave it on if it will make a big difference in the end product.

I leave the skin on, but I also smoke them whole, with a can of PBR shoved up their ....

[7mmfan]

Alright then skin on it is. Fyi I'm doing g pieces not whole birds.

[CAMPMEAT]

I use soy sauce, black pepper and fresh garlic for my chicken thighs when I smoke. I dump the soy, pepper and garlic in a big ziplock, throw in the chicken and let it sit in the fridge overnight, flipping it over half way and then smoke it. I has a  nice flavor along with the smoke. I also have a Bradley.

[h20hunter]

Uhg....you totally ruined it! Pieces.....?

Nah I'm kidding. Pieces will/can soak up more brine. More surface area exposed equals more brine for me. Acuatlly may give you a little more room to shift and move pieces to not dry out the white meat. Keep up posted and WTH is up with no pics?

[7mmfan]

Gad I really dropped the ball this time fellas, I'm sorry! Cardinal rule #1, "this thread is useless without pics!" I'll do better next time I promise.

2 hours under heavy apple smoke at 220. Getting ready to pull out, apple juice, and move to oven for a few hours.

[h20hunter]

Oh, that is sexy.....

Redemtion served with a side of smoke!

[7mmfan]

It just dawned on me that you may be basing your decision to come over for some smoked meat and brews tomorrow on the quality of the meat represented in the photos H20. Thats a very underhanded way of making your decision, and right up my alley. Here is the chicken in the brine and in the fridge. I'll turn it tonight before bed so it can be ready to roll tomorrow around noon.

[h20hunter]

After I shoot a bear in the am I'll be hungry for sure. Looking good.

[7mmfan]

Just took them out of the oven after 5.5 hours at 280. They are falling off the bone! Chilling them and getting them ready for tomorrow. Just test drove a small batch and the wife says they're the best shes ever had.  Looking forward to tomorrow!

[lamrith]

What kind of ribs are those?

[7mmfan]

They're pork spare ribs, I just didn't trim all the meat off the outside. It makes them a bit of a pain to cut, but they are thick and meaty! I realized when I pulled them out last night that 2 full racks isn't nearly enough. Next time I'll have to make at least 3 or 4 racks for a party like this.

[7mmfan]

Chicken looks great this AM after sitting in the brine for the last 18 hours or so. I've read that with pieces, its best to cook them a little higher temp so they don't have time to dry out, would anyone agree with that? I was thinking 280-300 until they were done.

[Blacklab]

The brining helps with not drying out. Getting the skin crispy is the challenge with low temps

[7mmfan]

The party went off without a hitch, and the meat was fantastic. I brined the chicken for 24 hours in the mix that 92xj used in one of his chicken threads. I used the Cabelas chicken rub, and honestly it was really good. Not overpowering, just great flavor. They smoked for a little over 2 hours to get to 165 internal, and then I threw them and the ribs on the grill for about 5 minutes to crisp up. Definitely the best chicken I've ever had/made. Thanks for the advice, it definitely helped.

[h20hunter]

Tell me you got a pic of those ribs sliced and sauced. If it wasn't for the iffy Chinese I ate Friday night I just might have made it for a sampling.

[7mmfan]

Buddy i didn't even sauce them. They were so moist and falling off the bone that they didn't need it. I know for some people thats almost a sin. I'm going to do another batch next week I think and I'll sauce those ones.

[7mmfan]

My lovely wife just informed me that we actually have a couple pieces left, how that happened, I'm not sure.  But I'm happy about it! I'll sauce them up eat them for lunch.

[h20hunter]

Well done. Good looking bbq for sure.

[lamrith]

Buddy i didn't even sauce them. They were so moist and falling off the bone that they didn't need it. I know for some people thats almost a sin. I'm going to do another batch next week I think and I'll sauce those ones.

Welcome to the meat needs no sauce group.  I do not put any sauce on the table when I make my ribs, and nobody complains or asks for it.

[92xj]

Im glad the brine worked out for you.  Congrats on the cook and the no problem party.  It's always a good feeling when everything with the cooking goes as planned and everyone enjoys your cooking.  The food looks amazing!  I sauce some of my ribs but for sure not all of them.  I would recommend using honey on your next rack.  Do whatever method you like to cook them but the last hour put some honey on one of the racks.  When I cook, I always do three racks.  All 3 get a dry rub, in the last hour, one will get a bbq sauce coating, one a honey coating and one I don't touch.  The honey one always goes first and is requested at every meal. 

[7mmfan]

The honey does sound really good. Will definitely have to give that a try next time.

[lamrith]

Man, gonna have to try that honey for sure!!

I usually do 3 as well (std costco package)  Challenge I have is that some like spicy, some do not.  I will have to figure out how to divide it up and honey one of them..

92XJ, do you do the foil on your ribs?  babyback or St Louis?  Doing BB, I have yet to give them a full 5hrs.  At this point I am even down to just under 4hrs on heat.  I was having issue with the lengthwise strip of meat getting dried out..

Ned to get a rack here soon and try out the new pellet grill now that I have a bag of pellets thru it!

[7mmfan]

Here is the next part I could use some tips on. What is the best way to clean the smoker after a meat fest like tha? The chicken left that thing a greasy disaster. Any tried and true tips or just elbow grease and some soapy water?

[92xj]

Here is the next part I could use some tips on. What is the best way to clean the smoker after a meat fest like tha? The chicken left that thing a greasy disaster. Any tried and true tips or just elbow grease and some soapy water?

I clean all my cookers the same way....
I don't touch the cooker itself.  The only thing I will do is clean the racks.  I will get my gas grill turned on and up to high temps, put the smoker grates on the grill and get them super hot and then just use my wire brush to knock the crispy stuff off.  As far as inside of the cookers, leave the walls coated in the greasy goodness.  Just clean the racks as needed.  Clean out the fire box, puck bowl and any of the standing fluids in the water pan, catch pan, the bottom of the cooker or anything else you have inside that will collect fluid or hold fluid. 

[92xj]

Man, gonna have to try that honey for sure!!

I usually do 3 as well (std costco package)  Challenge I have is that some like spicy, some do not.  I will have to figure out how to divide it up and honey one of them..

92XJ, do you do the foil on your ribs?  babyback or St Louis?  Doing BB, I have yet to give them a full 5hrs.  At this point I am even down to just under 4hrs on heat.  I was having issue with the lengthwise strip of meat getting dried out..

Ned to get a rack here soon and try out the new pellet grill now that I have a bag of pellets thru it!

I will cover my ribs sometimes and other times I won't.  The wife loves ribs to fall apart without the slightest tug. The best way to do that is with foil and some fluids inside the foil.  Personally I, and judges, tend to like a little tug of the meat off the bone.  Foiling takes this tug away so I will just cook them low and slow without foil for the whole cook. 

I cook all ribs, but mostly spare ribs and baby backs.  Ive smoked ribs low and slow for 5-7 hours and have also smoked them super fast for 2.5 - 3 hours on a hot cooker at 300 + degrees.  Both work very well and both are great.  Ribs are forgiving and can be cooked so many different ways and they all can turn out great.  The last ribs I did I cooked super fast for an experiment and I believe posted a thread on them here on huntwa.  I will try and find it. 

Ribs are ribs and will most of the time turn out great no matter how you cook them.  Experiment with all different ways.  I am by no means an expert and don't claim to be.  My way could be totally wrong for some folks so I just say play around.  I think for beginners the best thing to do is start with the 3-2-1 method and modify it time wise and temperature wise depending on your time frame and your own personal touch.

Hope that helps.  Keep asking question, there are tons of great cooks on here that will do all they can to help and answer.

[92xj]

7mm,
after looking at your pictures inside your bradley I would suggest one thing.  Put one of your grates on the lowest setting and make a tin foil bowl that fills it.  That will catch all your drippings and keep it from getting your heat shield in the bottom all dirtied up. Then just throw the foil away.  Don't just cover the heat shield with foil as that will cover the smoke holes.  Does that make sense?  It will save your clean up a lot.

[7mmfan]

That makes a lot of sense.  I will do that next time. I removed the heat shield and it's soaking right now. The rest of the smoker was actually in a lot better shape than I thought initially. Thanks again

[lamrith]

Man, gonna have to try that honey for sure!!

I usually do 3 as well (std costco package)  Challenge I have is that some like spicy, some do not.  I will have to figure out how to divide it up and honey one of them..

92XJ, do you do the foil on your ribs?  babyback or St Louis?  Doing BB, I have yet to give them a full 5hrs.  At this point I am even down to just under 4hrs on heat.  I was having issue with the lengthwise strip of meat getting dried out..

Ned to get a rack here soon and try out the new pellet grill now that I have a bag of pellets thru it!

I will cover my ribs sometimes and other times I won't.  The wife loves ribs to fall apart without the slightest tug. The best way to do that is with foil and some fluids inside the foil.  Personally I, and judges, tend to like a little tug of the meat off the bone.  Foiling takes this tug away so I will just cook them low and slow without foil for the whole cook. 

I cook all ribs, but mostly spare ribs and baby backs.  Ive smoked ribs low and slow for 5-7 hours and have also smoked them super fast for 2.5 - 3 hours on a hot cooker at 300 + degrees.  Both work very well and both are great.  Ribs are forgiving and can be cooked so many different ways and they all can turn out great.  The last ribs I did I cooked super fast for an experiment and I believe posted a thread on them here on huntwa.  I will try and find it. 

Ribs are ribs and will most of the time turn out great no matter how you cook them.  Experiment with all different ways.  I am by no means an expert and don't claim to be.  My way could be totally wrong for some folks so I just say play around.  I think for beginners the best thing to do is start with the 3-2-1 method and modify it time wise and temperature wise depending on your time frame and your own personal touch.

Hope that helps.  Keep asking question, there are tons of great cooks on here that will do all they can to help and answer.

Yeah I pretty much do a 2-2 cook and prefer BB, not been wanting to risk the 3rd stage and dry them out.  might have to try a 2-1-1, or 2-1.5-.5  Be nice to get a touch more char/bark on them.