Post by: 92xj on February 01, 2014, 07:08:25 PM
Removed membrane and carved.
Covered in a little bit of olive oil and then my homemade rub.
Into the fridge tonight and will be hitting the smoker at 7 in the morning.
Will be smoking a mix of apple and cherry wood.
Pics to follow tomorrow....
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Post by: Doublelunger on February 01, 2014, 07:21:33 PM
Post by: CAMPMEAT on February 01, 2014, 07:26:35 PM
My wife came up with a rub to taste, it's for flank steak. Brown sugar, cayenne, cumin, salt, chili powder, black pepper. But first, you have to marinade the steak in Jack Daniels with soy sauce for a couple hours or so. Add rub and set for an hour. Then BBQ it so it gets a char on it and rareish to medium.
The dipping sauce is yogurt, crushed garlic ( to taste ) and horseradish mixed up to taste........
Post by: 92xj on February 01, 2014, 07:29:40 PM
How do you smoke them...temp, time, etc..? I did some a little while back using the 3,2,1 method and was pretty happy with how they turned out. I'm sort of a novice smoker so I'm always looking for ideas.
I will do the 3-2-1 method some times and other times, I won't. I dont feel its needed for a good backyard cook out. When I used to cook for money I would do the 3-2-1 method more often. Seems to be a competition thing, or when someone wants fall off the bone while youre picking them off the smoker texture. Both ways, using the 321 or not, work great. The key is your smoker temp and 4-6 hours cook time. I never temp my ribs. Its the only thing I smoke besides cheese and fish that I dont temp. Everything else I cook to internal temperature and never a time.
I will smoke my ribs at a smoker temp of 220-225.
Normally 5-6 hours.
Post by: trophyhunt on February 01, 2014, 07:35:51 PM
Post by: Doublelunger on February 01, 2014, 07:37:27 PM
Post by: 92xj on February 02, 2014, 07:35:52 AM
Going to leave 2 dry with the rub only
2 will get a coating of honey at the 5 hour mark
the last two will get some sauce at the 5 hour mark.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi452.photobucket.com%2Falbums%2Fqq243%2F92xj92yota%2FMobile%2520Uploads%2FIMG_20140202_073032028_zps4e65b352.jpg&hash=3d3b4b5a674e7a526eaa5c4f9d4c57051c2b742e) (http://s452.photobucket.com/user/92xj92yota/media/Mobile%20Uploads/IMG_20140202_073032028_zps4e65b352.jpg.html)
Post by: CAMPMEAT on February 02, 2014, 07:58:35 AM
Post by: 92xj on February 02, 2014, 08:01:59 AM
Is that a Bradley ?
Yes Sir.
Post by: CAMPMEAT on February 02, 2014, 08:06:34 AM
Is that a Bradley ?
Yes Sir.
Thought so. I have one and they work really well. I stack all the " pucks " on top of each other. That way I get all of them to burn instead of them being stuck and sweating on the push plate thingy.
Post by: 92xj on February 02, 2014, 08:12:34 AM
I'm pleased with it's insulation as well. Folks told me there is no way it would hold tolds that I need all year but right now it's 24 at the house and the smoker is steady at 230. And when I did chicken it held high 200s when it was below 30 out. Cant complain.
Post by: Encore 280 on February 02, 2014, 08:26:53 AM
Post by: boomstick on February 02, 2014, 08:34:55 AM
Post by: CAMPMEAT on February 02, 2014, 08:36:15 AM
I also never clean my Bradley, except the grates.
Post by: Encore 280 on February 02, 2014, 08:47:20 AM
Post by: 92xj on February 02, 2014, 09:02:48 AM
It's albumin/protein that is forced out of the fish.
Your chief most likel is cooking your fish at a lower temperature than the bradley. Then you cook the fish the same amount of time and it's perfect on the chief and over cooked and white on the bradley.
Always use an independent thermometer on your smoker for the temperature inside the smoker. Dont go off the ones attached to the unit that come with it and dont go off the bradley electric thermometere, its not precise at all. I always use remote thermometers and would recommend it to anyone.
Post by: 92xj on February 02, 2014, 12:19:21 PM
honey and sauce going on in 15
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi452.photobucket.com%2Falbums%2Fqq243%2F92xj92yota%2FMobile%2520Uploads%2FIMG_20140202_121602726_zps3bce093c.jpg&hash=b97c51073fb4cd619cb01771bbde7ac660243d87) (http://s452.photobucket.com/user/92xj92yota/media/Mobile%20Uploads/IMG_20140202_121602726_zps3bce093c.jpg.html)
Post by: 92xj on February 02, 2014, 01:40:11 PM
resting now in foil, heading to the game for the afternoon.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi452.photobucket.com%2Falbums%2Fqq243%2F92xj92yota%2FMobile%2520Uploads%2FIMG_20140202_133051125_zps3732fe1e.jpg&hash=39bc3ad96c3b4a57a5405195cb19455ea47fd751) (http://s452.photobucket.com/user/92xj92yota/media/Mobile%20Uploads/IMG_20140202_133051125_zps3732fe1e.jpg.html)
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Post by: CAMPMEAT on February 02, 2014, 06:36:45 PM
I had smoked salmon and saltines that Jason Stevens gave me last year........with beer of course. :chuckle:
Post by: mrmoskillz on February 03, 2014, 08:38:09 AM
Post by: 92xj on February 11, 2014, 05:50:18 PM
Perfection! PM me your rub recipe please :chuckle:
Next time I make a batch I will write down what I do and send it to you. Might just have to start packaging it and shipping some out to folks.
Post by: 92xj on March 22, 2014, 10:33:19 AM
Post by: Blacklab on March 22, 2014, 12:03:05 PM
Post by: 92xj on March 22, 2014, 04:24:36 PM
Post by: 92xj on March 22, 2014, 09:29:34 PM
Post by: Blacklab on March 23, 2014, 10:32:19 AM
Post by: Band on March 24, 2014, 09:47:35 AM
Post by: jrebel on March 24, 2014, 10:01:42 AM
Speaking of ribs, what is the best way to go about removing the membrane on the back side?
Grab and pull.
We did three racks of ribs this weekend and they turned out pretty good. Next time I will cook them just a bit longer to make them even more tender. The thin pieces were amazing and the thicker ones were just a little tough.
Post by: h20hunter on March 24, 2014, 10:07:57 AM
Speaking of ribs, what is the best way to go about removing the membrane on the back side?
Yep...what he said. Grab and pull. I use a paper towel for grip and just peel 'er off.
Post by: Band on March 24, 2014, 12:07:19 PM
Post by: 92xj on March 24, 2014, 12:09:04 PM
Post by: Blacklab on March 24, 2014, 04:35:57 PM
Post by: WCTaxidermy on April 02, 2014, 09:52:26 PM
Post by: 92xj on April 30, 2014, 09:02:39 PM
Found the best 100% fall off the bone ribs I have ever done; for the folks that want zero tug when pulling the meat away from the bones, try this.
Smoker set to 315°
Pull membrane off ribs and coat in your rub of choice.
Place ribs on smoker
Leave uncovered for 1 hour
After an hour wrap ribs in foil and pour apple juice in the foil with the ribs
Leave wrapped for 2 hours
After two hours open the foil up but keep the ribs on top of the foil but the sides pulled back and open
Turned smoker to 340°
I then coat the ribs in honey and let them glaze over
Pull off smoker and eat
by far the best I have ever had for the people that dont like a tug.
This would not be the best way for a competition
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Post by: barracuda163 on April 30, 2014, 09:15:05 PM