Post by: 7mmfan on August 19, 2014, 05:56:44 PM
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?
Post by: h20hunter on August 19, 2014, 06:09:17 PM
Post by: Blacklab on August 19, 2014, 07:41:28 PM
Brining chicken is a :tup: for me. The hard part is getting the skin crispy w/o over cooking. Might want to finish in oven or on hot grill. :twocents:
Post by: 92xj on August 19, 2014, 07:49:09 PM
Post by: Hooked On Chrome Guide Service on August 19, 2014, 07:52:01 PM
Post by: 92xj on August 19, 2014, 07:54:42 PM
Post by: 92xj on August 19, 2014, 07:56:28 PM
Post by: haugenna on August 19, 2014, 09:37:54 PM
Spare Ribs Recipe - How To Smoke Spare Ribs (http://www.youtube.com/watch?v=e5A2JcUB3jM#ws)
Post by: 7mmfan on August 19, 2014, 09:44:52 PM
Post by: Hooked On Chrome Guide Service on August 20, 2014, 06:20:14 AM
Post by: lamrith on August 20, 2014, 06:34:19 AM
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.
Post by: 7mmfan on August 20, 2014, 07:37:17 AM
Post by: lamrith on August 20, 2014, 07:57:50 AM
Post by: 7mmfan on August 20, 2014, 08:05:41 AM
Post by: Blacklab on August 20, 2014, 08:21:00 AM
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
Post by: blindluck on August 20, 2014, 11:46:31 AM
Post by: 7mmfan on August 22, 2014, 03:16:52 PM
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.
Post by: NRA4LIFE on August 22, 2014, 03:23:42 PM
Post by: baker5150 on August 22, 2014, 03:25:36 PM
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 .... :yike:
Post by: 7mmfan on August 22, 2014, 03:30:26 PM
Post by: CAMPMEAT on August 22, 2014, 03:31:13 PM
Post by: h20hunter on August 22, 2014, 03:32:42 PM
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?
Post by: 7mmfan on August 22, 2014, 04:09:03 PM
2 hours under heavy apple smoke at 220. Getting ready to pull out, apple juice, and move to oven for a few hours.
Post by: h20hunter on August 22, 2014, 04:12:04 PM
Redemtion served with a side of smoke! :EAT:
Post by: 7mmfan on August 22, 2014, 04:45:15 PM
Post by: h20hunter on August 22, 2014, 05:18:13 PM
Post by: 7mmfan on August 22, 2014, 10:16:50 PM
Post by: lamrith on August 23, 2014, 06:19:40 AM
Post by: 7mmfan on August 23, 2014, 07:37:56 AM
Post by: 7mmfan on August 23, 2014, 07:47:49 AM
Post by: Blacklab on August 23, 2014, 08:21:31 AM
Post by: 7mmfan on August 24, 2014, 09:12:39 AM
Post by: h20hunter on August 24, 2014, 09:19:33 AM
Post by: 7mmfan on August 24, 2014, 09:25:50 AM
Post by: 7mmfan on August 24, 2014, 09:33:06 AM
Post by: h20hunter on August 24, 2014, 09:37:53 AM
Post by: lamrith on August 24, 2014, 10:00:55 AM
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.
Post by: 92xj on August 24, 2014, 10:09:04 AM
Post by: 7mmfan on August 24, 2014, 10:19:20 AM
Post by: lamrith on August 24, 2014, 10:31:51 AM
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!
Post by: 7mmfan on August 24, 2014, 11:05:48 AM
Post by: 92xj on August 24, 2014, 01:18:46 PM
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.
Post by: 92xj on August 24, 2014, 01:29:02 PM
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.
Post by: 92xj on August 24, 2014, 01:32:15 PM
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.
Post by: 7mmfan on August 24, 2014, 02:05:24 PM
Post by: lamrith on August 24, 2014, 02:43:55 PM
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.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.