Smoke-Speriment!
Moderator: TBBQF Deputies
- Sailor Kenshin
- Chuck Wagon
- Posts: 5461
- Joined: Sun Jul 08, 2012 2:58 pm
- Location: Eastern seaboard
- Contact:
Smoke-Speriment!
We did a smoke-speriment. Everything and everyone says you can SMOKE on your gas rig.
You can't. We tried every way. But we figured an interesting short cut.
Bought a rack of St. Louis trimmed spares, seasoned with SB Hog Waller. Smoked with a small coal basket in the Weber Kettle with apple and cherry for about 45 minutes.
Then, cooked indirect on Grill Master propane rig (on a rack on top of a water pan) 250° for 4-1/4 hours. For the last hour, glazed with some random sauce, then removed the water pan for the glaze to set.
This is probably as close as we'll ever get to Set It 'n' Forget It.
Glazed 'n' done!
Plated with air fryer steak fries, and brussells sprouts with a sweet/spicy sauce
You can't. We tried every way. But we figured an interesting short cut.
Bought a rack of St. Louis trimmed spares, seasoned with SB Hog Waller. Smoked with a small coal basket in the Weber Kettle with apple and cherry for about 45 minutes.
Then, cooked indirect on Grill Master propane rig (on a rack on top of a water pan) 250° for 4-1/4 hours. For the last hour, glazed with some random sauce, then removed the water pan for the glaze to set.
This is probably as close as we'll ever get to Set It 'n' Forget It.
Glazed 'n' done!
Plated with air fryer steak fries, and brussells sprouts with a sweet/spicy sauce
Moink!
- OldUsedParts
- Deputy
- Posts: 20749
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Smoke-Speriment!
That looks "Awe Thin Teek" to MOI and if the taste is good then you've got it going on, Y'all
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Professor Bunky
- Outlaw
- Posts: 1057
- Joined: Sat Dec 08, 2012 9:35 am
- Contact:
Re: Smoke-Speriment!
It tasted very good but was a little chewier than we'd like. The next time we're gonna try a 3-2-1 approach with wrapping.
As SK mentioned, the gas grill setup was very much "Set it and forget it." The temp varied no more than about 10 degrees up and down. The smoke flavor wasn't very heavy, but good enough.
As SK mentioned, the gas grill setup was very much "Set it and forget it." The temp varied no more than about 10 degrees up and down. The smoke flavor wasn't very heavy, but good enough.
- k.a.m.
- Chuck Wagon
- Posts: 3731
- Joined: Mon Jun 25, 2012 6:38 pm
- Contact:
Re: Smoke-Speriment!
There is nothing! I mean nothing wrong with that idea those ribs look awesome!!! And the sides are a great choice.
Have you tried a snake method in your Kettle for smoking?
Have you tried a snake method in your Kettle for smoking?
- Norway Joe
- Chuck Wagon
- Posts: 4396
- Joined: Mon Jun 04, 2018 2:04 pm
- Location: Oslo, Norway
- Contact:
Re: Smoke-Speriment!
As they said. Nothing wrong with this. I would be happy if I was served one.
Sent fra min SM-G988B via Tapatalk
Sent fra min SM-G988B via Tapatalk
Instagram: Norway_joe1
- Professor Bunky
- Outlaw
- Posts: 1057
- Joined: Sat Dec 08, 2012 9:35 am
- Contact:
Re: Smoke-Speriment!
k.a.m. wrote:There is nothing! I mean nothing wrong with that idea those ribs look awesome!!! And the sides are a great choice.
Have you tried a snake method in your Kettle for smoking?
Hi K.A.M.
I used to do a snake on my Weber Kettle & it did work fairly well for me. It is a bit fussy to set up. But when I got the Kamander (Kamado style, non-ceramic), I stopped using the Weber most of the time.
-
- Cowboy
- Posts: 335
- Joined: Sat Jul 21, 2012 8:08 am
- Location: San Antonio
- Contact:
- k.a.m.
- Chuck Wagon
- Posts: 3731
- Joined: Mon Jun 25, 2012 6:38 pm
- Contact:
Re: Smoke-Speriment!
Professor Bunky wrote:k.a.m. wrote:There is nothing! I mean nothing wrong with that idea those ribs look awesome!!! And the sides are a great choice.
Have you tried a snake method in your Kettle for smoking?
Hi K.A.M.
I used to do a snake on my Weber Kettle & it did work fairly well for me. It is a bit fussy to set up. But when I got the Kamander (Kamado style, non-ceramic), I stopped using the Weber most of the time.
I hear ya. I have a friend that cooks on a Kamander and loves it.
- bowhnter
- Chuck Wagon
- Posts: 3874
- Joined: Mon Mar 26, 2007 1:01 pm
- Location: Van Alstyne, TX
- Contact:
Re: Smoke-Speriment!
You couldn’t tell me they were mostly cooked on a gasser. I’d enjoy those!
Mike
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
- spacetrucker
- Chuck Wagon
- Posts: 3396
- Joined: Sun Jun 02, 2013 4:36 pm
- Location: Round Rock Texas
- Contact:
Re: Smoke-Speriment!
they look good, perhaps if they were chewy a few extra minutes on the heat? I test mine with a tooth pick for doneness or by using the bend test, with a pair of tongs holding the ribs in the middle checking for then to bend and not break when they are picked up.
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- Smoking Piney
- Outlaw
- Posts: 1909
- Joined: Fri Jun 15, 2018 9:37 am
- Location: South Jersey Pine Barrens
- Contact:
Re: Smoke-Speriment!
Good looking bones, Sailor!
John - Hopelessly addicted to smoking and grilling.
- Sailor Kenshin
- Chuck Wagon
- Posts: 5461
- Joined: Sun Jul 08, 2012 2:58 pm
- Location: Eastern seaboard
- Contact:
Re: Smoke-Speriment!
Thanks everyone!
Leftovers, with tater salad. Baby back rib from previous cook included.
Leftovers, with tater salad. Baby back rib from previous cook included.
Moink!
- k.a.m.
- Chuck Wagon
- Posts: 3731
- Joined: Mon Jun 25, 2012 6:38 pm
- Contact:
Re: Smoke-Speriment!
Good looking leftovers.
Did you heat up the ribs?
I love leftover cold ribs for some reason same with leftover fried chicken.
Did you heat up the ribs?
I love leftover cold ribs for some reason same with leftover fried chicken.
- Sailor Kenshin
- Chuck Wagon
- Posts: 5461
- Joined: Sun Jul 08, 2012 2:58 pm
- Location: Eastern seaboard
- Contact:
Re: Smoke-Speriment!
k.a.m. wrote:Good looking leftovers.
Did you heat up the ribs?
I love leftover cold ribs for some reason same with leftover fried chicken.
No heat! Just cold. I like them that way, too.
Moink!
Return to “Smokehouse - BBQ Discussion”
Who is online
Users browsing this forum: No registered users and 6 guests