Grille

[Senile Old Fart]

Ribs have been smoking on the pellet grille for the last 4 1/2 hrs. @ 165f. Time to turn heat up some and glaze them

Now back to our regularly scheduled programming...

 

[Mule]

you know how we love pics...

 

['68 Coronet R/T]

Someone just gave me a nice smoker grill. I have two fair sized briskets and not a clue how to use the smoker grill. What temp, how long, etc.
Any experienced BBQ guys here?

 

[Prplpny68]

Not sure what kind of grill you have but if you have a ceramic one you might want to check out this site Plenty of recipes on Google too. I've had a Big Green Egg for about two years now and I absolutely love it. I use it just about every weekend to cook my meals for the following week. Like SOF mentioned above, slow cooked ribs are by far my favorite. It takes a while to get used to and to figure out temp regulation, cooking times etc, but if you do paint and body work you have the patience to stick with it. It is well worth it!

 

[Dub]

I have 3 smokers. I use semi direct/indirect heat and run about 215 degrees. I also use a beer bbq sauce I developed and it seems to be the ticket. I use apple wood and cherry/oak pellets. Yes I mix them. When Dub has a bbq everyone shows up, invited or not lol. The only thing I cook at high heat is burgers. Gotta have that blame broiled flavor.

 

[Grubbworm]

Yummmmmmmy, Ain't nuthin better than good smoked pork.

 

['68 Coronet R/T]

Mine is an indirect heat source like this one in the picture:

So you try to keep the temp around 215 degrees and just keep cooking it until the meat is real tender? I understand the wood chips for adding flavor but not sure on how long is too long when smoking meat.

 

[Bob Heine]

[QUOTE='68 Coronet R/T;24191]...not sure on how long is too long when smoking meat.[/QUOTE]
At 3 days, jerky is probably about done.

 

[Prplpny68]

You'll have to play around a little to find out what suits you best, but get a ballpark estimate on the time from some recipes and go from there. I'll usually do ribs at 250 degrees for about 3 hrs. Once you get your temp regulated just leave it alone until you get close to the end. I like what someone said one time "if you're looking, you aint cooking." Get yourself a good internal temp thermometer to let you know when they're done. I say to leave it alone, but sometimes I will take a spray bottle with some white vinegar and spritz my ribs about once an hour. It helps keep them moist and I like the flavor.

 

[Senile Old Fart]

I do ribs @ 175 for 3-4 hrs, then turn the heat up to 225 for a couple more hours, until internal temp is about 185-195.
I spritz with apple juice and or use a moppping sauce every hour or so.

 

['68 Coronet R/T]

Well, I am getting ready to give this a go. Worst that can happen is I end up with jerky - and for me that's not a bad thing.

 

[Bob Hollinshead]

I am getting very hungry reading this thread! Slow cooked is good! When the meat falls apart-perfect IMO!

 

[Senile Old Fart]

[QUOTE='68 Coronet R/T;24204]Well, I am getting ready to give this a go. Worst that can happen is I end up with jerky - and for me that's not a bad thing. [/QUOTE]

Marinate over night, cold water rinse, pat dry, put a good rub seasoning on both sides. grille @ 175 for 4 hrs, turn up to 225-250 for 2 more hrs. spritz with apple juice hourly when turning meat.
Apply favorite sauce during last 2 hrs of cooking.
That is how I do mine and they come out great.
I use an internal temp probe and rotate the meat according to the hot spot/cool spots of the grille.

Do not put a sugar type sauce on the meat IF you have temps of 300f+ as it will turn to a nice black disgusting tasting carbon,lol.
At 250 or lower you wont have this problem if cooking with indirect heat.

 

[Dub]

I spritz with beer and bbq sauce mixed, chicken stays so moist you would think its not cooked at all... I have my grill cooking 2-3 days a week. I may need rehab???

 

[Mule]

There are some recipes, videos on trimming, seasoning, cooking on this form ( http://www.cookshack.com/store/Smokin-Okies-101-Series ) that I have found useful. For brisket a temp probe is a good idea.
...now I'm back to flat black ss posts, I may be shooting some tonight ...

 

[Senile Old Fart]

I spritz with beer and bbq sauce mixed, chicken stays so moist you would think its not cooked at all... I have my grill cooking 2-3 days a week. I may need rehab???

2 thumbs up !