What's on the smoker today?

[Nick87]

Oh man, first bird of the year was excellent. Picture was from about half hour before done. Brined for 20 hours while it thawed in the fridge. Rubbed with Famous Dave’s Chicken Rub ( the only seasoning I need for chicken on the grill). Smoked for 2 hours and then turned up the heat to 350° until it came up to temp. Plated with fresh green beans boiled for a minute or so until still crunchy with butter, salt, and pepper.

Famous Daves chicken is my favorite.

 

[Sheltowee]

Not sure what's going on, but the last 2 times I've cooked baby backs, they've been dry. No wrap, 250 degrees till they break when bent, around 202 degrees. Pork jerky

3-2-1 at 225 is The Way. I've also been known to do 2-2-1 if I'm wrapping with peach paper, which I think gives a superior texture.

 

[Bigjay73]

I've done 3-2-1 and no wrap, have done well with no wrap until recently. The ribs did seem extra lean, maybe too lean. Think I'll go St Louis next time, maybe go back to wrapping.

 

[ovis2]

Fresh on the grill today...bighorn sheep jerky....

 

[Bigjay73]

Fresh on the grill today...bighorn sheep jerky....
View attachment 330031

Such a show off

 

[longbow51]

OK, have to admit, for the weekend, ordered Aaron Franklin brisket for the kids. Pretty much rain and cold, and limited amount of time. I'm very much a DIY guy, but he just retired after 24 years AD, so thought he deserved something special. And, no shock, 100% post oak is better than briquettes + wood chunks.

Well worth it.

 

[Wildabeest]

Dry brined a 16oz ribeye overnight. Going on the smoker shortly for reverse sear, with fresh corn, baked potato and grilled asparagus. And some homemade garlic/thyme/rosemary compound butter to finish the steak.

 

[NY_BLUES]

Smoked 50 pounds of pork shoulder for a 90th birthday party. 12 hours of low and slow, wrapped at 160, pulled at 198, let rest and pulled. Fantastic.

 

[wyoelkfan15]

First crack at brisket this summer. Been nervous on these cuts with the half beef I bought last year. Last brisket I tried on the smoker was really dry. This one turned out great

 

[Dave N]

Picked up some St. Louis ribs today for $2.49/lb. so I guess I'll keep one out and make some smoke tomorrow.

 

[Nick87]

Picked up some St. Louis ribs today for $2.49/lb. so I guess I'll keep one out and make some smoke tomorrow.

Are St Louis style the same as spare ribs?

 

[Bigjay73]

Are St Louis style the same as spare ribs?

Well trimmed spare ribs is what I was told

 

[Nick87]

Well trimmed spare ribs is what I was told

When we take our hogs in I've never had luck with the spare ribs. Maybe im doing something wrong.

 

[Dave N]

Yes and no.

How to Trim Pork Spareribs Into a St. Louis-Style Cut

Trimming a full rack of spare ribs into a St. Louis-style rack takes only two cuts and results in ribs without any chewy cartilage that can make them hard to eat.

www.seriouseats.com

 

[WildWill]

Are St Louis style the same as spare ribs?

Only way I'll smoke spare ribs anymore.

 

[Nick87]

Only way I'll smoke spare ribs anymore.

How?

 

[Nick87]

They didn't come out chewy just real dry and lean.

 

[WildWill]

How?

Trimmed St Louis style. Makes it easier to cook them more evenly and much easier to cut after cooking.

 

[JohnCushman]

@Redman Made some amazing pulled pork when I was at his house this past weekend. I'm being stingy eating the leftovers because I don't want them to be gone. Mrs Redman's pasta salad is tiding me over.

 

[Gellar]

Baby backs are fairly lean so it doesn't take much to start drying them out. I got some because of the big sale price but prefer smoking St. Louis cuts. I also like adding a little liquid when I wrap to add another layer of flavor.

What kind of liquid? I’ve always gone apple juice or apple cider.