Local Grilling Thread 2013 (Green Eggs and Ham) (eat, gas)

[Lamar Bowman]

Originally Posted by Dirt Grinder

Hmmm... I cook my pork butts at 225°F for 10 hours - been doing it for twenty years.

Pork butts != ribs

[Dirt Grinder]

Originally Posted by Lamar Bowman

Pork butts != ribs

lol - yep, I didn't see where ribs were mentioned in the second sentence - I thought the post was about pork butt. I cook my ribs for four hours as well.

[Nlambert]

Originally Posted by LCTMadison

I have a Bradley electric smoker, so don't know how that compares to the one you have, but when I did my Boston butts I got a great bark from the smoker.
We did ribs this weekend in the Bradley and they turned out amazing....4 hours and they were perfect and falling off the bone.

The one I have is exactly like a Bradley, except it uses wood chips instead of pucks or pellets, although it would accept pellets.


This thing does a great job for what it is. I made smoked sausage biscuits for work this morning.

But the bark seems to come out much nicer on my wood smoker than this thing.

[Nlambert]

Originally Posted by Dirt Grinder

lol - yep, I didn't see where ribs were mentioned in the second sentence - I thought the post was about pork butt. I cook my ribs for four hours as well.

Same here. 1.5 hrs open, bone side down to get the smoke. Then I do 2 hrs wrapped. Then another half hour open basting both sides every 15 minutes with my sauce.

[trace riggins]

Originally Posted by Nlambert

Same here. 1.5 hrs open, bone side down to get the smoke. Then I do 2 hrs wrapped. Then another half hour open basting both sides every 15 minutes with my sauce.

How do you wrap them? Mine always turn out dry and that may solve my problem.

[Dirt Grinder]

Originally Posted by trace riggins

How do you wrap them? Mine always turn out dry and that may solve my problem.

Are you grilling or BBQing? They shouldn't be dry if you're cooking at BBQ temps (225°F - 250°F) for four-five hours. The "wrapping" makes ribs fall-off-the-bone tender - something some folks don't care for. I usually wrap some of the ribs in foil during the last hour and a half of the cook and leave the rest unwrapped - that way everyone can find the texture they're looking for.

A final sear over high-heat before serving will add a bit of tasty char to the ribs and caramelize the glaze.

[Nlambert]

You wrap them with tinfoil. I typically place the ribs on the foil and wrap up tight. This will allow it to cook in its juices. By not wrapping you'll get a more firm ( and a little less moist) product. It's all in what you like. You need to stay at 225 or close and pull them when you notice the bones protruding about 1/2" from the meat to avoid drying them out.

[Renaldo78]

I wasn't getting a good smoke ring with my masterbuilt electric smoker so I'm going to try an AMNPS this weekend....supposed to to provide 11 hrs of smoke without refilling

[Nlambert]

Originally Posted by Renaldo78

I wasn't getting a good smoke ring with my masterbuilt electric smoker so I'm going to try an AMNPS this weekend....supposed to to provide 11 hrs of smoke without refilling

I've got the same one. An AMNPS will work fine but you may not need it.

Couple of questions:

1) What were you smoking?
2) What temps and for how long?
3) What kind of wood were you using?
4) Was the meat wrapped at all?
5) How did you have the vent set? Open, closed, 1/2 open, etc.....

We may be able to help you out without need for buying an AMNPS. I tend to get a nice smoke ring on all my smokers as-is. Maybe you're doing something differently than I do.

[trace riggins]

Originally Posted by Dirt Grinder

Are you grilling or BBQing? They shouldn't be dry if you're cooking at BBQ temps (225°F - 250°F) for four-five hours. The "wrapping" makes ribs fall-off-the-bone tender - something some folks don't care for. I usually wrap some of the ribs in foil during the last hour and a half of the cook and leave the rest unwrapped - that way everyone can find the texture they're looking for.

A final sear over high-heat before serving will add a bit of tasty char to the ribs and caramelize the glaze.

I only grill. I have a long way to go with bbqing.