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Posted: 1/1/2007 6:59:30 AM EDT
Happy New Year ARFCOM!
I'm putting my new Christmas present to use today; a propane-powered water smoker.  Ribs sat in the fridge all night, last night with a Jamaican jerk wet rub (in memory of my recent Caribbean cruise trip). I'll baste with a Jamaican jerk BBQ sauce.  More pics to follow... |
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Posted: 1/1/2007 9:23:14 AM EDT
[#1]
Smokin! ...
  Turn and mop...   |
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Posted: 1/1/2007 9:24:13 AM EDT
[#2]
Did you remove the silverskin on the back side of the ribs?
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Posted: 1/1/2007 9:26:15 AM EDT
[#3]
Whew, making my stomach growl. Looks good.
Oh wait, [soup nazi]NO POINTS FOR YOU![soup nazi] There needs to be at least one AR, a sidearm, a couple of reloads and a knife in each of those pics. I will edit my score when these items are present. 
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Posted: 1/1/2007 9:28:42 AM EDT
[#4]
What did I screw up? (first time smoking ribs) |
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Posted: 1/1/2007 9:29:18 AM EDT
[#5]
Haven't got to the eatin pic yet. 
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Posted: 1/1/2007 9:32:46 AM EDT
[#6]
Depends... Its not really a screwup, but the meat wont "fall off the bone" without the silver skin removed. Its a thin layer of really tough plastic-like material on the back side of the ribs that you can peel off rather easily before cooking. It reminds me of the plastic that they use for covering screens or watch faces with. |
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Posted: 1/1/2007 9:34:59 AM EDT
[#7]
OK, I'll remember that for next time. Thanks.
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Posted: 1/1/2007 9:36:46 AM EDT
[#8]
I'll also add that you can have your butcher remove ths skin for you and you may have purchased ribs that already had it removed. No worries my friend, they will still be mighty tasty either way
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Posted: 1/1/2007 10:27:18 AM EDT
[#9]
What brand of smoker is that?
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Posted: 1/1/2007 10:44:21 AM EDT
[#10]
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Posted: 1/1/2007 11:27:12 AM EDT
[#11]
Another turn and mop...
 Should be ready in about another hour. 
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Posted: 1/1/2007 11:28:56 AM EDT
[#12]
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Posted: 1/1/2007 11:30:54 AM EDT
[#13]
Looking pretty good so far!
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Posted: 1/1/2007 11:30:57 AM EDT
[#14]
Tag for the finished product
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Posted: 1/1/2007 11:40:50 AM EDT
[#15]
Smoked baby backs!
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Posted: 1/1/2007 11:54:29 AM EDT
[#16]
Jamaican jerk wet rub (in memory of my recent Caribbean cruise trip)
 
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Posted: 1/1/2007 12:07:32 PM EDT
[#17]
bigsapper give the 3-2-1 method a try next time, 3 hrs on the rack naked next 2 hrs wrapped in foil then the last hr opened back up. They come out so tender you wont believe it, no need to remove any membrane. i got the same smoker they really hold a even temperature. Plan on smoking some Salmon this week to take in for work as a treat
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Posted: 1/1/2007 12:17:32 PM EDT
[#18]
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Posted: 1/1/2007 12:18:06 PM EDT
[#19]
Will do! |
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Posted: 1/1/2007 12:24:57 PM EDT
[#20]
Sum gun that looks good!
I use the 3-2-1 as well. |
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Posted: 1/1/2007 12:39:54 PM EDT
[#21]
he's right... but looks good |
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Posted: 1/1/2007 12:55:21 PM EDT
[#22]
Why do you have to remove it? Is it tough or fatty etc? |
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Posted: 1/1/2007 12:57:41 PM EDT
[#23]
You don't have to remove it, it's just got kind of a tough/plasticey texture. And tag for the final results. |
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Posted: 1/1/2007 1:04:42 PM EDT
[#24]
You won't get seperation of the ribs. The membrane is to tough that we pull it off the raw ribs with pliers. Don't remove if hanging ribs by a hook. |
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Posted: 1/1/2007 1:06:15 PM EDT
[#25]
God damn you, I want me some ribs now
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Posted: 1/1/2007 1:07:00 PM EDT
[#26]
the skin on the back is that shiny membrane on the bone side- it can be a bear to peel off but if you get under the edge of it and grab it with a paper towel- it should almot pull off in one sheet-if your lucky. \
I have heard that you can hit it with a super hot grill on that side and it will burn off, but never tried it- always peeled. |
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Posted: 1/1/2007 1:15:23 PM EDT
[#27]
They look delicious. Can you send some to the North East please :) Hungry in NJ :)
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Posted: 1/1/2007 1:17:01 PM EDT
[#28]
Making me hungry...luckily I work at Zagats favorite BBQ restaurant!
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Posted: 1/1/2007 1:53:36 PM EDT
[#29]
Done...
 Dinner... BBQ ribs, baked potato, greens & black-eyed peas. .458 SOCOM Paulaner Hefe Weizen  Thanks for the compliments and the suggestions. Next time will be *much* better. Enjoy! |
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Posted: 1/1/2007 2:05:07 PM EDT
[#30]
Looks great.
I am looking to go propane for my next smoker since my Brinkman is very inefficient when the outside temp is below 50 degrees. Even when I surround it with a large box. BTW, what grip is that and do you find that screw retains your EOTech adequately? |
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Posted: 1/1/2007 2:09:22 PM EDT
[#31]
Outside temp today averaged 45 degrees It's a Magpul MIAD grip. The factory scew/mount is more than adequate. Even dumping a .458 mag full-auto; eh rogue007?! |
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Posted: 1/1/2007 3:01:29 PM EDT
[#32]
Propane?
Water? Smoke? How do these three things get together to cook meat? I can imagine any two of them working together... but all three? Enlighten me, O ARFCOM Oracles.... |
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Posted: 1/1/2007 3:04:39 PM EDT
[#33]
propane- heat
water - regulates the temp and provides moisture- long slow, moist cooking smoke- from chips/blocks hmm |
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Posted: 1/1/2007 3:08:53 PM EDT
[#34]
I like Alton browns ribs
Yours looks good too |
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Posted: 1/1/2007 3:14:48 PM EDT
[#35]
Nice looking smoker ... very tempting at $160.
I got a wood/charcoal model and it's too much of a pain to use. I don't mind starting off cooking 12 hours early but it's the every 2-4 hour feeding that's a pain in the butt. During a party or even prepping for a party having to toss more fuel on the fire is a drag. Let us know how them ribs come out! |
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Posted: 1/1/2007 3:18:35 PM EDT
[#36]
No mag, no spare mag, but at least you got an AR in the picture. 8.0
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Posted: 1/1/2007 3:27:09 PM EDT
[#37]
Very good looking plate of meat!
I give it a 10 out of 10
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Posted: 1/1/2007 3:30:49 PM EDT
[#38]
9.0, just 'cause there's no magazine(s) and ammo in the picture.
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Posted: 1/1/2007 3:31:15 PM EDT
[#39]
There's basically three things that go along with muscle that are not muscle. Collagen, fat, and elastin. Collagen, which is found around bones and in "tough" meats, is chewy and fairly nasty, but it dissolves and reacts in water, turning into gelatin. So, cooking collagen-laden meats in a wet environment makes them all lip-smackin' good. Fat carries flavors and lubricates the cooking, preventing sticking and moderating temperature. Good to have a little of that around... a nice marbled or fat-capped meat is good. Really lean meats might need a little fat help to keep them from becoming one with your grill or pan. Elastin is what the silverskin is. It comes in sheets (the "skin") and is rubbery and nasty. It doesn't really cook or dissolve... in fact, if anything, it just bunches up. A thin sheet of elastin (like rib silverskin) you can eat OK. A thicker sheet (like around a loin) turns into a wad of unchewable gristle. |
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Posted: 1/1/2007 4:05:26 PM EDT
[#40]
Bigsapper: Nice set up and very nice dinner pic.
FWIW, I like to use the other side of the grills... I find it easier to clean that way and you can slide stuff in & out easier. |
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Posted: 1/2/2007 4:55:01 PM EDT
[#41]
So, your first ribs... What will you change on your next recipe?
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Posted: 1/2/2007 4:59:21 PM EDT
[#42]
Look as good as mine.
    
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Posted: 1/2/2007 5:36:20 PM EDT
[#43]
Remove the silverskin. 3-2-1 method. Use a less spicy rub.
Oh, and use the other side of the grill. 
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Posted: 1/2/2007 5:43:51 PM EDT
[#44]
Those are dam good looking ribs, but their is no beverage or weapon in the pic.
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Posted: 1/2/2007 8:13:26 PM EDT
[#45]
You cant hijack a dinner thread with your own dinner pic, he was just being polite
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Posted: 1/2/2007 8:20:22 PM EDT
[#46]
pics look great! im curious if you know about how much propane is used for a smoking session? thinking of picking one up.
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Posted: 1/2/2007 8:41:21 PM EDT
[#47]
Looks good, makes me hungry!
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Posted: 1/3/2007 8:19:17 AM EDT
[#48]
Sunny, 45 degrees. maintaned 200-225 degrees on the low setting for 7 hours. I didn't weigh the tank but it didn't seem to use much. I'll do a before & after weigh-in next time. |
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Posted: 1/11/2007 2:47:19 PM EDT
[#49]
Stand by, round 2 starts tomorrow...
(should I start a new thread?) |
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Posted: 1/11/2007 2:48:35 PM EDT
[#50]
New thread and reference the old if necessary.
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