Posted: 12/2/2013 10:08:01 AM EDT
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I now have in my possession a 30" Masterbuilt Electric smoker. Nice unit, has a window and remote control. I now need recipes.
I'm sure the ARF has plenty of meat specialists 
I have a rack of pork ribs in the fridge. What do I need to do in order to get them smoker ready and how long and what temp. If you have some good brisket and wild game recipes I would appreciate those as well. I'm good on jerky as I've made it in the past. |
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For the ribs, slather in yellow mustard and coat with a dry rub.
Then saran wrap and leave in the fridge overnight. You won't taste the yellow mustard after cooking, it just helps keep the dry rub in place. ETA: Also, remove the membrane before the above steps off the back of the ribs. |
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I now have in my possession a 30" Masterbuilt Electric smoker. Nice unit, has a window and remote control. I now need recipes. I'm sure the ARF has plenty of meat specialists
I have a rack of pork ribs in the fridge. What do I need to do in order to get them smoker ready and how long and what temp. If you have some good brisket and wild game recipes I would appreciate those as well. I'm good on jerky as I've made it in the past. That's the exact same unit I have. Check YouTube that's where I've found some good recipes. Have fun! |
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For a good ol Texas brisket, mix together salt, pepper, granulated garlic, shake together
Cover brisket in rub, place in refrigerator overnight. Set out to warm up for at least an hr, then smoke at a steady 225-250 , fat side up, at a steady rate until it reaches a a med done-done temp (i like my brisket a lil on the rare side . Its tender) For wood flavor, mesquite is the only route with brisket. Pick a good non sweet vinegary bbq sauce, enjoy. |
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For the ribs, slather in yellow mustard and coat with a dry rub. Then saran wrap and leave in the fridge overnight. You won't taste the yellow mustard after cooking, it just helps keep the dry rub in place. ETA: Also, remove the membrane before the above steps off the back of the ribs. Sounds good. What is the general rule of thumb on time? Is there a X amount of minutes for X amount of pounds of meat? |
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Sounds good. What is the general rule of thumb on time? Is there a X amount of minutes for X amount of pounds of meat? Quoted:
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For the ribs, slather in yellow mustard and coat with a dry rub. Then saran wrap and leave in the fridge overnight. You won't taste the yellow mustard after cooking, it just helps keep the dry rub in place. ETA: Also, remove the membrane before the above steps off the back of the ribs. Sounds good. What is the general rule of thumb on time? Is there a X amount of minutes for X amount of pounds of meat? Spare ribs or baby back? |
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Umm...I'm sorry did you say "electric" smoker? And it has a window and a remote control?  Heck ya. I did a promo for the company that makes them at a local Cabelas this weekend. The smoker was part of the deal for 5 hours of work. Sale price is $350 on it. I smoked a pimento cheese dip and a bunch of polish sausage. Tasted great. |
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Spare ribs or baby back? Quoted:
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For the ribs, slather in yellow mustard and coat with a dry rub. Then saran wrap and leave in the fridge overnight. You won't taste the yellow mustard after cooking, it just helps keep the dry rub in place. ETA: Also, remove the membrane before the above steps off the back of the ribs. Sounds good. What is the general rule of thumb on time? Is there a X amount of minutes for X amount of pounds of meat? Spare ribs or baby back? Baby |
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Quoted: So what's the story on rub? Make your own or buy it? Any recommendations. I may still have some of the Larue stuff but it's been a few years since I got it. Just buy what looks good to you, like a Memphis BBQ rub or something.
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For the ribs, slather in yellow mustard and coat with a dry rub. Then saran wrap and leave in the fridge overnight. You won't taste the yellow mustard after cooking, it just helps keep the dry rub in place. ETA: Also, remove the membrane before the above steps off the back of the ribs. Sounds good. What is the general rule of thumb on time? Is there a X amount of minutes for X amount of pounds of meat? Spare ribs or baby back? Baby Generally speaking: 2-2-1. 2 hours bone side down, then wrap in foil and back on the smoker bone side up for 2 hours, then take foil off and 1 hour bone side down. May only take 4 hours, depends on the size of the ribs. I've done it without foil too. Check for tenderness with either the bend or tear test. It's done when it's done. It's not like baking a cake with precise times and shit - it's BBQ! |
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Generally speaking: 2-2-1. 2 hours bone side down, then wrap in foil and back on the smoker bone side up for 2 hours, then take foil off and 1 hour bone side down. May only take 4 hours, depends on the size of the ribs. I've done it without foil too. Check for tenderness with either the bend or tear test. It's done when it's done. It's not like baking a cake with precise times and shit - it's BBQ! Quoted:
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For the ribs, slather in yellow mustard and coat with a dry rub. Then saran wrap and leave in the fridge overnight. You won't taste the yellow mustard after cooking, it just helps keep the dry rub in place. ETA: Also, remove the membrane before the above steps off the back of the ribs. Sounds good. What is the general rule of thumb on time? Is there a X amount of minutes for X amount of pounds of meat? Spare ribs or baby back? Baby Generally speaking: 2-2-1. 2 hours bone side down, then wrap in foil and back on the smoker bone side up for 2 hours, then take foil off and 1 hour bone side down. May only take 4 hours, depends on the size of the ribs. I've done it without foil too. Check for tenderness with either the bend or tear test. It's done when it's done. It's not like baking a cake with precise times and shit - it's BBQ! Thank you Sir! I'll go get my rub tonight and prepare tomorrow and smoke Wednesday |
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So what's the story on rub? Make your own or buy it? Any recommendations. I may still have some of the Larue stuff but it's been a few years since I got it. I love this rub for the Best Ribs In The Universe: Best Ribs In The Universe Rub - 1/4 Batch 1/4 cup sugar 1/4 cup non-iodized table salt 1/8 cup brown sugar, dried 4 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon Accent (MSG) 1 teaspoon cayenne pepper 1 teaspoon black pepper, freshly ground 1 teaspoon granulated garlic 1 teaspoon onion powder http://virtualweberbullet.com/rib1.html Throw some sauce (and maybe some honey) on those babies and it's awesome! |
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I love this rub for the Best Ribs In The Universe: Best Ribs In The Universe Rub - 1/4 Batch 1/4 cup sugar 1/4 cup non-iodized table salt 1/8 cup brown sugar, dried 4 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon Accent (MSG) 1 teaspoon cayenne pepper 1 teaspoon black pepper, freshly ground 1 teaspoon granulated garlic 1 teaspoon onion powder http://virtualweberbullet.com/rib1.html Throw some sauce (and maybe some honey) on those babies and it's awesome! Quoted:
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So what's the story on rub? Make your own or buy it? Any recommendations. I may still have some of the Larue stuff but it's been a few years since I got it. I love this rub for the Best Ribs In The Universe: Best Ribs In The Universe Rub - 1/4 Batch 1/4 cup sugar 1/4 cup non-iodized table salt 1/8 cup brown sugar, dried 4 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon Accent (MSG) 1 teaspoon cayenne pepper 1 teaspoon black pepper, freshly ground 1 teaspoon granulated garlic 1 teaspoon onion powder http://virtualweberbullet.com/rib1.html Throw some sauce (and maybe some honey) on those babies and it's awesome! Ok, just so I am clear. I put mustard or veg oil on the meat and cover it with the rub and wrap in foil for 24 hours? Do I put on BBQ sauce before it goes in the smoker, after a while in the smoker or when it is done? |
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Ok, just so I am clear. I put mustard or veg oil on the meat and cover it with the rub and wrap in foil for 24 hours? Do I put on BBQ sauce before it goes in the smoker, after a while in the smoker or when it is done? Quoted:
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So what's the story on rub? Make your own or buy it? Any recommendations. I may still have some of the Larue stuff but it's been a few years since I got it. I love this rub for the Best Ribs In The Universe: Best Ribs In The Universe Rub - 1/4 Batch 1/4 cup sugar 1/4 cup non-iodized table salt 1/8 cup brown sugar, dried 4 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon Accent (MSG) 1 teaspoon cayenne pepper 1 teaspoon black pepper, freshly ground 1 teaspoon granulated garlic 1 teaspoon onion powder http://virtualweberbullet.com/rib1.html Throw some sauce (and maybe some honey) on those babies and it's awesome! Ok, just so I am clear. I put mustard or veg oil on the meat and cover it with the rub and wrap in foil for 24 hours? Do I put on BBQ sauce before it goes in the smoker, after a while in the smoker or when it is done? I usually don't put the rub on that far ahead but that's completely personal preference. Sometimes I do it the night before, sometimes an hour before. As far as saucing the ribs goes, it's typically done for the last 15-30 minutes it's on the smoker or completely after you've pulled them off. Again, it's a preference deal. There's a million different ways to cook up BBQ. Rubs, brines, sauces, mops, woods, temps, foiling...
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Quoted: I usually don't put the rub on that far ahead but that's completely personal preference. Sometimes I do it the night before, sometimes an hour before. As far as saucing the ribs goes, it's typically done for the last 15-30 minutes it's on the smoker or completely after you've pulled them off. Again, it's a preference deal. There's a million different ways to cook up BBQ. Rubs, brines, sauces, mops, woods, temps, foiling... Quoted: Quoted: Quoted: Quoted: So what's the story on rub? Make your own or buy it? Any recommendations. I may still have some of the Larue stuff but it's been a few years since I got it. I love this rub for the Best Ribs In The Universe: Best Ribs In The Universe Rub - 1/4 Batch 1/4 cup sugar 1/4 cup non-iodized table salt 1/8 cup brown sugar, dried 4 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon Accent (MSG) 1 teaspoon cayenne pepper 1 teaspoon black pepper, freshly ground 1 teaspoon granulated garlic 1 teaspoon onion powder http://virtualweberbullet.com/rib1.html Throw some sauce (and maybe some honey) on those babies and it's awesome! Ok, just so I am clear. I put mustard or veg oil on the meat and cover it with the rub and wrap in foil for 24 hours? Do I put on BBQ sauce before it goes in the smoker, after a while in the smoker or when it is done? I usually don't put the rub on that far ahead but that's completely personal preference. Sometimes I do it the night before, sometimes an hour before. As far as saucing the ribs goes, it's typically done for the last 15-30 minutes it's on the smoker or completely after you've pulled them off. Again, it's a preference deal. There's a million different ways to cook up BBQ. Rubs, brines, sauces, mops, woods, temps, foiling... Which is why is suggested learning the fundamentals as opposed to just following a recipe. Sometimes it teaches you more to have to think your way through something.  |
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The best smoked ribs I've had is a really simple recipe. I like salty ribs vs. the sugar based rubs though.
First put a little olive oil on the ribs. -Liberally sprinkle Lawry's Seasoned Salt all over them. I like the reduced sodium. Its not quite as overpoweringly salty. -Add some black pepper, onion powder, and garlic powder. I just wing it. Smoke at 225-250 until they're done. |
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Buy a whole packer trimmed brisket (NOT MARKET TRIM) cover in dry rub such as Dillo Dust etc.(my favorite is TexJoy) let dry rub sit overnight.
Place on smoker 200-220 degrees. Smoke for 4 hours fat side up. Use, mesquite, hickory, pecan or oak not some faggy apple or cherry. After smoking for 4 hours wrap tightly in aluminum foil. Must seal in moisture and fat. Place back on smoker and cook same temp for 4-5 hours. Unwrap, slice across the grain. Thank me later. Jim ETA: NO sauce needed |
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I now have in my possession a 30" Masterbuilt Electric smoker. Nice unit, has a window and remote control. I now need recipes. I'm sure the ARF has plenty of meat specialists
I have a rack of pork ribs in the fridge. What do I need to do in order to get them smoker ready and how long and what temp. If you have some good brisket and wild game recipes I would appreciate those as well. I'm good on jerky as I've made it in the past. Cook to done-ness, not time. Ribs are done when you can poke a toothpick through them without resistance. They should not fall off the bone, if they do they are over cooked. I like to cook at 225, with apple, cherry, or peach. 2-3 hours til i get the color i like. 1-2 hours wrapped in foil with butter and brown sugar, then sauced and finished. Rubs and Sauces are your taste so grab up a few varieties and try them out. I avoid the thick molasses kc masterpiece sauces with ribs like the plague. It helps a little to dry brine (salt) the ribs in advance for a few hours before cooking. It adds flavor, and helps retain moisture. |
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Buy a whole packer trimmed brisket (NOT MARKET TRIM) cover in dry rub such as Dillo Dust etc.(my favorite is TexJoy) let dry rub sit overnight. Place on smoker 200-220 degrees. Smoke for 4 hours fat side up. Use, mesquite, hickory, pecan or oak not some faggy apple or cherry. After smoking for 4 hours wrap tightly in aluminum foil. Must seal in moisture and fat. Place back on smoker and cook same temp for 4-5 hours. Unwrap, slice across the grain. Thank me later. Jim ETA: NO sauce needed My smoker runs between 180 and 220 as it cycles. The last full brisket I did was on for 15 hours with oak until internal temperature reached 195. Getting to the internal done temp as slow as possible is the key to smoking a tender, juicy brisket. I always do fat side down (9mm vs .45) and did not bag it. I did keep the container of broth inside the smoker so it would remain warm when mopping. I only mop about once or twice. I also inject with beef base and either Dr. Pepper or Coke. I always use two temp probes, one in the thinner point and one in the thicker section to insure I am not overcooking it. There are a lot of ways to skin the cat if you have the basic concepts down. Salt and pepper is all that is needed to season good beef. Faster methods involve a shorter smoke time and then bag/tent at higher temperature to finish. |