I see we have some guys here who like to cook BBQ. I got a Weber Smokey Mountain cooker for my birthday last April and love it. It has good capacity and is easy to control the temp. It does take a quite a bit of charcoal....but overall it's a great smoker. Some of my favorites are: Apple wood smoked whole chicken with a spicy rub & Sweet Baby Ray's sauce Wild Cherry/Hickory smoked ribs (St. Louis style) with Texas BBQ Rub (kicked up with some Chipotle powder) and Sweet Baby Ray's sauce Wild Cherry/Hickory or Apple/Hickory smoked pork shoulder with Texas BBQ rub and Rudy's BBQ sauce. Rudy's sauce is excellent and my favorite in pulled pork....I prefer and sweet & spicy sauce on the ribs. What smokers, rubs, sauces, etc. does everyone else like? Here are some pics: Man I'm ready for lunch now!
looks good....no doubt AL will be chiming in..he posted a simliar thread on AG not long ago..hes big on smoking meat and making his own BBQ sauces..
I also have the Smokey mountain cooker along with a Weber Silver B Gas Grill. I had an offset Brinkmann but the Smokey Mountain cooker is so much more efficient. Ribs and Pulled pork is what I love to do. I am actually building a smoker/Rotisserie; hope to have it done by spring! I am on this site often The Virtual Weber Bullet - For the Weber Smokey Mountain Cooker Smoker enthusiast I prefer not to slather a thich sauce on my pulled pork. Just a bit of homemade Carloina Red Vinegar is all it needs.
I have been BBQ'ing and smoking meats for many years now...I make alot of my own sauces and rubs also.... I have a Brinkman smoker with a seperate fire box and also built a smoker for doing bigger stuff like deer and turkeys.... I like doing BB ribs..briskets...chickens.... also if want to try a nice rub..i use this at times as a base to some rubs I make and it comes from Canada...is Bushdreams pepperberry rub....to me its outstanding alone or as a base for custom rubs.... here is some ribs and a beer can chicken on the smoker I have a ton of wood..like cherry...apple ..hickory....butternut...pear...I get them from the orchards near me when they trim the fruit trees and a buddy is a aborist and i get my hardwoods from him... Also I use the lump charcoal to get going and rest wood..I hate the taste of the bagged stuff..lump is pure charcoal..no binders...it may burn a bit faster..but i get it cheap Al
Those all look great. Smoked some a few weeks ago when the weather was nice, I'm getting old and lazy so I use a Masterbuilt Electric. But I do brine the pork and chicken first.
I brine chickens and turkeys and pork my self...I also beer brine....using beer in the brine...so many ways to smoke and BBQ...boy I am getting hungry now...lol Al
I have not run into that yet, usually a cup of kosher salt and half a cup of brown sugar for 24 hours and the meat is moist. Like Al I will use beer at times, I do like the darker ones for brining.
it depends on the amount of salt used...i do not use as much as it calls for.... the basic brine calls for 1 cup of salt to a gallon of water....well I use a 1/2 cup and half water and half beer..cheap beer also...I have done some with water and apple cider vinegar and half amount of salt..and then spices..sugars and any other flavoring you want....and the meat just falls apart...the brine should be chilled also before adding meat or it will cook it if hot AL
I love to cook anything possible on the grill. Not very fond of gas grills. I am a charcoal man. What are the secrets to tinder ribs. Mine are like jerky and I cook them slow. Just had my first drunken chicken this weekend and idk what I have waiting on and doing this myself. Man was that good. Nothing like a day of smoking a pork shoulder or brisket and drinking beer all day. Talking about the different wood I need to get the trimmings from my dads apple orchard and use them.
Russ...onceI get my coal bed going good....I put a cast iron loaf pan in the center and fill it with water.or .beer. or .ginger ale...what ever I feel like using...that way it keeps moisture in the smoke chamber to stop the dry heat ...it works fine....try that.... Al
Russ What temp/time do you cook your ribs? In the WSM mine go for 4-5 hours at ~ 225-250F You know they are getting there when the meat pulls up on the bone and you can separate the bones with just a little resistance. If you can't tear the bones apart they are not done....if you tear them apart too easily they may be overcooked. It just depends on how you like your ribs. Some people want fall-of-the-bone ribs while others think it's too mushy. Al's recommendation should help. Also make sure you are getting indirect heat.
Thanks for the recommendations. I cook them for about 4 hrs. Maybe I haven't cooked them long enough and I do not have anything in there for moisture. I do the indirect method. Maybe I just need to get some more and try it again except with these recommendations. Trial and error is the best I think.
OH maaaaan BBQ!!! That black burnt stuff can give u cancer (over time if I recall correctly) but who cares it's soooo gooooooooooood!!
wow...it's about 10:21PM here and I just read this thread man I'm starving now :druling: :druling: How about this guys, you all make BBQ and I'll come by and try them and announce the winner...I'll need someone to role of off the plane though hahahahahahahahaha But seriously, I love BBQ...Chris how about making me one of those too :beg:
