Smoking Meat -- Tips, Opinions, Recipes
- Thread starter notnalc68
- Start date
jesse3638
Hooked
Pretty easy.
Coat ribs with yellow mustard and your favorite rib rub. Smoke at 225 for 3 hours.
Remove and baste with your favorite sauce, wrap with aluminum foil and smoke for 2 hours
Remove foil and baste with your favorite sauce. Smoke for 1 more hour. (May want to have them go a bit longer)
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Snboarder113
Hooked
Sharkey
Word Ninja
The foil step (at least how I do it) involves brown sugar, honey and apple juice. I don’t throw the sauce on until the third step.
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CalSgt
Hooked
This..... No sauce until the wrap comes off or none at all
Speedy_RCW
Hooked
Agreed. I only do apple juice though and then sauce about half hour before I pull them.
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Bear_JT
Hooked
Sorry just saw this. It was a crazy day. It would be a long ass screen shot but this is to the Traeger website
https://www.traegergrills.com/recipes/smoked-salmon
I actually used the Traeger Reserve pellets for this cook, as well as subbed turbinado for the brown sugar and wow! I’d say capers are optional as I don’t care for them.
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Same here on foil step. While smoking in 1st step i will spritz with apple juice / white wine vinegar mix every 20 mins to help keep moist and add a liitle extra flavor
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p38
Caught the Bug
Burnt Offerings or How Not To Smoke Pork Bellies
This past Sunday we had arranged a small gathering of cigar smokers, and I thought a few snacks would be in order. In anticipation of the event, I prepared some ducks with a rub of salt, pepper, and Chinese 5 spice powder. Placed in the smoker with a combination of apple and cherry wood chips, a couple hours at 170° produces a very tasty meal. I also had some pork belly and decided to put those in once the ducks were finished. Having done this before, I followed the same procedure, salt, pepper, brown sugar - poke a hole for a string, and they're good to go. So, I removed the ducks, hung the belly in their place, and sat back with a nice cigar, some rum, and the duck. After about an hour I heard a clank, a splash, a sizzling sound, and saw flames pouring out of the chimney of the smoker. Fortunately the door seals tightly and there are no other openings. I shut off the fuel supply but heavy black smoke continued to exit the top of the smoker. At that moment my wife arrived on scene and asked the obvious, "Is something burning?" I stared back and began to review the possible responses. I quickly dismissed, "Duh" and "No Shit", considered, "Boy - you don't miss a thing - do ya?" I could feel my brain trying desperately to stop my lips from moving, but out came, "No dear, it's our offering to the gods - since we're out of virgins, I figured pork would be a good substitute."
Funny at the time, seeing it in print I now understand how it might be misunderstood.
TIP: Better attach point for the string, more secure rack above the flame, go with "Duh."
This past Sunday we had arranged a small gathering of cigar smokers, and I thought a few snacks would be in order. In anticipation of the event, I prepared some ducks with a rub of salt, pepper, and Chinese 5 spice powder. Placed in the smoker with a combination of apple and cherry wood chips, a couple hours at 170° produces a very tasty meal. I also had some pork belly and decided to put those in once the ducks were finished. Having done this before, I followed the same procedure, salt, pepper, brown sugar - poke a hole for a string, and they're good to go. So, I removed the ducks, hung the belly in their place, and sat back with a nice cigar, some rum, and the duck. After about an hour I heard a clank, a splash, a sizzling sound, and saw flames pouring out of the chimney of the smoker. Fortunately the door seals tightly and there are no other openings. I shut off the fuel supply but heavy black smoke continued to exit the top of the smoker. At that moment my wife arrived on scene and asked the obvious, "Is something burning?" I stared back and began to review the possible responses. I quickly dismissed, "Duh" and "No Shit", considered, "Boy - you don't miss a thing - do ya?" I could feel my brain trying desperately to stop my lips from moving, but out came, "No dear, it's our offering to the gods - since we're out of virgins, I figured pork would be a good substitute."
Funny at the time, seeing it in print I now understand how it might be misunderstood.
TIP: Better attach point for the string, more secure rack above the flame, go with "Duh."
HighwayTrout
Hooked
. I’m not big on swine ribs. Wife’s request
Brute
Hooked
There is no shame in bb ribs...
And that might be the cleanest smoker I've ever seen...
OverlanderJK
Resident Smartass
Me either. But if I do I usually get St. Louis and cut the tips for wing tips. Not a fan of baby backs really.
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jesse3638
Hooked
I've always done baby backs. Not a huge fan a beef ribs but its been years and they were really tough (I didn't cook them). Whats a good way to prepare and cook beef ribs? I'd be willing to give them another try on the new smoker.
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HighwayTrout
Hooked
Brute
Hooked
You could almost cook everything this way...
I’ve got a butt in the Dutch oven now, surrounded by garlic, pintos, chipotle in adobo & bbq sauce...250 for 4 hours..
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OverlanderJK
Resident Smartass
HighwayTrout
Hooked
OverlanderJK
Resident Smartass
jesse3638
Hooked
Thanks fellas. May have to give this a shot. I have a local butcher/deli. I'll have to run down there and see what he has in stock.
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HighwayTrout
Hooked
If they don’t have them out in the counter just ask. None around me have them on display but always have them in the back. “Short ribs” or “plate ribs” is what your after. Stay away from the back ribs.