quote:
Originally posted by Chaplain Bill:
I do the second rib thing, but I'm going to try the middle. Loinbacks are far easier than spares IMO. Thanks for everything guys. I just had left-over ribs for lunch. Amazing. Pink all the way thru, firm perfect texture and come off the bone with a gentle tug. Never had finer ribs that the FEC produces.
Sounds like you had a great success - and great you photo-documented as you went, always nice to see pics of what one is speaking about.
You got some good comments and advice, of which I'll 'second the motion' on.
Production smoking can be a little different than backyard or competition :-)
I use both FEC's and SM smokers at our restaurant, and will lend the following (some of which was already commented).
- For ribs, we always load thickest side towards the back of the FEC-120 smoker. It let's you keep you eye on the 'thin side'. Gotta pull them when the thin side is done, and typically the thick side is 'done enough'.
- The bottom rack of the FEC is the 'warmest'. I attribute that to the incoming hot air is circulated from the bottom up, and the lower rack gets the first shot, so seems to run about 5 degrees warmer - we typically load chicken on bottom if a mixed load to get it done quicker.
- I agree with other on silver skinning ribs from the middle, actually I prefer about 3/4 of the way to the thick side, then get your finger under it, and slide hand towards thin side. This let's you have 3/4 of the skin off without using a paper towel to grab it. Everybody's got a little different 'technique' - I just know in the restaurant biz we gravitate towards what works the 'fastest'.
- Don't be afraid to get those ribs done by going to 270 degrees. We've 'pushed' ribs this way many many times, to where it's almost standard to do at this temp. We always supplement the burn pot with a block of hickory - helps get a bit more smoke flavor on the ribs. When we have time, I like doing ribs at 250 - I rarely go below that though.
- I too prefer a full FEC smoker rather than a couple butts and a few ribs. The moister environment lends to a quicker cook, and typically more even temperature throughout the smoker. Case in point, proven many many times with me. If I put 2 butts and 2 brisket in my FEC smoker, and the same load in an SM smoker, set to same temperature, the SM smoker will finish with meats at temp. many hours ahead of the FEC smoker. The SM smokers are a moister environment. However, the meats on the FEC smoker will have the classic 'bark' on them, the meats on the SM will be moister. The SM smokers are 'so' moist, that if doing a full load, I typically need to open the door to dump moisture after a few hours
- You mentioned ribs at room temp before they went on. I typically like to load ribs 'cold' - I think they take on a little more smoke taste. Maybe because the surface of the meat takes on more smoke because the cooler surface lets more smoke deposit (condensate) on it, maybe because they are in the smoker a little longer because they were colder going in. There are definitely differing schools of thought on that one.
- Regarding pricing per pound, that is typically a function of what you are paying, what you need for profit, and what other places in your area are pricing at. In my parts, we sell our pulled pork for 9.99 a pint (slightly under a pound), and sliced Brisket at 15.99 pound. This price matches other places in my region, which sort of sets the price. However, Brisket keeps going up and something's gotta give. Heh.
- I think you had a good observation regarding 'spreading out' the ribs when using the rib racks. THey are useful for large loads, but you need to keep an eye on things (tip the ribs from one side to the other, or flip them in the rack).
Thanks for sharing your experience and observations - benefits us all!
Rick
