Just a bit too much

Former Member

Well, I had my first try at smoking ribs in my CS this weekend. Three really nice racks (7 or 8 lbs total.) 4 oz of hickory and one Kingsford briquette for color. I sprayed with apple juice at 3 1/2 hr, too. 225 degrees and 4 hrs and forty five minutes later, a bit dry and a bit oversmoked. I went so long because I wanted the meat to be falling off the bone. Still edible bt not what I had hoped. I guess you can oversmoke in a Cookshack. I wish I could blame it on the cooker.

Any suggestions would be appreciated.

Tjr as soon as I figure out how to get to my private messages for your address, I'll put your pecan in the mail. Also Mainely Dave, send me your address . I've got some oak for you.

Keep on smokin,

Hook

5/3/048:45 AM

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Former Member

hey. need to stop cooking them (at 200-225) once they're done... then foil and hold off the heat (in a cooler) for a while to let them tenderize more. Or... foil up a bit before finished, and finish in the foil.

5/3/049:09 AM

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Former Member

Thanks Woodburner. I was going to ask about the foil and towel process, but forgot. Could you give me a little more info on how that works?

Hook

5/3/049:49 AM

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Former Member

Thanks again - you can retrieve private messages with the "My Profile" link at the top of the page. It's right underneath the flaming heads.

4 oz wood might be a bit much, but I really don't know much about ribs.

5/3/0411:28 AM

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Former Member

Yup. I think 4oz is too much. I was in too much of a hurry to get them in and cooking. Remembered 4oz from somewhere and in it went.

I found your address and to coin a phrase, "the woods in the mail."

Wasn't the "Flaming Heads" a '90s heavy metal band ?

Hook

5/3/0411:47 AM

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Former Member

Maybe you're thinking of flaming lips, altho Pantera did a Flaming Heads album.

5/3/043:49 PM

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Former Member

Talking heads????? jan

5/3/043:55 PM

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Former Member

hook: Agree that 4 oz was a lot... try a little less, then watch for when the ribs seem done -- pulling back from the bone, and the last rib ready to be pulled off the rack. Then just pull out, double wrap in heavy foil, and throw into a cooler for 30 min to several hours. will still be hot, and more tender the more time goes by

5/3/047:19 PM

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Former Member

Remeber.....2 Oz. per 10 pounds of meat. You had enough wood for 20 pounds of meat. Also, forget the spray bottle, no drying heat here.

5/4/043:40 AM

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Former Member

quote:
Originally posted by Utah Jake:
[qb] Remeber.....2 Oz. per 10 pounds of meat. [/qb]

First time I've heard that. Why only 2 per?

The amount of wood will vary with the item cooked. Briskets and butts can handle a heavier smoker and poultry needs less. Also the type of wood will have an effect.

Just curious, interesting idea, but you know me and "rules"

5/5/046:36 AM

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Former Member

Good morning SmokinOkie,

I think it says 2oz for 10 lbs on the instruction plate on the top of the 050. I noticed it too and that's the only place I remember seeing it.

Hook

5/5/048:59 AM

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Former Member

Well, maybe I better not say 2oz/10 pounds any more, but then I sure see a lot of post complaining that 4oz is to much. OK, I'm converted, 4oz/10 pounds and if you think it's oversmoked and bitter your just a wimp that can't eat REAL bbq. Thanks boys, I feel better now.

5/9/042:13 PM

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Former Member

i don't know if i'm right or not. but but i put the meat in the smoker,no wood for about half the cooking time. then i add about two oz wood and let it go at 200/225 for other half of the time
nothing is for sure, you'll just have to use hoboken windage

5/9/044:30 PM

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Former Member

I ain't touchen this one.

5/9/0410:37 PM

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smokenMember

I use 4oz for 2 racks of ribs (pork ribs) and they come out fine. However, everyone's taste for smoke differs, but I haven't had any complaints.

Also, everytime I've done ribs (and I've done alot of ribs) they never come out in less than 6 hours, and that's at 225. I do use rib hooks from Cookshack, they work great.

I don't foil, and I never open the door to spray with apple juice. I just let em go and they come out tender, almost falling off the bone, and not dry at all. I think opening the door you're letting all that moisture out.

Anyway, that's what works for me.

SmoKen

5/16/045:53 AM

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Former Member

You wanna be sure and start the smoke while the meat is cold. When it gets very hot, it will not absorb any more smoke. You have to put the wood in the box first thang. No, scratch that. Put foil on the bottom first thang and poke a hole in it.

5/16/049:25 PM

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okgary1Member

Was there not a discussion meat would only absorb smoke up to 140 degree F. then it was sealed??

5/17/045:19 AM

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Former Member