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6 replies

Observation and Comments

FM Former Member
Hi.

I have a very general comment to make. Sometimes I find it difficult to follow the cooking instructions posted because it is sometimes hard to decide if i am looking at the setting temperature or the actual inside temperature of the smoker. I would find it very helpful to know if the poster is talking actual thermometer reading temps. or knob setting temps. I basically know where I can achieve 275 actual temp on the FEC and I can set the knob to that factory setting too, but I am going to get a much higher actual temperature. It would be helpful to know which one I am shooting for. Can we denote this is some way acceptable to all when posting times and temps.?

My next observation is that since the weather has changed radically, my FEC temperatures have stabilized. If I am cooking in 60 degree ambient I get very stable temps. If it drops down to 25 to 30 degrees outside I get HUGE swings. The cold air that the fan sucks in makes a big difference in my smoker.

One rib question. What kind of exterior product are you getting?

My biggest problem so far is making an exterior that is acceptable. I do spares. I want a softer more tender exterior. How would you suggest I achieve that?

Appreciate any suggestions.

Thanks.
Kate
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FM Former Member
Kate,

In my opinion, you've just described a rib that has been tenderized by steam. We achieve this in competition by foiling our ribs for part of the cooking time. However, if you doing this for catering or vending, you could put the ribs in a full size disposable pan with a little liquid in the bottom and cover them with foil for part of the cook. Stephen Smith (NoCents) posted this technique as part of his cooking process here recently. I think steaming/braising will product that soft, tender exterior you desire.

Rod
FM Former Member
Hi Rod.

I watched the Reno Rib Contest on the Food Channel tonight and it just bugs the heck out of me that I am getting what I can only describe as a leathery outside to my ribs. I have tried Fast Eddy's method, I have tried the low slow method. Either way I get that leather. I may try the foiling because I am at my wits end. I am getting a jerky like finish. It is way too tough. The inner meat is fine, juicy and tender, it is just the outside that is wrong.

Could you describe to me what type of exterior finish you get when you do your ribs in the FEC?

Thanks for the help. Kate
FM Former Member
Hi.

Well, I am going to try a new tack. I am going to go buy a bunch of ribs and fill up that smoker and see if that makes a difference. Since my smoker is running with just the ribs on one rack, Eddy pointed out that we will get different results with a full smoker. Now I had read this, but I wasn't willing to offer up a whole smoker full of ribs to sacrifice with the results I was getting. I am now willing to try just about anything. It is the last step before I go to foil, or trays foiled.

I got a call from Eddy this morning and we talked about what we are getting vs what we are looking for. He is ALWAYS so helpful! I can't believe how extremely thoughtful and willing to offer help Eddy has been. This personal care and attention is, to me, what really sets Fast Eddy and Cook Shack apart from the rest. They really do care. I am grateful.

I will get the ribs down, I am sure, but only because Fast Eddy, Cook Shack and the good people of this forum are so willing to help. Thank you all!

I am getting fantastic pork butts, really nice chicken, great turkey, and everything else is coming out fine. Just the ribs to go now.

Hanging in here.

Kate
FM Former Member
Kate,

My ribs are tender inside and out. Sometimes too tender because they get away from me. The only time I've had issues with the exterior on the ribs is cooking them naked the entire time. In competition, I cook six slabs, two on each of the top three shelves. I spray them every 30 minutes after the first two hours, about three times total.

Let us know how your experiment turns out. You can also shoot me an e-mail if you want to talk ribs. Good luck

Rod
rod@pelletenvy.com
FM Former Member
Easy solution! Use a water pan in your smoker OR Slighty mist, mop or brush the ribs about 5-10 min before you remove them from smoker--- Doing this 2 times during the smoke will help too--Tip* do Not do this with sauce-foiling them will work, too.
Moistening the rub is the key---use juices, mops or a VERY light application of sauces(only at the end of the smoke) to do this.
Also, if you are using a rub--I assume that you are---Salts tend to dry the surface more so that sugars. Salts draw moisture out and sugars--like moist sugars(Brown sugars) tend to allow moisture to soak in. Maybe adjust your rub. These are my observations. Also, a thicker layer of rub that will protect the surface of the rib.
I had a pic that I posted a while back, but it has dissapeared from the forum.
Hope this helps!
Zeb

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