If it were up to me, I would jack up the pepper ratio. Not able to with my kids sensitive palates.

But all in all, they are very tender!

(07-24-2021 05:22 PM)rileylives Wrote:  If it were up to me, I would jack up the pepper ratio. Not able to with my kids sensitive palates.

But all in all, they are very tender!

Mine and a whole chicken are going on the smoker tomorrow. I do add some cayenne to my rub.

clt says “fall off the bOnes” ribs are actually over cooked. Write that down

(07-24-2021 07:16 PM)ghostofclt! Wrote:  clt says “fall off the bOnes” ribs are actually over cooked. Write that down

Yeah but as one gets older I prefer the meat in my stomach rather than stuck between my teeth, so overcooked is fine with me.

(07-24-2021 08:46 AM)MUther Wrote:  

(07-24-2021 06:50 AM)Dusky Wrote:  

(07-24-2021 12:01 AM)EagleNationRising Wrote:  Dry Rub - Salt, black pepper, chili powder, Cheyenne, paprika, brown sugar.

Wet Rub - Aprocot Jelly, Soy Sauce, Sriracha, Rice Vinegar.

You can thank me later :)

You copied my dry rub.

Wet rub is very interesting, going to give it a try.

Except he put Native Americans in it.

No, no, no. They mean Cheyenne [i]Powder[\i]. From the town in Wyoming.
I tried it but the ribs tasted like gunpowder.
Suppose it’s an acquired taste

(07-23-2021 07:59 PM)rileylives Wrote:  Okay, so I need some suggestions.

I have two ribs I'm cooking tomorrow, but I only have a Weber gas grill. I don't want to buy any additional materials, I would just like to cook it low and slow, any suggestions at temperature and time? They are about 2 lb of ribs each.

cook offset as low a flame as possible. go to lowes and spend $25 on a cast iron char-broil smoker box. soak wood chips. put wood chips in box. put the box on top of the fire. depending of the style of grill you might want to cover the vents as much as possible to make the smoke go over the meat. use a meat thermometer

(07-25-2021 12:27 PM)UAB Schnauzer Wrote:  

(07-23-2021 07:59 PM)rileylives Wrote:  Okay, so I need some suggestions.

I have two ribs I'm cooking tomorrow, but I only have a Weber gas grill. I don't want to buy any additional materials, I would just like to cook it low and slow, any suggestions at temperature and time? They are about 2 lb of ribs each.

cook offset as low a flame as possible. go to lowes and spend $25 on a cast iron char-broil smoker box. soak wood chips. put wood chips in box. put the box on top of the fire. depending of the style of grill you might want to cover the vents as much as possible to make the smoke go over the meat. use a meat thermometer

I cooked it yesterday, I don't need a meat thermometer, not to brag but my Weber has that new temperature app "IGrill," it will monitor the temperature of my food while it's cooking outside for hours on my phone, it's pretty nice..

The Weber did a good job of keeping it around 250 to 280, yes, it's very tough to keep things at a complete even temperature at all times, which is what I'm finding with this feature.

Anytime I noticed it start to get over 250 I would go outside and readjust. Like any dude, love a good smoker, but with four kids a smoker just becomes impractical. I appreciated the tips yesterday because I was able to not quite mimic, but get close to a smoker taste.

Im a dry rub guy. I peel the membrane and rub the night before. I just my own rub blend. It started out with the Moore County Dry Rub recipe from a Jack Daniels cook book, but Ive modified it over time. I got a pellet smoker last year after my charcoal smoker gave up the ghost. I love the pit boss vertical series. set and forget (almost). Not as much harsh charcoal flavor more subtle wood smoke.

I set the smoker to 250 and cook until the stall starts. I then wrap them in foil till 190 degrees F. I like for them to hit 203 but sometimes it seems like there is a second stall after 190.

best investment I've made was a thermo pro bluetooth temperature probe.

clt says get a master built electric smoker. Set it at temp and watch the leaves change colours. Perfect results every time

(07-25-2021 04:54 PM)ghostofclt! Wrote:  clt says get a master built electric smoker. Set it at temp and watch the leaves change colours. Perfect results every time

Why does that seem like cheating to me?

Finished family dinner with ribs and chicken.

Thank you all for the suggestions, best smoked ribs I’ve made. Did not get to try the suggested wet rub because my oldest made a bbq sauce that was amazing but it is definitely on my short list.

Thank you everyone.

(07-25-2021 05:27 PM)Dusky Wrote:  Finished family dinner with ribs and chicken.

Thank you all for the suggestions, best smoked ribs I’ve made. Did not get to try the suggested wet rub because my oldest made a bbq sauce that was amazing but it is definitely on my short list.

Thank you everyone.

I like to think we're a community.

We need more threads like this.

(07-24-2021 08:46 AM)MUther Wrote:  

(07-24-2021 06:50 AM)Dusky Wrote:  

(07-24-2021 12:01 AM)EagleNationRising Wrote:  Dry Rub - Salt, black pepper, chili powder, Cheyenne, paprika, brown sugar.

Wet Rub - Aprocot Jelly, Soy Sauce, Sriracha, Rice Vinegar.

You can thank me later :)

You copied my dry rub.

Wet rub is very interesting, going to give it a try.

Except he put Native Americans in it.

Lol. Autocorrect got me. * Cayenne *

I’m inspired now. I think I’ll make some tomorrow the fast and loose way. Oven on 350 for an hour and a half, and then kissed on the grill

(07-25-2021 01:26 PM)rileylives Wrote:  

(07-25-2021 12:27 PM)UAB Schnauzer Wrote:  

(07-23-2021 07:59 PM)rileylives Wrote:  Okay, so I need some suggestions.

I have two ribs I'm cooking tomorrow, but I only have a Weber gas grill. I don't want to buy any additional materials, I would just like to cook it low and slow, any suggestions at temperature and time? They are about 2 lb of ribs each.

cook offset as low a flame as possible. go to lowes and spend $25 on a cast iron char-broil smoker box. soak wood chips. put wood chips in box. put the box on top of the fire. depending of the style of grill you might want to cover the vents as much as possible to make the smoke go over the meat. use a meat thermometer

I cooked it yesterday, I don't need a meat thermometer, not to brag but my Weber has that new temperature app "IGrill," it will monitor the temperature of my food while it's cooking outside for hours on my phone, it's pretty nice..

The Weber did a good job of keeping it around 250 to 280, yes, it's very tough to keep things at a complete even temperature at all times, which is what I'm finding with this feature.

Anytime I noticed it start to get over 250 I would go outside and readjust. Like any dude, love a good smoker, but with four kids a smoker just becomes impractical. I appreciated the tips yesterday because I was able to not quite mimic, but get close to a smoker taste.

im not trusting any app telling me the food has reached the safe internal temp unless that app is attached to a probe sticking into the meat.