meat smoker

[NormL]

Decided to break out the bbq in honor of a beautiful Spring day in Manitoba.

I'm cooking 2 racks of St. Louis ribs.
When buying ribs I encourage you to buy racks of similar size.
This means your cooking times will be similar.

I've got a greek rub on 1 rack, sweet chili and peppers on the other.
I prefer a dry rib.

A rookie mistake I've since corrected is saucing the ribs too early and often.
The sauce makes a sugary coating and does not allow proper heat thru the ribs.

I will cook them for roughly 4 hours (indirect heat) at 275-325 fahrenheit with a flip at the half way point.
Then bbq sauce and wrap them in tin foil and they sit for an hour.

I'm just over half way thru cooking.
Will post pics later.

Hey! Can we come over and help you judge the appearance and do the taste testing?:thumbsup::laughing::licking: We're only a couple hours away and hungry!!

 

[Mean Jean]

Ribs are done!
Both get an 8 on flavor, and an 8 on texture.
Room for improvement.
Maybe next weekend!

 

[moored4]

We'll be there! :licking: :licking: I think you are doing a good job! :thumbsup:

 

[Car Doc]

Ribs are done!
Both get an 8 on flavor, and an 8 on texture.
Room for improvement.
Maybe next weekend!

Looks good! I happen to be a certified KCBS BBQ judge (CBJ) and also am part of a competition BBQ team and you could cook with the best appearance wise! Id have to have a taste to say anymore than that. :licking:

 

[NormL]

Looks good! I happen to be a certified KCBS BBQ judge (CBJ) and also am part of a competition BBQ team and you could cook with the best appearance wise! Id have to have a taste to say anymore than that. :licking:

Get in line!:licking::licking::laughing::laughing:

 

[Mean Jean]

Tonite's the nite of the turkey.

15 pound bird sitting in a brine of:
-Garlic x 2 toes
-1/2 cup salt
-1/4 cup chicken soup broth
-1/8 cup lemon juice
-4 tsp of oregano

I'm going to start it at midnight and cook for roughly 10 hours at 250 degrees Celsius.
Hoping to be eating bird by 1pm latest.
Not looking forward to waking up every 2.5 hours throughout the night...
I will try and post pics every time I get up.

Next post at about midnight.

 

[Mean Jean]

Boiled broth for roughly 20 mins in a full pot if water.
It will sit in the fridge until 11:30pm
Will start charcoal at the same time.

 

[NormL]

Tonite's the nite of the turkey.

15 pound bird sitting in a brine of:
-Garlic x 2 toes
-1/2 cup salt
-1/4 cup chicken soup broth
-1/8 cup lemon juice
-4 tsp of oregano

I'm going to start it at midnight and cook for roughly 10 hours at 250 degrees Celsius.
Hoping to be eating bird by 1pm latest.
Not looking forward to waking up every 2.5 hours throughout the night...
I will try and post pics every time I get up.

Next post at about midnight.

I sure hope you mean that in Fahrenheit. 250 degrees C is kinda HOT.

I like the looks of what you have that bird soaking in!:thumbsup:

 

[Mean Jean]

250 fahrenheit, my bad.

T minus 50 minutes to start start if charcoal.
I'm about to pack chimney starter for lift off.

 

[Mean Jean]

Charcoal is started.
I'm 3 minues aheaf of schedue.