Food / Drink TCG Grillers, smokers and red meat enthusiasts
- Thread starter OffshoreDrilling
- Start date
Mine didn't come out perfect, but if you are at a low temp (225F-250F) you need way more time than 2.5hr.
If you are up at 350-400, drop that down and slow cook them.
IMO, You can't use time cooks with slow cooking. The meat is done when it's done. I have had some ribs done in 3 1/2 hours and others done in 6 1/2. There are so many variables that the poka poka test or bend test are usually your best friends.
In general, keep an eye on the ribs. I check mine about once an hour at the start and more often as the cook progresses. You can either wrap them with a Texas Crutch or leave them out. Baste or don't baste.
The bend test is pretty good for telling if the center is done. Poking several areas on the ribs with a toothpick or probe to test tenderness is even better. The pick should go in like it's soft butter. Just a little bit of resistance.
The bend test is pretty good for telling if the center is done. Poking several areas on the ribs with a toothpick or probe to test tenderness is even better. The pick should go in like it's soft butter. Just a little bit of resistance.
I tried them when I was in Prague. Not bad but I wouldn't go out of my way to order them.
Marinating some flank steak in a Jack and Coke marinade for dinner today. Will post pics, the marinade smells amazing.
I am going to feel like a boob if it doesn’t make a difference. I feel like pellet smokers need heavier flavored wood to stand out
I was trying to find a turkey to smoke, but the grocery store just had chickens. I picked up two and plan to do different rubs and inject them differently then throw them in the smoker at 225. I will tackle this tomorrow and will hopefully take pictures before I eat this time.
Yours go down to 225? Might take longer but I usually smoke all my pork, beef, and chicken at that temp. I feel like it exposes the meat to more smoke.
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