Guest guest Posted May 31, 2004 Report Share Posted May 31, 2004 Hey Serrra, This is certainly off topic for the group, but one I certainly DO enjoy talking about! Sorry I didn't see the post until this morning, and I hope your ribs were yummy. Here are my suggestions, I'd be glad to elaborate if anyone is interested: First, make sure you cook with the indirect heat method; ie, SMOKE them, don't GRILL them. That way they will be tender and succulent. A smoker with an offset firebox is the best. Otherwise, put your coals and smoking chips on one side and the meat on the other. You can use a gas grill with smoking chips, but you won't get as much of that true BBQ flavor we all love SO much. Secondly, make sure you soak the chips well so they smolder. Apple is a good choice for pork, but it is really subtle. I don't know what you're using for your heat source, but keep in mind you'll need to keep the apple chips replaced frequently. As for the rest of the fire, too much smoke makes the meat bitter, so if you can see more than a wisp coming out the chimney, you've got too much smoke! Since smoking can dry out meat, I like to use a spray bottle with some kind of juice to spritz the meat every 30 min or so. Apple works GREAT with pork, and will compliment your apple chips wonderfully. There's a lot more tricks and techniques... here's a good site for info, if you're interested: www.barbecuen.com Here in the Midwest (I live in KC) BBQ is one of the great summer pastimes, and for the past 3 years, I've been caught up in the fever. Great food and great fun! Good luck and enjoy the " fruits " of your labor! Smokily, Rusty , Serra <serraangel@c...> wrote: > Hi, Rusty, > I'm smoking some pork ribs (country style, not baby back) with apple > chips today--any suggestions on good things to add to the chips to get > nice smoke? > TIA, > Serra ..com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2004 Report Share Posted June 2, 2004 Hi Rusty, Thanks for answering me back--the ribs did turn out yummy. Here's what I did: I used my apple chips, soaked in Killian's Red (heathen, I know, but we don't drink much and the only beer in the house was a lonely lil bottle of it), with rosemary, tarragon, thyme, peppercorns, allspice, orange peel and a broken piece of star anise. I did do indirect heat with charcoal (and once my fiance quit telling me how good the food was I told him he's getting me a bigger grill so I can smoke longer) but even with having a bit too much heat things got pretty smoked--it was raining cats and dogs so that helped reduce the heat or it would have been worse. I'd marinated the meat in a honey teriyaki glaze but I don't think I'll do that again--I think maybe apple juice or apple cider with a little cider vinegar in might work better. All in all it was yummy, but I learned a lot, just like I do every chance I get to smoke something. Thanks for the tips and hope your weekend was fun too. Serra Returning you now to regular programming.... Rusty wrote: > Hey Serrra, > > This is certainly off topic for the group, but one I certainly DO > enjoy talking about! Sorry I didn't see the post until this morning, > and I hope your ribs were yummy. Here are my suggestions, I'd be glad > to elaborate if anyone is interested: > > First, make sure you cook with the indirect heat method; ie, SMOKE > them, don't GRILL them. That way they will be tender and succulent. A > smoker with an offset firebox is the best. Otherwise, put your coals > and smoking chips on one side and the meat on the other. You can use > a gas grill with smoking chips, but you won't get as much of that > true BBQ flavor we all love SO much. > > Secondly, make sure you soak the chips well so they smolder. Apple is > a good choice for pork, but it is really subtle. I don't know what > you're using for your heat source, but keep in mind you'll need to > keep the apple chips replaced frequently. As for the rest of the > fire, too much smoke makes the meat bitter, so if you can see more > than a wisp coming out the chimney, you've got too much smoke! > > Since smoking can dry out meat, I like to use a spray bottle with > some kind of juice to spritz the meat every 30 min or so. Apple works > GREAT with pork, and will compliment your apple chips wonderfully. > > There's a lot more tricks and techniques... here's a good site for > info, if you're interested: > www.barbecuen.com > > Here in the Midwest (I live in KC) BBQ is one of the great summer > pastimes, and for the past 3 years, I've been caught up in the fever. > Great food and great fun! Good luck and enjoy the " fruits " of your > labor! > > Smokily, > Rusty > > , Serra <serraangel@c...> wrote: > > Hi, Rusty, > > I'm smoking some pork ribs (country style, not baby back) with apple > > chips today--any suggestions on good things to add to the chips to > get > > nice smoke? > > TIA, > > Serra -- Work like you don't need the money. Love like you've never been hurt. Dance like nobody's watching. Sing like nobody's listening. Live like it's Heaven on Earth. http://www.angelicprovidence.com Quote Link to comment Share on other sites More sharing options...
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