I must have angered the BBQ gods!! -HELP! - Page 2 - BBQ Central

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Old 04-27-2009, 11:43 PM   #11
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Your smoker is gas fired right ?

Are you burning a good flame color ?
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Old 04-28-2009, 09:54 AM   #12
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My BB's usually go 4 to 5 hours (no foil...personal choice) in the wsm, 220 to 250 degrees. Mopped and flipped around every half hour or so depending on the amnt of alcohol involved..
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Old 04-28-2009, 04:16 PM   #13
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Yes, the Old Hickory is gas assisted.

The pulled pork, Chicken and briskett all came off perfect. I really think they ribs got too much smoke. I remember putting two big fresh pieces of hickory (which has been sitting for a while) on top of a big piece of white oak.

My gas flame blows right on the wood box to create smoke and once lit, the gas only comes on when it drops below temp. It self regulats and damn well should for what these things cost.

I had folks tell me that the pulled pork and chicken were with out a doubt some of the best they ever had that day. Its hard to believe that the Ribs turned out the way they did and they came off the same smoker. But, I put on the ribs after I pulled off the briskett and butts.

Does too much smoke on ribs leave a filmy taste in your pallett?
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Old 04-28-2009, 04:47 PM   #14
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No idea, Chiles. I hope your description is the closest I ever come to it.

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Old 04-28-2009, 05:26 PM   #15
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Re: I must have angered the BBQ gods!! -HELP!

Quote:
Originally Posted by Chiles
"Sweet Baby Ray's."
There ya went and answered your own question. That stuff would flat gag a gut wagon maggot. Try Texas Rib Ranger Spicy in combo with a little Orange Blossom honey as a glaze. Just glaze once or you will kill out your other spices. Make sure they are done by trying to tear the meat between two adjacent bones in the middle of the and don't never sauce em up and put in the box. Atfer they are done put them in there then drag em back out and hit em with the sauce the last 15 mis or so. Make sure to cook em meat side down the entire time without jacking with em. Thats all I know. Hope this helps. Apologies for being redundant but I have tole this story about a hundred times. I guess nobody ever listens.

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Old 04-29-2009, 08:16 PM   #16
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Well,
I'm gonna give that a try. I've cooked dozens of racks and never had this happen. I just know that I've got to get this right before my next KCBS (Que and Cruz) event.

I feel like a golfer that has lost his swing.

-Chiles
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Old 04-30-2009, 01:15 PM   #17
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Should be just the ticket for KCBS. It gets them tender without getting them mushy. Now Texas folks likes em mushy as cooked in foil. Be sure to let them rest in the insulated container for at least an hour or two. Works of spares anyway. I dont cook ribs with curvy bones. After you get them cut for turn in hit em with a little mo rub on all sides.

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Old 05-03-2009, 02:21 PM   #18
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I dry rub only, cook at 235-250* bout 4.1/2 hrs and never foil til I take em off and put in the warmer. Not a fan of wet saucing 'em anyway, but if I did, it would not be with SBRay's.
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Old 05-03-2009, 02:28 PM   #19
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Yeppers I bought a jug of SBR's once upon a time. Honey flavor I think. Musta been a heck of a sale on it. Anyway I could tell at first sample it was not fittin for man nor beastes so I stick it in the icebox. Planning to feed it to the yet future ex yankee Son in Law from PA. Wow..wouldn't you know he wouldn't eat it either? Now that has got to be some nasty stuff cuz he would normally eat the horns off a billy goat. Hung onto it for two years cuz I dont like to waste stuff...but finally throwed it in the trash.

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Old 05-03-2009, 04:06 PM   #20
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while SBR is very popular, I can't stand the stuff..
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