Chiles
Senior Cook
After taking a several month break, I fired up my Old Hickory this weekend for a group of about 30 people at my house. I told everyone that I was experimenting with different rubs and sauces. This was purely a practice run.
Chicken - Using Jumpin Jim's method, I nailed it. Crispy skin theighs with Head Country sauce. Nice and juicy, mild smoky flavor. Cooked at 300 degrees with white oak and a little hickory.
Briskette - Pretty good - Cooked for 7 hours at 225 until it reached 200, foiled with a little apple juice and then let rest for a few hours in a Cambro's before slicing. Used Head Country rub.
Pulled Pork - Very good, super tender. Cooked for 12 hours at 225 over white oak and hickory. Two butts were rubbed with Head Country, two were rubbed with Dizzy Pigs course grind. Once they hit 195 I foiled them with a little apple juice and held them in the Cambro's until they were ready to serve.
Ribs - The worst I have ever made. 9 racks of baby backs that were rubbed with mustard and award winning Magic dust. Cooked at three hours over white oak and hickory. Then coated them with Sweet Baby Ray's and foiled them in a pre-heated cooler for two hours. An hour before serving, I pulled them out of the foil and back on the smoker at 300 to let the sauce firm up and added a few extra layers of sauce. I would not serve the ribs and threw away 5 rack.
The ribs never started pulling from the bone (had to chew the meat off) and were starting to get dry. Here is the worst part.... While the initial taste was fine but then there was a really bad after taste. It was a kind of clackity filmy after taste that lingered and even made my mixed drink taste funny. I can almost still taste it.
What could cause a taste like this when nothing else had it? Too much smoke? The wrong combination of two award winning products?
Help!!
Chicken - Using Jumpin Jim's method, I nailed it. Crispy skin theighs with Head Country sauce. Nice and juicy, mild smoky flavor. Cooked at 300 degrees with white oak and a little hickory.
Briskette - Pretty good - Cooked for 7 hours at 225 until it reached 200, foiled with a little apple juice and then let rest for a few hours in a Cambro's before slicing. Used Head Country rub.
Pulled Pork - Very good, super tender. Cooked for 12 hours at 225 over white oak and hickory. Two butts were rubbed with Head Country, two were rubbed with Dizzy Pigs course grind. Once they hit 195 I foiled them with a little apple juice and held them in the Cambro's until they were ready to serve.
Ribs - The worst I have ever made. 9 racks of baby backs that were rubbed with mustard and award winning Magic dust. Cooked at three hours over white oak and hickory. Then coated them with Sweet Baby Ray's and foiled them in a pre-heated cooler for two hours. An hour before serving, I pulled them out of the foil and back on the smoker at 300 to let the sauce firm up and added a few extra layers of sauce. I would not serve the ribs and threw away 5 rack.
The ribs never started pulling from the bone (had to chew the meat off) and were starting to get dry. Here is the worst part.... While the initial taste was fine but then there was a really bad after taste. It was a kind of clackity filmy after taste that lingered and even made my mixed drink taste funny. I can almost still taste it.
What could cause a taste like this when nothing else had it? Too much smoke? The wrong combination of two award winning products?
Help!!