Ree4
Well-Known Member
Fry is right, between 195-205 is when ribs really start to become tender, anything lower than that they can be pretty tough. I usually go to 198-202 range.
Food Thread
- Thread starter Fryowa
- Start date
hawkdrummer1
Well-Known Member
You're talking final internal temp...not cooking temp. Right
Ree4
Well-Known Member
Yep, I usually do anywhere between 225-250 cooking temp depending on how fast i want them to be done. I use the bluetooth alarm/temp monitor when I do em, since I'm lazy. Almost takes the fun out of it, but then I don't have to open it as often. I have a Bradley smoker who is notorious for having underpowered heating elements in their smokers - I removed the 500 W and replaced it with with a 900 W and it works sooo much better. Before it would take an hour or more to get above 220, now it takes about 12 minutes.
Fryowa
Administrator
I've been on the fence about buying a smoker or pellet grill (absolutely nothing against either one), but I just can't justify it when I can use the $100 Weber I bought 15 plus years ago for both smoking and grilling. I don't know, maybe the cost of charcoal and wood chunks per pound of meat is higher in the long run than pellets and electricity...
I've gotten temps and times down to a science over the years with charcoal, so anymore I don't really need to think about it...but I can see the convenience factor for people who don't want to mess with any trial and error and just want to dial it up and go.
Sounds like you have yours dialed in and it works so why change. I did get a pellet one (actually got one small one for camping also) but was primarily because I didn't have any luck in past controlling temps very well and avoiding the flare ups so had to sit and babysit constantly. This freed me from those problems, but sounds like you have your process dialed in.
Fryowa
Administrator
In case anyone wants to try smoking with a charcoal kettle grill or doesn't have the funds for a purpose-made smoker...
I use the 2x2 snake method and find that I hold 195 with the vents shut (top and bottom) to a pencil diameter sized opening. Every 1/8" increment opening them results in an increase of about 15 degrees (which takes about 15 minutes). Below is my setup, it's just two rows of briquettes around the bottom grate with another row of two stacked on top of it. Basically it burns like a fuse, slower and way cooler than lighting the entire batch. Don't let the wood chunks touch otherwise they will ignite each other and light the "snake" in the middle and things will get hot. Don't worry about soaking the wood chips, you're not letting them have enough oxygen to flame up and they will only smolder.
I also put a put an aluminum pan of water in the middle which regulates the temp and helps keep meat moist. To light it I have one of those wax fire starter cubes at the beginning which you can see in the picture if you look. What I have set up in the picture below will run over 10 hours (I think I was doing a really big brisket here), I have extra coals at the end because the last hour I open the vents all the way and increase the heat to crust over the sauce I baste with.
Just thought in case anyone was curious or limited by budget and still wanted to try smoking meat. Smokers are nice, but you can get restaurant-quality BBQ with very little cost and almost no complexity.
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Fryowa
Administrator
You have pics of how you slice it?
okeefe4prez
Well-Known Member
In case anyone wants to try smoking with a charcoal kettle grill or doesn't have the funds for a purpose-made smoker...
I use the 2x2 snake method and find that I hold 195 with the vents shut (top and bottom) to a pencil diameter sized opening. Every 1/8" increment opening them results in an increase of about 15 degrees (which takes about 15 minutes). Below is my setup, it's just two rows of briquettes around the bottom grate with another row of two stacked on top of it. Basically it burns like a fuse, slower and way cooler than lighting the entire batch. Don't let the wood chunks touch otherwise they will ignite each other and light the "snake" in the middle and things will get hot. Don't worry about soaking the wood chips, you're not letting them have enough oxygen to flame up and they will only smolder.
I also put a put an aluminum pan of water in the middle which regulates the temp and helps keep meat moist. To light it I have one of those wax fire starter cubes at the beginning which you can see in the picture if you look. What I have set up in the picture below will run over 10 hours (I think I was doing a really big brisket here), I have extra coals at the end because the last hour I open the vents all the way and increase the heat to crust over the sauce I baste with.
Just thought in case anyone was curious or limited by budget and still wanted to try smoking meat. Smokers are nice, but you can get restaurant-quality BBQ with very little cost and almost no complexity.
Um, about that picture. Am I picking up hints of crabgrass in your yard? Do you use a pre-emergent? Any post-emergents?
Chickenlounge
Well-Known Member
I did a pellet grill mainly because the wife wanted the ability to fire up the grill real quick to throw some burgers or kabobs on without having to wait for me to get home. She refused to learn charcoal. And I do love the "set it and forget it" to maintain temperature.
Fryowa
Administrator
Nope. That’s wild violet starting. Triclopyr knocks it out but those are some stragglers. For whatever reason I’ve never had crabgrass and I have 5,000 sq ft of lawn.
Fryowa
Administrator
That’s definitely a bonus. I use a chimney starter when I'm grilling and it takes a good half hour from lighting it to putting a steak or burger on. Usually I have the time to do something else while I wait but it would be nice to flip a switch.
DenverHawk94
Well-Known Member
The older style with the loose wire bristles are the ones to avoid. The one I have has fairly thick stainless that is looped all one piece. Pic of a similar one below.
I love my Traeger for the convenience. These professional models hold the heat it better than the barrel style. The new controllers now are wifi WiFi so you can have my wife throw on the meat I can can control it from my phone. It's also necessary to have a flat top nearby for searing and of course a beer fridge.
hawkeyebob62
Well-Known Member
okeefe4prez
Well-Known Member
What are you saying here? Are you saying that if I go to a BBQ joint in the South that they will only cook the meat up to 145? My neighbor went to barbecue school put on by a local BBQ joint and they had temp ranges for everything and pork and brisket definitely have to be cooked to over 145. You can't break collagen down at 145.
Ree4
Well-Known Member
That setup looks nice, mine is just open air, from the garage I wheel out my Blackstone and carry out my smoker when I need to use it. In 15 years when my kids move out I'll dedicate more effort something like that
hawkeyebob62
Well-Known Member
No, I'm saying they won't let it sit in a smoker at 195 degrees for 10 hours. You do NOT need that high of a temp to break down collagen/gristle/etc. And certainly not for 10 hours. I can see 10 hours total cooking time. But leaving it for 10 hours at 195? No way.
hawkdrummer1
Well-Known Member
nice setup. Talk to me about your flattop. I'm in the market
okeefe4prez
Well-Known Member
I think he's saying 10 hours total on 195. If his smoker only runs 195, it will take 10 hours to get ribs up to 195. I did 3 racks a couple weeks ago and we switched our brand of lump charcoal and had temp control issues. We had a hard time going over 210 or 215 and it was a solid 6.5 hours to get it done. I would normally smoke between 225 and 250 and ribs usually just take a few hours, but these that were at a lower temp for 6.5 hours were great. I wouldn't use that as my preferred method, but it works.
I don't think he's saying the internal temp on the meat is 195 for 10 hours. That would be a disaster.
