advise needed

Discussion in 'Pork' started by paddfoot, Jul 2, 2008.

  1. paddfoot

    paddfoot Newbie

    my first cooker was a home made trash can, now ive got a sears cabinet style, the smoker in all is much easier to control yet my bbys were tough as nails, may be just getting use to the new devise but could use some recaps on the basic time and temp to have the meat fall off the bone
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Try the the 2-2-1 method info on this site.

    Good luck.

    Ron
     
  3. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    the 2-2-1 method is great advice!! after a few tries you can adjust the times .... this is a guide!

    also make sure the thermometer your using is accurate!! most stock ones run from30-40 to over 100 degrees off....
     
  4. krusher

    krusher Smoking Fanatic OTBS Member

    you have got very good advise so far, just wondering what you did, when you cooked them,, times, temp, did you foil them ?

    other than that ron and busted luck have hit it right on the head
     
  5. paddfoot

    paddfoot Newbie

    i used apple chips, 220 according to the stock thermometer, my digital one had a nervous breakdown, dry rubbed with a rub from the smokin spice book i got, smoked for 3 hrs spritzed with rum/apple juice, foiled for 1.5 or so, not to sure cuz by that time the rest of the rum found its way in to my glass, unrapped no smoke for an hour or so and painted with sauce. i think the bad gauge idea had a lot to do with it now that i look back.
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I'd agree with the smoker thermometer being the problem.
     
  7. meat magician

    meat magician Smoke Blower

    I use an oven thermometer and put it on the grate where my meat goes for the most accurate reading. Makes more sense to get a reading on the gate rather than from the top of a lid or the side of a cooker. Then you can compare the temps. When my lid gauge reads 300 the gauge on the grate is about 225-250. Before using my oven therm. and going by the lid gauge at 225 I was only cooking at 185[​IMG] and wondering why the hell stuff was not coming out right and taking so long to cook. Hope that helps out a bit.
     
  8. justsmoke2

    justsmoke2 Smoking Fanatic

    Heres a little trick I use to test ribs when I am not sure of thermometer. I use a toothpick, insert it into the meat and if it goes thru like going thru butter you are there. If you feel a little resistance let cook a little longer. Depending on resistance ya might wanna check in at 15 minutes intervals as to not over cook them.
     
  9. paddfoot

    paddfoot Newbie

    problem was the thermometer, too much rum for daddy and not enough attention payed to the 221 method, i had to work the 4rth so i took my 9 year old son and the smoker to the shop and we made the best ribs ive ever tasted in the state of NH, thats not saying too much but the fact that justin opened the smokin spice book found a rub made it and tended the smoker for most of the day. the smoke ring was like none i've ever seen. we're gona try a butt sunday. thanx guys
     
  10. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Get loads of beer and do what they tell ya ta do here.
     

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