My ECB + Q

Discussion in 'ECB Owners Group' started by hardwater, Aug 9, 2013.

  1. hardwater

    hardwater Smoke Blower

    I think you are exactly right.  I think I should of kept cooking, they were edible by internal temp, real juicy, but not quite pull off the bone, real close, but did have a little meat sticking to the bone in certain areas.  I cooked them 215-230... mostly holding 228 for about 5 hours.  

    The snake method is real simple... I line the outside of the charcoal pan 3/4's of the way around.  I fill to the top of the pan and taper down towards the center, there's probably a 8" hole in the center charcoal free.  I only fill 1/4 of my chimney and get it all white and set in on one end of the circle.   Here's a pic of what's going on in mine now.


    This really may seem chaotic, but I put a lot of thought into the lay of the lump.  I don't like a lot of air gaps with bigger chunks, I don't mind a few bigger chunks if I can fill in around them, but if they are too big I smack them with a hammer to make them smaller. 


    This really holds temps well.  I do get some variance between 220-240, but it really hangs in 225-230 for the most part. 

    Today, things seem to be coming along quite nicely [​IMG]   There's a rack below, hope the chicken drippings don't mess anything up.

     
  2. flash

    flash Smoking Guru OTBS Member

    3-2-1 if fine for "fall off the bone". Wrapping them will help. Usually you never go by temps for ribs, except maybe those Beef Dino bones.
     
  3. hardwater

    hardwater Smoke Blower

    Not really after fall off the bone, I'd prefer a bit of snap.  But I totally hear you on temps, I'm just learning.  

    I think I'm going to stop probing the meat.  I see it's edible and I fear it's drying out beyond that.  

    I'll just wait for the bend test to pass.
     
  4. hardwater

    hardwater Smoke Blower


    ABT's are great
     
  5. hardwater

    hardwater Smoke Blower

     
  6. hardwater

    hardwater Smoke Blower

     
  7. bobank03

    bobank03 Smoking Fanatic

    yep, the bend test is the key. Those are some really good looking wings. How were they? ABT's looking good too! 
     
  8. hardwater

    hardwater Smoke Blower

    I have never had better wings and drummies and my company totally agreed, they were awesome.  I brined them with 4 tbls of vinegar, 2 tbls of salt, 1 tbls of garlic and onion powder for five hours and them soaked them in franks and coated them in Alpine Spice.  I only basted them in franks once more and then served them.
     
    Last edited: Aug 10, 2013
  9. hardwater

    hardwater Smoke Blower

    Ribs much better tonight



     
  10. bobank03

    bobank03 Smoking Fanatic

    Were you able to keep the temps around 230 and how long were the ribs on for? The look really good tonight!
     
  11. hardwater

    hardwater Smoke Blower

    230 is easy with the snake method,  I had them on about 6 hours tonight. 
     
  12. hardwater

    hardwater Smoke Blower

    accidental post
     
    Last edited: Aug 11, 2013
  13. hardwater

    hardwater Smoke Blower


    Good dinner tonight!  Brined the chicken, raw sugar/sea salt 2:1, 5 hours.  Spatch Cocked. My favorite + my favorite rub.
     
  14. hardwater

    hardwater Smoke Blower



    Nailed the ribs tonight!
     
  15. ron eb

    ron eb Meat Mopper

    Way to go. Those ribs look great. Good job on the mods. They really do make all the difference.
     
  16. hardwater

    hardwater Smoke Blower

    They do make it nice, I really cooked at 240 most of tonight and they were baby backs, I had em on 6 hours before I was happy.
     
  17. bobank03

    bobank03 Smoking Fanatic

    Good Smoke on those. Looks like all the way to the bone. I'm about due for some ribs next weekend I think. So what did you do differently?
     
    Last edited: Aug 18, 2013
  18. hardwater

    hardwater Smoke Blower

    I seen no reason my ribs were taking so long, so I raised up the temp to 240.
     
  19. hardwater

    hardwater Smoke Blower


    Pork but success, I should of taken a pic of it pulled, but I didn't.  It just fell all over the place when I pulled it off, used a nice finishing sauce and it didn't last long!
     

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