- Sep 14, 2007
- 81
- 10
.. First let me apologize for no pictures.
Even though they could be better, they were gone too quickly.
Equipment:
Brinkman gourmet electric smoker (added thermometer to door)
Cast iron wood chip box
Trutemp, probe thermometer
Mesquite chips
Two pork rib racks
Rub
Heavy duty foil
Cider
I had two racks of pork ribs. The brinkman stayed steady at 210. On the 3, the meat ended up at 165 or so. I wrapped it, splashed in some cider and at the end of 2 it hit 178. I took it easy on the 1, our guests were late
, so it sat in foil until 145 or so..
Here is my self crit of the smoke.
The ribs were very tender, but not fall off the bone. I would call them, 'peel off the bone'
, which is a lot better than chew off the bone, but neither are good enough. The meat did not recede up the bone during the 3.
I also think, I made a mistake when I put cider in the pan but I am not sure. A lot of the fat in the meat did not really melt out or turn to juice. It was kinda like butter in the end. I wonder if this was due to the moisture in the pan.
The color of the outside of the meat did not gain a nice smokey caramel coloring. It stayed brown, red'ish. The temp was high enough, but it just did not look as done, with a nice skin as I would have liked.
My chips burned up too quickly. I think this attributed to the poor coloring of the ribs. Next time I will soak them or raize the chip box. Perhaps I will try chunks instead of chips.
All in all, these were some of my best ribs sofar. After tuning my smoke a bit more I think I will have a rib worth a picture for you guys.
All the best,
MoCo
Equipment:
Brinkman gourmet electric smoker (added thermometer to door)
Cast iron wood chip box
Trutemp, probe thermometer
Mesquite chips
Two pork rib racks
Rub
Heavy duty foil
Cider
I had two racks of pork ribs. The brinkman stayed steady at 210. On the 3, the meat ended up at 165 or so. I wrapped it, splashed in some cider and at the end of 2 it hit 178. I took it easy on the 1, our guests were late
Here is my self crit of the smoke.
The ribs were very tender, but not fall off the bone. I would call them, 'peel off the bone'
I also think, I made a mistake when I put cider in the pan but I am not sure. A lot of the fat in the meat did not really melt out or turn to juice. It was kinda like butter in the end. I wonder if this was due to the moisture in the pan.
The color of the outside of the meat did not gain a nice smokey caramel coloring. It stayed brown, red'ish. The temp was high enough, but it just did not look as done, with a nice skin as I would have liked.
My chips burned up too quickly. I think this attributed to the poor coloring of the ribs. Next time I will soak them or raize the chip box. Perhaps I will try chunks instead of chips.
All in all, these were some of my best ribs sofar. After tuning my smoke a bit more I think I will have a rib worth a picture for you guys.
All the best,
MoCo