- Oct 15, 2006
- 39
- 10
Howdy Y'all, I'm from Houston Tx
Glad I finally found this site, it does have good info but I still seem to have a problem.
I do killer Steaks n Burgers n bbq Chicken on a Grill. I had a Brinkman upright smoker that worked real well also. So I have some experience, not a pro by any stretch tho.
I have an Oklahoma Joe - Hondo Horizontal smoker with offset fire box. It does killer beer can chickens, but I seem to have a problem with brisket and ribs.
I signed up for the 5 day e-mail and did find it helpful. I bought the rub and sauce recipe, (That sauce is Kick-A$$, but needs some Jalapenos added to it :twisted: )
Here's my problem, my smoked ribs come out with a bitter, acrid taste to them. I smoked a 6lb slab of pork spare ribs two weeks ago, they were almost not edible. I found on this site that one of my problems was that I was holding the smoke in the cooking chamber too long. I was using the cover on the smoke stack to help regulate the temp. I also used 3 yr old oak that time.
Yesterday I tried again, same type of ribs. This time however I went out and bought some 'seasoned' Pecan. I used Jeff's rub on them, and put them in the smoker for 3 hours at 220 - 240, spraying occasionally with apple juice. At the end of 3 hours I wrapped them in foil and tossed them back on for 2 hours and then for the last hour or so I opened them back up til they hit 170 degrees.
The bitter acrid taste was still present, not as bad as the last time, but still not right. Down here in Texas, there is no shortage of good brisket and ribs joints, so I know what I'm trying to achieve, or beat, but I just don't seem to have it down yet. The smoke coming out of the stack was white, I did notice at one point when I tossed a new log on it came out greyish for a while.
Any and all suggestions would be greatly appreciated!!
Thanks
Eddie
Glad I finally found this site, it does have good info but I still seem to have a problem.
I do killer Steaks n Burgers n bbq Chicken on a Grill. I had a Brinkman upright smoker that worked real well also. So I have some experience, not a pro by any stretch tho.
I have an Oklahoma Joe - Hondo Horizontal smoker with offset fire box. It does killer beer can chickens, but I seem to have a problem with brisket and ribs.
I signed up for the 5 day e-mail and did find it helpful. I bought the rub and sauce recipe, (That sauce is Kick-A$$, but needs some Jalapenos added to it :twisted: )
Here's my problem, my smoked ribs come out with a bitter, acrid taste to them. I smoked a 6lb slab of pork spare ribs two weeks ago, they were almost not edible. I found on this site that one of my problems was that I was holding the smoke in the cooking chamber too long. I was using the cover on the smoke stack to help regulate the temp. I also used 3 yr old oak that time.
Yesterday I tried again, same type of ribs. This time however I went out and bought some 'seasoned' Pecan. I used Jeff's rub on them, and put them in the smoker for 3 hours at 220 - 240, spraying occasionally with apple juice. At the end of 3 hours I wrapped them in foil and tossed them back on for 2 hours and then for the last hour or so I opened them back up til they hit 170 degrees.
The bitter acrid taste was still present, not as bad as the last time, but still not right. Down here in Texas, there is no shortage of good brisket and ribs joints, so I know what I'm trying to achieve, or beat, but I just don't seem to have it down yet. The smoke coming out of the stack was white, I did notice at one point when I tossed a new log on it came out greyish for a while.
Any and all suggestions would be greatly appreciated!!
Thanks
Eddie