The Smoking Thread

Snyper564 said:
remember 3 2 1 for the ribs google that and you should be fine.

best tip for smoking is have enough time, meat can rest in cooler box. also if you lookn you ant cookn
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I did 3-2-1 the last itme I did ribs and they were great so will do the same this time. Just going to try a different rub.
After the amount of vids and tv shows I've watched about smoking, I feel like I'm more than ready to do it properly now :)
 
HalfLifeZA said:
I did 3-2-1 the last itme I did ribs and they were great so will do the same this time. Just going to try a different rub.
After the amount of vids and tv shows I've watched about smoking, I feel like I'm more than ready to do it properly now :)
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Sweet also try other cuts of meat for example a chuck roast instead of brisket or shortrib roast. Just look here over the last few threads to see what we get up to
 
Snyper564 said:
Sweet also try other cuts of meat for example a chuck roast instead of brisket or shortrib roast. Just look here over the last few threads to see what we get up to
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Will do! This thread is def useful! I've done wings, ribs, pork belly, pichana and sausage so far. Still got a lot to learn, but its a fun journey
 
akescpt said:
what did you spray/marinade it with?
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For the belly, I used a pork spice as the rub, then sprayed with apple cider vinegar until near the end, then I added some apricot jam to the vinegar and sprayed with that. I also melted some of the jam on the top of the belly
 
RanzB said:
Those are perfect. Don't stop going to your butcher. Half the time the beef ribs I find are waay too fatty.
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Thanks, I actually got them at Food Lover's Market in PE. Wasn't even shopping for ribs, but saw them, bought them, froze them then smoked a few months later. :)
 
Left Of Bang said:
Managed to get a 1.8kg 'Hammer' and planning to do this over the weekend, can you recall your total cook time / temp? Plan is to snake method on a weber and a dry rub.
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Mmm sorry all I can suggest is aim for 120 deg likely closer to the 4-6 hour mark but watch a few youtubes to get a better idea.
 
My first smoke in a looong time. Did some pork ribs on Sunday. I had 3 1.2kg racks from BMS.

Used kind of a minion method by lighting 2 briquettes with a heat gun and placing on top of a filled charcoal bin.
20220807_112424.jpg
Used cherry chunks for smoke and ran it between 110°C and 120°C, using the thermopro. Didn't check the meat temp at any point as I did not think it was necessary for ribs.


Was planning on doing 3-2-1 but unfortunately the family wanted to eat, so after 3 hours of smoking I only did about 45minutes of foil wrap and maybe 20 uncovered and sauced. So 3-0.75--0.33 method:laugh:

Was still a very tasty rib, not quite as tender as I
would have liked to have gotten them. However I have also seen some other opinions online that believe the 3-2-1 makes the ribs too tender and almost fall off the bone. There is always next time though to do a longer cook.

Next time I would do a more intense seasoning as well. I went very simple with just a light salt and pepper seasoning, wanting to get just a clean smoky flavor. And occasionally spraying water and apple cider vinegar. The cherry smoke penetrated well.
20220807_104530.jpg20220809_185229.jpg
20220807_151936.jpg
20220807_163244.jpg
 
ninjaman509 said:
My first smoke in a looong time. Did some pork ribs on Sunday. I had 3 1.2kg racks from BMS.

Used kind of a minion method by lighting 2 briquettes with a heat gun and placing on top of a filled charcoal bin.
View attachment 1362039
Used cherry chunks for smoke and ran it between 110°C and 120°C, using the thermopro. Didn't check the meat temp at any point as I did not think it was necessary for ribs.


Was planning on doing 3-2-1 but unfortunately the family wanted to eat, so after 3 hours of smoking I only did about 45minutes of foil wrap and maybe 20 uncovered and sauced. So 3-0.75--0.33 method:laugh:

Was still a very tasty rib, not quite as tender as I
would have liked to have gotten them. However I have also seen some other opinions online that believe the 3-2-1 makes the ribs too tender and almost fall off the bone. There is always next time though to do a longer cook.

Next time I would do a more intense seasoning as well. I went very simple with just a light salt and pepper seasoning, wanting to get just a clean smoky flavor. And occasionally spraying water and apple cider vinegar. The cherry smoke penetrated well.
View attachment 1362037View attachment 1362043
View attachment 1362045
View attachment 1362033
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Yummy! Reminds me to fire up mine!
 
Did my 1st bit of beef. Tried an 800g piece of rump with salt and pepper. Used hickory and smoked for about 2 hours. I like the smoke ring I got and the flavour was good. Kept the temp pretty low at between 100 and 110 Celsius20220807_133337.jpg20220807_183149.jpg
 
HalfLifeZA said:
Did my 1st bit of beef. Tried an 800g piece of rump with salt and pepper. Used hickory and smoked for about 2 hours. I like the smoke ring I got and the flavour was good. Kept the temp pretty low at between 100 and 110 CelsiusView attachment 1362241
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Looks good, but what internal temperature were you going for?
 
RanzB said:
Looks good, but what internal temperature were you going for?
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I took it to about 65 internal. I was going for 60, but it was not probing tender at that temp. I also let it rest for far too long, but it was a nice medium rare overall
 
HalfLifeZA said:
I took it to about 65 internal. I was going for 60, but it was not probing tender at that temp. I also let it rest for far too long, but it was a nice medium rare overall
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Looks good but honestly not your typical "cut" for smoking.
 
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