Daederik
Well-known member
Hi all, looking for some confirmation that I'm doing this right.
A couple weeks ago I was smoking some meats on the grill (Weber Kettle. Snake method. Temp remained around 230-250 for most the time), and had some mixed results.
Chicken quarters (legs/thighs) - Came out great. Juicy. Yum.
Spare Ribs: Came out really really dry. Flavoursome, but dry. Cooked it 3-2-1 method, but I think I may have done like 3.5/2/1.5...woops. Also, I didn't put any liquid in when I had it wrapped in foil. I did use a mop on occasion, but not very often.
Rib tips: Turned out great. Tender, and finger licking good.
Pork Shoulder - Around 8 1/2 pounder. Came out stunningly good, but after about 10 hours the temp was only at 140F, and I simply needed to finish it in the oven. Brought it up to 195F. Total cook time was 17 hours. I think the cook time on the grill was hindered by me messing about lifting the lid to deal with chicken/ribs/mopping/wood chunks dying out much quicker then I was expecting.
SO, this time, I'm cooking up just 3 racks of spare ribs and tips separate. I plan on doing everything about the same.
Same temp (although leaning towards the 250 range a bit more). Not going to be messing about with the lid as much though.
Sticking with the times better. I won't be off that 30 min.
Liquid in the pouch
Sound about right?
There is the possibility I suppose that out here in the UK the ribs are just leaner. I did get the meat from a really good butcher in town (who literally hacked them off some pigs right in front of me and dressed them up), so it's not the "Quality"
...will post pics.
A couple weeks ago I was smoking some meats on the grill (Weber Kettle. Snake method. Temp remained around 230-250 for most the time), and had some mixed results.
Chicken quarters (legs/thighs) - Came out great. Juicy. Yum.
Spare Ribs: Came out really really dry. Flavoursome, but dry. Cooked it 3-2-1 method, but I think I may have done like 3.5/2/1.5...woops. Also, I didn't put any liquid in when I had it wrapped in foil. I did use a mop on occasion, but not very often.
Rib tips: Turned out great. Tender, and finger licking good.
Pork Shoulder - Around 8 1/2 pounder. Came out stunningly good, but after about 10 hours the temp was only at 140F, and I simply needed to finish it in the oven. Brought it up to 195F. Total cook time was 17 hours. I think the cook time on the grill was hindered by me messing about lifting the lid to deal with chicken/ribs/mopping/wood chunks dying out much quicker then I was expecting.
SO, this time, I'm cooking up just 3 racks of spare ribs and tips separate. I plan on doing everything about the same.
Same temp (although leaning towards the 250 range a bit more). Not going to be messing about with the lid as much though.
Sticking with the times better. I won't be off that 30 min.
Liquid in the pouch
Sound about right?
There is the possibility I suppose that out here in the UK the ribs are just leaner. I did get the meat from a really good butcher in town (who literally hacked them off some pigs right in front of me and dressed them up), so it's not the "Quality"
...will post pics.
.
