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Post by colonelbuckrobely on May 15, 2009 10:51:31 GMT -6
I am planning on preparing a beautiful rack of baby back ribs in my Cookshack Smoker. It will go in at 2:00 and be done around 7:00. They are done when they are done as the old saying goes. I am going to use Penzey's Barbecue of the America's rub and will smoke them at 200 degrees. The Cookshack is fabulous for brisket. Grizzlies has a bigger version and does their brisket in it. They are the only restaurant that I have eaten at that doesn't have brisket as tough as the leather on a hob nailed boot. Now the question is, what should I have for a side dish? Normally we have baked beans (smoked in the Cookshack of course), potato salad or coleslaw. I would like to try something different. Do you have any suggestions? For you smokers, here is a fantastic forum that is loaded with information. A friend of mine provided me with this link and I use it often. forum.cookshack.com/groupeeHappy smoking and eating!
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Post by valvalentino on May 15, 2009 12:31:58 GMT -6
Buck, I have a couple questions for you. Is it necessary to remove the membrane under the bottom side of the ribs? What type of wood do you smoke with? I don't have a smoker. Is there a way I can do them on my Webber kettle grill? Thanks.
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Post by colonelbuckrobely on May 15, 2009 14:15:27 GMT -6
Hey, Val,
I always remove the membrane. Some people use a piece of paper towel to help them grip the membrane. I have a pair of pliers that I clean in hot water which makes it easier to remove. By removing the membrane it makes for a more tender rib and also allows the smoke to penetrate deeper into the meat.
Depending on my mood I might use apple, cherry, alder or hickory wood. Some people like mesquite but I don't. And yes you can smoke ribs on the grill. The principle is the same, "low and slow" which means never have them over direct heat. Just soak whatever wood you want to use in water so it smokes but does not burn. You will have to tend to the coals frequently as they will begin burning out. You will then need to add a few at a time. The best ribs I ever had were prepared by my step-son on our grill.
Happy smoking, my friend.
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hasset
Master Member
Posts: 633
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Post by hasset on May 26, 2009 14:19:20 GMT -6
I have a large electric smoker that I use for ribs. I soak wood chips overnight and then wrap them in 4 layers of heavy foil. I leave a small opening in the top. I put the foil package on the heating element in the bottom of the smoker. It makes the smoker so it will not get very hot and it takes a long time for the ribs to be done but that makes the ribs tender. You have never tasted anything more wonderful than the thick sliced bacon I smoke that way too. I usually have several things cooking at once. It is agonizing to smell this wonderful meat all day long!
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Post by mndapa1 on May 26, 2009 15:18:51 GMT -6
you people are making me crave ribs. Shame on you.
It is not condusive to my diet.
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