time to fire up the smoker

[r106]

Thats the problem with a Big Chief, keeping a consistant temperature. Say 2-3 hours in the smoker then how many in the oven?

Until there done. LOL If your smoker dosen't get to hot they could still take several hours in the oven @220. the key to pork is low and slow don't rush it. The meathod Jeff is using is curing like you would sausage the way I'm talking is cooking.

[Jeff88]

Time to dust off the Big Chief and hit Walmart, damn I'm hungry now!

i no ,im hopeing to get mine in the chief tomorrow after work and have them ready tuesday morning when i get up for work ...ill post pics when there done

[huntcoop]

Until there done. LOL If your smoker dosen't get to hot they could still take several hours in the oven @220. the key to pork is low and slow don't rush it. The meathod Jeff is using is curing like you would sausage the way I'm talking is cooking.

Do you use a rub or marinade and how long do they sit before they go into the smoker?

[r106]

Do you use a rub or marinade and how long do they sit before they go into the smoker?

I use a homemade dry rub. usually let them sit overnight but Ive done a few that have only sat for an hour or 2 still turned out good. Check out the bradley smoker forum lots of recipies and the basic smoke and cooking techniques are basically the same for any smoker

You can pm me if you like I don't want to high jack jeff's thread any more unless he doesn't care

Can't wait for the finished pics Jeff

[Jeff88]

I use a homemade dry rub. usually let them sit overnight but Ive done a few that have only sat for an hour or 2 still turned out good. Check out the bradley smoker forum lots of recipies and the basic smoke and cooking techniques are basically the same for any smoker

You can pm me if you like I don't want to high jack jeff's thread any more unless he doesn't care

Can't wait for the finished pics Jeff

no its ok ..u guys chat away ,its all good..the dry rub i use is a two part cure ...the spice and salt ,then a little packet of cure ..it has red dye in it ,makes the meat more desirable looking ...it recomends leaving the rub to cure for 24hrs for jerky ,so being thicker ribs i let them cure longer ...

[Caveman]

Looks good Jeff! Now you got my wife going on about doing some elk ribs. Damn! Looks like I'll be doing some for Mothers Day!

[Jeff88]

Looks good Jeff! Now you got my wife going on about doing some elk ribs. Damn! Looks like I'll be doing some for Mothers Day!

haha ...sorry man... but dont you like em too

[Gateholio]

I often do ribs low and slow on the BBQ with hickory chips.




I often smoke onions and tomatoes to make a smokey BBQ sauce, too.

[Weatherby Fan]

The cook/deckhands on the tugs I work on use a dry rub for ribs and it's to die for,I'll see if they will part with the secret ingredients,
I never was a big fan of ribs until I had them with this dry rub on them,kind of a sweet n spicy........hhmmm !

[kishman]

Great thread folks, it's 4:30 in the morning and I'm hungry for Ribs!! Man those look good!