btownqb Posted November 28, 2022 Report Share Posted November 28, 2022 Did smoked meatballs for the 2nd time in as many weeks. Easily one of my favorites now. 2 Quote Link to comment Share on other sites More sharing options...
Naturalhoosier Posted November 28, 2022 Report Share Posted November 28, 2022 Anyone have a good jerky recipe? I was given a smoker recently and thought jerky was a good entry point. Plus I do love jerky! 1 Quote Link to comment Share on other sites More sharing options...
btownqb Posted November 28, 2022 Report Share Posted November 28, 2022 3 minutes ago, Naturalhoosier said: Anyone have a good jerky recipe? I was given a smoker recently and thought jerky was a good entry point. Plus I do love jerky! Man, I thought jerky was hard to make? I could be wrong there. Tell you one thing I struggle smoking--- ribs. I am not worth af at them!! 1 1 Quote Link to comment Share on other sites More sharing options...
Naturalhoosier Posted November 28, 2022 Report Share Posted November 28, 2022 1 minute ago, btownqb said: Man, I thought jerky was hard to make? I could be wrong there. Tell you one thing I struggle smoking--- ribs. I am not worth af at them!! I’m shooting from the hip here so if it’s tough I’m all ears (selfishly I just wanted jerky! ). Maybe a better question I should pose is what’s a simple entry point to go for? 2 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted November 28, 2022 Report Share Posted November 28, 2022 6 minutes ago, btownqb said: Man, I thought jerky was hard to make? I could be wrong there. Tell you one thing I struggle smoking--- ribs. I am not worth af at them!! What's the issue with ribs? Too tough? Are you removing the membrane? Brining? What type of ribs and what temp? Quote Link to comment Share on other sites More sharing options...
btownqb Posted November 28, 2022 Report Share Posted November 28, 2022 2 minutes ago, Naturalhoosier said: I’m shooting from the hip here so if it’s tough I’m all ears (selfishly I just wanted jerky! ). Maybe a better question I should pose is what’s a simple entry point to go for? 1. never let me tell you what to do, brother! 2. Chicken wings aren't too difficult. I LOVE smoked chili. https://www.youtube.com/watch?v=GAAIR3eMi8A&t=37s I have done sliced pork loins before that were quick and easy! 1 Quote Link to comment Share on other sites More sharing options...
btownqb Posted November 28, 2022 Report Share Posted November 28, 2022 Just now, IUFLA said: What's the issue with ribs? Too tough? Are you removing the membrane? Brining? What type of ribs and what temp? Yes, too tough, ultimately. This weekend I did Pork spare ribs. I did not brine them, but I have been brining all my other meats. I put a dry rub on them for about 18 hours and then smoked them. Membrane? Wasn't aware. I went 200-220 from around 5hrs. Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted November 28, 2022 Report Share Posted November 28, 2022 (edited) 7 minutes ago, btownqb said: Yes, too tough, ultimately. This weekend I did Pork spare ribs. I did not brine them, but I have been brining all my other meats. I put a dry rub on them for about 18 hours and then smoked them. Membrane? Wasn't aware. I went 200-220 from around 5hrs. There is a silverskin on the bone side that needs to be stripped off. Also recommend removing the strip of meat on the non bone side. Makes a great snack 2-3 hrs in. Edited November 28, 2022 by mrflynn03 2 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted November 28, 2022 Report Share Posted November 28, 2022 3 minutes ago, btownqb said: Yes, too tough, ultimately. This weekend I did Pork spare ribs. I did not brine them, but I have been brining all my other meats. I put a dry rub on them for about 18 hours and then smoked them. Membrane? Wasn't aware. I went 200-220 from around 5hrs. On the back side (non-meat) side of the ribs there's a thin membrane you have to peel off. There's a ton of videos out there https://youtu.be/pQE_nkHokik I peel off the membrane, brine them over night, and go 225 for about 5 hours. I don't do the 3-2-1 method. I get better results just cooking them low and slow 1 Quote Link to comment Share on other sites More sharing options...
btownqb Posted November 28, 2022 Report Share Posted November 28, 2022 1 minute ago, IUFLA said: On the back side (non-meat) side of the ribs there's a thin membrane you have to peel off. There's a ton of videos out there https://youtu.be/pQE_nkHokik I peel off the membrane, brine them over night, and go 225 for about 5 hours. I don't do the 3-2-1 method. I get better results just cooking them low and slow I have tried the 3-2-1 method. I'll do the membrane thing next time. Idk, I've watched 100s of videos on it and I still struggle. I will for sure brine the next ribs. 1 Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted November 28, 2022 Report Share Posted November 28, 2022 One thing I think I do differently is rub my choice of meat the day before and wrap them in saran wrap and refrigerate overnight. Like a dry brine I guess. Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted November 28, 2022 Report Share Posted November 28, 2022 I do 3-2-1 when short on time. Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted November 28, 2022 Report Share Posted November 28, 2022 (edited) 3 minutes ago, btownqb said: I have tried the 3-2-1 method. I'll do the membrane thing next time. Idk, I've watched 100s of videos on it and I still struggle. I will for sure brine the next ribs. Spare ribs also cook differently than baby backs. They are meatier and have more fat so need more time lower heat to break down. Edited November 28, 2022 by mrflynn03 Quote Link to comment Share on other sites More sharing options...
Drroogh Posted November 28, 2022 Report Share Posted November 28, 2022 (edited) 1 hour ago, Naturalhoosier said: Anyone have a good jerky recipe? I was given a smoker recently and thought jerky was a good entry point. Plus I do love jerky! I’m with you on the entry point, but my awareness is that jerky is more seasoned dehydration than smoking. But I may be JFofS! Edited November 28, 2022 by Drroogh Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted November 28, 2022 Report Share Posted November 28, 2022 (edited) 1 hour ago, Naturalhoosier said: Anyone have a good jerky recipe? I was given a smoker recently and thought jerky was a good entry point. Plus I do love jerky! For first time smoking I would go with Boston butt. It is really forgiving and will give you chance to learn the smoker and how to produce a thin blue smoke. A second choice for me would be a whole chicken. I haven't done jerky in awhile but I do it in my oven. For jerky you want to use cuts of meat with very little fat. What kind of smoker did you get? Edited November 28, 2022 by mrflynn03 3 Quote Link to comment Share on other sites More sharing options...
Naturalhoosier Posted November 28, 2022 Report Share Posted November 28, 2022 1 minute ago, mrflynn03 said: For first time smoking I would go with Boston butt. It is really forgiving and will give you chance to learn the smoker and how to produce a thin blue smoke. A second choice for me would be a whole chicken. I haven't done jerky in awhile but I do it in my oven. For jerky you want to use cuts of meat with very little fat. Awesome. Appreciate the direction. My family is full of picky eaters so a chicken is a can’t lose. Unless I F it up. Then it’ll be pizza night. 2 Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted November 28, 2022 Report Share Posted November 28, 2022 4 minutes ago, Naturalhoosier said: Awesome. Appreciate the direction. My family is full of picky eaters so a chicken is a can’t lose. Unless I F it up. Then it’ll be pizza night. When smoking chicken just make sure its breast side up so it doesn't get dry. Should take 4-5 hours. I use a poultry rub and stuff the cavity with onions, lemon, and garlic. I also use part of it to make a smoked chicken salad. 3 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted November 28, 2022 Report Share Posted November 28, 2022 The turkey I smoked on Thanksgiving... Cherry wood for the smoke and apple cider for the water tray... I live with some pretty harsh food critics, but Thursday I wore the crown 😉 5 Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted November 28, 2022 Report Share Posted November 28, 2022 26 minutes ago, IUFLA said: The turkey I smoked on Thanksgiving... Cherry wood for the smoke and apple cider for the water tray... I live with some pretty harsh food critics, but Thursday I wore the crown 😉 Is that store bought gravy I see. 🤔 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted November 28, 2022 Report Share Posted November 28, 2022 3 minutes ago, mrflynn03 said: Is that store bought gravy I see. 🤔 I only have one job... 🙂 1 Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted November 28, 2022 Report Share Posted November 28, 2022 A little trick I figured out for my charcoal smokers. I use a digital meat thermometer and run the probe under the lid and lay it on the rack to control temperature. With a lid thermometer the temp may be in range on top but the lid cools off with the ambient temp so could be too hot at the rack. Quote Link to comment Share on other sites More sharing options...
btownqb Posted November 29, 2022 Report Share Posted November 29, 2022 18 hours ago, Naturalhoosier said: Awesome. Appreciate the direction. My family is full of picky eaters so a chicken is a can’t lose. Unless I F it up. Then it’ll be pizza night. I did a boston butt for the first time about a month ago. I was very pleased with it. Good luck man, I have loved smoking foods and just recently got back into it. 1 Quote Link to comment Share on other sites More sharing options...
btownqb Posted November 29, 2022 Report Share Posted November 29, 2022 Do any of you use an electric smoker? I feel like I am having a little trouble producing and maintaining the level of smoke that I want. Quote Link to comment Share on other sites More sharing options...
IUFLA Posted November 29, 2022 Report Share Posted November 29, 2022 1 hour ago, btownqb said: Do any of you use an electric smoker? I feel like I am having a little trouble producing and maintaining the level of smoke that I want. I use an electric... Dyna-Glo Quote Link to comment Share on other sites More sharing options...
btownqb Posted November 29, 2022 Report Share Posted November 29, 2022 Just now, IUFLA said: I use an electric... Dyna-Glo whats the oven looking part on the bottom? Quote Link to comment Share on other sites More sharing options...
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