knobbyhead
Next off the Island.
2 hrs in, I'm going to wrap them now and cook for another 90 mins. Using a modified 3 2 1 method. 
Who likes to smoke their meat?
- Thread starter walter
- Start date
Why shorten the times?
knobbyhead
Next off the Island.
Hmm. I've read they cook faster split. Also I was going to cook them longer uncovered, bit I liked how they look now. I'll check them in 90 mins and if they're not done I'll check them every 10 ish mins.
Once they're pretty much done, I'll unwrap and sauce them up for another 10.
knobbyhead
Next off the Island.
Done. 
JonF
Well-Known Member
321 isn't always good for all types of ribs. If you get baby backs from Costco who likes to leave a generous portion of the loin still attached, 321 works good because the 2 hour braise step will break them down and be tender. On the other hand, if your ribs are thinner like St Louis cut (or just thin, stingy cut baby's), 321 will render them so soft, they will damn near disintegrate and you'll have pulled pork that night rather than ribs. Gotta adjust the different phases for the rib type. Lastly, the braise step not only tenderises, but also affects the flavor a bit. Less smoke time and more roast pork flavor then bbq so braising only the needed amount is key for truly exceptional bbq ribs.
Dinner tonight. Started at noon 3 hours open smoke 2 hours wrapped and finished with 1 hour open sauced up good
The aftermath!
The aftermath!
ekuhn
Well-Known Member
Your pooch wants those bones.
yea they (him and his brother) want all the table scraps . . . . at least they dont get any closer than that when they beg
don't go from fridge to smoker, gotta let it warm up a bit - hour or so should do it.
Some of the stall is moisture going from liquid to gas state - i'm more on the high temp differential between center and outside.
perhaps related?
And patience! Trying to push it will result in overdone outside - I'm eyeballing a chunk of pork loin i have for next weekend!
How did you prepare your pork?
Dingo
Well-Known Member
I used lemon pepper and salt on mine. I did 2 for the landlord at the same time and he used a rub. Mine were really good, did not get a sample of his, but the kids said it was awesome.
Just seems to take longer than youtuber's I watched. Have read up about the stall, still not sure what to do...
Just seems to take longer than youtuber's I watched. Have read up about the stall, still not sure what to do...
just to be sure, pork loin, not pork tenderloin?
2.5lb pork loin cut from a 10lb slab - i would suspect a couple hours - 3 tops
also the location in the smoker vs the thermometer
putting food right above a water bath is lower temp than the top -
which smoker did you get?
question for the more experienced here since my wife has already started talking about having a bbq once this thing finally blows over to see our friends and catch up.
when doing ribs for this type of event, do you smoke the rack intact and then cut up to serve after, or do you separate the ribs and smoke individually? Im inclined to leave them intact and cut them up just for serving
when doing ribs for this type of event, do you smoke the rack intact and then cut up to serve after, or do you separate the ribs and smoke individually? Im inclined to leave them intact and cut them up just for serving
JonF
Well-Known Member
Stalling (or temporary leveling of internal temp growth) is purely a function of evaporative cooling. Liquid is escaping from the meat and evaporating at the surface. This causes a localised cooling effect on the surface of the meat that resists the transference of cooker heat internally. There's only 2 ways to address it: 1. ignore it and power through the stall if you have the time, or 2. wrap the meat with paper or foil to block the evaporation process. For smaller pieces, just wait it out, it will pick up again soon enough. But for large items like full bone in pork butts or packer briskets wrapping is a common process and can cut an hour or 2 from the overall cook. Using butcher paper you reduce the braising effect on the meat and preserve the bark a little more so many folks have found that to be a happy medium to foil. Another positive side effect of wrapping is being able to capture jus. But the last thing you want to do is alter the temp. A few degrees raise wont have much effect and if you really crank it up, you go from smoking to roasting which isnt ideal for bbq.
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serviceguy
Well-Known Member
Not smoked but cured...delayed Easter package from my mom...original Parmigiano Reggiano, cured inner pig thight (like prosciutto but with no fat) and Naples hot sausage (sort of pepperoni but way better). And some other sweet delicacies as well as some Amaro Averna...
cut afterwards. unless cutting a rack in half to make it fit.
Dingo
Well-Known Member
I have the pit barrel jr. The meat gets hung, no water tray.
Pork tenderloin is what I cooked. Was 4+ hours to get it up to temp. Supposedly should be 2 hours.
14" Pit Barrel Cooker Junior
Nothing beats the smoky Pit Barrel Cooker barbecue flavor! Our PBJ drum smoker offers the same great results out of a smaller cooker, great for tailgating!
pitbarrelcooker.com
JonF
Well-Known Member
That is long. I can do tenderloins in 90 mins at 225 and they're too small for evaporative stalling.I have the pit barrel jr. The meat gets hung, no water tray.
Pork tenderloin is what I cooked. Was 4+ hours to get it up to temp. Supposedly should be 2 hours.
14" Pit Barrel Cooker Junior
Nothing beats the smoky Pit Barrel Cooker barbecue flavor! Our PBJ drum smoker offers the same great results out of a smaller cooker, great for tailgating!
When it was finally done, did it seem dry and overcooked? I would suspect either the cooker thermometer or the meat thermometer at this point. If you're using the built in lid thermometer, they're notorious for being off. Getting not only a separate digital unit, but also one of high quality is essential. Same for the meat probe.
Also, if you were lifting the lid frequently to check, that can delay the cook as well. Every time u do that, the heat is lost and, "if you're lookin, you ain't cookin!"