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BufordCityDawg
BBQ Super Fan
Joined: 23 Jan 2008
Posts: 400
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 Posted: May 18 2008 Post subject: Alien BBQ's shredded Country Style Ribs |
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I promised pix from my ribs cook and here we go. First, I ordered 4 pound, of double thick shoulder cut country style ribs. I called it in and my wife picked it up. I ended up with two bone in and two w/o bone per pack. After they finished cooking, 170 deg per Alien's instructions, I let them rest for 45 minutes. I sampled some of each and the bone in rested better keeping its heat in but I didn't notice much of a taste difference. I used the food processor to chop them after I cut them into small chunks. It did well enough, but I may go to the knife method. Not quite able to pull them, but almost.
I took the opportunity to mix methods on each set to see how they would turn out. I used a version of pigs worst nightmare on two and my normal rub with some olive old on the other two. For PWN I used an apple butter slather then made his rub minus the dried apples. I cooked them for 6 hours average temp of 230. Both turned out great, but the PWN ribs had a darker bark. I was happy with the meat production too. I ate three sandwiches and I've still got about 6 sammys worth of pork in the freezer.
This was my first shot using the Outlaw as a stick burner. It did a good job. I added a few charcoal chunks and a new small stick every 30-45 minutes. I'm going larger on the wood to see if I can improve the refuel times. I only had one drop below 200 and a corresponding spike up to about 290 when I added an extra stick trying to recover from the drop off. Other than that I was able to keep it between 215 and 260. Not bad for a rank amateur. 
So.... On with the pictures.
About half way through the cook.
Added two sticks this is right before my temp spike. The log warming station worked great. This picture was about 30 seconds after I added the two warmed splits.
One rib worth of shredded pork.
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: May 18 2008 Post subject: |
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Lookin real good,nice and moist,nice ring.
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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
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Doc1680
BBQ Super Pro
Joined: 17 Jun 2005
Posts: 2609
Location: Indianapolis
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| Posted: May 18 2008 Post subject: |
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Looks good BCD. Chopped is definitely the way to go with those. Good first cook on the new smoker. 
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Smoke Fiend 24/7
BBQ Fan
Joined: 17 May 2007
Posts: 169
Location: Dublin,CA
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| Posted: May 19 2008 Post subject: |
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| what kind of therm are you using? |
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Alien BBQ
BBQ All Star
Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico
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| Posted: May 19 2008 Post subject: |
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Looks great, I have two suggestions, The fire lapping into the cooking chamber will cause temp spikes, so keep it back, secondly if you wrap some bare copper phone wire around your antennas it will greatly increase the range. (I have the same one.)
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BufordCityDawg
BBQ Super Fan
Joined: 23 Jan 2008
Posts: 400
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| Posted: May 19 2008 Post subject: |
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| Alien BBQ wrote: | | Looks great, I have two suggestions, The fire lapping into the cooking chamber will cause temp spikes, so keep it back, secondly if you wrap some bare copper phone wire around your antennas it will greatly increase the range. (I have the same one.) |
Thanks for the advice. and the great idea. I'll probably end up cooking those more than a butt due to the better flavor and reduced cooking time. I can do that and some ribs all in the same time frame. If I ever get the fire down so that I can get longer burns, I may try another butt.
I'm still trying to figure out the best config on the fire. I started putting the sticks on the edge like that before I started using the warming station because they were not burning well. Probably no need if I am warming them. Luckily I only had one spike and it was due to adding two logs at once. Just happened to be the same time that I was taking pictures.
As for the thermometer, as you can see, I already had to 'modify it' when I broke the antenna casing. It should be easy to add the telephone wire. It does pretty good now but is a little in and out in my office.
BCD |
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BufordCityDawg
BBQ Super Fan
Joined: 23 Jan 2008
Posts: 400
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| Posted: May 19 2008 Post subject: |
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| Smoke Fiend 24/7 wrote: | | what kind of therm are you using? |
Wal-Mart has them. 15.00. It is a good entry level but I'd suggest one of the multi probe if you're going to do this a lot. I find myself wishing I had one already.
http://www.walmart.com/catalog/product.do?product_id=8587360
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Skidder
BBQ Super Pro
Joined: 10 Feb 2008
Posts: 1720
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| Posted: May 19 2008 Post subject: |
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| What kida smoker is that your using if I may ask? Couldn't see the whole thing. Just curious. Woops never mind I finished reading your post and saw it was an Outlaw. |
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BufordCityDawg
BBQ Super Fan
Joined: 23 Jan 2008
Posts: 400
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| Posted: May 20 2008 Post subject: |
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| Skidder wrote: | | What kida smoker is that your using if I may ask? Couldn't see the whole thing. Just curious. Woops never mind I finished reading your post and saw it was an Outlaw. |
Having nothing but a POC water smoker to compare it to, I say it is a good little smoker. If you are interested, Academy has them for 150.00 including the SFB. Not a bad way to go.
BCD |
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jshepnga
Joined: 18 May 2008
Posts: 4
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| Posted: May 20 2008 Post subject: |
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| Quote: |
I'm still trying to figure out the best config on the fire. I started putting the sticks on the edge like that before I started using the warming station because they were not burning well. Probably no need if I am warming them. Luckily I only had one spike and it was due to adding two logs at once. Just happened to be the same time that I was taking pictures.
BCD |
I use a very similar offset smoker, here is what I have found works best to modulate temp over a long cook.
I start with a base of briquettes, started on a chimney.
I add a couple of small (4" diameter or so) logs layed flat across the briquettes, but away from the opening to the meat chamber ( I like hickory for beef & pork). On top of the logs I add another layer of briquettes (straight outta da bag).\
Repeat
You can vary the number of layers depending on your cook time.
Two layers of logs/briquettes will normally carry me from 10:00pm - 9:00am with out varying the heat more than 10 degrees.
Adjustment of the draft cover in the firebox, and the exhaust pipe vent are critical, but once you get to hold same temp for an hour without doing anything to it, it should last through the night real well.
This is with 6 month cut wood. I imagine if it is a lot drier, it will burn much quicker.
my 2 cents |
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camdentom
BBQ Super Fan
Joined: 22 Feb 2007
Posts: 435
Location: St Peter, Mn
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| Posted: May 20 2008 Post subject: |
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| BufordCityDawg wrote: | | Smoke Fiend 24/7 wrote: | | what kind of therm are you using? |
Wal-Mart has them. 15.00. It is a good entry level but I'd suggest one of the multi probe if you're going to do this a lot. I find myself wishing I had one already.
http://www.walmart.com/catalog/product.do?product_id=8587360
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I bought this exact unit last week. It didn't work. |
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