Mmmmm, look what I just took off

[Boarder]

of the smoker:

http://inlinethumb23.webshots.com/790/2647575810062315930S200x200Q85.jpg (http://good-times.webshots.com/photo/2647575810062315930TAfwgx)

http://thumb10.webshots.net/t/24/24/5/69/98/2799569980062315930sSrYNs_th.jpg (http://good-times.webshots.com/photo/2799569980062315930sSrYNs)
I know, there are a few burnt ends. I had the poor WSM packed with 9 slabs and it happens. They are mostly tasty goodness, though. They went right into FoodSaver bags. Ready when I need them.

I like BBQ.

[Penguin]

Midnight BBQ. I love it.



Willing to share?

[soonerboomer93]

mmmm,

looks good for a poser

[OU4LIFE]

so how long before my slab gets here in the mail? Or are you delivering?

[C&CDean]

I used boarder's honey-jalapeno rub yesterday on a brisket, and did a second brisket with Head Country rub.

The Poser honey-jalapeno pwn3d.

TIA.

[colleyvillesooner]

Man I wish I knew how to make ribs.

[C&CDean]

Man I wish I knew how to make ribs.

Dude, hogs make ribs. You've just gotta learn how to fix them.

[colleyvillesooner]

heh, okay that too.

[C&CDean]

I learned to follow boarder's instructions. I used to make good ribs. Now I make great ribs. It ain't hard. Besides, it's the only cookin' a man oughta be doing, and if a man oughta be doing it, a man oughta learn how to do it right.

[colleyvillesooner]

Sounds good. What do I need to make this happen? Are there good, on the cheaper side smokers out there?

[Mjcpr]

Sounds good. What do I need to make this happen? Are there good, on the cheaper side smokers out there?

Howzit is pretty reasonable.

[OU4LIFE]

no

[C&CDean]

He said "good."

I use your average Brinkman's gas smoker. I use shavings of pecan and/or hickory from when I split wood, wrapped in foil packets. You just soak them, wrap them up, poke a few holes, and place them on the lava rocks. I like the gas smoker over a straight wood smoker because I ain't got time to sit and play with the fire all day.

You rub your ribs (I do it the day before) with the rub of your choice (Head Country seasoning works pretty good), place them on the smoker and smoke them about 3 hours. Then you wrap them tightly in foil, and put them back on the smoker for 2 more hours. If you want them a little dryer/crispier like boarder's pic, take them out of the foil and put back on the smoker for an addition 1/2 hour - 1 hour or so.

[picasso]

we use that Head Country seasoning on our steaks, burgers, and chicken when we grill. good stuff.

and Hairy, hope you get your slab of meat soon.

[sooneron]

For ribs, I prefer Jim Goode's Rib Rub.

The smoker that Norm and I have have, works pretty well. The CharGriller, can be had at Lowe's with additional firebox for <$200.

[colleyvillesooner]

He said "good."

I use your average Brinkman's gas smoker. I use shavings of pecan and/or hickory from when I split wood, wrapped in foil packets. You just soak them, wrap them up, poke a few holes, and place them on the lava rocks. I like the gas smoker over a straight wood smoker because I ain't got time to sit and play with the fire all day.

You rub your ribs (I do it the day before) with the rub of your choice (Head Country seasoning works pretty good), place them on the smoker and smoke them about 3 hours. Then you wrap them tightly in foil, and put them back on the smoker for 2 more hours. If you want them a little dryer/crispier like boarder's pic, take them out of the foil and put back on the smoker for an addition 1/2 hour - 1 hour or so.

Can you buy said shavings or the like at a store?

Is this the grill.

http://www.brinkmann.net/Shop/Detail.aspx?category=Outdoor+Cooking&subcategory=Gas+Grills&sku=810-5600-0&id=312

[Mjcpr]

Can you buy said shavings or the like at a store?

Can't you read? Dean cut some for everyone.

[C&CDean]

Can you buy said shavings or the like at a store?

I'm pretty sure you can, or just come to a tailgate and I'll give you some.

[OU4LIFE]

He said "good."

I use your average Brinkman's gas smoker. I use shavings of pecan and/or hickory from when I split wood, wrapped in foil packets. You just soak them, wrap them up, poke a few holes, and place them on the lava rocks. I like the gas smoker over a straight wood smoker because I ain't got time to sit and play with the fire all day.

You rub your ribs (I do it the day before) with the rub of your choice (Head Country seasoning works pretty good), place them on the smoker and smoke them about 3 hours. Then you wrap them tightly in foil, and put them back on the smoker for 2 more hours. If you want them a little dryer/crispier like boarder's pic, take them out of the foil and put back on the smoker for an addition 1/2 hour - 1 hour or so.

Deaner, after you done the "smoking" part and wrapped the ribs, I just switch the wood with charcoal and it's purty easy to keep the heat where you want it, and it saves on wood.

[dolemitesooner]

The key to Grilling is keep the food high and keep the heat low

[C&CDean]

Deaner, after you done the "smoking" part and wrapped the ribs, I just switch the wood with charcoal and it's purty easy to keep the heat where you want it, and it saves on wood.

I just don't add any more wood chips and the heat finishes cooking and I don't have to dick with charcoal. I, unlike you, have other **** to do.

[dolemitesooner]

HIGH AND LOW BEONCYES

[OU4LIFE]

The key to Grilling is keep the food high and keep the heat low

that's what the smoke is for.....

[dolemitesooner]

I just don't add any more wood chips and the heat finishes cooking and I don't have to dick with charcoal. I, unlike you, have other **** to do.
*cough * cough * Bull**** *cough*

[OU4LIFE]

I just don't add any more wood chips and the heat finishes cooking and I don't have to dick with charcoal. I, unlike you, have other **** to do.


says 12,643 post guy.

[dolemitesooner]

http://www.sillyjokes.co.uk/images/wacky/props/weapons/nail-through-head.jpg

[C&CDean]

says 12,643 post guy.

All made during the hours of 0800 - 1700, Monday through Friday - with the exception of a few posts made while on trips from the hotel.

[C&CDean]

*cough * cough * Bull**** *cough*

I've got you to do.

[dolemitesooner]

I've got you to do.
YOU WISH BOITCH

[Boarder]

Dean's got it down, now.


The best charcoal smoker to buy is the Weber Smokey Mountain series. It's usually around $199. When you go to BBQ competitions, you usually see people with either a giant trailer mounted big daddy smoker, or a little WSM. And there are tons of WSMs there. They're amazing.

Yes, I made these wet ribs, but dry is great, too. I'm freezing these so I wanted the wet to keep them a little more moist when reheating.


The real key to getting good flavor is to use pecan wood from Dean. I need to come get another rick of it.

[Norm In Norman]

I barely ever get to smoke meat any more.


HA!


I haven't smoked ribs in probably 6 months. I still prefer not using the 3-2-1 method. I like my ribs to hold on to the bone a little.

[C&CDean]

Dean's got it down, now.


The best charcoal smoker to buy is the Weber Smokey Mountain series. It's usually around $199. When you go to BBQ competitions, you usually see people with either a giant trailer mounted big daddy smoker, or a little WSM. And there are tons of WSMs there. They're amazing.

Yes, I made these wet ribs, but dry is great, too. I'm freezing these so I wanted the wet to keep them a little more moist when reheating.


The real key to getting good flavor is to use pecan wood from Dean. I need to come get another rick of it.

It's split and stacked waiting for you. Tell me again how you do wet ribs. Do you sauce em' up before smoking, or just when you're putting them in the foil?

[C&CDean]

I barely ever get to smoke meat any more.


HA!


I haven't smoked ribs in probably 6 months. I still prefer not using the 3-2-1 method. I like my ribs to hold on to the bone a little.

I have been doing the 3-2-0 method. The racks stick together to handle them, but when you grab two bones, the meat separates with just a gentle pull. Not quite falling off the bone, but tender as hell.

Did anybody else cop wood reading that cause I'm gonna have to go relieve myself now. Where's doleo?

[dolemitesooner]

LUCNH BEONCYE

[Boarder]

Wet ribs you brush a little sauce on them for the last hour.

It was all I could do to not start tearing into them last night.

[birddog]

He said "good."

You rub your ribs (I do it the day before) with the rub of your choice (Head Country seasoning works pretty good), place them on the smoker and smoke them about 3 hours. Then you wrap them tightly in foil, and put them back on the smoker for 2 more hours, upside down.
.

[colleyvillesooner]

why upside down?

[sooneron]

Think of the turkey method, all of the meat is making contact on one side of the ribs with the juices that get caught by the foil.

[Norm In Norman]

Here is basically what I do:

http://www.randyq.addr.com/recipes/britu.html

I usually grill them for a couple of minutes at the end to get a nice crust on them. Sometimes I put sauce on them before I grill them. You have to be careful though because the sauce burns really easy. I watched a show about rib cook-offs on FoodTV and that's what most of the people on there did. I like the outside to be a bit crusty, the inside to be super juicy and the meat has a little bit of tug to it when you bite it off the bone. That's good stuff.

[birddog]

why upside down?
it keeps all the juice cupped on top instead of draining out the bottom. basically, the juice has nowhere to go but in the meat instead of the bottom of the smoker.

you should also do this with your brisket after you've foiled it but only if you choose to leave the fat on.

[Sooner_Bob]

I think I might just have to look into buyin' a smoker next year.

[Boarder]

Get a WSM. There's a whole message board dedicated to it. Any question you can have is answered there.

[RacerX]

don't you also have a gas smoker?

[BoogercountySooner]

Dean do you try to keep your Temp at about 225 degree's? That's where I try to keep it at when I smoke them there ribs. I smoked some rib's for my inlaws a couple of years ago, when my FIL was devouring them was sweet because his mouth was full and I wasn't getting any advice from him.

[Boarder]

don't you also have a gas smoker?
Yeah, and I used to use it all the time, but anymore, I just use the WSM.

[RacerX]

Reminds me of a King of the Hill episode.

Thanks for all the info.

[C&CDean]

For your information, "WSM" means Winchester Short Magnum.

I'm gonna check into this Weber dealio.

[Boarder]

Nothing wrong with having a Winchester Shrot Magnum laying around, either!



This is everything you ever wanted to know about the Weber grill:
http://www.virtualweberbullet.com/tour.html

It doesn't look like much but works amazingly.

[C&CDean]

Alright, help a brother out here. I just called a couple of hardware stores in OKC who are listed as dealers of Weber Smokey Mountain cookers and they list the price at $129 - $139. On-line, they're saying everywhere from $199 - $269. What am I missing here?

[OU4LIFE]

Have you guys used a Cookshack?

My mom has one, and if you like to smoke stuff, but don't have the time....they are awesome. NAY, uberawesome.

[OU4LIFE]

What am I missing here?


is this a trick question?

You mean besides a few brain cells?

joke overload.....

[Boarder]

Alright, help a brother out here. I just called a couple of hardware stores in OKC who are listed as dealers of Weber Smokey Mountain cookers and they list the price at $129 - $139. On-line, they're saying everywhere from $199 - $269. What am I missing here?
Make sure they're talking about the right thing. It's a part number 2820 Weber Smokey mountain Series Cooker.

If they are selling that at $129-139, don't say anything strange, just ask them if you can buy a pallet of them. And then call me.

[colleyvillesooner]

Make sure they're talking about the right thing. It's a part number 2820 Weber Smokey mountain Series Cooker.

If they are selling that at $129-139, don't say anything strange, just ask them if you can buy a pallet of them. And then call me.

then call me.

[Boarder]

And really, i didn't mean that in a smarty pants way. I have heard of them being sold at ridiculous prices because of mix ups.

One guy bought three at Home Depot for $90 each. He knew exactly what they were and asked for confirmation a couple of times before buying. It's not like he was trying to rip them.

I'd like to get one or two more so I can do more meat at once.

[sooneron]

He should have been trying to rip HD.

[birddog]

http://www.olehickorypits.com/pages.aspx?CategoryID=76&pageid=6

this is a pretty good site. i use the big boy at the restaurant so i'm not sure how practical it'd be for smaller stuff.

[Boarder]

See, I'd love to have a big super duper pit. LOVE it. But, for the price of one, I could buy a ton of WSMs that work great.

I'd really like one of those killer rotisserie grills, but will stick with the WSM for now.

[Jimminy Crimson]

I'd like to get one or two more so I can do more meat at once.

...that's what she said! :D

[OU4LIFE]

http://www.berlynenterprises.com/ecommerce/image/smokette_350.gif

SO I guess no one has used one?

[RacerX]

Boarder is going to have ten of those babies fired up pretty soon.

The Norman meteorology center is going to wonder WTF is going on.

[Boarder]

I could only dream.

[OU4LIFE]

I'm using this one right now.

http://img1.putfile.com/thumb/12/35210301852.jpg (http://www.putfile.com/pic.php?img=4288477)
(clicky = bigger)

it's homemade, out of 3/8 pipe. and it will hold heat forevAr.

[IB4OU2]

I've got one of these-

http://z.about.com/d/bbq/1/0/M/4/new_braunfels_black_diamond.jpg

had it for years and works great.

[OU4LIFE]

Oh yeah, well mine weighs in right at about 450 lbs.

so there.

oh, and smokers shouldn't have wheels unless it's on a trailer.

[IB4OU2]

Oh yeah, well mine weighs in right at about 450 lbs.

so there.

oh, and smokers shouldn't have wheels unless it's on a trailer.


I like the wheels cause I can move it..... so....

http://www.soonerfans.com/forums/images/icons/bsgtongue.gif ...........btw, you smokin' sumpthin for the game Thursday?

[OU4LIFE]

a big, fat cigar after I kick your *** is all.

:D

[Boarder]

Y'all quit aggying up my cool thread.

[OU4LIFE]

oh no he dint

[IB4OU2]

oh no he dint

yep, i think he did...

[oilmud]

Where do you folks buy your ribs and what should a noob be on the lookout for?

[Boarder]

Sam's. Look out for ribs that are "enhanced". They'll say "enhanced with a 12% solution or something. For example John Morrell or what ever the ribs at Albertson's are. Avoid.

FYI, Sam's has spare ribs for $1.97/pound in cryovac three packs. If you buy 2 three packs it's around $50. If you buy a case, they are $1.48/pound. You get 3 three packs for around $60. A much better deal. If you buy them by the case frozen, they're like $1.42 a pound. The cryovac packs last a long time in the freezer, too.

Same deal with the pork butts. Much better deal by the case.

[OUDoc]

Same deal with the pork butts. Much better deal by the case.
Enhanced pork butts?
Don't ask, don't tell.
:D