What's in your smoker?

[OLS]

I got a nice pack of those sliced short ribs yesterday, I have been getting into them lately, they are just
so sweet and musky tasting, perfect with some smoke and fried out fat taste. MMMmmm. Too much.
I might even try a small brisket too this weekend. Lots of meat in the fridge. Plus I am looking at some
stuffed mirlitons, some say Chayotes, some like me say melley-tahn! Stuffed with the flesh of the squash
itself, some bread crumbs, shrimp and a little diced andouille. Now THAT will require a photo.

[SvilleKid]

17 pounds of Butt! (2 butts). Combination of Hickory, Pecan and Apple woods for heat and smoke. Apple and hickory from my property. Pecan from a friend who has a grove, and always has a limb or two down each year, that gets put back for smoker needs.

[nofeardiver]

Man need to smoke something this weekend, you guys are killing me

[SvilleKid]

Originally Posted by SvilleKid

17 pounds of Butt! (2 butts). Combination of Hickory, Pecan and Apple woods for heat and smoke. Apple and hickory from my property. Pecan from a friend who has a grove, and always has a limb or two down each year, that gets put back for smoker needs.

Photos from about 3 hours ago:

[nofeardiver]

Who's the chick Sville, is it Vida? Man those are looking good

[Fordman4ever]

I'm doing 2 slabs of ribs tomorrow.

[GreekGodX]

Pork shoulder has been on since 8 this morning Can't wait for some pulled pork sandwiches later! First run using turbinado sugar

[OLS]

2 racks of beef ribs and about a dozen chicken wings. Film at 11.

[OLS]

OK, pulled the wings after crisping the skin, left the beef ribs to slow cook, and then accept some SBR sauce.
Here are the preliminary photos. Man, meat is so high these days, looks like the good old days are mostly over.
I think this "two rack" cryo which is really only one rack cut down it's length, was 13 bucks. Not good for a cut
that is notoriously lacking in meat.

[OLS]

One more of the finshed products

[forgop]

I've got 4 butts going on the smoker tonight for an overnight cook.

This is how I've done them the last 2 cooks. Awesome stuff.
http://www.virtualweberbullet.com/pork4.html

[Old Sailor]

Originally Posted by OLS

OK, pulled the wings after crisping the skin, left the beef ribs to slow cook, and then accept some SBR sauce.
Here are the preliminary photos. Man, meat is so high these days, looks like the good old days are mostly over.
I think this "two rack" cryo which is really only one rack cut down it's length, was 13 bucks. Not good for a cut
that is notoriously lacking in meat.

[pektel]

Just bought a temporary charbroil grill. What better way to break it in?


Posted via Mobile Device

[OLS]

yumm

[Fordman4ever]

got some ribs on the smoker.

at the start.


about 2 hours in

[longknocker]

Originally Posted by Fordman4ever

got some ribs on the smoker.

at the start.


about 2 hours in

[Fordman4ever]

Ribs are done. Maybe a little over done, but they were good.

Everyone liked their dinner.

Ribs are gone.

[GWN]

looking good.
Have two racks in the fridge that I rubbed with Magic Dust last night. Going on the smoker later today. Hope the rain slows down by then.

[pektel]

I have a set of spareribs and a pork butt in the fridge. Rubbed last night first with yellow mustard, then the rub spices.

Also bought a smaller rack of lamb ribs. Not sure howto cook those.
Posted via Mobile Device

[T.G]

Originally Posted by pektel

Also bought a smaller rack of lamb ribs. Not sure howto cook those.
Posted via Mobile Device

Cooking temps and procedure is not really much different than how you cook pork ribs, cook time can be a bit longer. Don't expect them to get as tender as BBRs either, so look for a bit of pull-back from the ends and a good tear when you test them.

Garlic, ginger, rosemary, soy sauce and sherry make good additions to marinades or wet (paste/slather) rubs.

Depending what you use for smoke wood on your pork ribs, you might want to use different smoke woods for the lamb. Personally, I didn't care much for a heavy hickory combo with lamb. Oak, cherry work well IMO and plum rocks.

Search this thread for lamb and you can find some commentary and preparations from a few people to use as jump points from ideas.

Oh, and pulling the membrane off the back of lamb ribs is very difficult. Where on pork ribs it takes a minute, it took me 10 minutes, maybe longer, fighting with it and having it come off in pieces before I gave up and just left it in place on the 1/2 or 2/3 of them that I didn't get to. Then when I went to cook the ribs, all the meat from where I had pulled the membrane off shrunk and curled up at one end. Visually very unattractive. "Here's your smoked bone and wad o chewy greasy lamb meat. Bon apetit cromag." Never tried to remove the membrane from lamb again.