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Post by 26smokenator00 on Jun 19, 2015 16:11:48 GMT -5
Guys I have a question is it better to smoke baby backs on a rib rack or should I lay them down on the grill? Of course I will be using the smokenator 2600! |
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Post by ncsmoker on Jun 20, 2015 12:24:47 GMT -5
I feel it is better to lay them down on the grill. A rack can block the smoke circulation around them, depending on the size. I also no longer use baby backs. I find them expensive for what you get. I use regular spare ribs and trim them to St. Louis style. They may take an extra 1 1/2 hour to smoke but are oh so much better IMHO. The trimmings my guests and I can snack on part of the way through the smoke. LOL Well that is my opinion. Happy smoking and have fun! Tom PS I forgot to give you this site for trim spare ribs to St. Louis ribs. bbqpitboys.com/recipes/how-to-trim-for-st-louis-spare-ribs#.VYcGoM_bKt8 Added 6/21/2015. |
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Post by 1luckytexan on Jun 21, 2015 8:57:57 GMT -5
I feel baby backs are better for grilling, so, I '+1' to the spare rib suggestion.
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Post by 26smokenator00 on Jun 21, 2015 20:22:42 GMT -5
Thanks guys I appreciate the info. I have one more question when adding coals to the smokenator when cooking I see some people say they add 12 coals every hour or so. Is that per side or 12 all together?
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Post by 1luckytexan on Jun 22, 2015 7:53:23 GMT -5
I don't think you'll need to add every hour - maybe every 3-4 hours.
I suppose it's just your tolerance for the 'hassle' factor but, if you use the little water pan, THAT will need an hourly check with a top-off. probably after a coal 'poking' to knock some ashes through and a sweep for those ashes.
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Post by ncsmoker on Jun 22, 2015 12:15:32 GMT -5
Agree with 1lucky add coals only after 3-4 hours, the instructions also say this, and to sweep only after you add the coals. You have your vents set so don't change them by sweeping every time you stir the coals. I just push all the lit coals to the center and add the new ones down the round holes, being careful you'll also be able to add some new coals on top of the lit coals. I'll get 20-25 on each side good for another 3 hrs. It is important to keep the water pan full and the ashes knocked off the coals. The instructions say to knock off the ashes every hour. This is a quick 15 second stir of the lit coals and another fifteen seconds to fill the water pan. Takes no more than about a minute total.
One thing you might look into is getting a full size loaf pan for your water pan. It will keep you from adding water every hour and stirring the coals can possibly be stretched to every 1 1/2 hours in your 26".
I am a lazy smoker and will take advantage of every trick I have learned over the last 40 years that will turn out great BBQ.
Tom
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Post by 26smokenator00 on Jun 23, 2015 23:12:08 GMT -5
Guys I have never smoked a tri-tip. How long does it take to smoke a tri-tip just one. Even though they come two to a pack.
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Post by ncsmoker on Jun 25, 2015 14:05:23 GMT -5
I always use an hour to an hour and one half per pound depending on the size of what I am smoking. This applies to beef, pork and lamb. You'll learn be experience, keep notes in your notebook. Then I use my thermometers to take it off at the correct doneness, rare to medium rare or all the way for pulling pork and slicing brisket. I am not a fan of tri-tip it has 3 muscles going 3 different ways, so you have to be sure to carve each correctly. You have to cook it no more than medium rare, which I like. It is expensive for what you get. It is not as flavorful as say a hanger steak or sirloin top round, IMHO, but more expensive. Tom PS you might want to start a new subject when you switch meats.  |
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