Weber Kettle Club Forums
Grill Talk => Weber Grill Forum (Grills, Accessories) => Topic started by: Vette10R on September 10, 2017, 06:30:19 PM
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Thanks to the help here I attempted to smoke some ribs today and they turned our to be the best ribs over ever had!!!
First I peeled the membrane then used the famous Dave's rib rub and set them in the fridge. I put together my fuse with Weber briquettes and some apple wood for smoke. Temps started around 260 then I tapped the bottom vent open a hair more and got it to 300, I'm only using the lid thermometer as that's all i have. I smoked them uncovered for 3 hours, wrapped in foil for 2 hours then uncovered for 1 hour. The last 10 minutes I put a bbq sauce glaze on then pulled off and rested 15 minutes.
These things were fall off the bone juicy goodness!! I'm already craving my next bbq and thinking about trying a butt or shoulder next time.
I took a few pics alone the way, not the best as they don't do the ribs justice...
(https://uploads.tapatalk-cdn.com/20170911/d1d03a086c0b6948a14778ef23c9fbfe.jpg)
(https://uploads.tapatalk-cdn.com/20170911/9d50bbb37ca0bd5d9582d273707e05d2.jpg)
(https://uploads.tapatalk-cdn.com/20170911/dad2ec39688aa2da184d83b5098e2f91.jpg)
(https://uploads.tapatalk-cdn.com/20170911/0be21934af2eb793792357e017525bcb.jpg)
(https://uploads.tapatalk-cdn.com/20170911/962849508bf0e3864f4ebae918531164.jpg)
(https://uploads.tapatalk-cdn.com/20170911/dc488e7b3e0f27492f5dcb9db328bb99.jpg)
(https://uploads.tapatalk-cdn.com/20170911/d03c0bb10d9273eae520b91d11e36c4a.jpg)
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Great job! And beautiful blue!
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Congrats! Go get a pork butt and a few more grills. It's all addictive.
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Good work! Backyard ribs are tough to beat.....and that is a fine grilling machine you have there.
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Congrats! Can't go wrong with 3-2-1 ribs.
Might want to consider getting a good 2 probe thermometer, like a Thermoworks Smoke, for future cooks (2 probes...1 for meat temp/1 for grate temp).
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Great job! Those ribs look really good for a first time.
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Congrats! Can't go wrong with 3-2-1 ribs.
Might want to consider getting a good 2 probe thermometer, like a Thermoworks Smoke, for future cooks (2 probes...1 for meat temp/1 for grate temp).
Can you recommend a quality budget friendly thermometer?
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Great job! Those ribs look really good for a first time.
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Honestly the best ribs I've ever had!
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Grate first rib cook beautiful grill too
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Congrats! Can't go wrong with 3-2-1 ribs.
Might want to consider getting a good 2 probe thermometer, like a Thermoworks Smoke, for future cooks (2 probes...1 for meat temp/1 for grate temp).
Can you recommend a quality budget friendly thermometer?
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Look into the Maverick ET-732 model, they are being sold real cheap because they're several generations old. Simple and easy to use.
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Congrats! Can't go wrong with 3-2-1 ribs.
Might want to consider getting a good 2 probe thermometer, like a Thermoworks Smoke, for future cooks (2 probes...1 for meat temp/1 for grate temp).
Can you recommend a quality budget friendly thermometer?
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There are several ways to go.
Maverick 732 is pretty popular. There are also some highly rated options on Amazon for about $40-$50.
I can personally vouch for the Thermoworks Smoke. You just missed their Smoke "Open Box" sale by a week, where they had new units on sale for $76.
Honestly though, at $100 retail it's still a great value.
Or put another way, there aren't many pieces of BBQ/grill gear I would pay full price for if I had to replace them, but the Smoke would be one of them.
At the end of the day, a great thermometer will be a game changer for your BBQ....especially if you want to tackle a brisket.
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Congrats! Can't go wrong with 3-2-1 ribs.
Might want to consider getting a good 2 probe thermometer, like a Thermoworks Smoke, for future cooks (2 probes...1 for meat temp/1 for grate temp).
Can you recommend a quality budget friendly thermometer?
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In all the testing and cooking and recipe creation I did with Weber... All I use these days is a stock Weber lid thermometer and a $5 Taylor instant read.
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Ok.. well it was $5 when I got it at Menards (a Midwest home improvement chain..)
https://www.target.com/p/taylor-grill-waterproof-pen-style-digital-thermometer/-/A-50943878?ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Kitchen+Shopping&adgroup=SC_Kitchen&LID=700000001170770pgs&network=s&device=c&location=9021429&gclid=EAIaIQobChMIt5698Mad1gIVBmSGCh2N1AtwEAYYAiABEgJrPvD_BwE&gclsrc=aw.ds
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Congrats! Can't go wrong with 3-2-1 ribs.
Might want to consider getting a good 2 probe thermometer, like a Thermoworks Smoke, for future cooks (2 probes...1 for meat temp/1 for grate temp).
Can you recommend a quality budget friendly thermometer?
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In all the testing and cooking and recipe creation I did with Weber... All I use these days is a stock Weber lid thermometer and a $5 Taylor instant read.
I have actually found my Weber lid thermometer usually reads a little cooler than the grate temp.
The advantage to something like a Thermoworks Smoke is that you can have quick, continuous updates and not have to watch the cooker like a hawk. For longer cooks, it allows me to be in 2 places at once; both cooking and wrangling little kids. For me, it's invaluable.
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Congrats! Can't go wrong with 3-2-1 ribs.
Might want to consider getting a good 2 probe thermometer, like a Thermoworks Smoke, for future cooks (2 probes...1 for meat temp/1 for grate temp).
Can you recommend a quality budget friendly thermometer?
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In all the testing and cooking and recipe creation I did with Weber... All I use these days is a stock Weber lid thermometer and a $5 Taylor instant read.
I have actually found my Weber lid thermometer usually reads a little cooler than the grate temp.
The advantage to something like a Thermoworks Smoke is that you can have quick, continuous updates and not have to watch the cooker like a hawk. For longer cooks, it allows me to be in 2 places at once; both cooking and wrangling little kids. For me, it's invaluable.
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Yes it does read a little cooler and the Weber is basically +/- 10%. "So what?" I don't mean that rudely or sarcastically. It's just information. For long cooks, it really doesn't matter all that much. For short cooks, anywhere from 10 minutes (a steak or burger) into an hour or two it's more important.
I am not disputing technique and certainly I know with kids/lifestyle etc all plays a part. But to the OPs question, there is a balance to what is a requirement/necessity or a wish list item.
At times there is information overload or a bit of overwhelming discouragement thinking what is on hand or affordable is inadequate.
YMMV
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Congrats! Can't go wrong with 3-2-1 ribs.
Might want to consider getting a good 2 probe thermometer, like a Thermoworks Smoke, for future cooks (2 probes...1 for meat temp/1 for grate temp).
Can you recommend a quality budget friendly thermometer?
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
In all the testing and cooking and recipe creation I did with Weber... All I use these days is a stock Weber lid thermometer and a $5 Taylor instant read.
I have actually found my Weber lid thermometer usually reads a little cooler than the grate temp.
The advantage to something like a Thermoworks Smoke is that you can have quick, continuous updates and not have to watch the cooker like a hawk. For longer cooks, it allows me to be in 2 places at once; both cooking and wrangling little kids. For me, it's invaluable.
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Yes it does read a little cooler and the Weber is basically +/- 10%. "So what?" I don't mean that rudely or sarcastically. It's just information. For long cooks, it really doesn't matter all that much. For short cooks, anywhere from 10 minutes (a steak or burger) into an hour or two it's more important.
I am not disputing technique and certainly I know with kids/lifestyle etc all plays a part. But to the OPs question, there is a balance to what is a requirement/necessity or a wish list item.
At times there is information overload or a bit of overwhelming discouragement thinking what is on hand or affordable is inadequate.
YMMV
The OP expressed his frustration previously with BBQ attempts.
I wasn't saying..."you have to get this or that and there is no other way."
All I was getting at was the frustration level can be cut down drastically with a little bit of extra knowledge (via a 2 temp probe). If you have cooked 10,000 packer briskets on the same rig...with the same setup...you can probably nail it no problem with a pen thermometer after X number of hours.
However, if you haven't done one or very few and you're worried about screwing it up, take some of the stress out of it.
I've used a nice thermometer, cheap ones, and for certain things no thermometer at all.
I will say I would have turned a few packers to leather without the Smoke because they either cooked faster or way slower than I was expecting or the fire spiked unexpectedly. It's given me knowledge to hone my process which greatly makes my BBQ/smoking days much more enjoyable, from start to finish.
Cheers!
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Awesome job .... nice color on the ribs.
Now time to experiment on different sauces to tempt your pallet! Keep on SMOKING!
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Looks good from here dude.
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And so it begins. Nice looking Ribs.
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So we have some friends coming over this Sunday and I'd like to smoke something. I was thinking about some pork loin, would it be the same process as the ribs? Or should I get a weber rib rack and do a few racks of ribs since I know how to do those now? I don't want to screw this dinner up.
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Personally when guests come over I'll cook something I can reproduce with great results. When it's just the wife and I I'll try new things and always have a plan B ready for epic failure.
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I'm with @kettlebb on this one. Go with what you know and what you can reproduce: the ribs. A rib rack would help on a 22" to get a few racks on there. You could cut them or curl/skewer them which is what some WSM guys do.
Little pork tenderloins would be super easy to marinade and grill (maybe hold off on the larger loin section for another time?).
I may try a different method of cooking something for guests, but I seldom cook something I have never done before when I have more than my immediate family at table.
For example, I have done fried chicken inside and would totally do it on the grill in cast iron (even though I have never tried it).
But I have never really cooked octopus (inside or out) so I probably wouldn't do it on a grill without a trial run to work out any kinks.
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Great job! I wish my 1st rib cook had gone that well.
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Thanks guys I'll just grab a few racks of ribs and look up some loin recipes for another time.
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Personally when guests come over I'll cook something I can reproduce with great results. When it's just the wife and I I'll try new things and always have a plan B ready for epic failure.
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I am with @kettlebb ..... Best to try new recipes when it is family....then go to tried and true recipes when guests are coming over....at least until you are comfortable enough with your grill skills to test out new recipes on guests.
Btw...I just tried out Pepper Stout Beef (with a few changes), because of recommendations on this site and it is da bomb. Highly recommended.
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Personally when guests come over I'll cook something I can reproduce with great results. When it's just the wife and I I'll try new things and always have a plan B ready for epic failure.
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I am with @kettlebb ..... Best to try new recipes when it is family....then go to tried and true recipes when guests are coming over....at least until you are comfortable enough with your grill skills to test out new recipes on guests.
Btw...I just tried out Pepper Stout Beef (with a few changes), because of recommendations on this site and it is da bomb. Highly recommended.
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Link to recipe/directions?
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Personally when guests come over I'll cook something I can reproduce with great results. When it's just the wife and I I'll try new things and always have a plan B ready for epic failure.
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I am with @kettlebb ..... Best to try new recipes when it is family....then go to tried and true recipes when guests are coming over....at least until you are comfortable enough with your grill skills to test out new recipes on guests.
Btw...I just tried out Pepper Stout Beef (with a few changes), because of recommendations on this site and it is da bomb. Highly recommended.
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Link to recipe/directions?
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http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?m=1
I used red and yellow peppers, not green (My family doesn't care for green peppers)....1 jalapeno, not 3 and zero jalapeno seeds (kids do not like things too spicy) ....I used yellow onion, not red (I don't like cooking with red onions)....also, used one chunk of wood on the fire to add a little smoke flavor....use light wood, not hickory or mesquite, if you decide to add smoke. Meal was a huge hit with every one.
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Now this is the type of smoking I find very addictive as well!
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Personally when guests come over I'll cook something I can reproduce with great results. When it's just the wife and I I'll try new things and always have a plan B ready for epic failure.
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Absolutely
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Personally when guests come over I'll cook something I can reproduce with great results. When it's just the wife and I I'll try new things and always have a plan B ready for epic failure.
Sent from my iPhone using Tapatalk
I am with @kettlebb ..... Best to try new recipes when it is family....then go to tried and true recipes when guests are coming over....at least until you are comfortable enough with your grill skills to test out new recipes on guests.
Btw...I just tried out Pepper Stout Beef (with a few changes), because of recommendations on this site and it is da bomb. Highly recommended.
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Link to recipe/directions?
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http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?m=1
I used red and yellow peppers, not green (My family doesn't care for green peppers)....1 jalapeno, not 3 and zero jalapeno seeds (kids do not like things too spicy) ....I used yellow onion, not red (I don't like cooking with red onions)....also, used one chunk of wood on the fire to add a little smoke flavor....use light wood, not hickory or mesquite, if you decide to add smoke. Meal was a huge hit with every one.
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Thank you, another one I'm adding to the list!
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So we have some friends coming over this Sunday and I'd like to smoke something. I was thinking about some pork loin, would it be the same process as the ribs? Or should I get a weber rib rack and do a few racks of ribs since I know how to do those now? I don't want to screw this dinner up.
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Well plans changed and company is not coming over anymore tomorrow. I'm sitting here trying to decide what to smoke for dinner tomorrow? I'd like to do some pork again but something other than ribs.
What do you think I could try that's not to difficult, would a pork loin be a good one to try?
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if you have the time, then a butt would be a great thing to learn.
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I do have all day. How long does one of them take?
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I was just reading how to do a butt from a random website off google. I don't know if I'm ready for that yet, I still don't have a thermometer probe to leave in the meat and I haven't done any dry runs to fully know where to have my vents. Anything a little easier I could try?
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@Vette10R , sorry I missed this earlier. If you haven't brined and cooked a whole chicken, aided with a little smoke yet, you should. Brine the chicken for 3 hrs., using a simple brine.....2 cups diamond crystal kosher salt or 1.5 cups Mortons Kosher Salt, and 1 cup of brown sugar, per gallon of cool water. Mix brine and dissolve salt/sugar. Put brine and whole chicken in X-Large Ziploc Bag (10 Gallon size). Put in cooler with ice.....or put in in the fridge. If you are putting in the fridge, make sure the Ziploc is truly sealed.
After three hrs., pat it dry, oil up and season the bird. cook indirect on your grill......use 1 chunk of wood, or a couple handfuls of wood chips on top of your charcoal When the leg is really loose & juice runs clear, the bird is ready....it will take about 1:15 minutes for a whole chicken, give or take, depending on the size of the bird....or you can go by temp if you have a good thermometer.
Easy peasy, and you will love the flavor.
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@Vette10R , sorry I missed this earlier. If you haven't brined and cooked a whole chicken, aided with a little smoke yet, you should. Brine the chicken for 3 hrs., using a simple brine.....2 cups diamond crystal kosher salt or 1.5 cups Mortons Kosher Salt, and 1 cup of brown sugar, per gallon of cool water. Mix brine and dissolve salt/sugar. Put brine and whole chicken in X-Large Ziploc Bag (10 Gallon size). Put in cooler with ice.....or put in in the fridge. If you are putting in the fridge, make sure the Ziploc is truly sealed.
After three hrs., pat it dry, oil up and season the bird. cook indirect on your grill......use 1 chunk of wood, or a couple handfuls of wood chips on top of your charcoal When the leg is really loose & juice runs clear, the bird is ready....it will take about 1:15 minutes for a whole chicken, give or take, depending on the size of the bird....or you can go by temp if you have a good thermometer.
Easy peasy, and you will love the flavor.
Awesome thanks for the recipe, I grabbed some chicken breast for tonight I'm going to grill quick then picked up a 1 pound pork tenderloin, I figured that would be easy enough. Not sure how I'll season it yet.
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Use pantry pork chop marinade recipe from Weber.com site. It works well on tenderloin.
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Thanks I'll check it out! Got the breast's cooking on indirect at the moment. Waiting for the 150° mark then I'll pull em. I put a mustard glaze on before adding the chicken rub, I've never used this rub but it smells good!
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Chicken turned out phenomenal!! Super easy to make, even threw a small apple wood chunk on while it was sitting on the indirect side. Yum!
(https://uploads.tapatalk-cdn.com/20170917/c2136909f69ac7a8a3f0640b1fb1262e.jpg)
(https://uploads.tapatalk-cdn.com/20170917/036ae555020d82e5bbdba823026026c5.jpg)
(https://uploads.tapatalk-cdn.com/20170917/bcb09aead42ee8011ec92aae01743a92.jpg)
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Man, that all looks great. Did you bread the chicken breasts some, or is that just seasoning? Chicken breasts were something I was always afraid to do when starting out, because I just left them on too long. And then I went through a period of taking them off too early. Sometimes I use a thermometer, sometimes not, but after a while you can better gauge by feel.
Anyway, you're quite ready for that pork tenderloin. They are easy and pretty quick to cook. No all-day thing at all, just like 30-40 mins or so for a small one? I've participated in a few cooks where we stuffed 'em with some sort of sausage first. Those do take longer.
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Man, that all looks great. Did you bread the chicken breasts some, or is that just seasoning? Chicken breasts were something I was always afraid to do when starting out, because I just left them on too long. And then I went through a period of taking them off too early. Sometimes I use a thermometer, sometimes not, but after a while you can better gauge by feel.
Anyway, you're quite ready for that pork tenderloin. They are easy and pretty quick to cook. No all-day thing at all, just like 30-40 mins or so for a small one? I've participated in a few cooks where we stuffed 'em with some sort of sausage first. Those do take longer.
That's all seasoning on the chicken, a light layer of mustard for the rub to stick then loaded both sides with a good amount of seasoning. I seared them for 3 minutes on each side then moved to indirect with a small apple wood chunk. Lid thermometer was around 375 the entire time, I pulled them when my meat probe said 150° in the thicker section then covered them in foil for about 10 minutes. They were fully cooked and juicy!!
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Man, that all looks great. Did you bread the chicken breasts some, or is that just seasoning? Chicken breasts were something I was always afraid to do when starting out, because I just left them on too long. And then I went through a period of taking them off too early. Sometimes I use a thermometer, sometimes not, but after a while you can better gauge by feel.
Anyway, you're quite ready for that pork tenderloin. They are easy and pretty quick to cook. No all-day thing at all, just like 30-40 mins or so for a small one? I've participated in a few cooks where we stuffed 'em with some sort of sausage first. Those do take longer.
As far as the tenderloin I got two of them at 24oz each. What temp should I set the grill and how long would you do?
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... I pulled them when my meat probe said 150° in the thicker section then covered them in foil for about 10 minutes. They were fully cooked and juicy!!
Never thought to do that before with chicken, but it makes sense to me!
... As far as the tenderloin I got two of them at 24oz each. What temp should I set the grill and how long would you do?
I really don't know. I' do nearly everything these days with one chimney's worth of briquets spread into the 2 charcoal baskets and then cook indirect for awhile. Should be ready in less than an hour, but probe with a thermometer so you dob't over do it.
Short version: Google pork tenderloin recipes (oven recipes are fine, you're using an oven after all ...) and see what they say about temps and time. Should be more forgiving than chicken breast, so don't stress on it. Take notes for next time etc.
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I'll see what I find online, I did want to do a low and slow but should get started soon if it's going to take 5 hours like ribs...
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Funny, but I never considered doing pork tenderloin low and slow, but again, I probably should.
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This is the grate thermometer I use. It's bimetal, like the lid, but I can place it anywhere on the grate. It works really well.
Good Cook Classic Oven Thermometer NSF Approved https://www.amazon.com/dp/B0028LTEN8/ref=cm_sw_r_cp_tai_oGRVzbR0RP1HN
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This is the grate thermometer I use. It's bimetal, like the lid, but I can place it anywhere on the grate. It works really well.
Good Cook Classic Oven Thermometer NSF Approved https://www.amazon.com/dp/B0028LTEN8/ref=cm_sw_r_cp_tai_oGRVzbR0RP1HN
The price is right too!!
Do you notice any time delay with your food while you open the lid to check? I do like the idea of a probe with external read so I can leave the lid closed.
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What do you mean time delay? I don't think opening it occasionally to check temp extends the cooking duration. With this grate thermo and the lid, I can eye the lid temp and occasionally check the grate temp. If the lid temp goers up, down, or spikes, it is time to check the grate temp.