So after a long day I pull up home to see this.... I wasn't sure what to think or what this was all about. But behind that door was a beautiful site that made me smile ear to ear.....an early birthday gift like no other!
Thanks!! Wasn't expecting it.....I spoke about it awhile back but because the price I decided to hold off and redo our kitchen instead. Kitchen project is almost done and it was worth the sacrifice.
pulled pork, ribs, yep, +1 on the pulled pork, get a bone in one and the bone kinda acts as a instant thermometer, when it wiggles freely it is done, but they do ( pork Butts) take quite awhile to cook (smoke) here is a simple rib recipe I do on my pellet smoker Easy Baby Back Ribs Remove ribs from packaging and rinse with cold water / pat dry Remove the thin membrane layer from bone side of ribs (mandatory, look it up if you are not sure what this is) coat meat side only with brown sugar and refrigerate over night remove from fridge and apply your favorite pork rub on both sides of ribs, store bought is fine cook for 3 hours at 275 degrees. ( the 275 is key on this) apply sauce during the last 15 minutes of cooking
I was reading some wrap in foil for a certain amount of time and then unwrap and back on. Apple juice spray every 15-20 minutes till probe reads done. Yours does sound easier to do since I am a newb with the smoker.
Some people do it that way, i have tried it as well but no longer do it. I find that by wrapping in foil and adding apple juice that it actually braises the ribs and is real easy to over cook them. If the meat falls off the bone it is actually overcooked, you want a little "pull" when you bite into them I find that 275 degree for 3 hours works awesome, but you need to insure your grill is actually at 275 (or close to it) alot of people use these on their grills ( i do) http://www.bbqequipmentstore.com/Maverick-Remote-Smoker-Thermometer-ET-733-ET-733.htm
Great advice Elder. I'll add that if it gets to the color you want before it's done enough you can wrap in uncoated butcher paper aka Kraft paper which kinda splits the difference between the foil and no wrap at all.
The foil trick is called the 3-2-1 method. it works. But as long as you stay below 275* and have some patients they will turn out fine. In my experience I've learned to go a little light on the sugar during the cooking phase. It will tend to drip down and burn on the cooker making a burnt sugar smell. At 275* you could have ribs for lunch and pulled pork for supper.
what ever your first cook is post some pics of it on that awesome pit. Those Englander's are a great product. Make sure you get some burgers and steaks going on that direct grilling area it has
I agree the lower temps are better. 275* is the max. And let the sauce get sticky and thick. OOOhhh YYYAAaaa.... or go the other route....sauce dripping off your elbows. it's all good
