BBQ Carnivore - Thread

[EXPLORER]

Yeah. I often use butchers paper for a brisket wrap as it still let's smoke in. Just doesn't let massive amounts in.

To be honest.
With pork ribs, I could live without the smoke if I got the texture and moisture of the meat right.
If wrapping them in butchers paper at the start will achieve that, I'll be happy.
And you can always add liquid smoke to get a smoke taste if it comes to that.

I'm really open to that method.
I had heard about it before.
The critique was that wrapping first tended to stew the meat a bit.

But like I said, till you try something you can't really fault it yourself.
And trying new things is half the fun.

 

[UmoGus]

Good to know,
That's pretty much my plan of attack
3 to 4 hour I think will be great.
I have my kettle running a steady 144 celceous give or take, holding temp well considering the bloody wind

Edit,. As I posted that my temp went up to 150
I just adjusted vents to get down a bit

Oh the joys

I use a proq. Not the best for big cooks but so easy to maintain temps.

2 hours unwrapped with a heavy rub
1 hour wrapped in a tonne of butter and a little brown sugar
1 hour unwrapped with a sauce to set and dry up a little

 

[EXPLORER]

I use a proq. Not the best for big cooks but so easy to maintain temps.

2 hours unwrapped with a heavy rub
1 hour wrapped in a tonne of butter and a little brown sugar
1 hour unwrapped with a sauce to set and dry up a little

Temp sitting ok at the moment.
It's cold and windy so making things a bit unstable but I'll get there.
I use an igrill, so I can post the graph of the cook.

 

[UmoGus]

Temp sitting ok at the moment.
It's cold and windy so making things a bit unstable but I'll get there.
I use an igrill, so I can post the graph of the cook.View attachment 27302

Pork is forgiving anyway so you'll be right. Enjoy them mate

 

[EXPLORER]

I normally aim for between 125 and 135.
I am deliberately targeting around 135 to 145 today.
As you can see it's started out a little hotter than I was aiming for,
But I'm getting it down to where I want

 

[EXPLORER]

Pork is forgiving anyway so you'll be right. Enjoy them mate

I normally aim for between 125 and 135.
I am deliberately targeting around 135 to 145 today.
As you can see it's started out a little hotter than I was aiming for,
But I'm getting it down to where I want

Yeah, it will be ok I'm sure.

 

[UmoGus]

Yeah, it will be ok I'm sure.

Show us how they turn out

 

[Mr Beast]

I'm doing pork baby back ribs today.
I usually do 3, 2, 1 method
Changing it up a bit today.
Going to try a different method.

I find 3, 2, 1 whilst always get fall off the bone. I think it's too long with the ribs we get in Australia.
Our ribs tend to be cut close to the bone so not at meaty and thick as the American stuff I see on YouTube videos.

So I'm going to try a slightly hotter cooking temp.
Smoke for 1 and half hour.
Wrap in foil for an hour then check them.
Cook wrapped longer if required.
Then un wrap,
Sauce up for about 20 minutes
Then serve.
I'm guessing total cooking time around 3 to 4 hours.

It's all trial and error.
I'm trying this new method as I said I'm not really happy with 3 2, 1 method

I’ve done 3 2 1, I wouldn’t suggest following it exactly.

I’d cook 3 for bark and smoke. Wrap in butches Paper for however long for tenderness, maybe 2 hours.
Unwrap, apply sauce and another hour or so

you’re done

 

[EXPLORER]

Show us how they turn out

No probs,
Will do

 

[Mr Beast]

Got my hands on this little beauty.
.
View attachment 27298

nice! Shave the fat and save it. Make tallow from it, and add to your bbq. It brings more flavour and it’s insane taste.

 

[EXPLORER]

Show us how they turn out

No probs,
BTW,
Using a chunk of mesquite, and a chunk of cherry wood for smoke and lump for fuel.

Usually I use apple wood and hickory.

But again, changing things up today.

 

[EXPLORER]

nice! Shave the fat and save it. Make tallow from it, and add to your bbq. It brings more flavour and it’s insane taste.

I need to remember to do that.
I always throw away the fat when I trim.
And think to myself, can I be using this for anything

 

[EXPLORER]

Show us how they turn out

OK,
As planned,
I have finished the smoking period 2 hours in time for the dogs game to start.
Below is photo taken when I pulled of the grill, in a foil tray before I wrapped them.
I wrapped them with butter, honey, and brown sugar.

 

[EXPLORER]

Everything going to plan
Glazed and back on the grill for final 30 minutes.
I'm missing the dogs 2bd half trys

 

[Mr Beast]

Everything going to plan
Glazed and back on the grill for final 30 minutes.
I'm missing the dogs 2bd half trysView attachment 27311

Good job. Nice pull back off the bone.

 

[UmoGus]

They look great mate

 

[MattyB]

Looks way better than mine, i did some last week, My 4 Year old wants me to do Ribs again this week he loved it so much.

I am the best Cooker of Ribs in the world he reckons

 

[Mr Beast]

Looks way better than mine, i did some last week, My 4 Year old wants me to do Ribs again this week he loved it so much.

I am the best Cooker of Ribs in the world he reckonsView attachment 27338

Cracker cook,

How are the Ink bird probs? any good?

i almost purchased it but ended up getting the MEATER block instead wireless probe

 

[Hacky McAxe]

Cracker cook,

How are the Ink bird probs? any good?

i almost purchased it but ended up getting the MEATER block instead wireless probe

I have used one on my last few smokes and it works well.

 

[Gene Krupa]

Do you guys deliver to QLD. Poor Uber guy is going to be tired. lol