any meat smokers out there?
#1
any meat smokers out there?
i typically use a variation of the 3-2-1 method for ribs on my smoker. tomorrow i have 2 racks of beef and 1 rack of baby back pork that i plan to smoke but i dont feel like dicking around with it for 6 hrs. i already have my seasons done, but does anyone have a method to cut the cook time but still have good results?
#2
TECH Fanatic
iTrader: (38)
Why *** with perfection lol!! Any hotter to speed up the process will burn the sugar if any in the rub. Only thing I have tried different was leaving out the foil. I no longer use it for butts. I have tried no foil for ribs but I didnt like the results...I like to be able to pull the bones out. Post up some **** when it's done!!!!
#5
TECH Senior Member
iTrader: (5)
Funny you posted this. I was just going to this section to start a thread. I just got a smoker right before thanksgiving and have been playing with it. I smoked a 12lb turkey right when I got it and it was incredible. I liked it better than the deep fried turkeys I usually make.
So far I've also done smoked salmon with alder wood, picnic pork butt with cherry wood, the turkey with pecan wood and today I'm doing St. Luis spare ribs with cherry. I'm going to use the 3-2-1 method with brown sugar/honey/butter. Just put them in about 45 min ago. Here is them rubbed overnight right before i put them in the smoker.
So far I've also done smoked salmon with alder wood, picnic pork butt with cherry wood, the turkey with pecan wood and today I'm doing St. Luis spare ribs with cherry. I'm going to use the 3-2-1 method with brown sugar/honey/butter. Just put them in about 45 min ago. Here is them rubbed overnight right before i put them in the smoker.