Bilz wrote:
> On May 30, 10:20 pm, "EZ" > wrote:
>> wrote:
>>> Decent post EZ. I can't find fault with any part of it. I
>>> feel
>>> terrible about that because I can usually find fault with
>>> just
>>> about anything.
>>
>> Why, thanks, Brick! I'm the same way. But, I took up barbecuing
>> (sp?) to relax, and have a terrific end result to look forward to.
>> After all, if you have a cheap pit, you have to start at 5 a.m. or
>> so, and babysit the thing all day long. You can't do anything else.
>> You are forced to stop your life, just to tend to this thing you've
>> set in motion. And, when it's done, sometime around 7 p.m. or so if
>> you're lucky, you and your guests get to feast on what you've
>> created.
>>
>>> About rubbing ribs et all the night before; I can't tell the
>>> difference
>>> in the final product from ribs that I rubbed just before
>>> putting them
>>> in the pit.
>>
>> You know, I hate to admit it, but my results are the same. I just
>> "feel better" if I marinate them overnight. And by marinate, I mean
>> dry rub.
>>
>>> In a pinch (pun) you can stack slabs of ribs in the pit if
>>> it's
>>> otherwise too crowded. Shuffle the stack every hour or so
>>> and expect cooking time to extend 30 to 50%.
>>
>> Last weekend was the first time I took a rib rack that I've only
>> dared put 3 racks in, with a space in between each rack, and instead
>> put 6 racks in, fat side up of course. I checked the ribs every once
>> in a while (I figure it's allowed, because on my Traeger with the
>> 3-position switch, I had to crank it up pretty good, and I actually
>> needed to reduce the temperature in the pit about every hour). I did
>> a few adjustments, separating the ends as best I could, and the end
>> result was, with six racks and two ten-pound turkey breasts in a
>> medium-sized smoker, it was all just plain fantastic. My family ate
>> the heck out of it all.
>>
>>> The Silver Smoker is going to use a fair amount of fuel, so
>>> I feel sorry for you if you paid too much for it, (The
>>> fuel). I use
>>> at least ten pounds of fuel everytime I cook, sometimes
>>> more.
>>> For that reason, I stoop to using briquettes when I can't
>>> get
>>> reasonable priced lump.
>>
>> When I use my cheap CharGriller offset, I start with a whole bag of
>> lump, pouring the hot coals from the chimney on top. After it all
>> burns down, in about 4 hours or so, I switch to the cheaper
>> briquettes.
>>
>> Right now though, I have some
>>
>>> Kingsford Lump I got for 53¢/lb. I've done better, but that
>>> isn't too bad. Even so, that's over 5 bucks just for fuel. A
>>
>>> brisket cook would take a lot more.
>>
>> That's why whenever I do a long smoke, I load that sucker up as
>> tight as I can, and crank up the fire so I can get her up to 225-250.
>>
>> Finally, I gotta say, I just plain love barbecue. Some folks love
>> gardening and can make things grow just by treating their plants
>> right. Folks like us make great barbecue by treating their cuts of
>> meat, and their equipment, and the whole process, right. And,
>> usually, family and friends all benefit, and good times are had by
>> all.
>>
>> --
>> EZ
>> Traeger BBQ075 "Texas"
>> CharGriller Smokin Pro
>> Great Outdoors Smoky Mountain Wide Body
>> CharmGlow 3-burner All-Stainless Gas Grill
>> Weber Kettle One-Touch Silver 22-1/2"
>> Weber Kettle Smoky Joe Silver 14-1/2"
>
>
> Well, I must say, all the advice, and some stuff I read in the FAQ
> really paid off. With everything fresh in my mind, I decided to make
> spare ribs again today. This time, it was just one rack for my wife
> and I. I kept it simple... A dry rub before I put the ribs in the
> smoker... a much larger fire than I have made before, but with less
> oxygen... and I kept the door closed.
>
> Wow, what a difference! I only had to open the firebox about 4 times
> to add more wood. I maintained a temperature of about 275 for 4.5
> hours. The ribs came out moist and tender... the meat fell right off
> the bone. 10 times less work, and a significantly better rack of ribs
> to eat.
>
> Thanks for all the help. I have a further question about rib cuts,
> but I will start a new thread for that. You guys rock! I have read
> several books on barbecue lately, and I have been watching plenty of
> TV shows about it. But it was talking to you guys that made the
> difference. I never read most of the stuff you all talked about in
> the books... in fact, a book told me to make the ribs the way I did
> last week!
>
> Thanks again,
> B


Grasshopper, I started as you did.

You bring tears to my eyes with your latest post.

I'm smiling over here,
TFM®