Ok folks I'm up against the wall. Tomorrow is our family reunion I had planned to cook - smoke two tri-tips, my butcher let me down... so I guess it will be pork again this year and be up half the night. Anyone have suggestions for beef that is comparable to tri-tip in tast, tenderness and time? Any help would be greatly appreciated.
I will be firing up my big joe for the first time tomorrow for some baby back ribs.
I have done ribs before on my Bradley smoker & weber gaser using the 3-2-0.5 (3 hours on the smoker, 2 hours wrapped on the Weber and 0.5 hours with sauce). I do the last two steps on the weber just because the ribs are more accessible for wrapping and sauce. Family usually loves these.
Ribs on the Joe:
I am planning on dry rub, no sugar ~5 hours @ 225-250 with no wrap, occasional spritzing and add sauce for last 30 minutes or so.
1- Is a drop pan necessary? Dry or with liquid in it? Based on my reading so far, I think not necessary other than to keep the heat deflector clean... opinions?
2- To wrap or not to wrap? It seems both are acceptable. preferences? impact?
3- how do I know they are done? by temp? bones? probe?
Spent some time yesterday with just the wife and I making some beef ribs on out stickburner, first time in forever that we have not had to cook for an event, so it was nice to just be able to have some hot dogs for appetizer while waiting on these beef ribs. Hope everyone’s Sunday is enjoyable and relaxing enjoy
So I smoked some ribs yesterday (pics to follow) and I had a couple questions, which I'll list below. It was just two of us, so I went with just one rack of pre-cut St Louis Style ribs. I was hoping to grab a full set of spares from the store, but they only had a ton of St Louis pre-trimmed sets. I used Oakridge BBQ's Dominator Sweet Rib Rub and glazed with Texas Pepper Jelly Craig's BBQ Sauce for the final 30 mins or so. Overall, they turned out pretty good but I'm hoping the forum here can help answer some questions (I may have an idea of what the answer is, but thought the experts here will have more knowledge than I). At any rate, questions below, and pics after that. I can't wait to smoke a pork butt in the next few weeks. Thanks and Enjoy!
Kamado Joe, indirect of course. Heat deflector in lower position, ribs on top rack
Aimed for 250 but the BJ held at 270 basically the whole cook
Spritzed with Apple Juice/Apple Cider Vinegar mix at the 2 hr mark every 20-ish minutes for an hour
Glazed 30 mins prior to pulling
Cooked about 5-5.5 hrs total
1 -- The ribs were fall off the bone tender, which is how we like them, however the bottom of the ribs were crusty/crispy. The rub has sugar in it, but I didn't think sugar would burn at that low temp. Any suggestions on what may have caused this? I did some research and couldn't find much. Unfortunately I didn't take a photo of this.
2 -- I haven't calibrated my dome thermometer. I did notice when I reverse-seared a steak last week that it overcooked before sear, so I'm thinking this may be the issue.
3 -- Pretty sure the ribs I got were a much smaller set than I anticipated. They weren't quite as tender as I was hoping for, but still came off the bone clean. Could the size be a reason why they were 'overcooked' a bit and the bottom crisped up?