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snubbie Offline OP
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Just got a Masterbuilt electric smoker. Haven't used a smoker since I had an old Cabelas kettle smoker about 20 years ago. Never had much luck with it as trying to regulate or maintain any type of consistent temperature was difficult. Frankly, I didn't know what I was doing with it. I figure the electric which is programmable, is easier and so far I'm please. Only done a few smokes so far. Today I did some ribs and wings.

Did a dry rub on the ribs and started at 225�
[Linked Image]

After 3 hours, I wrapped the ribs in double layers of heavy duty aluminum foil, meat side down and put them back in for two hours to steam in their own juices.

At four hours, I added some wings with dry rub.

At 5 hours I removed the ribs from the foil and placed them back on the rack for another hour.

The ribs and wings are finished @ 6 hours. (Wings only last two hours)
[Linked Image]

The wings I dipped in Franks Hot Sauce cut 50:50 with cider vinegar then threw them on a hot grill for about 1.5-2 minutes per side to crisp up the skin.
[Linked Image]

I let the ribs rest about 10 minutes
[Linked Image]

Then cut them up and had them with the wings. Good eats!
[Linked Image]

I think both these are a must have for Super Bowl! As if I needed an excuse!
[Linked Image]


Gloria In Excelsis Deo!

Originally Posted by Calvin
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That sure looks good to me!

Smoking meats is on my list to do.

By the way, what time do WE eat?


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Dang load that sucker up. Buy ribs at Sams or such by the case (9 racks i s 3 cryovacs) Roast 3 racks, eat a bunch and vac seal the rest for later.


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sse Offline
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very appetizing...beautiful pics, too...


[Linked Image from i.imgur.com]



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snubbie Offline OP
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Originally Posted by eh76
Dang load that sucker up. Buy ribs at Sams or such by the case (9 racks i s 3 cryovacs) Roast 3 racks, eat a bunch and vac seal the rest for later.


Yeah, admittedly a small batch. But I'm still experimenting and until I get it just right, I fear blowing it on a large batch.

BTW, when you vac seal, do you then freeze them and later reheat?

Also, how do you reheat? Vac bag in boiling water? Throw them on the grill with indirect heat?

Don't want to dry them out but cooking some ribs for a crowd may necessitate doing some ahead of time.


Gloria In Excelsis Deo!

Originally Posted by Calvin
As far as gear goes.. The poorer (or cheaper) you are, the tougher you need to be.


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When I re-heat BBQ I wrap them in foil and turn the oven on @ 250.

If they're too wet I open the foil and let them dry out in the oven for a bit. Takes some experimenting to find what your idea of optimum is.

Once you got it down it's a good way to hand out gifts around the holidays. Frozen brisket or ribs or whatever and the directions.

People love that schit.



Travis


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Originally Posted by snubbie
Originally Posted by eh76
Dang load that sucker up. Buy ribs at Sams or such by the case (9 racks i s 3 cryovacs) Roast 3 racks, eat a bunch and vac seal the rest for later.


Yeah, admittedly a small batch. But I'm still experimenting and until I get it just right, I fear blowing it on a large batch.

BTW, when you vac seal, do you then freeze them and later reheat?

Also, how do you reheat? Vac bag in boiling water? Throw them on the grill with indirect heat?

Don't want to dry them out but cooking some ribs for a crowd may necessitate doing some ahead of time.


I vac seal half racks and freeze them. When I reheat them I do as Travis does.


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Quote
Also, how do you reheat?

i love eating cold BBQ


[Linked Image from i.imgur.com]



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snubbie Offline OP
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Originally Posted by deflave
When I re-heat BBQ I wrap them in foil and turn the oven on @ 250.

If they're too wet I open the foil and let them dry out in the oven for a bit. Takes some experimenting to find what your idea of optimum is.

Once you got it down it's a good way to hand out gifts around the holidays. Frozen brisket or ribs or whatever and the directions.

People love that schit.



Travis


Had a friend used to do that with salmon. He'd go up to Michigan and get a bunch of coho or steelhead, even kings and smoke the fillets. He'd give them at Christmas. Most felt it was a great delicacy. I'm more partial to fresh fillets grilled, not smoked. I would have liked the ribs mo better!
Hadn't thought about vac-sealed ribs as gifts. I make strawberry jam and give that out, may have to do ribs too!

Thanks for the reheating advice (and eh76), I'll give that a try.


Gloria In Excelsis Deo!

Originally Posted by Calvin
As far as gear goes.. The poorer (or cheaper) you are, the tougher you need to be.


gpopecustomknives.com


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Just pulled a half rack out of the freezer to thaw in the fridge for tomorrow night.


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