Welcome to Our Forums. Once you've registered and logged in, you're primed to talk football, among other topics, with the sharpest and most experienced fantasy players on the internet.
)
I do wrap for a couple of hours.Well, I've heard people when they wrap their pork shoulders they put sliced apples in with the pork. Hell if I know if it makes a difference. You could do the same with the ribs if you wrap them?
It's finished. I've been lazy to upload the pics. Will do so if I get off my ###.
http://www.ceramicgrillstore.com/big-green-egg-large-adjustable-rig.htmlproninja said:
http://ceramicgrillworks.com/products-page/product-category/large-2-tier-adjustable-swing-rack-system/proninja said:
i can barely fit 4 racks alone without the butt. How do you configure this
I think you would need a vertical rib rack to use with the adjustable rig. Set the butt on one level and then the rib rack on the other level.
I have been doing my ribs for 5 hours (3 open, 1 foiled and 1 open) at 250 this season and have loved the texture. The 2 hours in the foil at 225 using 3-2-1 was making them a bit too mushy for my tastes.
No longer doing the butt. I think I am going to try your 3-1-1 method and see how that works. I dont mind the texture but I am looking for a litttle more bite to it instead of just fall off the bone.
Smoke butt on rig rack 3 for 12 hours-ish. During this time it will shrink. Remove it and drop it to level 1. Place original grate on top of rig with vertical rib rack. This is also a good time to clean out the drip pan, stir the firebox and add more live wood if you want.
When I smoke a pork butt at 250, it reaches internal temp of 200 at around 6 hours (4 hours open, two in foil). The pork butts are around 4-5 pounds (boneless).
Not sure. I've done 10-12 pounders at 225 and they take about 18 hrs. I can make them take 8 hrs if I texas crutch them, but w a butt it isn't worth the effort IMO. I've always done bone in whole. The half ones I cook take much less than 50% of the time of a whole. It's probable that the cook time isn't linear.NewlyRetired said:
Found this short video. Looks simple enough. I am going to try this for my next set of ribs and pair with some sort of asian flavored sauceNewlyRetired said:
I do a pretty standard viet sauce with hoisin/fish sauce/siracha and add some 5 spice to it. It's still a work in progress overall. Last time I did it with some live wood, and it was too smokey for the flavors. Next time will do it with no live smoke and over hardwood lump coals rather than my normal mesquite lump.
yes, primarily plus salt/pepper and added a touch of extra dry Chinese hot mustard. I don't recommend getting that stuff in your nose btw.
if you are not cooking for a competition, you need to decide what internal temp is right for your pallet.
awesome! I have been very happy with this method as well. What did you use during the 1 hour wrapped phase? I typically smother honey on top and add just a tiny bit of fruit juice to the bottom of the foil pouch.
It's a "medium." Plenty large enough to cook for me and my family, but that's it.
apple juice
nice!
No idea, sorry.
the only thing that keeps me from using mine during the winter here in Boston is too much snow on deck. I try to keep up with it but sometimes it just comes too much too fast and I give up.
yeah, we linked to a few of these devices earlier in the thread. I have not purchased one yet because I don't tend to do very long cooks (like overnights), but they seem to be very well liked by people who employ them.
My buddy just got a new xl, and I recommended a cover for him and while he was waiting for it in the mail, his XL froze shut (rained and then temp dropped quickly). How do you keep yours from freezing shut in winter?
I've seen people put what amounts to a shim in the front one cooled off then put a cover on it. If under a cover it's really not that prone to freezing up though.
My daisy wheel freezes up all the time, but I've never had a problem with the dome. It freezes shut, but I've never had difficulty getting it open.
I don't use the shim but I have always used a cover. I have not frozen shut once here in Boston. Although like Cletius said, even if it freezes shut, there are easy ways to thaw it.
i just checked. I have some small (1 inch or less) dark marks towards the top of my Egg just under the daisy wheel. I just assumed it was grease build up.
