I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
1. Rub marinated and refrigerated 18 hours no different process or spices from my original rub I’ve been doing forever.
2. After cooking 30 minutes in a Insta pot. That’s right, I wanted to try something new, embrace the unknown.
3. A little Carolina mustard sauce tossed on the bones. Put in the oven broiled on.
4. Used standard KC style BBQ sauce on the bones for this batch.
They were very tender and tasty. Obviously didn’t have that smoke flavor that I love but a worthwhile experiment.
Originally Posted by cooper barrett:
Hmm no disrespect intended but do you miss buffet restaurant's ribs?
I've been doing BBQ the same way for 40+ years. Sure, I tweak the rub, change up the injection, change the ratio or the type of wood through the cook etc. just needed to try something totally new. You've never tried anything completely new?
And.... they were way better than any restaurants ribs. I trmmed off all the fat. I have a fantastic rub. Just ask anyone who went to my ChiefsPlanet tailgate back in the day. Got it from a American Royal winner in the early 90's. I tweaked it for my taste and with some feedback from this forum a few years back. [Reply]
Couple of weeks ago I did a pork butt using Franklin's "salt and pepper" only approach for a rub. It was okay. I've never had his BBQ in real life but I wasn't impressed. Does this rub work for any others on this forum? [Reply]
The instapot makes some tender ribs. It's nice for a week night where I don't have 6 hours to smoke ribs. Yeah you lose that smoke flavor but can still make some tasty food. [Reply]
Originally Posted by BigRedChief:
Couple of weeks ago I did a pork butt using Franklin's "salt and pepper" only approach for a rub. It was okay. I've never had his BBQ in real life but I wasn't impressed. Does this rub work for any others on this forum?
I think on Brisket it would be really good.
On pork some other tastes come through better than brisket.
JMO those Texas guys are good at brisket and beef ribs. I’ll take recipes from KC or Memphis guys for pork butt. [Reply]
Originally Posted by BigRedChief:
Couple of weeks ago I did a pork butt using Franklin's "salt and pepper" only approach for a rub. It was okay. I've never had his BBQ in real life but I wasn't impressed. Does this rub work for any others on this forum?
He puts paprika, onion powder and garlic in his pork butt rub as well. [Reply]
Originally Posted by BigRedChief:
Couple of weeks ago I did a pork butt using Franklin's "salt and pepper" only approach for a rub. It was okay. I've never had his BBQ in real life but I wasn't impressed. Does this rub work for any others on this forum?
It's fantastic for brisket. Pork itself needs more to it than the staples. [Reply]
Funny My rub for competition was based off of a Royal winner in the 90's too.
When you start cooking ribs in a pressure cooker you're talking steamed ribs and IMHO is no replacement for low and slow wood heat. What you're telling me is that your pressure cooker puts out better ribs than a turkey roaster?
It's bbq in some states and unfortunately Indiana is a place you should be welcome
Originally Posted by BigRedChief:
I've been doing BBQ the same way for 40+ years. Sure, I tweak the rub, change up the injection, change the ratio or the type of wood through the cook etc. just needed to try something totally new. You've never tried anything completely new?
And.... they were way better than any restaurants ribs. I trmmed off all the fat. I have a fantastic rub. Just ask anyone who went to my ChiefsPlanet tailgate back in the day. Got it from a American Royal winner in the early 90's. I tweaked it for my taste and with some feedback from this forum a few years back.
Originally Posted by cooper barrett:
Funny My rub for competition was based off of a Royal winner in the 90's too.
There is a lot of good rubs. There is money in a good rub so I understand keeping it secret not just for competitive advantage but also maybe monetary advantages. I'd never give out the guys recipe even if it was 30+ years ago.
Originally Posted by cooper barrett:
When you start cooking ribs in a pressure cooker you're talking steamed ribs and IMHO is no replacement for low and slow wood heat. What you're telling me is that your pressure cooker puts out better ribs than a turkey roaster?
It's bbq in some states and unfortunately Indiana is a place you should be welcome
WTF is your problem here? I started this thread. I was active for years in the other thread. I use a electric cheater smoker but that's all the cheating I do. I'm a true believer in slow and low with real wood.
I've posted who knows how many of my smokes on here. Have you ever even heard me talk about a pressure cooker?
I do an experiment and you are treating it like I'm a traitor to your race or something. [Reply]
Originally Posted by BigRedChief:
There is a lot of good rubs. There is money in a good rub so I understand keeping it secret not just for competitive advantage but also maybe monetary advantages. I'd never give out the guys recipe even if it was 30+ years ago.
WTF is your problem here? I started this thread. I was active for years in the other thread. I use a electric cheater smoker but that's all the cheating I do. I'm a true believer in slow and low with real wood.
I've posted who knows how many of my smokes on here. Have you ever even heard me talk about a pressure cooker?
I do an experiment and you are treating it like I'm a traitor to your race or something.
Originally Posted by BigRedChief:
There is a lot of good rubs. There is money in a good rub so I understand keeping it secret not just for competitive advantage but also maybe monetary advantages. I'd never give out the guys recipe even if it was 30+ years ago.
WTF is your problem here? I started this thread. I was active for years in the other thread. I use a electric cheater smoker but that's all the cheating I do. I'm a true believer in slow and low with real wood.
I've posted who knows how many of my smokes on here. Have you ever even heard me talk about a pressure cooker?
I do an experiment and you are treating it like I'm a traitor to your race or something.
He's the most awkward poster now that Ubeja has fucked off again. [Reply]
So I used a WSM for 15 years. It was the cooker I used at competitions around the KC area. Shawnee, Paola, Great American BBQ, Laurie, etc. Our team had a large OK Joes trailer rig but I always did my ribs/chicken on the WSM. It just produced better results and more consistent bbq and ribbons. I still have the WSM, but purchased a Grilla original model pellet smoker about six months ago. My wife says the ribs I pull off the Grilla are the best ive EVER made. Plenty of smoke, consistent temp makes for consistent results, and all the other variables like rubs, spritzes, wrap or not, etc are the same as with the WSM. I was once a purist also, but bought the pellet for ease of use. Now I cook on it 5 times a week and won't look back. [Reply]
