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    Iron Heart Fall/Winter 2025 Live Reveal - Thursday 12th of June at 1700BST

    Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

    General Chat
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    • B
      Brodie
      Haraki san Student
      @seawolf
      Joined:

      @seawolf Awesome, thanks for the rec on the book...I'll definitely have to take a look.

      I also have a brand new shiny 5lb stuffer that I used. Although I wouldn't call it "light work" for me yesterday...I was verrrry slow my first time out. Just figuring it out, and also worrying about busting a casing had me crawling along during the process.

      Definitely felt more confident in it after about 4 pounds in, so next time should be much quicker. Just another excuse to break it out again soon, and get some more reps in 🙂

      last edited by Brodie 1 Reply Last reply Reply Quote 1
      • W
        wjw
        Haraki san Student
        Joined:

        Some ribs for dinner

        20250601_172947.jpg

        36 777S-21
        36 777SST
        35 634S-ib-c
        XXXL IHSH-293-OD
        XXXL IHSH-130-GB
        XXXL IHSH-337

        last edited by J 1 Reply Last reply Reply Quote 5
        • J
          Jett129
          見習いボス
          @wjw
          Joined:

          @wjw Those look amazing. Baby Backs? My goal this season is to get better at making ribs. Any info you can share on what you did and how you did it would be appreciated.

          last edited by W 1 Reply Last reply Reply Quote 0
          • W
            wjw
            Haraki san Student
            @Jett129
            Joined:

            @Jett129 St Louis pork ribs from costco. I use a pellet smoker, and cook until you get the amount of pull you want on the bone. Ive played around with different methods. I pat ribs dry and do a mustard binder. Then season with what you want. Currently I just have a pork rib I was gifted that I've been using and add black pepper and brown sugar. But I recommend some kind of seasoning with at least salt, pepper, garlic, and paprika. After I heavily apply that I cover it in brown sugar. Smoke at 225 for the most part. Usually around 6 hours give or take on how you like it and how you do it. Last 20 min or so I brush on a mix of bbq sauce and something sweet (this time it was apricot jam in the mix). Then let rest a little bit. I like my ribs not completely fall off the bone, but done enough to pull a bone out wihour much effort. If I don't wrap it at all I spritz it give or take every hour with some apple cider vinegar and whatever else on hand (this time it was an orange soda Poppi, but I do the vinegar with apple juice if I have it). If I wrap the ribs I don't spritz, doing a variation of the 3-2-1 method (3 hours un covered, 2 hours wrapped in butcher paper, 1 hour unwrapped---but that leads to not much pull off the bone, so I do more like 3, 2.5, 45min give or take, and when I wrap it i put some thin slabs of butter on it and sometimes more brown sugar). The pic above I didn't wrap and spritzed as it went after the first 2 hours. I also went up to 250-275 after 3-4 hours this time.

            Many ways to do it, but highly recommend the brown sugar, and spritz if you don't wrap, butter if you do wrap, and something sweet mixed with your sauce. And 225 is a good starting temp. Play around with the temp the more you do it, but I'd do a that for at least first 2 hours anyway you do it. I just bend it with tongs to see the doneness. Hope your rib adventures go well.

            36 777S-21
            36 777SST
            35 634S-ib-c
            XXXL IHSH-293-OD
            XXXL IHSH-130-GB
            XXXL IHSH-337

            last edited by J 1 Reply Last reply Reply Quote 0
            • J
              Jett129
              見習いボス
              @wjw
              Joined:

              @wjw This is fantastic. Thank you so much. I have 3 racks of St. Louis ribs from Costco in my freezer,just waiting for me. I feel like when you bite into a rib you should leave a bite mark. If your meat is falling off the bone then you’ve probably overcooked them. I generally use a mustard binder and a rib/pork rub that contains most ,if not all the spices you mentioned. I’ve never wrapped ribs before,but you have me intrigued to try. I usually spray with a 50/50 mix of apple juice and water,as I don’t really like vinegar on my BBQ,but I’m willing to try that as well. I cook with a PK 360,which enables me to use indirect heat. I use a combination of hickory and apple wood for smoke. I keep a drip pan with water and bourbon underneath them. If you scroll back a bit there’s some pictures from a pork butt I recently made. My cooking surface is small so if I want to make more than one rack I have to use a rib rack which makes it hard to sauce it in the end. Ribs are my favorite BBQ food,and I’ve occasionally made very good ones but never great,and sometimes they’re just not that good. I will be re-reading your post many times over the summer,and will report back. Really appreciate it!

              last edited by W 1 Reply Last reply Reply Quote 1
              • W
                wjw
                Haraki san Student
                @Jett129
                Joined:

                @Jett129 what you spritz with or season with doesn't really matter, but I do really recommend a liberal coating of brown sugar after you rub it down with your other stuff. (I also never taste the vinegar from spritz). The spritz is really just for moisture. Lots of other stuff I smoke I use a drip pan with whatever liquid too, but I feel like with spritz or wrapping not necessary for ribs. And if you put drip pan directly under what you are smoking really changes how it cooks compared to having it offset. Try the 3-2-1 method to see if you like it. That gets a lot of bite on the bone "competition" style ribs, I just like my bone to pull off a little easy without being fall of the bone...somewhere in-between. Saucing isn't a must either, but if you do sauce it, I recommend having it in the smoker for around 20 min or so to let it stick on and be that tacky kind of coating rather than just sauce. And I'm a big fan of sweet sauce for pork. Could always pull it out to sauce as well.

                36 777S-21
                36 777SST
                35 634S-ib-c
                XXXL IHSH-293-OD
                XXXL IHSH-130-GB
                XXXL IHSH-337

                last edited by 1 Reply Last reply Reply Quote 0
                • scarfmaceS
                  scarfmace
                  Haraki san Expert
                  Joined:

                  The mean reason to spritz your ribs in my experience is to get a better smoke flavor and coulor. The smoke sticks easier on the wet surface of the rib. Next to that, It'll also raise the humidity of the inside of the bbq wich will help with keeping the moisture of the ribs optimal, but this can also be done by adding a water pan to the bbq. You can even combine it with a drip pan and catch the grease. furtermore, a water pan can contain much more water at one time, wich will help auto-regulate the humidity. Every time you open your lid to spritz, you loose all the hot air / smoke and humidity, just to start over. Using a water pan can realy help for people with Kettle and gas bbq's, as they require more airflow due to less heat retention.

                  I can talk ribs for hours, so if you have any more specific questions, just ask 🙂

                  "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                  last edited by scarfmace 1 Reply Last reply Reply Quote 1
                  • J
                    Jett129
                    見習いボス
                    Joined:

                    Really great,incredibly informative,can’t wait to get started. Thank you. @scarfmace @wjw

                    last edited by 1 Reply Last reply Reply Quote 0
                    • mclaincauseyM
                      mclaincausey
                      見習いボス
                      @SFMCfranky
                      Joined:

                      @SFMCfranky Webers are amazing cookers. I used to use one of these to do low and slow on mine and got great results: https://www.smokenator.com/

                      It turns it into a water smoker.

                      The main reason to spray IMO is that it cools off the meat so that the bark can develop and the collagen can melt down without overcooking the meat. I don’t like opening the cooker and changing the temperature so a water cooker or a sealed cooker like a kamado to me obviates the need to do so.

                      Think it, be it.

                      last edited by mclaincausey SFMCfrankyS 1 Reply Last reply Reply Quote 0
                      • SFMCfrankyS
                        SFMCfranky
                        Raw and Unwashed
                        @mclaincausey
                        Joined:

                        @mclaincausey

                        I also don’t like opening it. With pork or chicken I always use indirect heat with a pan of water under the rack and a large chunk of soaked hickory on the coals. My Weber has a built in thermometer. So I can easily monitor the heat.

                        Cheers

                        last edited by 1 Reply Last reply Reply Quote 1
                        • mclaincauseyM
                          mclaincausey
                          見習いボス
                          Joined:

                          Yep exactly if you’re lookin it ain’t cookin. If you can control the temperature and humidity in the cooker and monitor that, I’ve found better results, faster cooking, and more freedom during the cook to run errands, entertain guests, watch sports, and/or drink beer.

                          Think it, be it.

                          last edited by 1 Reply Last reply Reply Quote 1
                          • bluemantraB
                            bluemantra
                            Haraki san Prodigy
                            Joined:

                            Pork butt from the other day

                            IMG_8255.jpeg

                            WTB IHJ-140-IG size L

                            last edited by 1 Reply Last reply Reply Quote 2
                            • scarfmaceS
                              scarfmace
                              Haraki san Expert
                              Joined:

                              that's awsome! going for pulled pork of sliced? Also your BBQ is begging you to size up your meat 🙂

                              "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                              last edited by 1 Reply Last reply Reply Quote 2
                              • IkeapartyI
                                Ikeaparty
                                Raw and Unwashed
                                Joined:

                                A little late to the post but pizza season has picked back up, couple pies from over the weekend

                                This was garlic cream, tiny bit of mozz for stickage, sisig (crispy pork face parts) then finished after cook with chilis, green onions and an egg yolk poured on top:
                                image.png

                                This one was tomato base with mozza, smoked pork butt, smoked pineapple with tajin, pickled serrano and finished with hot honey:
                                image.png

                                This was garlic cream, little bit of mozza and pistachios then finished with mortadella, burrata, pistachio pesto and some olive oil from a colleague in Croatia
                                image.png

                                last edited by seawolfS 1 Reply Last reply Reply Quote 7
                                • seawolfS
                                  seawolf
                                  Mod Squad
                                  @Ikeaparty
                                  Joined:

                                  @Ikeaparty That mortadella pie looks amazing.

                                  “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                                  @zeebeeleather

                                  last edited by IkeapartyI 1 Reply Last reply Reply Quote 1
                                  • IkeapartyI
                                    Ikeaparty
                                    Raw and Unwashed
                                    @seawolf
                                    Joined:

                                    @seawolf best believe mortadella is on the tattoo list

                                    last edited by seawolfS 1 Reply Last reply Reply Quote 2
                                    • seawolfS
                                      seawolf
                                      Mod Squad
                                      @Ikeaparty
                                      Joined:

                                      @Ikeaparty oh, hell yes. IMG_1093.jpeg

                                      “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                                      @zeebeeleather

                                      last edited by 1 Reply Last reply Reply Quote 1
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