temperature?

sinbad · Joined: 28 Jun 2005 Posts: 3 Location: Bend Oregon

I was down in Dallas TX a while ago, and happened on a place called Smokey Joe's BBQ. Best ribs ever! Decided to try getting mine as good. I have a couple of questions. For smoke cooking, what's the best temperature? And should I put some kind of water pan in the firebox? Right now, I'm experimenting with the distance between the firebox and the cooker to see if I can get the right temp. I'm thinking around 185°. Any help?

CHRIS 1237 · BBQ Fan Joined: 15 Jun 2005 Posts: 229 Location: PA

I try to cook around 240.

mds2 · Posted: Jun 28 2005 Post subject:

225-250.
_________________

The Saucy Lads BBQ Team

sinbad · Joined: 28 Jun 2005 Posts: 3 Location: Bend Oregon

I'm trying for pork ribs that literally fall off the bone. I figured slow cooking would be the way to go, so for how long at these temperatures?

mds2 · Posted: Jun 29 2005 Post subject:

Jeff T · Posted: Jul 01 2005 Post subject:

What you can do is smoke for 2-3 hours then wrap in foil for another hour or two, they might be considered over-done but they will hold together. I know this is not proper, but the bone comes off clean. Alot of people like ribs this way, right or wrong. Sad

Sorry guys just my two cents worth.

roxy · Posted: Jul 01 2005 Post subject:

Jeff is right with his 2 cents, though technically not perfect, I do prefer them to come off with less effort as I hate to leave any meat on the bone.

In the smokehouse I used to work at, the ribs would come out of the smoker a bit sticky to the bone. To my shargin, a microwave was use to reheat the ribs and chicken as the owner did not want to prepare fresh food on a daily basis. By placing the produce in plastic wrap for storage and reheat, this process caused the meat to come off the bone clean. It did terrible things to the presentation of the ribs and chicken as it distroyed their original colour and texture. It turned the chicken skin all rubbery making it undesirable to eat. The ribs had the texture of steamed meat.

Did learn a lot of the "dont do's" when it comes to makin good Q....
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

sinbad · Joined: 28 Jun 2005 Posts: 3 Location: Bend Oregon

I have another quesion, sort of along the same lines. Is it necessary to put a container of some kind with water in it on the fire to add some steam to the cooking process?

JimH · Posted: Jul 02 2005 Post subject:

No you don't have to put a water pan in the smoker. I do, because that's what I did with my bullet smoker and the pan serves as a sort of baffle to help deflect the heat coming up out of the firebox.

roxy · Posted: Jul 02 2005 Post subject:

just spent 6 hours smokin some good eats and I did not have anything for moisture. I have an offset smoker and the Q is.. I should say was awesome...
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...