MMMMmmmmmm, 127* - 132* internal temp and then off the grill into the ice cooler, wrapped in tin foil for another 15 to 30 minutes, gives it that perfect pink, med rare finish.

You like yours med well, eh?

Stewart

 

Yeah, it comes from the teaching "don't eat the meat with the blood." I'm a bit of a germaphobe though and studied infectious diseases for a while so I'm probably not the best one to ask. But my grandfather liked it just like that. He used to say, "Hack their horns off, wipe their butt, and send it out here on a plate. If it's warm in the middle and it ain't from the heartbeat it ain't worth eating." Used to crack young me up every time!

 

Not yet. Funny that's what i named it after seeing the 1.4 turbo puts out a whopping 142hp

 

You will still be laughing when you go by the fuel stations too. Those little turbo engines get insane MPG's.

 

The "silver bullet"

And now i know what a sardine would feel like driving a fishbowl

 

I wouldnt even fit in that thing ..
Gotta pic of me n older bro in a smart car..lol. Ill try n find it haha

 

Actually im kinda unimpressed with its mpg rating. 26/32, Heck her big honda odessey usually got 28 on the highway. I could even squeak out 32 on my corvette on road trips when i tried, hecka lot more cubes in that thing.

Yeah timmay i wouldn't recommend it for people over 6'2" or even 180#, luckily shes a petite lil thing @ 5'3" so it fits her ok. Plus when momma's I'm usually happy

 

And the ribs turned out OK, not fall of the bone so I need to adjust my methods a little. Recipe called for 3 hrs at 185 then two at 225. I've had guys tell me that 220 for six hours is more appropriate so I'll give that a try with the next batch.

 

They would be correct. I usually run 225 at 5 hours no peak.

Probably worth adding in that I use a small electric smoker that retains moisture very well

 

Mark, I never had good luck at 220* for long periods. I recently do 165* for about 2 hours because I get more smoke at lower temperatures. Then jump up to 195* for 5-6 hours. I spray them with Apple juice to keep them moist. This has resulted in the tenderness and juiciness that I’m looking for when smoking meat. You’re pulling the membrane off the inside of the ribs?

 

Got up this morning...

Fixed the leaking garbage disposal, cut about 1/3 of the tall grass around the edge of our 3/4 acre pond and then setup a wireless access point under the bedroom in the crawlspace to provide a seamless connection on the wooded side of the property.

Now, time to chill out, enjoy the summer day...

Ribs look good, even though they were not falling of the bone. I tend to do my ribs a lot like akcooper9 does his.

 

Yep, membrane off, that part I got right. I have repeatedly heard of using apple juice or cider and will do that, what do you use for a sprayer? I guess I could drill some small holes in the lid and make me own. Do you wrap them in foil at all? I'm seeing more than one recipe where they cook for 3 hrs, at low temp, wrap in foil with apple juice and raise temp for 2 hrs, then remove from foil for one hr. I'm considering trying that one tomorrow. I'm pretty stubborn and having a new smoker I'm going to have good ribs soon or die trying!

 

I just use a commercial spray bottle from HD, it produces a lot of juice quickly so I don’t lose the heat. I wrap them in foil for 30 minutes when I take them off the smoker. I season them at least 24 hours before cooking them and take them out of the fridge at least 3-5 hours before smoking them. I want them, not fridge cold but semi room temperature...hopefully that makes sense. Cold meat warms up on the outside quickly while the inside stays cold resulting in tough meat. Some guys put a can of water in the smoker for humidity, I’ve never tried it.
Personally, I do NOT like Treager’s pellets, they crumble too easily and seem to burn too quickly. I use Cabelas’s pellets, they’re solid, burn well and provide good smoke. I’ve never noticed a difference in flavor from the different flavors of pellets. It’ll take time to perfect your process. In the beginning take notes on what you do so you can repeat the process if you like the results.

 

Like John, I season the meat at least 24 hours ahead of time, typically 48 hours. Remove from fridge and keep covered to warm up to room temperature.

I use apple wood chunks in an electric smoker barrel with a 1 gallon water tray halfway up with the meat on 2 different racks near the top. The water will last about 12 hours and after that it needs to be refilled.

Once I get a good smoke ring on the meat and about halfway through the total cooking time I wrap it with foil. Once the cooking period is done I bring the wrapped meat in and let it cool a bit before serving.

I used to use apple juice, but have since gone away from that practice.

The last sentence in bold from John is key. It has taken me years to get our recipes and smoking methods down.

 

Still waiting on part# 121g from Oriellys to get back in stock. Y'alls talk of meat makes me hungry even tho I'm full. Gonna hook up the 5th for a quick trip over the weekend