Smoking Primer - thanks, Stogie!

Stogie not only gave me a killer gumbo recipe, but taught me the basics of que-ing. I decided to pass on the knowledge:

http://www.laist.com/2007/05/23/what_are_you_sm.php#more

Elsie, looks good.
What u are basically doing is using u'r smoker as a convection oven,with smoke. Too much smoke spoils the finished product, too hot and they are not tender, the last 1 hr without the foil gives them their crust and texture. The aluminum foil tenderizes them by using moisture.
What I do is start off with a Convection oven,with temp.
225 degrees. After about (4.30 hrs) I remove them from the oven. place them in my Smoker with temp. about the same or slightly lower, do them via indirect heating for 30-60 minutes. I have the smoke flavor, the temp. has been controlled. Now I place them in aluminum foil, spay them with Apple Juice and return to Smoker and place on indirect side of smoker. They stay hot, until I need them, they are thoroughly cooked and tender as all get out. I DO NOT SAUCE THEM, just me rub to start with. Its the customers choice of sauces and they have 4 choices on my Cart. I serve my ribs to a mainly Black Community and I constantly hear from them that my ribs are the tenderest and most flavorful they find anywhere. I do my brisket and Pork Butts the same way. They are all winners.
So there are many ways to do ribs as there are PIT BOSSES>>

Nice primer on smoking / steaming the ribs Elise.

MikeS.

quote:

Originally posted by MikeS.

...steaming the ribs Elise.

MikeS.

2.5 hours in foil? That's not a Texas Crutch..that's a Wheelchair.

Yep, there are as many ways to bbw as there are "chefs".

Basting with apple juice is a good idea!

Texas crutch it may be, but they are TENDER!

And all of the credit for this method goes to Stogie. Where has he been lately, anyways?

I have an electric water smoker that I plan on smoking a pork loin or shoulders. The loin will be about six pounds and the shoulder with bone in will be about nine pounds. My smoker is sorta cheap and has a hard time reaching 225. Any suggestions of techniques and time would be appreciated.

Please do not tell me to trash it and get a goood one as I do not have time to do that.

Paul E. Smith
Knoxville, TN

Paul
8 to 9 hours at 200 degrees should do it, Start early enough to give you an hour or so extra time in case you need it. If the Meat is ready before your planned time to eat, let it rest, that's one way to insure 'juiceness'. Have the meat at room temp when you start. If you begin with refrigerated meat you will need extra time. The loin won't take as much time as the Butt, watch the temps on the meat closely as the final stages tend to change a bit quicker than the early ones!

ET
We haven't heard from Stogie in a long time. He is a Master Teacher of 'Queing thats for sure! I miss his tips and suggestions on these boards.

Looks delicious Elise! Can't wait for the BBQ party!