Saucier Posted August 13 Report Share Posted August 13 Well, after my crappy first attempt at no draft controller.. Decided to try again, with ribs! So got a rack of baby backs, and slathered them up with mustard, and then used a commercial rub, which I never do lol... I used Meat Church's Holy Voodoo Rub... Lit plenty of lump this time, still no draft controller. Took it to 255 or so, and smoked for four hours, dumping a few small chunks of hickory on top of the charcoal before putting them on. The heat crept up along the way up to 285 or so. So was making small adjustments along the way. But I bet if you put an accurate thermometer in your kitchen oven, it would fluctuate more than that ! My electronic thermometer was bouncing all over, the Trutel was easier to deal with! Used a piece of foil over the bottom grate, and the drip pan on top of that. Came out looking good I think! Lifted in the middle with tongs and they were starting to bow over and tear. Wrapped in red paper, then foil x 2, then cling wrap, then a towel, for a two hour rest. Perfect texture and looked amazing. Would have preferred more smoke myself, and one of the KK smoke generators may be on the way! Also the rub wasn't too pronounced even though I used what I thought was a lot.. So maybe more next time Also found those porcelain dishes at an antique shop, and thought they would just fit a rack of ribs.. I was right ! Handy for popping in the fridge as it all comes up to speed ! 5 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 13 Report Share Posted August 13 Ribs look great Instead of dropping the hickory on top of the lit coals try burying it in a few spots inside the pile of lump. If you put them right on top they can catch fire and burn real fast and hot raising your internal temp. I had that happen once or twice. 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 13 Report Share Posted August 13 Or build a Syzygies cast iron smoker pot. The wood chunks inside it just smolder and don't catch fire, so there's no noticeable heat increase and the wood smolders for a long time. 2 Quote Link to comment Share on other sites More sharing options...
Saucier Posted August 13 Author Report Share Posted August 13 Thanks gents ! In the past I am always started my smokes without any it's OK. So I lit the fire and put the product on and started out like that. Had a very pronounce smoke flavor that I like. But I've been trying to experiment with a different techniques people have used. So much appreciated:-) 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted August 13 Report Share Posted August 13 Nice looking ribs, I mean texture and color...inviting. However that rub (HV) I've used making Meat Church's sausage, I was stuck in the middle unconvinced either way, while others liked it. Were you convinced, maybe it's me, it has a strong uncharacteristic flavor. Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 14 Report Share Posted August 14 I like Holy Voodoo, but I usually layer it with other rubs for just a little extra kick 1 Quote Link to comment Share on other sites More sharing options...
Saucier Posted August 15 Author Report Share Posted August 15 On 8/13/2024 at 9:59 AM, Tyrus said: Nice looking ribs, I mean texture and color...inviting. However that rub (HV) I've used making Meat Church's sausage, I was stuck in the middle unconvinced either way, while others liked it. Were you convinced, maybe it's me, it has a strong uncharacteristic flavor. Well, it was interesting, but not all that and a bag 'o chips really.. I have been making one by hand, a modified version of "Old Mill" rub from one the rub books for a long time.. Tastes better to me. Has some exotic ingredients though, vinegar powder, soy sauce powder, Worcestershire sauce powder, and goodies like that . They still tasted great. But wasn't quite there with the rub. I have to admit.. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 15 Report Share Posted August 15 1 hour ago, Saucier said: Has some exotic ingredients though, vinegar powder, soy sauce powder, Worcestershire sauce powder, and goodies like that . Very Cool! 1 Quote Link to comment Share on other sites More sharing options...
