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Jeepster47
Posts: 3,827
Did a seven hour low-n-slow Saturday with one-and-a-half 4 bone beef chuck short rib units: Rockwood/pecan/Penzeys' English Prime Rib Rub on one and Oakridge Black Ops Brisket Rub on the other/225 for 2 hrs, and then, 250 until the end.
Then today I did a six hour low-n-slow on a Costco spare rib full rack. Rockwood/pecan/Oakridge Dominator Sweet Rib Rub/225 for 2 hours, and then, 250 until the end. The plated picture was fuzzy, so will have to settle for on the egg.
So, a question ... both the beef and the pork ribs had great smoke rings and good smoke flavor. With the DigiQ it's easy to hold 225 degrees ... have experimented with 210 and it's easy to hold there also. In your experience, is the first two hours at 225 contributing to the depth of the smoke ring and the good smoke flavor? Or, is it just a lark?
Oh yes, the stalamites ... this is what I found right under the bottom vent door both Saturday and again today. There's so much moisture in the egg that it settles out on the cold door, runs down into and overflows the bottom guide, and drips slowly onto the cold concrete where it freezes in to a stalamite of sorts.
Then today I did a six hour low-n-slow on a Costco spare rib full rack. Rockwood/pecan/Oakridge Dominator Sweet Rib Rub/225 for 2 hours, and then, 250 until the end. The plated picture was fuzzy, so will have to settle for on the egg.
So, a question ... both the beef and the pork ribs had great smoke rings and good smoke flavor. With the DigiQ it's easy to hold 225 degrees ... have experimented with 210 and it's easy to hold there also. In your experience, is the first two hours at 225 contributing to the depth of the smoke ring and the good smoke flavor? Or, is it just a lark?
Oh yes, the stalamites ... this is what I found right under the bottom vent door both Saturday and again today. There's so much moisture in the egg that it settles out on the cold door, runs down into and overflows the bottom guide, and drips slowly onto the cold concrete where it freezes in to a stalamite of sorts.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
Comments
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@NPHuskerFL looks like Jeepster can post a narrative with pics between paragraphs...Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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@Chubbs ... Geez, two great cooks ... a pleading for info ... and all you see is the layout?Chubbs said:@NPHuskerFL looks like Jeepster can post a narrative with pics between paragraphs...
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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That'd be a 'stalagmite'.
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Looks like your Egg laid an egg.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
I'll take up @chubbs slack and say "great looking cooks"!!! As for the question on the smoke ring, if I'm not mistaken and I probably am I thought I read here that the smoke ring is not a total result from but more of a reaction of the ingredients in the rub. I believe it was the nitrates that cause the ring.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Great cooks, but your egg took a dump on the patio
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Yep, you're correct ... tecnical tipes arn't nown fer there spilling.Spaightlabs said:That'd be a 'stalagmite'.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Awesome cooks! Love the beef ribs___________________________________________________________________________________Ft. Worth, Tx | Union Pacific Railroad | Texas Tech University
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From what I've read, smoke ring forms while meat is <140. Smoke flavor can build through out.
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Here's an article on smoke rings:
http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html
@theyolksonyou ... the article claims <170 degrees.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Yeah well, I make carpet. What do I know?
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@theyolksonyou ... thirdeye must make carpet also ... he claims <140 degrees.
http://playingwithfireandsmoke.blogspot.com/1996/03/smoke-rings.html
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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If you breathe enough amide and ester monomers, you'll believe anything.
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Not sure about the exact science of it, but I load my chunks and mix throughout, hoping for somewhat even smoke throughout the cook. Anyway you slice it, your ribs look delicious.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
@anton & @theyolksonyou ... looks like NO is the prime candidate for producing a smoke ring. Seems that tree bark has more NO than the heart wood. Un-carbonized wood has more NO than fully carbonized lump. The conclusion seems to be to revert back to using RO if you want a good smoke ring.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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So back to my monomers. The chunks of plastic are good for the smoke ring?
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Must be, cuz some showed up in Ozzie's bag of RO. Damn Rockwood doesn't have any carpeting, only rocks.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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I read the amazingribs article, interesting and my head hurts, all at the same time!
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
We only put rocks(calcium carbonate) in the glue that holds the secondary back on. Don't really breathe those off gasses.
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Sorry Jeepster that was rude of me. Cooks do look fantastic. I have had weird experiences with smoke rings. Last butt I cooked I used more chunks and had zero smoke ring. Setup, temps, etc were the same. So I need edumacation here too.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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@Chubbs ... I was really just pulling your chain to try for more info from you. I didn't take it as rude.
I have to laugh at myself when looking for "facts", because consistent "facts" in BBQin' seem to be MIA. Even the experts don't agree on whether the smoke ring stops developing at 140 degrees or 170 degrees. What the hell is a poor rube, like me, supposed to do ... except maybe mix another margarita?
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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@Chubbs
Thanks man. I feel the love. LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
@Jeepster47 awesome set of cooks there. I'd say it's a lark. But, OTOH maybe there is some science to it I dunno. When I do a L&S I have moisture at the bottom vent also (minus the freezing of course
). Nice work.
Oh yeah. And nice narrative.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
I am no expert, but I do like @anton, and mix my chunk throughout the lump. All theories say the meat only accepts smoke for the first couple of hours, BUT, I figure chunks are cheap, and besides I LIKE smelling the smoke as it escapes the top of the egg while I sit Egg-side with a Scotch and a nice cigar!
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