The brotherhood of the UDS

[FlintRiverFowler]

Oh and on my last cook I used a drip pan with some apple juice and water in it. Kept the meat moist and also keep all the grease from getting on my coals and making rancid smelling smoke.

[Tomkat]

Gonna do some ribs this weekend

[Willie]

Okay, need some direction. Planning to smoke a couple racks of ribs on Saturday, but need help with a rub recipe. I've looked in the cooking section and don't see one. Anybody care to post one or PM one to me, please? Also need help on cooking time and temp. I see TK does an hour on each side, wraps in foil, and then another hour on each side. Is that standard procedure? This will be the first go at it with the smoker. Thanks!

Here what I do with mine and they come out perfect.
I use bad Byron's butt rub...pretty common and readily available. Coat the ribs in regular mustard then put the rub on but don't go too heavy with the rub..
Then I use apple juice, orange juice, a little rub, a ton of brown sugar and some red wine vinegar to make my mop. Then I pile a little brown sugar along the top of the rack.
I cook at 250 for three hours and I don't flip them... meat side up always. Mop them every 30 - 45 mins.Soak some applewood chips the night before. When you first start use dry ones and then after those quit smoking start using the wet ones I add some every other time I mop. I like heavy smoke flavor.
After three hours wrap them up continue cooking at 250 for TWO hours. When you unwrap them be careful bc they will be tender as hell and might fall apart and they are gona look nasty. Add some more wet wood chips and get the smoke going. I like to slowly let the drum go to 300 in that last hour to help firm the ribs back up. Ten minutes before you take them off sauce them up and let it caramelize.
This makes for some damn good ribs.

Great, thank you.
Where abouts are you in Georgia? My inlaws are in Loganville.

[FlintRiverFowler]

Okay, need some direction. Planning to smoke a couple racks of ribs on Saturday, but need help with a rub recipe. I've looked in the cooking section and don't see one. Anybody care to post one or PM one to me, please? Also need help on cooking time and temp. I see TK does an hour on each side, wraps in foil, and then another hour on each side. Is that standard procedure? This will be the first go at it with the smoker. Thanks!

Here what I do with mine and they come out perfect.
I use bad Byron's butt rub...pretty common and readily available. Coat the ribs in regular mustard then put the rub on but don't go too heavy with the rub..
Then I use apple juice, orange juice, a little rub, a ton of brown sugar and some red wine vinegar to make my mop. Then I pile a little brown sugar along the top of the rack.
I cook at 250 for three hours and I don't flip them... meat side up always. Mop them every 30 - 45 mins.Soak some applewood chips the night before. When you first start use dry ones and then after those quit smoking start using the wet ones I add some every other time I mop. I like heavy smoke flavor.
After three hours wrap them up continue cooking at 250 for TWO hours. When you unwrap them be careful bc they will be tender as hell and might fall apart and they are gona look nasty. Add some more wet wood chips and get the smoke going. I like to slowly let the drum go to 300 in that last hour to help firm the ribs back up. Ten minutes before you take them off sauce them up and let it caramelize.
This makes for some damn good ribs.

Great, thank you.
Where abouts are you in Georgia? My inlaws are in Loganville.

No problem. I live in griffin. It's abt 45 mins south of Atlanta. Couple hours from loganville.

[assateague]

I followed his advice regarding the time, temp, and foil and they've some out fantastic.

Here's what I use. Haven't tried the mustard yet, though.

8 Tbs brown sugar
3 Tbs salt
3 Tbs Black pepper
3 Tbs Paprika
2 tsp garlic powder

That's it. Mix it up, and rub it on. That is enough to do one big rack, in my opinion. I suppose you could cut it down a little, but I prefer to have a little more than necessary instead of trying to make it stretch. I also remove the membrane. I think it makes them way more tender and easier to eat.

Cool...thank you. And you don't put any water pan or anything like that in the smoker, correct? Do you drizzle any honey or sauce on them, or just keep them dry?

I don't. I keep them dry, and it's amazing how moist they get. I make sure they're wrapped tightly in the foil, also, so no steam/heat can get out.

Some people like the apple juice, but I didn't care for it. In my opinion, it imparts too much flavor. If you use it, I'd recommend going easy at first. You can really taste it.

[Willie]

I read about taking it off and putting in a cooler. At what point do you do this and for how long?

[assateague]

When it's done. I take mine off after about 3:45, and set it in there until I'm ready to eat. Stays hot forever.

[FlintRiverFowler]

If you decide against the water pan at least put an empty in in the to catch drippings. It keeps your coals and drum a lot cleaner. Then you can actually reuse the leftover coals. Last rib cook I did all kinda shit was dripping out the bottom. Mostly small veins and coagulated blood. Pretty nasty.

[assateague]

That grease in the coals helps get a nice smoke going, IMO.

[Willie]

Have you guys got the number of coals needed down yet? Full chimney with half lit and the other on top with some wood chunks?

[assateague]

I don't use anywhere near that much. I only fill about halfway, then scoop a hollow in the center. Mix about 4 fist sized chunks of hickory in, then I light about 10 coals in the starter, and dump in the hollow when they're going.

[Tomkat]

I don't use anywhere near that much. I only fill about halfway, then scoop a hollow in the center. Mix about 4 fist sized chunks of hickory in, then I light about 10 coals in the starter, and dump in the hollow when they're going.

I have converted to Kingsford Mesquite blend...dont have the amounts figured out just yet.

[assateague]

Did I just get a "bad" bag of that mesquite, or are they all so varied in size? I have a bag, and use chunks here and there, but if I dumped out a bucketful, I would have everything from sliver sized to golfball size to softball size, all evenly distributed. Seems like it would be hard to get a constant temp with that much variation, but I could be wrong.

[jehler]

You guys soaking your wood?

[jehler]

Hey Betty

[assateague]

No.

[assateague]

Unless that's how you refer to banging one's wife. In which case, yes.

[Redbeard]

That grease in the coals helps get a nice smoke going, IMO.

agreed

[Redbeard]

Did I just get a "bad" bag of that mesquite, or are they all so varied in size? I have a bag, and use chunks here and there, but if I dumped out a bucketful, I would have everything from sliver sized to golfball size to softball size, all evenly distributed. Seems like it would be hard to get a constant temp with that much variation, but I could be wrong.

I use the same stuff, Lazzari in fact, and haven't had an issue

[jehler]

Unless that's how you refer to banging one's wife. In which case, yes.

nope, although I have a feeling it will be said to the wife tonight

I have gone back and forth, soaking the wood chunks to get a steamy smoke, doesn't burn up as fast. Have heard it creates creosote but haven't noticed it

[assateague]

Did I just get a "bad" bag of that mesquite, or are they all so varied in size? I have a bag, and use chunks here and there, but if I dumped out a bucketful, I would have everything from sliver sized to golfball size to softball size, all evenly distributed. Seems like it would be hard to get a constant temp with that much variation, but I could be wrong.

I use the same stuff, Lazzari in fact, and haven't had an issue

You mean the temperature isn't an issue with the widely varied sizes, or you haven't had a bag with the widely varied sizes?

[Redbeard]

Did I just get a "bad" bag of that mesquite, or are they all so varied in size? I have a bag, and use chunks here and there, but if I dumped out a bucketful, I would have everything from sliver sized to golfball size to softball size, all evenly distributed. Seems like it would be hard to get a constant temp with that much variation, but I could be wrong.

I use the same stuff, Lazzari in fact, and haven't had an issue

You mean the temperature isn't an issue with the widely varied sizes, or you haven't had a bag with the widely varied sizes?

temp. I kinda piece em into the chimney like a 3D puzzle. But she seems to burn at constant temps

[FlintRiverFowler]

That grease in the coals helps get a nice smoke going, IMO.

We completely disagree on all things UDS. I think the grease gives off a rancid smell and flavor in the smoke and the coals won't light again after they get greased up.

[FlintRiverFowler]

Did I just get a "bad" bag of that mesquite, or are they all so varied in size? I have a bag, and use chunks here and there, but if I dumped out a bucketful, I would have everything from sliver sized to golfball size to softball size, all evenly distributed. Seems like it would be hard to get a constant temp with that much variation, but I could be wrong.

I splits the big chunks up with a hatchet I don't like them bc they seem to really flame up and get hot. I like smaller pieces in there and always wet them down overnight first. Gives a ton of smoke

[Eric Haynes]

So this went down last night. Tried them at 225 for 20 minutes and none opened. I didn't want to mess with adjusting inlets so i cracked the lid and got it to 300. They were delicious and highly recommend it. Don't tip them when taking them off. That juice is insanely good.

Sent from my LG-L38C using Tapatalk 2

[assateague]

About how long did it take for them to open?

[Willie]

Having trouble keeping it above 210 degrees

[Redbeard]

About how long did it take for them to open?

yes. I wanna know and try this

[Eric Haynes]

About how long did it take for them to open?

About 35 minutes from the start but I'm not sure what it would take at 300. 15-20 Would be a guess. They were worth the wait. Just a light smokey flavor.

Sent from my LG-L38C using Tapatalk 2

[assateague]

Having trouble keeping it above 210 degrees

That's a good problem to have. 210 is more than enough. Lately, I've been having "runaway" issues, where I can't keep it under 250. That's a bad thing.