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/ck/ - Food & Cooking

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8115489 No.8115489 [Reply] [Original]

Tell me your finest recipes.
What kind of wood?
Do you need a smoker?
How long does it take to get some tender ribs?

>> No.8115510

>>8115489
>being wider than you are tall

>> No.8115760

>>8115489

wood - find the right balance of heavy and light flavors for the meat.

mesquite - very heavy
hickory - heavy
oak, maple - medium-heavy
pecan - medium
fruit woods - light

i usually use a mix of oak and fruit (cherry or apple is what i have access to). for longer smokes, i will add hickory.

i don't use mesquite very often - i don't like the flavor it gets in a long smoke. i think it's better for quick cooks on a grill - like tri-tip.

you can smoke meat without a smoker, but a smoker makes it a lot easier. i've gotten okay results with a trash can, a rack, an a-maze-n pellet smoker and an electric heater.

ribs - 3 to 5 hours. after about 6 hours, pork ribs get kind of mushy.

>> No.8115771

>>8115760
this but you may struggle to find mesquite and hickory wherever you live.

Smokers are for jerky.

>> No.8115782

>>8115510
Circumference or diameter, faggot?!

>> No.8115797

>>8115489
Where did you find this pic of me?

>> No.8116010

hey this is joey from joey's super cool food reviews... I' M BAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAYYYYYYYYYYYCK!!! WOO WOOO WOOOOO WOOOOOOO

>> No.8116027

Use good charcoal
Use good meat
I have a Weber 22.5" so I have a 22.5" "Smokenator" which works great
Figure 4 to 6 hours, maybe an hour or two at the beginning for the rub and all
The ribs are incredible but it's a HEAVY MEAL. Knocks you out. You'll want rice, beans and BBQ sauce, possibly some kind of bread of salad. And dessert. After a nap!

>> No.8116030

Get your honey from a local producer.
Get your peppers from the local farmer's market.
In fact, get all the ingredients you can from the local farmer's market.

People in a region share a lot of the same resident bacteria. Using local produce conforms to their tastes. You win competitions doing this.

>> No.8116036

>>8115489
me on the left

>> No.8116072

Caja China box, motherfuckers.

>> No.8116213
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8116213

>>8115489
>being Roadhog IRL

>> No.8116238

>>8115489
This man loves himself some bbq. It looks hella good too.

>> No.8116255

>>8116238
If you want to put your arms around him, you'll have to mark him with an X just to see where you began.

>> No.8116257

>>8116255
You can tell his age by the rings around his knees.

>> No.8117552

>>8115771
smokers are for BBQ.

>> No.8117556

I don't care about the size of OP, because he is making the food right.

>> No.8117577

>>8115489
Check your pitmaster privilege, anon.

>> No.8118033

>>8117577

>Do you smell that? It smells GUD! heh heh heh heh........

>> No.8118203

is it even possible for that guy to jack off? I bet he cums from eating that bbq though

>> No.8118216

>>8115510
>he's not 6'4 wide

>> No.8118236

>>8118203
Anon can you go a fucking minute of the day without thinking of dicks, or talking about dicks, or having a dick in your mouth? It's a bbq thread, I mean what the fuck man

>> No.8118257

>>8118236
oh fuck off you were thinking the same thing too

>> No.8118303

>>8115489
Accurate
temperature
control

You will find it harder to get good ribs if you cant keep a steady tempeture.
Buts it's cool. Get a good thermometer, and find out how your Q responds to vent position, how much charcoal you need etc.
Just learn to love your Q. Bond with it.

>> No.8120393

>>8118216
fatlets, when will they