Thread: Sausage and Smoke Cooking

Yep, the "bend test" and the toothpick test is another indicator I sometimes use for ribs. And my method is very similar to yours, Dave: put 'em on with rub anywhere between about 225-275 and go for 3-4 hours. When they pull back from the bone and are getting close, I'll slather them with sauce and let the temps edge up to around 300F to cook it on-easy to burn them with sugary sauce on at that point! Foil 'em til the guests are ready.

Crap, now I want some ribs lol! We ought to have a meetup with razors and everyone's bbq.

charlies place in texas meets your requirements for a meetup.

Feelin' lazy today, fellas. I just went and bought three pints of our local Police Club pulled pork from their annual Independence Day sale; the proceeds go to good charities, so it's all good.

Here's what my Independence Day special is.


Pork tenderloin smoked for 5 hrs so far. Making pulled pork.



Horizontal Oklahoma Joe's smoker. Nothing too big or too fancy but it works like a charm and I can fit six racks of ribs, 2 large whole briskets or two whole turkeys

So my first Boston butt turned out well on the smoker by all accounts.

Loaded er up and only burned out maybe 7” in the middle over the 12 hours this actually took.

Dave, I couldn’t resist the need to rub, feel I just need to do something to the meat in the prep stage..

Here’s where I wrapped er up, just when she passed 162’ or so. This was at about 7 hrs in @ 220’ pit temp.
And as pulled at 194’

Bone popped right out..
Used hickory and it imparted a nice smokeyness, not a sweet fruit wood, but good none the less.

Cheers gents.

Friday after work I fired up the grill and did some chicken wings. Kept it choochin at 300-325 with some oak to try and keep things crispy. Just some olive oil, salt and pepper for the rub. They turned out great!

As I mentioned in my Thread here Benz made a 'Pork-n-Swine' in the Smoke Cooker that he and his father built. To say that it's 'Heavy Duty' would be an understatement--
https://sharprazorpalace.com/finer-t...ml#post1879358

Here's some pics of his wood fired smoke cooker:



While we didn't use them this shows the piece that would hold things like pork ribs.



The firebox sits right below this part of the cooker.



I'm not totally 'Certain' but I think that this thing has had a lot of meats ran through it. Check out the Glaze on the lid-----



Here's with the flash a bit closer---------



I don't know the dimensions etc so I hope that Benz/Joel will chime in with the details about this wonderful unit.

I would like to publicly thank my friend for not only the friendship but also the hospitality while I was in his home. A Really Great Visit