Smoked Pork Ribs

[OnlyStihl]

I made a smoker out of an old water pressure tank. Direct heat, so learning how to smoke (not sear) chicken/pork/duck has been a challenge. Yesterday the whole fryer chicken came out a golden perfection. Today was the rack of Pork Ribs. Wow! And the taste is tender and juicy, and the dog gets the bones.

All I use is the down branches from my property, mostly pine and some fir. Really simple and slowly gets my yard cleaned up, season to season.

I've been on the hunt for an old 250-gallon propane tank, with plans to make/weld a proper Offset Smoker.

 

[Sloughfoot]

I got a little smoker 3 or 4 years ago. Didn't know what I was missing by only having a charcoal grill all those years.

 

[OnlyStihl]

I got a little smoker 3 or 4 years ago. Didn't know what I was missing by only having a charcoal grill all those years.

I've smoked over the years, but the smoke was minimal. This really cranks up the smoke and Wow.

 

[stretch5881]

Best to use any hardwood for smoke. I've even used lilac branches. Softwood pitch can give your meat a turpentine taste.
You can find on the web a recipe for a rub called Memphis Dust. Awesome on pork.

 

[Sloughfoot]

I've smoked over the years, but the smoke was minimal. This really cranks up the smoke and Wow.

I put lobster tail on my smoker for about 10 minutes max and it had a good smoky flavor.

 

[OnlyStihl]

Best to use any hardwood for smoke. I've even used lilac branches. Softwood pitch can give your meat a turpentine taste.
You can find on the web a recipe for a rub called Memphis Dust. Awesome on pork.

I've heard that, but yet to experience it. Seasoned wood makes the difference, is my theory.

 

[Ferv]

I smoke quite a bit and learned the hard way, only good seasoned Hardwood wood if you use Greenwood /limbs from your Apple Tree it will put creosote all over your food

 

[OnlyStihl]

I smoke quite a bit and learned the hard way, only good seasoned Hardwood wood if you use Greenwood /limbs from your Apple Tree it will put creosote all over your food

So Far:
Hardwood + seasoned = Good (says you + I agree)
Softwood + seasoned = Good (says me)
Hardwood + unseasoned = ? (nobody yet)
Softwood + unseasoned = Bad (general consensus).

BTW, Apple is a hardwood. There are no hardwoods in my area. "Good Seasoned" softwoods are what I have and have smoked chicken, pork, duck and turkey this year, probably 15 to 20 times and haven't tasted any negatives in using softwoods.

If I ever get a big tank to build an offset smoker and get a chance to do a big cook for a large event then I would likely buy some hardwood. Til then I'll use what I have which is working great.

 

[Sloughfoot]

So Far:
Hardwood + seasoned = Good (says you + I agree)
Softwood + seasoned = Good (says me)
Hardwood + unseasoned = ? (nobody yet)
Softwood + unseasoned = Bad (general consensus).

BTW, Apple is a hardwood. There are no hardwoods in my area. "Good Seasoned" softwoods are what I have and have smoked chicken, pork, duck and turkey this year, probably 15 to 20 times and haven't tasted any negatives in using softwoods.

If I ever get a big tank to build an offset smoker and get a chance to do a big cook for a large event then I would likely buy some hardwood. Til then I'll use what I have which is working great.

Are bags of different species of hardwood for smoking available where you live? Mesquite, red oak, hickory, apple wood..............

 

[OnlyStihl]

Are bags of different species of hardwood for smoking available where you live? Mesquite, red oak, hickory, apple wood..............

Yes. Why do you ask?

 

[huskihl]

Smoking food requires a lot of trial and error. Don’t be scared to try new things and make note of the failures so you can stay away from it next time.
By the way, one of the best steaks I’ve ever had was lopped off the end of a whole ribeye loin and cooked on the end of a stick over a fire of pine 2x4’s because that’s what I had in my truck at the time.

 

[OnlyStihl]

Smoking food requires a lot of trial and error. Don’t be scared to try new things and make note of the failures so you can stay away from it next time.
By the way, one of the best steaks I’ve ever had was lopped off the end of a whole ribeye loin and cooked on the end of a stick over a fire of pine 2x4’s because that’s what I had in my truck at the time.

One of the things I had to overcome was managing the coals. Softwood coals have a short life and smoking a turkey takes and hour+. Adding wood is required and then to keep flames off the meat, I learned to remove the meat, let the coals redevelop then put the meat back on. It's a bit of work, and attention to the cook is full time.

 

[Dolkitafreak]

Judging by the exterior and lack of smoke ring I’m guessing you ran relatively high temps for the ribs?

250 for 5-6 gets a heavy bark and good smoke ring, like others have said hardwood smoke is phenomenal flavor but if you don’t have any in your area that makes it tough!

 

[OnlyStihl]

Judging by the exterior and lack of smoke ring I’m guessing you ran relatively high temps for the ribs?

250 for 5-6 gets a heavy bark and good smoke ring, like others have said hardwood smoke is phenomenal flavor but if you don’t have any in your area that makes it tough!

I have an electric smoker that feeds disks to a hot plate. I also have a smoker box for my weber. Both of those use hardwoods, disks or shaving/chips -- Apple, Mesquite, Hickory, etc. I've tried them all. To my taste I cannot tell any difference between the hardwoods and the softwood branches that I pick up off the ground.

 

[Hinerman]

So Far:
Hardwood + seasoned = Good (says you + I agree)
Softwood + seasoned = Good (says me)
Hardwood + unseasoned = ? (nobody yet)
Softwood + unseasoned = Bad (general consensus).

BTW, Apple is a hardwood. There are no hardwoods in my area. "Good Seasoned" softwoods are what I have and have smoked chicken, pork, duck and turkey this year, probably 15 to 20 times and haven't tasted any negatives in using softwoods.

If I ever get a big tank to build an offset smoker and get a chance to do a big cook for a large event then I would likely buy some hardwood. Til then I'll use what I have which is working great.

I know one BBQ restaurant here that uses green hickory, and another that uses green pecan. Nobody is complaining about their BBQ

 

[Squareground3691]

Pecan

 

[John Wargo]

@stihl livin . Maybe you can impart some wisdom in this thread

 

[stihl livin]

@stihl livin . Maybe you can impart some wisdom in this thread

What gives you that idea? I have no fűcking idea how to cook.

 

[John Wargo]

What gives you that idea? I have no fűcking idea how to cook.

I thought all plumbers and Grafton relatives were geniuses.

 

[cuinrearview]

Hickory
Pecan