Search results

Anyone know of comps in Toronto?

With beef ribs, just watch that they aren't overly butchered. A rack of beef backs has 7 bones and should have a flat layer of meat on top. Butchered beef backs will have deep V cuts between the bones. These tend to be harder to cook right since the meat has different thicknesses across the...

Thanks Vincent. I just looked that up and it is definitely something new (and affordable). I'm going to shop it online and grab one if I can get it affordably delivered. Edit: Just bought 2 online through Amazon with free shipping @ $38 per. Going to give one to my Father in Law.

Agreed. Better to be overdone and/or oversweet than tough and/or bland. I did a set of backs last week using a 3-1-1 @ 275 and they were just bite tender. I could see how 30 minutes less would definitely turn people off but 30 minutes more would probably still please the masses.

Thank you.

Sorry Paul. I didn't read your earlier post closely enough. I believe there was an issue with the older models being out of round. If, after 10 years, the gunk didn't fix your leaks, your guess is better than mine

Hey Paul, Do a few cooks before trying to modify the body. You'll be surprised how well gunk will fill in the holes, especially the door. I've had mine for a few years and the gunk has sealed almost all my out of the box leaks. I'm not sure there's value in trying to insulate the body. The big...

Here it is: http://img190.imageshack.us/im...4/apr14stokerlog.jpg A little small and the notes are cut off in some areas but you can get the gist. Took a little while to get to temp as it was set at 275F and I started with too few lit. Once we got there, it ran great all the way through...

Thanks Amir. I know about the picture posting protocols but didn't put 2 and 2 together since I didn't associate the Stokerlog with a picture. I'll try and post that graph as soon as I get time.

Can't speak highly enough about the Stoker, especially with the Wifi and Stokerlog. That said, do your homework and buy what seems like the best fit for you. I also can't stress the value of learning temp control without an ATC first. Toys break, power goes out, things get lost. I have the...

Sounds like the Harry Soo method. Works great. I do the same with backs. Try drizzling honey or agave nectar on the ribs after adding the brown sugar before foiling. I helps to give them a nice sheen even before saucing. Also. I cut my sauce with some pineapple juice, hot sauce and cayenne...

Thanks Kevin. I did a few racks last night and they came out really nice. I took a few tablespoons of the rub and ground it down to powder and sprinkled it on after saucing just before serving. I think it added an extra punch but I should have dusted one rack and not the other to test properly...

So I saved my Stokerlog. Can anyone tell me how to insert it here?

Thanks Dave. That makes perfect sense. If I understand, the presentation rib wil have full meat on both the left and right sides. The non presentation ribs will be cut to the bone on one side each. I'm going to Beachfest (or the Beach BBQ and Brew Festival) and competing in the amateur rib...

Stoker is working great with Wifi. Took me an hour to get to 275F (Harry Soo style) but I started with too few lit. I'll post the Stokerlog graph after they are done. Thanks to Amir for Stokerlog. This works great. I got a flat line on the temp line when I pulled the ribs to foil. I don't have...

I've never had to worry about slicing ribs for presentation in the past since I've never been in a comp. I'm registered for my first comp in June and wondered if anyone had any tips? I have sharp Globals but wondered if using a serrated blade would work better. We only have 2 racks of backs...

Thanks guys. I'm doing some backs right now and will try this.

Have 2 racks of backs in the WSM. I'm evaluating 2 cooking strategies. Rub is K. Krugers Wood is 2 chunks of Hickory and 2 chunks of Cherry. Temp is 275F (Harry Soo temps) I will foil after 3 hours for 1 hour then sauce and return them to the cooker for another hour or until they are done...

Kevin, I know you pre-salt ribs prior to rubbing. Would a ballpark be around 1 TBL per rack or less based on a normal sized rack of backs. I've tried this before but I feel I'm undersalting the racks. Thanks.

Thanks Len. I'm still gunshy on the alcohol add so I'll sit it out for now. As for the chile powders, they are both pure chile powders (I grind them myself) not a blended chili powder. Chili powder is a blend of chiles, herbs, cumin etc... which you already know.