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Thread: Favorite things to cook sub 5 hrs

  1. #11
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    Baby back ribs
    Pork loin
    Chicken quarters
    Turkey breast
    Sausage
    Boudin

  2. #12
    TVWBB All-Star Lew Newby's Avatar
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    I do spareribs in 5 hours at 275 and wrapping in foil after 3 hours.
    Old dog, learning new tricks - one cook at a time :-). -14.5" and 18.5" WSM, SS Performer, CB Rotisserie, Camp Chef Smokepro DLX (Modified) Pellet Grill

  3. #13
    TVWBB Pro J Hasselberger's Avatar
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    Quote Originally Posted by Lew Newby View Post
    I do spareribs in 5 hours at 275 and wrapping in foil after 3 hours.
    A rib cook is one of the great mysteries of barbecue. I have never had any luck wrapping in foil during the cook. I just did 3 racks of St Louis spares for 5 hours at 225, unwrapped for the whole cook, water in the pan, post oak. Rested 30 minutes in foil in a cooler with towels. They were perfect.

    Here is the last rib, reheated yesterday.

    The last rib by Jeff Hasselberger, on Flickr

    Jeff
    There's more than one way to skin a cat, but either way the cat's not gonna like it much.

  4. #14
    TVWBB All-Star Lew Newby's Avatar
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    My wife likes her ribs fall off the bone and foil helps me get there.
    Last edited by Lew Newby; 10-22-2019 at 06:36 PM.
    Old dog, learning new tricks - one cook at a time :-). -14.5" and 18.5" WSM, SS Performer, CB Rotisserie, Camp Chef Smokepro DLX (Modified) Pellet Grill

  5. #15
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    Quote Originally Posted by Lew Newby View Post
    My wife likes her ribs fall off the bone and foil helps me get there.
    Yup, me too
    Little tug and bone is clean

    It tends to destroy bark though
    But glazing makes up for that if you like sticky ribs

    However long it takes to reach 200, is how long it takes
    4-6hrs is normal

    The act of taking them off, wrapping, costs 30 min to an hr of cook time for me. More takes longer.
    Last edited by MartinB; 10-23-2019 at 03:31 AM.

  6. #16
    TVWBB Platinum Member Dustin Dorsey's Avatar
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    I can't believe no one has said "Fattie" yet. Just take some breakfast sausage and smoke it. I like to stuff mine with a mixture of cream cheese and cheddar.
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Slow N Sear 2.0, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  7. #17
    TVWBB Fan Peter K's Avatar
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    You want quick?

    Pork tenderloin in the kettle-2 zone. Direct heat sear all the way around: 4-5 minutes tops. Move it to the indirect side. Close the lid for 18 minutes. DONE.




    Last edited by Peter K; 10-25-2019 at 05:52 PM.
    18...22......... Not quite the same but close

  8. #18
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    After many years and sleepless nights tending fires I had enuff, bought a pellet smoker for most of the long cooks, its hard to enjoy a party when you are sleep deprived imo. food is good a little different flavor profile. It wont replace other styles of smoking but its another method imo. Still searching for the best meatloaf recipe , not a fan of tomatoe sauce and go with chunky salsa some times. Tweeking flavors with spices instead of relying on just smoke to flavor is a work in progress that wont ever stop.

  9. #19
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    Spareribs. I often cook a rack or two of spareribs in under 4 hours. I like to cook them while I brew a 5 gallon batch of beer.

  10. #20
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    Pork ribs. In the morning remove the membrane and give a light dusting of Tony Chachere's Original Creole Seasoning and a heavy dusting of smoked paprika. Let them sit in the refrigerator until you're ready to cook.

    I cook 'em at 300f for 3.5 hours. Turn them twice and give a little squirt of oil and vinegar mixed with some Worcestershire sauce and a little bit of Sriracha hot sauce. Depending on how they're doing, I sometimes turn the heat up high for the last 20 or 30 minutes. About half the time I give them a coat of BBQ sauce during the last 30 minutes and sometimes we eat them without sauce.

    Take them off the grill, put them onto a cutting board, and cut them apart. No temp probe, no wrapping, no resting in a cooler, no fuss at all.

    I'm getting old and lazy so making great food with minimum effort is important to me. The bonus is that these ribs are not only easy to cook, but they taste fantastic.

    The next day strip the left over ribs and chop the meat for a Memphis style pork sandwich made with a bun, meat with a dollop of BBQ sauce, and a blob of mayonnaise based slaw; hot sauce to taste. Yummy.

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