Smokenator Ribs Take 2 (Also, Toronto Help!)


 
S

Sameer Wahid

TVWBB Member
Hi all,

Motivated by your help and comments after my previous failure at ribs, I decided to try following BRITU as best I could on my smokenator and using what I could find in local stores. The result was far better than my first try and the taste was great, although I still look forward to making them even better! I'm sharing below some photos and describing how I made do with the Smokenator. I'd be very grateful for any comments and insights, I'm sure I missed a few things.

Started with a couple racks of unseasoned baby backs, removed the membrane and a few globs of fat, and sprinkled some BRITU rub (using salt in place of MSG).


After two hours sitting in a cold oven (the only safe haven for raw meat when you are owned by three cats) the ribs were a touch redder:


Meanwhile, one hour after sprinkling the rub, I lit a chimney of Maple Leaf Briquettes using 2 paraffin cubes. After the top had ashed, I left four pieces of oak (sadly, they had no cherry wood at my local shop) on top to char. Then, I transferred the entire shebang into the smokenator (seen at the front right of the next photo). In order to make sure I have enough fuel, I didn't use the water pan that comes with the smokenator, instead packing it full with charcoal. I did this for two reasons: the regular water pan usually boils off after a couple of hours and temps jump up, and the pan takes up space that could be used for fuel. Instead, I put Weber drip pan full of water on top of the smokenator, and a bigger drip pan full of water under the food support grill.


After three hours (see below for temps), the ribs were dryish on the outside, but with a great colour. Here they are just before I flipped them:


An hour later:


4 hours and 15 minutes into the cook, I removed the first rack:


I thought it passed the tear test, but the weren't THAT tender, and a bit dry:


4 hours and 45 minutes in, the second rack came off, and was more tender:


After sampling from the middle, I sauced some with "Smokin Stampede" sauce (I couldn't find KC Masterpiece ANYWHERE..., so I had to deviate from the BRITU here too)


The result was tasty, although in some cases, the muscle that ran across the front of the ribs (I don't know what it's called) was a bit dry. I'm grateful for any suggestions or criticisms. Also, I'd love some help from fellow Torontonians:
- Where could I find KC Masterpiece?
- Is there a restaurant that serves ribs close to BRITU in texture? I get the feeling that Swiss Chalet's and Baton Rouge's ribs fall under the category of "mushy" ribs.


Thanks!
Sameer



As an "appendix", here are the temps from the cook. I used a Maverick ET-732, using the food probe as the "dome" probe.

<pre class="ip-ubbcode-code-pre">
Time: Dome Temp: Grate Temp:
0h 11m 260F 207F
0h 30m 250F 205F
1h 10m 266F 201F
2h 15m 307F 217F *
2h 45m 316F 221F *
3h 0m 277F 208F #
3h 30m 271F 230F
4h 0m 264F 246F
4h 40m 325F 259F
</pre>

* I know these temperature differences are huge. Since I also have a Tru-Temp on the dome, and it was very similar to the dome reading from the Maverick, I can only guess that the grate probe was reading a bit low for some reason, possibly too close to the meat?

# At the 3 hour mark, I opened for the first time, flipped and rotated the ribs, and refilled the top water pan with boiling water.
 
Couple of comments. First off, why the rib rack for only two slabs? Easiest is just to lay 'em flat, bone-side down. No need to turn them, spritz them, baste them or whatnot until you're ready to apply sauce a few minutes before service.

Second, IMHO your temps were too low for the first three hours and as a result, your ribs were still a bit underdone (you said they were a bit dry in spots). Try going between about 225 and 240 at the grate. The ones at 4:15 are absolutely underdone IMHO. I wouldn't worry about the tear test as much as by using a toothpick or thermometer probe and seeing how effortlessly it slides between the bones.

The second rack looks great! Notice how far back the meat has pulled off the bones. That's the first big clue that they're done or approaching done.

Check the big Loblaws superstores for KC Masterpiece. When I lived in Toronto many years back they sold it, as did Dominion (now Metro -- boo!). But KC Masterpiece is only one person's interpretation of what a sauce should taste like. Use what you and your family like and are familiar with. Also try Stubbs and Blues Hog. Order online if you gotta
icon_smile.gif
Maybe there are some regional Ontario sauces that are even better? Never know until you try.

I personally prefer KC Masterpiece cut with a little honey and a dash of Québec dark-amber maple syrup.

Swiss Chalet has great chicken. Not a fan of their ribs in the slightest. Never heard of Baton Rouge before. Honestly, even here in the U.S., I've rarely encountered ribs that have a better texture and flavour than those I churn out of my WSM, although some DO wow me. Especially those that can layer flavours and add a bit of slow heat.

The one recipe I'm using now with great success is Harry Soo's "Slap Yo' Daddy" rub and process. Check it out here.
 
Thanks Peter for the response and the link - I'm liking those spare ribs!

I used the rib rack mostly because the original BRITU recipe used it (or rolled ribs), and I wasn't sure if that'd affect the cooking in some way. I'll give flat a go next time, since I won't be cooking more than three at once.

Also, thanks for the tip about Loblaws. It's not that I'm dead set on KC Masterpiece, just want to taste the flavour to see what it's all about. I'll give Stubbs a go too, it's pretty easy to find up here.

Many thanks,
Sameer
 
Those ribs look great!!! I had the same issues with temperature fluctuations on my smokenator. I see a lot of people on here using their kettle grill for smoking.....but it really never worked well for me. If you want a juicier rib, I would get spares and trim them out St. Louis style. They have a lot more fat than baby backs and I think that you will be much happier with the result.
 
It looks to me like you went pretty light on the rub. Also, may I suggest that you consider Loblaw's Smoking Stampede Sauce. I used to make my own until I realised that their ingredients were identical to my recipe up to and including the bourbon.
 
I just did a rib cook using the smokenator two weeks ago and they were the best I've ever made. I'm not surprised at your temp graph, the smokenator seems to start out a bit low and come up an hour, or two, into the cook. One thing I have found that helps is opening the bottom vents a bit more, or cracking the lid for a few minutes to get more of the coals going to get the temp up faster. From there you can shut the vents down a bit to maintain the 225 temp after you hit it.

When I use my smokenator I follow the instructions from the inventor on his YouTube video and count out 50 briquettes and then remove about 8 of them to light. Once they are going I put them in the box as evenly as I can, then put the water pan in and fill with water. You have to be creative, but everything will fit if you don't start with too much wood, you can always add more wood as your cook progresses if the smoke dies off. From there I add water every hour and stir the coals well and sweep the ash. This is the absolute key to maintaining steady temps and getting long cooks. I have also found that you need to hit 6-7 hours with ribs to get them tender using the smokenator. I usually sauce the ribs at 6 hours and then pull and foil them at 6.5 hours (usually 195 degrees in the meatiest part of the ribs) and then pop them in a 225 degree oven for a half an hour while I cook sides on the kettle.

I have been able to find Sweet Baby Rays sauces at two Loblaws near my location in Ottawa so I would assume they sell them Canada wide. If you can find some in Toronto I would recommend it highly, especially the Honey one.

Hope that helps and if you have any other questions, just ask.
 
First off, smokin stampede is my fav. I like both the beer & chipotle as well as the habanero flavour.

If you want more tender baby backs, I would suggest using foil. Smoke for 3 hours, foil ribs for 1 hour then sauce them and put back on for 45mins-1hr saucing a 2nd time part way through.

I also smoke back ribs at approx 275 degrees.
 
Canada Mike - I actually did try the Chipotle Beer Smokin' Stampede, I love it. Going to be going through quite a bit of it in the future!

Stuart - I hear ya, I've also found the smokenator a bit tough get to a good temperature. I think it has something to do with the heat source being off to the side (compared to underneath in a WSM). I've also found that using the two bigger water pans really helps (plus I don't need to open the lid to check the pan).
In my hands, I find I get by without stirring the coals very often - when I do pork shoulder, I don't touch the coals for the first 5 hours, and then I only need to add/work with them every couple hours or so. I do sweep (very slowly of course) more often. I can't usually fit more than 40 briquettes in there (Maple leaf is bigger than Kingsford) so I found taking the water pan out a huge help.

Honestly, I think the biggest drawback about the smokenator for long cooks is the number of times I have to open the lid to tend to the water pan/coals... but it's better than nothing!

Mike P. (also a Canadian Mike!), thanks for sharing your foil recipe, I do want to try that next time!

Thanks to everyone with their kind help and suggestions - I'm trying again this Sunday (with ribs that are sadly "enhanced", so no salt in the BRITU rub), and I'm looking forward to improving again!
 
Originally posted by Sameer Wahid:

In my hands, I find I get by without stirring the coals very often - when I do pork shoulder, I don't touch the coals for the first 5 hours, and then I only need to add/work with them every couple hours or so. I do sweep (very slowly of course) more often. I can't usually fit more than 40 briquettes in there (Maple leaf is bigger than Kingsford) so I found taking the water pan out a huge help.

Honestly, I think the biggest drawback about the smokenator for long cooks is the number of times I have to open the lid to tend to the water pan/coals... but it's better than nothing!
Click to expand...

Many folks on here use firebricks to shield the heat from getting at their food so I'm not convinced that it's the position of the smokenator. I know you can go 5 hours without stirring the coals, but in my opinion the temps are more stable if you do stir them. Ash build up in some areas, and not in others, can produce an un-uniform heat and lack of airflow is just as bad as no airflow. I use Wicked Good Briquettes and I can get about 8 hours of burn without adding any as long as I keep on top of stirring and sweeping. Nothing wrong with the way you are doing it if you can keep a steady 225.

I honestly think you should try for a longer cook next time. Start your setup at 10:00 and throw your ribs on at 11:00. Plan to eat close to 6:00, but let the ribs determine when you ring the bell!
 
Sameer, I agree with all the comments made by the others.
As for finding good ribs in Toronto, you let me know when you find it because I haven't been able to find it. The ribs at Swiss Chalet are not even bbqed or smoked at all and instead they are steamed in an oven for several hours and then grilled a bit with some sauce. So please don't use those ribs as a guide line, you can do much better than that at a fraction of the cost. One more thing, check kijiji everyday and get a WSM...and you won't have to worry about using your kettle and a smokenator anymore.
 
Oh and I don't get how you folks can use that Sweet Baby Rays stuff? Way too sweet for me. I like Stubbs....but that's just me.
 
Dom, thanks for the details on Swiss! I figured they cheated. I've been checking Kijiji and CL every day for the past week now for a WSM - I smoked some spares yesterday and still haven't gotten to "tender", although foiling did help out quite a bit. I still need to give Stuart's long cook a try - spares are $1.99/lb at RCSS this week so I'm just going to stock up!!

Speaking of buying stuff, Stuart, where did you get the Wicked Good Briquettes? I can't find them anywhere. Heck, I'd drive up to Ottawa to get a trunkful!
 
Originally posted by Sameer Wahid:
I've been checking Kijiji and CL every day for the past week now for a WSM,
Speaking of buying stuff, Stuart, where did you get the Wicked Good Briquettes? I can't find them anywhere. Heck, I'd drive up to Ottawa to get a trunkful!
Click to expand...

I know that it's tough finding these on Kijiji and CL. You may have to travel a little like I did to get one. I bet come the end of fall and before spring that a few will pop up. If you want to get new than buy it in the US and pick it up in Niagara Falls, NY. A lot cheaper than they sell them here.


Never used these briquettes before but I might have seen it at BBQ Galore in Oakville. I would call first.
 
Head out to whitby one thurs or Friday afternoon and try the ribs from Buster Rhinos (those are the only days they cook em up and they sell out by evening). Best I have had in the gta. Nice bit of bark to them as they are dry rubbed and sauce is on the side.

I was lucky with my wsm purchase as I was able to get one at cost. Sadly enough, cost is about $7 less than the standard price on amazon.
 
Originally posted by Sameer Wahid:
Dom, thanks for the details on Swiss! I figured they cheated. I've been checking Kijiji and CL every day for the past week now for a WSM - I smoked some spares yesterday and still haven't gotten to "tender", although foiling did help out quite a bit. I still need to give Stuart's long cook a try - spares are $1.99/lb at RCSS this week so I'm just going to stock up!!

Speaking of buying stuff, Stuart, where did you get the Wicked Good Briquettes? I can't find them anywhere. Heck, I'd drive up to Ottawa to get a trunkful!
Click to expand...

I get my Wicked Briqs in Ottawa from a BBQ store that ordered them for a customer out east who didn't anticipate the shipping charges and they got stuck with them. I wouldn't drive to Ottawa for Wicked Good if I was you. Drive to Buffalo and head to a Lowes and pick up some Stubbs. Even if it's not on sale it's still WAY cheaper than Wicked and gets rave reviews by the WSM crowd. When my last bag of wicked is gone I'm taking a run to the border to get me some.
 
Originally posted by Stuart S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sameer Wahid:
Dom, thanks for the details on Swiss! I figured they cheated. I've been checking Kijiji and CL every day for the past week now for a WSM - I smoked some spares yesterday and still haven't gotten to "tender", although foiling did help out quite a bit. I still need to give Stuart's long cook a try - spares are $1.99/lb at RCSS this week so I'm just going to stock up!!

Speaking of buying stuff, Stuart, where did you get the Wicked Good Briquettes? I can't find them anywhere. Heck, I'd drive up to Ottawa to get a trunkful!
Click to expand...

I get my Wicked Briqs in Ottawa from a BBQ store that ordered them for a customer out east who didn't anticipate the shipping charges and they got stuck with them. I wouldn't drive to Ottawa for Wicked Good if I was you. Drive to Buffalo and head to a Lowes and pick up some Stubbs. Even if it's not on sale it's still WAY cheaper than Wicked and gets rave reviews by the WSM crowd. When my last bag of wicked is gone I'm taking a run to the border to get me some. </div></BLOCKQUOTE>

I wonder if the Lowes in Canada will ever sell Stubbs. Last time I was in Amherst,NY I stock up on Stubbs. I wanted to get more but my wife needed the trunk space for her cross border shopping goods. I also picked up two BBQ covers that were a lot cheaper than what they were selling at HD in Canada. Worth the trip.
 
Originally posted by Dom R:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sameer Wahid:
Dom, thanks for the details on Swiss! I figured they cheated. I've been checking Kijiji and CL every day for the past week now for a WSM -
Click to expand...


Here is one about 35 minutes away. Offer him what you want to pay. Never know.

http://ontario.kijiji.ca/c-buy...r-W0QQAdIdZ305692837 </div></BLOCKQUOTE>

Jump on that before someone else does Sameer!!!
 
Hello Sameer,

I use KC masterpiece and buy it at Sam's Club in Niagara Falls NY. 2 bottles for $6.00. I have tried all the others but always come back to KC. As for your ribs, have you tried the St. Lawerance market? They have a number of vendors there. Medium Rare on Dundas has good ribs and and also try The Butcher Shoppe for large quantities.

If you want some pretty good ribs try Southern Rub at Hwy. 7 and Pine valley or Paul & Sandys at Dundas and Islington.

Have a great day!!

Mike
 
Wow Dom, thanks so much! I didn't think to check Hamilton - I got in touch with the seller and am hopefully picking it up this week! Yay!

Mike - thanks for the tips! The Butcher Shoppe looks awesome.

Looks like I'll have to plan a trip to Niagara in the near future :-)
 
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