I plan to smoke some ribs this weekend. How long would you estimate it will take to get the desired level of tenderness? Thanks!

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MAY THEY ROT IN HELL. AGAIN, MERRY CHRISTMAS!- DJT 12/25/23

Breaking tradition this year, I've decided to add some smoked ribs to the Thanksgiving menu. With some help from bigfan, I think I've really nailed my smoked rib process/recipe and so people have requested them. Don't have to twist my arm too hard for an excuse to break out the smoker. Looks like the weather will be clear and about 40F so far.

Since I've got the smoker fired up, any ideas on smoked Thanksgiving-type recipes? I thought about trying turkey but I think it would take too long and take up too much space on the smoker. Also, I prefer deep-frying them while beer-drinkin' at 9am in my NASCAR hat and horrifying my neighbors every year. It's fun.

Anybody ever do a Thanksgiving smoke? Ideas?

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This thread always make me very hungry

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#ExtendLafleur

I have. Darkside probably has, too.

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<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

Smoked one last year, was just awesome!!!!!!!!

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Smokefest resumes - this time with a few things on the docket.

Doing about 12 slabs of ribs and a brisket. Also grilling some blue-cheese steak bruschetta (I'll post the recipe if people are interested - it was a huge hit at the last party) and some other items.

For those of you into competition BBQ, I'll be doing a set of 3 slabs using the "Johnny Trigg" method - as best I could put the pieces together. I've identified 2 rubs that I think he uses and ordered a few pounds of each.

From watching BBQ Pitmasters, I've determined the following -

- Grab yourself some fatty ribs
- Rub peanut oil on the ribs to begin
- Dash of Lawry's Seasoned Salt to begin
- Combo of sweet rub and some spicy rub (I've ordered Williams' Rib Tickler and Texas BBQ Grand Champion rub as that is what is rumored he works with).
- 2-3 hours of smoke @275F (apple)
- spray every 20 minutes or so with apple juice
- double-foil - first using Parkay, Cloverleaf Honey, Brown Sugar, onion powder, and Tiger sauce on the foil
- lay meat-side down
- repeat mixture on the bottom side and wrap tight
- 2 more hours wrapped
- Unwrap and another light dusting of Lawry's
- Glaze with a 4:1 mixture of BBQ sauce:honey and 20 more minutes on the smoker unwrapped

I'll try to post some pics if there's any interest. Also, got 5 bottles of Hop Juice lined up for the day's activities as I cook.

- Doc, is this heaven?
- No, it's a shitty movie about BBQ.

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Can I come? I have "Food, Inc." on Blu Ray.

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I'll send you a Facebook invite....OOOOHH YEAAAHHH...Telegram Sam is too good to be friends with a Dr. Ken....

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Have Jeeves pick me up at noon.

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<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

I'm not English. All my drivers look like Kate Upton.

Alright.......my driver is Kate Upton.

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Sounds great - I'd definitely be interested in pics/updates.

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How dare you invoke The McCracken Rule on me!

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12 slabs is a significant increase in volume is it not? Seemed before you did the brisket and a couple 2-3 slabs. Did you get some new equipment/toys?

pix for sure.

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I've done 9 slabs before. 12 is pushing my limit until I get my PeoriaCooker.

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What are you working with right now, if I may ask?

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Cheap ol' Brinkmann.

Covered in solid gold.

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Things are prepped. Blogging, or is Yogging, it might be a soft "bl", will begin early tomorrow.

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My buddy has a nice Brinkmann that has done him good for about 3yrs now, think he paid $150 for it, not bad.

I've got a solid chrome Brinkmann gas grill with 6 burners & it is great. Had it for 10 years with no complaints.

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That's it. Wish it still looked that nice. But it does OK.

It just doesn't hold temperature very well with the lack of insulation and thinness of the walls. Takes a lot of attention to maintain a good temp.

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6AM - First set of ribs and brisket. Brisket position has since been adjusted due to heat consistency issues.

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My wife bought me a CharGriller for father's day. I am still learning how to control the heat, as well. I have found that putting some bricks or large rocks helps keep the heat more constant.

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I keep a digital thermometer toward the heat source to monitor. It is usually about 25 degrees hotter than the built-in thermometer.

I'm making Reason's poppers also. But, of course, altered the recipe further by adding a bit of Bay Seasoning.

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2nd set of ribs and a bit of pork brisket.

Top rack will be prepared as "diabetic-friendly".

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Various mops and sprays. British Open in the iPad Slingbox.

Hop Juice will be cracked before the top of the hour.

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Juice is here.

And so is Juice Williams.

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Some progress.

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Last set of the day.

Spare ribs a la Johnny Trigg. Squeeze butter is ready.

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