Wanna share your rub for the ribs Rajun?! Yours look terrific and Kroger had ribs 99 cents this weekend. We are revving up our Cabela's smoker tomorrow bright and early! Yum!

I'm guessing it's a HOA rule.

You need some pine scented incense to calm them down.:)):))

[url]https://www.youtube.com/watch?v=DbfOXrQ0N84&list=PL2IqWMchttZv2xXbnCZO_EvqJP0ryTXxM&index=102[/url]

[QUOTE=hl2601;693931]Wanna share your rub for the ribs Rajun?! Yours look terrific and Kroger had ribs 99 cents this weekend. We are revving up our Cabela's smoker tomorrow bright and early! Yum![/QUOTE]

I made a combination of the Carolina and Kansas City rub but I left out the chili powder. I also used less brown sugar. I cook ribs using the 3-2-1 method for ribs but it's really 2.5-1.5-about 30 minutes. It depends on your temp how fast they cook. If you're not familiar with 3-2-1 watch this, I do the same thing and they're awesome.


[url]https://www.youtube.com/watch?v=e5A2JcUB3jM&t=347s[/url]

Here's his rub recipe

I forgot the rubs pics, here's what I was talking about between the Carolina and KC rub.

Have you guys not heard of the new EPA regulations on some of this stuff?
In other places you cant burn due to smoke not fire hazards on certain days.

In my research I found an old news clip from here in Austin were they almost came up with some regulations on BBQ smoke.

One guy was complaining about the smoke coming from some food trailers that had been there longer than he had been alive.
I know exactly where this place is.
It is one of those areas in east Austin that rich folks are moving to.
Now they want people that have made a living there to pack up and move some place else.

I looked at some of the rub recipes too.

One thing I never ever do is add sugar of any kind in the rub mix.
If I want sugar it is separate.
Now that I have a source for ancho powder I wont be using generic chili powder.

Most people use sugar in rubs for pork to build the bark everyone wants and it's cooked in relatively low indirect heat(225-275). It's so light that it doesn't burn like keeping it covered in a sweet bbq sauce over the heat source. Then the meat is wrapped when you get the color you want. You should try that recipe for ribs, it's not nearly as sweet as you'd think when finished.

I don't use sugar on beef, a simple SPG will work great.

[QUOTE=Rajun Gardener;693984]Most people use sugar in rubs for pork to build the bark everyone wants and it's cooked in relatively low indirect heat(225-275). It's so light that it doesn't burn like keeping it covered in a sweet bbq sauce over the heat source. Then the meat is wrapped when you get the color you want. You should try that recipe for ribs, it's not nearly as sweet as you'd think when finished.

I don't use sugar on beef, a simple SPG will work great.[/QUOTE]

I have used just about every combination there is including sugar.
The sugar I just keep separate until I mix it in the rub if I want to.
This allows me leeway with the rub.:)

Hey Rajun,

I agree, love Malcom's stuff. Do you use brown sugar, honey and butter on your ribs at the wrap?

By the way, ever thought about competing? It be lookin good!

I followed his technique a few times and they were nice. Here's some I cooked on the Char Griller pit. The sauce has chunks of onions in it because I mixed Jack Millers and Sweet Baby Rays.
[img]https://image.ibb.co/jmkPUx/100_1457.jpg[/img]
[img]https://image.ibb.co/gfVf2H/100_1458.jpg[/img]
[img]https://image.ibb.co/fJ3uUx/100_1459.jpg[/img]
[img]https://image.ibb.co/jFEONH/100_1460.jpg[/img]
[img]https://image.ibb.co/n54CGc/100_1461.jpg[/img]
[img]https://image.ibb.co/f308px/100_1463.jpg[/img]

Here's a butt I did a while back
[img]https://image.ibb.co/m1bg9x/100_1436.jpg[/img]
[img]https://image.ibb.co/fpgsGc/100_1438.jpg[/img]
[img]https://image.ibb.co/j49ZUx/100_1439.jpg[/img]
[img]https://image.ibb.co/iDKewc/100_1443.jpg[/img]
[img]https://image.ibb.co/bto6bc/100_1448.jpg[/img]

Malcom Reed will do a live Youtube interview Thursday @ 9E if you're interested.
[url]https://www.youtube.com/watch?v=RGQMFOEFato[/url]


I don't know if everyone knows who Stump is but he just did a live Facebook video too, here's the link. I haven't watched it yet so I don't know what's in it.
[url]https://www.facebook.com/walter.s.mcdowell/videos/10216140284450889/UzpfSTE2NjY5MDU2MjY4Njk0MjU6MjMwNTcxNTExMjk4ODQ3MA/?fref=nf[/url]


I'd love to compete just for the experience, if I find a local/somewhat close to me comp I will.

I just finished a few mods on a cheap offset that I hope will cook the way I want, it's doing good so far. I'll start a new thread with pics of all the changes I made to it later.

Never really heard of these, though I have scoffed at big green egg and the price. They sell them down at the local hardware/propane dealer. Can you use a barrel smoker like that (UDS) for smoking stuff other than BBQ? When I think smoking I think cured meats, jerky, and ring bologna, etc, starting at 130 and then finishing at maybe 170f for 155f internal temp. 235f is way too hot.

How would you use a UDS for venison? Pork/chicken/beef have way more fat to cook out.

[QUOTE=JRinPA;694356]Never really heard of these, though I have scoffed at big green egg and the price. They sell them down at the local hardware/propane dealer. Can you use a barrel smoker like that (UDS) for smoking stuff other than BBQ? When I think smoking I think cured meats, jerky, and ring bologna, etc, starting at 130 and then finishing at maybe 170f for 155f internal temp. 235f is way too hot.

How would you use a UDS for venison? Pork/chicken/beef have way more fat to cook out.[/QUOTE]

I made one one time with an electric burner for smoking cured meat.
It rusted out pretty fast due to the salts.
And the reason mine is now made out of wood, and I start out around 50-60 to 70 degrees.

As for competition it isn't just about the food and how good it is and how it tastes it is about presentation and many other things like the show you put on.
So much so I dont have any interest in it at all.

You can have the best food around and if the (((parsley))) isn't just right you lose.:lol:

Worth

[QUOTE=JRinPA;694356]Never really heard of these, though I have scoffed at big green egg and the price. They sell them down at the local hardware/propane dealer. Can you use a barrel smoker like that (UDS) for smoking stuff other than BBQ? When I think smoking I think cured meats, jerky, and ring bologna, etc, starting at 130 and then finishing at maybe 170f for 155f internal temp. 235f is way too hot.

How would you use a UDS for venison? Pork/chicken/beef have way more fat to cook out.[/QUOTE]


It's easy to control the temp with a little practice. The heat depends on how much charcoal you use in the basket, how hot you get your fire when you start and air control. I found this video of a guy making jerky, you can see he used very little charcoal for an 8 hour cook time. I would use the charcoal snake method so I wouldn't have to open it up to add more wood chips.
Here's the video [url]https://www.youtube.com/watch?v=t70L16rNfBw[/url]


Another option for smoke is to use a smoke tube like this [url]https://www.youtube.com/watch?v=Z8xkSIRnS44[/url]


Here's deer on a UDS.
[url]http://smokerbuilder.com/forums/viewtopic.php?t=330[/url]


Snake method with chips

I'm firing her up again today for ribs and stuffed turkey wings, maybe more meat for leftovers. I'm shooting for color on this cook, I want mahogany colored ribs with no burnt spots when I'm done so I'll use a diffuser plate. I'm testing some ground Annannto seeds(achiota) as a base for color and 2 Gringos Chupacabra rub.

I just wrapped the ribs with a little apple juice. I had to sample that rib end piece and it had awesome flavor.

I like that color!!!!