- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Spare ribs and turkey breasts
Posted on 9/25/21 at 7:23 pm
Posted on 9/25/21 at 7:23 pm
Decided to finally put the smoker to its first real test, 5 racks of spare ribs and a couple of turkey breasts. Still figuring out the smoker itself and how it likes to run/hot spots and flows. Overshot on the turkey a tad but it was still really good. Made a mango habanero rib glaze and really enjoyed that one. Will be doing it again. Today’s weather and early game made for a fun no stress day.
6
Posted on 9/25/21 at 8:00 pm to ruger35
Das some good looking turkey.
Posted on 9/26/21 at 1:57 pm to ruger35
I think I've smoked about everything except a turkey breast. How did you do it? Any tips? Target temp?
Posted on 9/26/21 at 2:07 pm to ruger35
You prefer wrapping ribs with foil instead of butcher paper?
I used to do foil, but once discovered butcher paper, felt that was a way to keep some moisture retained with still allowing the meat to “breathe” enough to not lose the bark.
But you do this a shite ton, and your stuff always looks delicious. So I’m curious your thoughts.
I used to do foil, but once discovered butcher paper, felt that was a way to keep some moisture retained with still allowing the meat to “breathe” enough to not lose the bark.
But you do this a shite ton, and your stuff always looks delicious. So I’m curious your thoughts.
Posted on 9/26/21 at 2:52 pm to ragincajun03
I feel like if you go long enough and set the bark well then the foil on ribs won’t really effect in that much. They were only wrapped on the smoker for 30-45 minutes. I also think if you wrap tight it doesn’t really steam and lose the bark. I think a lot of people that wrap in foil also go the butter, brown sugar, and all other sorts of stuff that will soften the bark as well.
Admittedly I’ve never tried wrapping ribs in butcher paper, if your glaze in the foil seems like it wouldn’t really work well in butcher paper.
Admittedly I’ve never tried wrapping ribs in butcher paper, if your glaze in the foil seems like it wouldn’t really work well in butcher paper.
Posted on 9/26/21 at 3:58 pm to ruger35
quote:
I think a lot of people that wrap in foil also go the butter, brown sugar, and all other sorts of stuff that will soften the bark as well.
Admittedly I’ve never tried wrapping ribs in butcher paper, if your glaze in the foil seems like it wouldn’t really work well in butcher paper.
This. If you are doing a wet rib, or just not a dry rub Rendezvous style, then butcher paper doesn't really work in your favor. Bark isn't prioritized on ribs typically. 99% of people add some type of liquid/glaze to the wrap which will affect any bark development more than the wrap material.
Posted on 9/26/21 at 8:42 pm to ruger35
Most underrated thing to smoke, Turkey breast. Looks awesome
Posted on 9/26/21 at 10:13 pm to ruger35
Best Turkey breast I’ve ever had was a smoked one. We plan on doing it again soon.
Posted on 9/26/21 at 10:19 pm to ruger35
Posted on 9/27/21 at 9:56 am to vuvuzela
I just repacked my freezer with meat after I used some during IDA.
Now I'm gonna have to go find a turkey to smoke
Looks delicious
Now I'm gonna have to go find a turkey to smoke
Looks delicious
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News