LowRyter
OKC
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bigred1cav wrote:OK, help me. How do I get meat to smoke on a small LP grill without heating the meat to done without the hours needed to properly smoke a shoulder, say? Or ribs, hell i'm easy.
Use St Louis cut for your ribs and use a dry rub.
wrap some hickory wood in foil and let it smoke. Keep adding wood chips. Turn the heat down to about 250, indirect if possible, let it go for 3-4 hours. The skin will break apart on the ribs when you pick them up with tongs, you'll know they are ready.
They should be good enough that you might not want sauce on them.
Similar approach to shoulder. You'll need to cook it longer.
John L
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mike4947
N. Syracuse, NY
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The problem is the OP posted about a SMALL propane grill. Not a lot of area so you can use indirect heat, for most of them a way to turn them down to the temp needed. Not to mention also not a lot of inside volume with the top closed to fit the meat; much less have indirect heat..
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SCVJeff
Santa Clarita, CA.
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He did?
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mike4947
N. Syracuse, NY
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Sorry, just used to typing OP, it was a post by bigred1cav
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Super_Dave
Sacramento, CA
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I've watched a couple shows of the new season and not real excited about them so far. The show jumps from them putting the meat on to turning it in with little to no insight to how they prepare and smoke their meat. The previous shows seemed to have more informational content while not giving away any secrets.
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kscaddo
Texas
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bigred1cav wrote:You Ohio and Mi folks. I bought 50lbs of Mesquite at Anderson's for $15.00
Come on down to Texas, I've got mesquite for the cutting. Don't use it for everything though.
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bigred1cav
ohio
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kscaddo wrote:bigred1cav wrote:You Ohio and Mi folks. I bought 50lbs of Mesquite at Anderson's for $15.00
Come on down to Texas, I've got mesquite for the cutting. Don't use it for everything though.
Regards
I like Apple and Hickory but Mes also makes flavorful a good smoke.
No Mes to cut in Ohio and people get tight lipped when you go in their yards and cut down an Apple tree.
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kscaddo
Texas
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bigred1cav wrote:kscaddo wrote:bigred1cav wrote:You Ohio and Mi folks. I bought 50lbs of Mesquite at Anderson's for $15.00
Come on down to Texas, I've got mesquite for the cutting. Don't use it for everything though.
Regards
I like Apple and Hickory but Mes also makes flavorful a good smoke.
No Mes to cut in Ohio and people get tight lipped when you go in their yards and cut down an Apple tree.
The SIL's folks live in New York. In the past I've traded mesquite for apple & pear wood, which I utilize for pork and chicken.
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SWMO
Southwest Missouri
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I enjoy it, but I do question their choice of judges. having professionals judge it seems to close to personal taste. You know each of them believe there is but one way. I thought it was better when they had Sapps and the food judge in the mix. Myron is so caught up in himself I find it hard to take much from his comments.
As far as smoking ribs on a small grill? When I did it a couple of times I ran some smoke out of foil, like suggested, on a low fire for about 45 minute and then wrapped them in foil and set them on edge around the edge of the grill for about an hour and a half. You just have to peek to know when they're done, if the bones are sticking out clean they are probably ready.
* This post was
edited 06/21/12 09:29am by SWMO *
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