Lessons learned 2 - spare ribs & chickens

[nyvram]

Ok, so for my second weekend of BBQ I chose chickens & spare ribs since I did the shoulder & brisket last weekend. I guess all that remains after this week is turkey & perhaps some sausage.

The good:

- The ribs were yummy & the chicken is the most moist, flavorful bird I've ever eaten.

The bad:

- The 'new page 2' recipe I followed says you only need to cook halved chicken at 2-3 hours at 225*. After 2-3 hours, the chicken wasn't REMOTELY ready. So I dug into the newsletters (I knew I had seen 5-6 hours somewhere) and found what I was looking for in the May(?) newsletter. So I had the chickens sitting inside in the rub for 2 hours when it could have been outside cooking just because I wanted the ribs & chicken to come out at the same time.

- The ribs were not done. I had a neighbor over who was pestering me to take them up and they appeared ready. However, the spareribs I bought at Walmart were 5 lbs each(!) and I think needed a bit more cooking. I cooked them for roughly 5 hours at 200* but I kept opening up the dang smoker to see why the chicken wasn't getting hot internally. Don't get me wrong, they were still extremly good, however I notice on a couple of the longer middle bones as I ate my way to the thicker part that the meat next to the bone was red & chewy. I'm so depressed I undercooked the ribs. I can't imagine how much better they would have been if I given them another hour.

- My first batch of rub is basically gone. So for me, the 2 lb bag covered the following:

1 11lb brisket
1 11lb butt
3 whole chickens
2 5 lb spare rib racks

I guess thats about average for one bag..?

- Those chickens just would not get DONE. I poked the hell out of one poor bird about 10x and I couldn't get a reading above 150 even though I left the damn things on for 5 hours. I just need to plan better next time so the chicken has time to get good & hot.

- My GOSM only came with 3 racks but 4 rails so I need to purchase 1 more rack because it was PACKED to overflowing with the 3 chickens (cut in 1/2) and the two 5lb rib racks. Good to know the limits of your smoker I suppose.

- For cleanup; I tried scrubbing the mess with some citrus cleaner & a fabric based brillo pad. How much of the 'cooked on' run-off should I be cleaning off? Should I just leave it on to help keep it seasoned?

All in all I'm less happy with this weekend's cook than last week. Maybe its because I like brisket so much. :\

Oh well, next step this morning is to get to the order page & order up a double-batch of Bill's rub!

[rstcso]

nyvram,
been there, done that! Bill's rub is very good. If you want to buy larger quantities, PM Bill and he'll give you pricing. So if you're cooking a lot, it's worth it.

[corndog]

First off, you are doing things right b/c you are not giving up!!! Next, keep the door shut!!!! I personaly like to cook my chicken at around 300is. It just seems to do better, and there is still a good amount of smoke flavor and it tends to crispen up the skin a little more. As far as the ribs, I try to keem my wsm dome therm. at 250, so that puts top grate temp at around 235-240 and bottom grate around 10 degree below that. As far as the rub, you are about on target. I have found that if I use a sifter, then I get a better coating and use less per piece of meat. Just what I have found out. Keep up the trial and error, but most of all, keep the lid shut....and patience my friend, patience...

[TAR RIVER RAT]

200* for 5hrs on a 5lb spare it will not be done. I think you should boost the temp to at least 225* and keep the door shut. The meat is not going anywhere. My last spares were in the pit for 7 hrs at around 225* and were rite on.(course I rather have baby backs) as they are good at 4hrs.
Tarrib

[TexasBorn]

I have cooked large (baking chickens) that took forever, but I'm surprised 3 hours didn't do it for you. Normal, frying chickens should cook quickly. How big a bird did you get?

TB

[nyvram]

They were smallish..I think the package said "Tyson young hen" and cost about $3.50 each at Walmart. I split them in half..with 4 on the top shelf & 2 more directly under (along w/ one of the rib racks).

Yeah, I was really going by temp..trying to hit 170* before I took them out..and to be honest; I'm not sure that little temp gauge I got at Walmart has been tested for accuracy. I tested the GOSM temp gauge and it was pretty accurate but didn't actually test the little meat gauge I bought..hmm.

[TexasBorn]

Might do what I did Saturday (and occasionally). I put a pan of water on the stove to boil, got all of my temperatue probes and inserted them in a stalk of celery which I laid across the top of the pan just to support the probes. As the temp of the water rose and reached 212 I compared the readings making sure none of the probes were touching the pan. One was 10 - 15 degrees off of the other readings. I trash-canned it. All others were pretty close.

TB

[Mac]

NYVRAM,

One thing I have found is that the best briskets, chickens, ribs, etc. that I have seen had one commonality. All these cooks fought the temptation to open the door and peek. Can't explain why but it seemd to make a difference.

[Oli]

I would try chicken only ...or ribs only , the two together in one pit are hard to get right...I prefer chicken to be cooked HOT 325' + for about an hour ( over 400' on the Gasser) , you need to use some of the OTHER tools to get your chicken done quicker, like soaking them in Italian Dressing over night which the vinegar will start to break down and "cook" the meat.
Chicken is not a tough piece of meat, so you dont need the long cook time's just the temp sooner the better in my book. (brining will cut your cook time down also)

[Paul Taylor]

Hey Nyvram, I have to concur 100% with Corndawg. Patience & keeping that door closed works everytime. Another thing, when PPL start hounding you about going ahead & pulling the food from the pit before it is ready & you damn good & well know that it ain't ready, that is when I tell them very sternly that"It ain't ready untill I say that it is ready"! Bottom line. Hey you are the pitmaster. You know your own pit better than they do. So they can sit back, have a glass of iced tea or whatever that they are drinking, shut the hell up, & be happy when the grub is served.Most of all, don't let them rush you about anything. Remember, you ain't running a restaurant. It's your home. Enough said.

Paul Taylor

[corndog]

Amen my que brotha' PT, amen :D :D It's your domain, your pit and most of all...your food!!!! But seriously, you have some good advise on this....almost time for another shot at some more que :lol: :lol:

[nyvram]

Don't worry..I'll be doing some more this very weekend. Thanks for the advice. My next batch I'll be trying out the 'charcoal mod' on the smoker & see if I can tell any difference.

I'm thinking of going w/ more spare ribs & another brisket. I'm just not too excited about doing turkey..too many bad turkeys in my life.

Is it worth trying to smoke a turkey?

[Oli]

I am sure, a feller could get bored enough to smoke a turkey.

[BBQ101]

I think your gauge is off. Your pit themometer does not tell you what temp you are realy cooking at. Get yourself a oven thermometer and put it in the center of your wrack. I bet if your gauge is reading 200 your cooking area is more than likely cooking between 155 and 175. This happens because the probes do not go into your pit far enough. A good bit of your heat is conducted through the metal of the pit making it cooler in the center. This was one of my first mistakes and I think it may be yours as well. This is more of a problem with smaller pits that come with thin metal walls and cheap thermometers. I have seen many people make the same mistake even with larger pits. You can also get a probe thermometer and stick it in a spud cut in half. Make sure the point comes out the spud as far as possible. Place it in the center of your pit and watch the digital gauge. If you have already done this than your one step ahead of the game if not I hope this helps. Using the spud probe trick can also help you find cold and hot spots in your pit. :wink:

[BBQ101]

I also would like to add I believe in cooking chickens at a higher temp like 300 myself. I like 220 to 225 for Ribs Pork Butt and Brisket for comps. When I am cooking for friends I will also cook at higher temps because even my worst Q is better than the best Q they ever ate. 8) . Keep at it because you will get better with every cook. I have come a long way in the years I have been doing this. I must say the last 2 years on this site has taken me from a week end hobbiest to a true Pit Master.

[nyvram]

Thanks for the encouragement! I think you're definitely right; I need to get a 'truer' reading of whats going on inside the pit to have more confidence in what I'm cooking.

Guess its time to invest in a decent thermometer or 'remote probe'. Any good cheap places you know to buy one?

[TexasBorn]

I'd start with Taylor meat thermometers, But, a standard and quick-read. These are everywhere in grocery mkts, Walmart, etc. and are very inexpensive.
My quess is that you'll get an electric probe type at some point, (Maverick, Polder, etc.) so I wouldn't argue if someone suggested getting one now.

TB

[Woodman]

I think your gauge is off. Your pit themometer does not tell you what temp you are realy cooking at. Get yourself a oven thermometer and put it in the center of your wrack. I bet if your gauge is reading 200 your cooking area is more than likely cooking between 155 and 175. This happens because the probes do not go into your pit far enough. A good bit of your heat is conducted through the metal of the pit making it cooler in the center. This was one of my first mistakes and I think it may be yours as well. This is more of a problem with smaller pits that come with thin metal walls and cheap thermometers. I have seen many people make the same mistake even with larger pits. You can also get a probe thermometer and stick it in a spud cut in half. Make sure the point comes out the spud as far as possible. Place it in the center of your pit and watch the digital gauge. If you have already done this than your one step ahead of the game if not I hope this helps. Using the spud probe trick can also help you find cold and hot spots in your pit. :wink:

JIm, I see the exact opposite effect! I am always 20-30 degrees higher at the center of the pit!

[BBQ101]

:lol: We are talking about a smaller pit with thinner metal walls. I would also think your tunning plates help to radiate heat up. I could be wrong but I think not :wink: . Let LSU try and let us know the results it should only cost him 20$ and some time. The thermometer placement affects the reading as well.

[Fred]

For cleanup; I tried scrubbing the mess with some citrus cleaner & a fabric based brillo pad. How much of the 'cooked on' run-off should I be cleaning off? Should I just leave it on to help keep it seasoned?


Drop the brillo pad & citrus cleaner

Clean after each use; by scraping the excess & then clean with a power wash or hot water - no soap - it will not hurt to let the 'seasoning' build up some - but don't let it get 'grimy'

A clean cooker is a happy cooker

[Fred]

Jim, I see the exact opposite effect! I am always 20-30 degrees higher at the center of the pit

My temps are much dif than the 6 gauges I have on my pit - in fact; each one is a bit dif & I had to learn what they were reading before I got my cooking on this pit nice & steady / go to Wallmart & look for a few cheap gauges in the food-wares section - you want the kind that has it's own stand = apx. 4.00

Place them RIGHT beside your meat on the next cook & watch for the diff & then make your adjustments accordingly

[Fred]

but I kept opening up the dang smoker to see why the chicken wasn't getting hot internally

This is a VERY common mistake in new cooks -It takes a while to build up the confidence/patience to keep it closed

If your looking you ain't cooking - above all - keep the lid closed AS MUCH as you can - it can easly take 15 min off the cook EACH time you open the pit

[Ed Embry]

Thanks for the encouragement! I think you're definitely right; I need to get a 'truer' reading of whats going on inside the pit to have more confidence in what I'm cooking.

Guess its time to invest in a decent thermometer or 'remote probe'. Any good cheap places you know to buy one?
NYV, if you want to go the remote probe way, Target carries the Polders at a good price. Also, you might want to buy your ribs somewhere besides Walmart. They inject their ribs with a solution that IMO affects the cooking times and the taste.

[Fred]

the spareribs I bought at Walmart were 5 lbs each

You can not always find them but look for racks that weigh under 4 lbs - they are called 3's to a butcher / the smaller ribs cook & taste better IMO

[TexLaw]

I'm with everyone on here. Get yourself some good probe thermometers so that you can monitor the pit and meat temperatures without flapping the lid on your pit and without poking the bejeebers out of your chicken.

I also like to cook chicken at high temperatures for shorter times, and I usually do it on a separate pit (i.e., indirectly on my Weber kettle).

Also remember that temperatures increase on a curve, rather than a straight line. As you approach your pit temperature, the temperature increases more slowly.

Welcome to the forum!


TL

[TAR RIVER RAT]

Good probe remotes at Target, $16.95. The ones I have are rite on.
Tartemp

[txpgapro]

You're doing just fine. Smoke those birds for about 3 hours then move to the flat of the pit for some heat. That will finish the bird properly and give it a good crisp skin, not rubbery like the slow smoke will. Total time= about 4-5 hours.

[Smoke Daddy]

I'm just not too excited about doing turkey..too many bad turkeys in my life.

Is it worth trying to smoke a turkey?

Dude, my turkeys came out pretty good before I even knew what brining was! I can't wait until the holidays to try brining them before cooking! Man, get your self some Amish, all natural duck if you can too! Also, try to get a hold of some apple wood to cook 'em over!

Try it and I'll guarantee you'll like it!

[M38A1]

I did a couple of chickens this evening and they turned out excellent. Very moist with lots of good smoke flavor.

If you read my other post "Ambient Temperature" you'll see the problems I was running into. I've done chickens many times and my pit reading at 225* and four hours seems to do the trick.

Also, it DOES take nerves of steel to not look inside. The ONLY time I look inside is to spray my ribs with apple juice and that's every 30 min for a short period of time. Other than that, it stays shut except to foil/unfoil/apply TPJ. Trust me and everyone else on leaving the door SHUT. It works.

Can't wait to hear how this next cook goes...