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Smokin Stevie

Top Shelf ?

Cooking on the top shelf does your meat get done faster or burn on the top shelf ? I had some spare ribs on the top shelf and seems like they got burnt up. Any advice on cooking on the top shelf will be greatly appreciated. Thanks Sad
workoutchamp

the top shelf should not be any different than any other spot.  I do know that on my 84, there is no difference.  On my 108, the top shelf all the way to the left (reversing flow end), it can run a bit warmer - but not 'burnt up' warmer.

I would venture to say it is not the top shelf but maybe a run away temp or extended time.

What kind of ribs are they and how long did you do your ribs?
Smokin Stevie

Top Shelf

Champ,
They were spare ribs. 3 2 1 method. They turned out Black n Dried out Tough. Not sure what went wrong ? Babybacks on lower shelf 4 hours No Foil turned out awesome juicy n tender looked great. I don't use the same method on the spares cause I want the babybacks to Stand Out. Or should I use the same method on both ? I did do some spare that way last week and they turned out and looked like the babys, I just don't care for the texture of the spares compared to the babys.
workoutchamp

Stevie,

I do all my ribs the same - 3-2-1.  Actually I foil everything, so you could say I do most everything that way.

at 225-250, the 3, 2, 1 is the best way in the Lang.

Is your rig level?  Muy Importante (very important to you gringos).   Very Happy
workoutchamp

Stevie,

go to our website to see some images and videos.  http://bbqlexington.com/
workoutchamp

this is what thye are supposed to look like -
open foil to carmelize


making the boxes - got the biggest, baddest ribs ready

Getting some good tips from a big time pro.
workoutchamp

Stevie,

I have been sitting here thinking - the only thing is I bet you weren't level (or nose up just a bit).

What rig do you have?
Smokin Stevie

Champ,
I have the 84 Original 3rd Gen. I do have the front elevated up a bit to make the temp level front 2 back. When I did the spares and babys with the same rub and other things I do they looked like yours. Nice glaze look and juicy, with no foil. I guess I'll do them both the same and customers can take their pick, both will have same flavor profile just different meat texture. Appreciate your help. Back to level Tom from Lang told me to level pit then raise it a bubble up and roll with it temps will run even front to back. Just following his instructions.
workoutchamp

They will know better than any of us - however, having three of these, each one has its own personality.  I would level it, then do two full cranks nose up and retry.

If you need someone to taste test, let me know - I'll bring the beer.   Laughing
Smokin Stevie

Sounds Good !

Champ,

We are about 6 hours apart. In fact you are halfway from my home here in Georgia to where I was born and raised in Ohio. Beer 4 you Jack 4 me. Sounds good. Do you wrap ur butts 2 ? I've done them both ways. If I need to keep the pork in warmers for hours on end I like to have them in disposable pans so to collect the juice so I can add to the pork when the warmer dries it out. Servin right away I think wouldn't need all that juice or am I Wrong ? Thanks.
workoutchamp

you are right.   I pour out a lot of the juice if serving right away - and save just like you.

I don't 'foil' butts and brisket anymore, I just use these pans - they don't rip and tear like foil can.

Ribs I will still foil, but I hate those tears.  argh.
Smokin Stevie

No Foil

Champ,
Have you ever tried your ribs without foiling them ? You should try it once and see what happens. I keep temp between 225-250 without foil and they have always been great. Just a thought, would save you from that tearin foil.
Bean

In my 108 the top rack does cook a little bit hotter, but i use that to my advantage and place the meatier racks of ribs on the top racks and place the smaller ribs on the bottom.  I dont foil my ribs, but i do foil my butts.
dmtky

Stevie,
      I got an 84 also and my top rack runs almost 15 degrees hotter than the bottom but it never burns any ribs. and watch workoutchamp, I think his wife really does all the cooking, lol. Not really but he just got a new 108 and it's killin' me.
rickd

what is the 3-2-1 method. thanks

workoutchamp wrote:
Stevie,

I do all my ribs the same - 3-2-1.  Actually I foil everything, so you could say I do most everything that way.

at 225-250, the 3, 2, 1 is the best way in the Lang.

Is your rig level?  Muy Importante (very important to you gringos).   Very Happy
Smile
red1691

3-2-1 method is 3 hours ribs on smoker than 2 hours raped in foil(with favorite sauce) then unrap ribs and set back on smoker about 1 more hour so sauce can thicken.
Hope this helped!!
rickd

red1691 wrote:
3-2-1 method is 3 hours ribs on smoker than 2 hours raped in foil(with favorite sauce) then unrap ribs and set back on smoker about 1 more hour so sauce can thicken.
Hope this helped!!
 thanks for your help

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