BBQ/Meat

Smoking Snack Sticks

1. Start at 130* for 1 to 1.5 hours (no smoke or water in the pan) This gives the casings time to dry some.
2. 140* with smoke for 2 hours. I use my water pan here, keeps the casings from being to brittle during the heat PID programs.
3. 150* for 2.5 hours. Check IT of the sticks with thermapen (from the top of the sticks) smoke opt
4. 160* for 2.5 hours, check IT again. You should see approx IT of 125-130 and may even see a stall time. smoke opt
5. 170* for 2.5-3 hours. Again check IT as you should be getting close.
6. If needed bump to 175* while checking IT. Your looking for an IT of the meat of 152*
7. Try not to exceed 180* smoker IT or you could have a fat-out of the meat.
8. At times i pull the sticks at 149-150 IT and let them at room temp (no cold water) they will IT to 152* by them self.

Ribs

• Set smoker to 225 F
• Apply Rib Rub and let sit for 30 minutes
• Smoke at 225 for 5 hours (I didn’t like the 2-2-1 method, too tender)

 

Recipes:

Smoked Spare Ribs

KC Style Rib Rub

• 1/2 cup brown sugar
• 1/4 cup paprika
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• tablespoon onion powder
• 1 teaspoon cayenne

 

Links:

http://www.smoking-meat.com

http://www.smokingmeatforums.com

http://www.meatsandsausages.com/ – Recipes and know-how