Official 2020 BBQ, Smoking, Grilling, Baking and Beer thread

YippeeSkippy

Mod Squad
LifeTime Supporter
Jan 17, 2012
13,894
Evans, Georgia
Maddie and YippieSkippie, where are the food pics from RecTec cooks? Every day I drop by looking for a post from you. Sre you loving the RecTec?
@Gadragonfly Sorry for the delay!!!- Our first ribs.... bones were falling out! A bit *too* smokey tasting. What's the fix for that?? The recipe called for 3 hours on the smoker at 250, then wrap in foil for 2 hours while on the smoker, then unwrap and add sauce if desired. I wonder if we should have limited the smoker to 3 hours and just finished them off on the gas grill??
IMG_3610.jpeg
 
  • Like
Reactions: Gladius Nova

clduncan

Bronze Supporter
Jul 2, 2019
74
Waco,Texas
I only let my ribs smoke for 1.5-2 hours then wrap them. Make sure that you do not have heavy thick grey smoke. The smoke should be white or even blue. If you are using wood make sure you have a fire and the logs are not just smoldering that is when you get the thick smoke and the almost bitter smoke flavor.
 

JoyfulNoise

TFP Expert
Platinum Supporter
May 23, 2015
17,066
Tucson, AZ
Pan-seared Split Chicken Breast with a zesty lemon-caper-shallot sauce -

399808DE-716A-4481-8505-FD40AFEA56D6.jpeg
7E0CD7EC-23A9-4778-AA3C-F78D455087F7.jpeg
And, because @Arizonarob is “triggered” by any food substitutes, I hear-by certify and swear on my pool noodle that every ingredient was fresh and wholesome ... I even made the butcher lop the chicken’s head off in front of me ... ?
 
  • Like
Reactions: Lagerman64

YippeeSkippy

Mod Squad
LifeTime Supporter
Jan 17, 2012
13,894
Evans, Georgia
I only let my ribs smoke for 1.5-2 hours then wrap them. Make sure that you do not have heavy thick grey smoke. The smoke should be white or even blue. If you are using wood make sure you have a fire and the logs are not just smoldering that is when you get the thick smoke and the almost bitter smoke flavor.
We are new to this smoking stuff. Just got a small RecTec pellet grill. We shall try again! Appreciate your input :)

Maddie :flower:
 
  • Like
Reactions: clduncan

Brentr

Gold Supporter
LifeTime Supporter
Oct 18, 2009
3,214
Jacksonville, FL

YippeeSkippy

Mod Squad
LifeTime Supporter
Jan 17, 2012
13,894
Evans, Georgia
... I even made the butcher lop the chicken’s head off in front of me ...
OMG.... you're one step away from being a Marine! (Chicken at end of article)
 

santacruzpool

Gold Supporter
Feb 24, 2015
728
Santa Cruz, CA
Sorry for the delay!!!- Our first ribs.... bones were falling out! A bit *too* smokey tasting. What's the fix for that?? The recipe called for 3 hours on the smoker at 250, then wrap in foil for 2 hours while on the smoker, then unwrap and add sauce if desired. I wonder if we should have limited the smoker to 3 hours and just finished them off on the gas grill??
I have been smoking ribs for some time - thin leaner ribs and especially baby backs will need a bit less time in the smoker. The common rib recipe of 3-2-1 - 3 hours smoking, 2 hours wrapped, 1 hour unwrapped - I find are best for more meaty St. Louis Ribs which are typically thicker and have more fat so they need more time to cook compared with baby backs.

I find that for baby backs you can lower the cooking time to 2-2-1 or even a little less. Also I run my smoker a little lower temp at 225° for that 2-2-1 time period - if you run your smoker a little hotter then you could adjust the time down even a bit more. For St. Louis ribs I find that I do need closer to the 3-2-1 time, or I just turn up the heat to 275° and run them for the 2-1-30mins.

I will be a Rec Tec owner soon too! This weekend I just purchased a Rec Tec RT-590 stampede pellet grill - Happy birthday to me! It will be my first pellet grill and we will use it as our winter cooking and weeknight grill since I will locate it closer to our indoor kitchen. Our outdoor grill and kitchen doesn't get used as much in the winter and having another grill closer and more convenient to our kitchen will be nice to have. I am looking forward to having the WiFi temperature control and food monitoring as well.

I was contemplating the new Weber Smokefire grill, but it seems to have some big issues. I was also looking at the Memphis Grills, but those were a bit out of our price range for a "backup" grill. Finally, I started looking at the other brands and based on my research it came down to a choice between the Rec Tec and a Camp Chef Woodwind WiFi.
 

Gadragonfly

Gold Supporter
Bronze Supporter
Apr 16, 2017
109
Fairburn, Georgia
@Gadragonfly Sorry for the delay!!!- Our first ribs.... bones were falling out! A bit *too* smokey tasting. What's the fix for that?? The recipe called for 3 hours on the smoker at 250, then wrap in foil for 2 hours while on the smoker, then unwrap and add sauce if desired. I wonder if we should have limited the smoker to 3 hours and just finished them off on the gas grill??
View attachment 128312
You shouldn't have to finish on the gas grill. I agree with Monty on the temp and definitely the smoke. You want to shoot for thin, blue smoke. What flavor pellets were you using? I never use Mesquite for anything, I occasionally will use hickory for beef. Most of the time I use pecan and/or apple. Cherry and Mesquite can leave a bitter taste although occasionally I use a little bit of cherry. For Pork I use a mixture of pecan and apple or peach. If you try to get the thin, blue smoke and still think they're too smokey, wrap earlier but remember that when you wrap you start steaming and you don't want to keep it in the wrap so long that they fall off the bone. Fall of the bone isn't good. You want there to be a slight tug when removing the meat from the bone.

Edited to add: You have beautiful color on that rack and the pull back from the bone looks great. You are definitely on the right path and it shouldn't take you long to get it just like you prefer.
 

YippeeSkippy

Mod Squad
LifeTime Supporter
Jan 17, 2012
13,894
Evans, Georgia
I just looked at the bag of pellets- Hickory. I think I'll spin by the RecTec factory and pick up something "sweeter" like the apple or peach you mention. They're but 5 minutes from my house and apparently you can often catch them cooking stuff up.
Any of y'all make up your own rubs? Got any rub recipes to share?? Do I even *have to* use a rub??

Maddie :flower:
 

santacruzpool

Gold Supporter
Feb 24, 2015
728
Santa Cruz, CA
I make rubs all the time, mostly just by what I feel like. There are a ton of good rubs available to buy...I think Rec Tec even sells some.

Memphis style rubs are what I prefer - a little brown sugar, white sugar, salt, pepper, paprika, and a tiny bit of cayenne is typically how I start and then I might add little extra things like ginger, garlic, onion, coriander, cumin, chili powder, anise, fennel etc...depending on my desires for changing the flavors and to better match up with the other food I am going to serve.
 

YippeeSkippy

Mod Squad
LifeTime Supporter
Jan 17, 2012
13,894
Evans, Georgia
I'm trying to avoid buying a pre-made rub only because I have in my freezer spice rack almost every spice, herb and a few odd dried peppers in the world and like to use 'em up. That way I'll buy more and my spices stay new and fresh. I also avoid buying "mixed spices" like "taco seasoning" when I have all the individual ingredients. Cheaper too.

I'm a huge fan of Penzeys spices and each time I order they throw in a 1/4 cup small jar of something to try.

Maddie :flower:
 
  • Like
Reactions: Pv2

Brentr

Gold Supporter
LifeTime Supporter
Oct 18, 2009
3,214
Jacksonville, FL
I used to make my rub until I came across Bad Byrons Butt rub. They make it here locally in Jacksonville and it is on the shelf at Sams. It has just the right amount of spices with a little kick to it. I use it on just about everything except steaks and fish. Corn on the cob is great with it in the air fryer. :cheers: