Hey folks,
Got a Pit Boss Lexington this weekend and thought I’d start with some ribs.
I looked up recipe after recipe finally settling on this one: https://youtu.be/YlK-za2JZqg?feature=shared
Jist is here:
SnP seasoning
Put in 225 for 4 hours.
At hour 3, check for dryness and color. If color is nice and dryness is starting, spritz every 15-20 minutes.
After 4 hours, move temp to 275 and cook for an hour. Goal is to pull the meat back.
After this hour is up, take out of smoker, pour lard on it, then wrap and put in for 30 minutes or so.
Bend test/temp and pull if ready.
Unwrap, sauce, put back on grill until sauce is ready.
So, there was almost no smoke flavor at all. If it wasn’t for the fact that I watched smoke come out of the smoker I would not know these were smoked.
Color and smell were amazing. Taste was okay. Decent flavor but there was too much “meat” flavor for me. Some people like it, some don’t. Next time I’ll cut back on the lard or not use it. The guy in the video says “Fat=moisture” for mouth feel.
What can I do to maximize smoke flavor? Is smoke tubes the only answer? Is there a homemade version I could do to see if that actually works for me? I wonder if the fact that it was so meat forward was overshadowing the smoke? I’m going to have them at work tomorrow so I’ll be able to smell and taste the smoke a bit easier then I think.
Next question: where do I store it? I know most people don’t clean it every time they smoke so now I have grease and seasoning and stuff all over the place and I’m worried the flies are going to literally eat it up. Do I need to simply wipe down the outside and leave it on my porch?
by Cien_fuegos
12 Comments
My first attempt happened today. I tried a 3lb beef rib roast. Smoked at 225 for three hrs. Got internal temp up to 145-160. Used a smoke tube on my Grilla Chimp. Turned out ok, but a bit tough/chewy. Reminded me why I prefer chicken and pork over beef.
I did the 3, 2, 1 method first time. Worked like charm…YouTube 👍🏻
Buddy, you didn’t buy a smoker. You bought a pellet grill. It’s never gonna give you that true smoke flavor you want on something. You could use a smoke tube. Once you go up in temperature, the grill doesn’t really produce much smoke anymore.
Most people don’t even worry about the pellets because they really don’t make that much of a difference. You just get what’s affordable.
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They sure look good. Damn near perfect
I have a Lexington for 3 years now. I love it. Lots of smoke flavor without a tube. Ribs come out incredible. I cut mine in half to make it easier. 225. Spritz and rotate with some apple juice or whatever you want every hour for 5 hours. Wrap in foil and leave in the smoker for another hour with it shut off. I have found that I have to use the top rack to get the most smoke. I only use the bottom for searing or chicken.
Nice glaze, Bon appetite
Here is what I have found- I have never had anyone complain about lack of smoke (except me) because the protein is always so juicy, and the sauce makes the taste great.
My goal is for it to taste good and not dry out.
What’s that white stuff on the top rack?
What’s in the pan on the top rack?
I always think my ribs turned out “OK”, then everyone’s fighting over them.
We are our worst critics.
Dumping the lard at the end you are just making a mess. Meat is mostly made up of water, fat (lard) and water do not mix.
Pellet smokers lack on smokey flavor throw a smoke tube in there
When I do unwrapped I run my smoker at 275 give or take for 5 hours and they come out perfect