mark1101 Posted August 22, 2007 Share Posted August 22, 2007 Dee, This is great info. Obviously you know your cookers and your grilling/smoking. When I looked at the Lang's I did notice the stack and figured the design was somrthing like you describe. I like the idea. Heat from underneath and heat and smoke across the food to exit the stack. Lang doesn't discuss how the units are put together, gauge of steel, etc. But the weight indicates heavy duty. I would have to see one up close to comment on craftsmanship. I am just afraid of rust. I wouldn't be using it but on the weekends and sometimes not at all for up to a few weeks probably. I will check out Davis. Thanks again. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted August 27, 2007 Share Posted August 27, 2007 I would like to thank all of the contributors of this thread. I have been pretty good at smoking a lot of different foods but ribs were not among my big successes. Yesterday I tried again using the many tips picked up here. The details: Pulled the membrane off. Soaked for about 18 hours in apple cider. Dried with paper towels and then rubbed with my homemade version of Emeril's essence. I use mesquite lump natural charcoal and hickory chunks soaked in water for smoke. Fired up the brinkman's gourmet smoker and filled the drip pan with water. kept a fairly even temp throughout. Smoked ribs on top rack. Mopped with an olive oil, apple cider vinegar and grace hot sauce mix. six and a half hours later, the best ribs I've ever smoked, perfectly pulls off the bone, tasty, tender, not really needing additional sauce, but a small amount of a vinegary and hot sauce spiced up prepared sauce made for a nice touch. These ribs would have matched up just fine against any and all comers. Once again, thanks to all of the bbq maestros of the forum, I just love it when a plan comes together. Quote Link to comment Share on other sites More sharing options...
ssh Posted August 27, 2007 Share Posted August 27, 2007 You got it, Oldtimer! SSH Quote Link to comment Share on other sites More sharing options...
mark1101 Posted August 28, 2007 Share Posted August 28, 2007 Dee, I'm working with Ken Plyler (Davis) on a x-mas present. Thanks for the info. Quote Link to comment Share on other sites More sharing options...
seti Posted August 28, 2007 Author Share Posted August 28, 2007 I would like to thank all of the contributors of this thread. I have been pretty good at smoking a lot of different foods but ribs were not among my big successes. Yesterday I tried again using the many tips picked up here. The details: Pulled the membrane off. Soaked for about 18 hours in apple cider. Dried with paper towels and then rubbed with my homemade version of Emeril's essence. I use mesquite lump natural charcoal and hickory chunks soaked in water for smoke. Fired up the brinkman's gourmet smoker and filled the drip pan with water. kept a fairly even temp throughout. Smoked ribs on top rack. Mopped with an olive oil, apple cider vinegar and grace hot sauce mix. six and a half hours later, the best ribs I've ever smoked, perfectly pulls off the bone, tasty, tender, not really needing additional sauce, but a small amount of a vinegary and hot sauce spiced up prepared sauce made for a nice touch. These ribs would have matched up just fine against any and all comers. Once again, thanks to all of the bbq maestros of the forum, I just love it when a plan comes together. Isn't it great when it all comes together! What did you use to pull the membrane off with? How long did you smoke them? The soaking the ribs really helps. I think the next time I am in the market for a smoker I'll call Dee for advice. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted August 29, 2007 Share Posted August 29, 2007 I used a chef's knife (my favorite tool) to get it started enough to grab and used my hands for the rest. The actual smoking time was six and a half hours. Started mopping after two and a half hours. I agree about the soaking, I have heard the guys who follow the contest circuit mention either soaking or injecting apple cider. Quote Link to comment Share on other sites More sharing options...
flatgrass Posted September 19, 2007 Share Posted September 19, 2007 Parents used to take me to McLard's in Hot Springs as a kid back in the '60s. I believe it is still in operation. The Railhead was pretty good from the time I spent in Fort Worth. Now, in DC, I have resorted to producing my own. Not bad if I say so myself, and have gotten a few completes from the block. An easy straight forward sauce: 1.5 cup apple cider vinegar .5 cup ketchup .5 tsp cayenne or red pepper flakes 1 Tsp sugar (recommend raw sugar) 1 tsp salt pepper to taste I usually heat and thicken just a touch. Here is a site that has some helpful information. http://virtualweberbullet.com/ Quote Link to comment Share on other sites More sharing options...
seti Posted October 19, 2007 Author Share Posted October 19, 2007 Parents used to take me to McLard's in Hot Springs as a kid back in the '60s. I believe it is still in operation. The Railhead was pretty good from the time I spent in Fort Worth. Now, in DC, I have resorted to producing my own. Not bad if I say so myself, and have gotten a few completes from the block. An easy straight forward sauce: 1.5 cup apple cider vinegar .5 cup ketchup .5 tsp cayenne or red pepper flakes 1 Tsp sugar (recommend raw sugar) 1 tsp salt pepper to taste I usually heat and thicken just a touch. Here is a site that has some helpful information. http://virtualweberbullet.com/ McClards is one of the big ones. Clinton used to have it picked up often. Quote Link to comment Share on other sites More sharing options...
seti Posted October 19, 2007 Author Share Posted October 19, 2007 Dee, KaiserSETSay, and I ventured down in the hood to the original Simm's BBQ. The ribs are the best I have had. They were even better than the other two Simm's in town which suprised me. They don't need no sauce to make them taste good. We had a great lunch talking about audio nervosa and having some great food. We should do it more often guys. They covered up the bullet holes with a big metal sheet but the door says it all. Quote Link to comment Share on other sites More sharing options...
kaiser SET say Posted October 19, 2007 Share Posted October 19, 2007 Indeed we should. It was great to see Dee again and talk Klipsch of all things[] I wonder how they feel about Hockey mask[:|] Quote Link to comment Share on other sites More sharing options...
seti Posted October 19, 2007 Author Share Posted October 19, 2007 Indeed we should. It was great to see Dee again and talk Klipsch of all things[] I wonder how they feel about Hockey mask[:|] I bet you there is a shotgun under the counter. Quote Link to comment Share on other sites More sharing options...
Daddy Dee Posted October 19, 2007 Share Posted October 19, 2007 You've got that right. I wouldn't walk in there with my hands in my pockets. They even have the fire exit padlocked from the outside. The BBQ was great and so was the company. We need to do that again. Quote Link to comment Share on other sites More sharing options...
Groomlakearea51 Posted October 19, 2007 Share Posted October 19, 2007 Less than 30 days and counting, enroute to LR. Gonna stop at Corky's on I-40 (Memphis) for some of the dry rub ribs (one of my favorites!!!) [<)] and quick detour to "tubedepot" (also in Memphis). Hope to see Dee and maybe some others while there in LR (from 19th through the 23rd). Where's Simms? Do they do Master Charge?....[] Quote Link to comment Share on other sites More sharing options...
seti Posted October 19, 2007 Author Share Posted October 19, 2007 Less than 30 days and counting, enroute to LR. Gonna stop at Corky's on I-40 (Memphis) for some of the dry rub ribs (one of my favorites!!!) [<)] and quick detour to "tubedepot" (also in Memphis). Hope to see Dee and maybe some others while there in LR (from 19th through the 23rd). Where's Simms? Do they do Master Charge?....[] They do Master Charge and we should get some locals together and go out for some grub. Quote Link to comment Share on other sites More sharing options...
Groomlakearea51 Posted October 19, 2007 Share Posted October 19, 2007 Sounds like a plan! I'm supposed to contact Dee before we leave, etc. We might go the "southern route" and stop at Dtel's on day-1, and I'll have to do Corkys and Tubedepot on the way back. I'll PM you from this point so we don't OT clog the thread. Hockey Mask optional?....[] Quote Link to comment Share on other sites More sharing options...
Daddy Dee Posted October 19, 2007 Share Posted October 19, 2007 Marshall, Yeh. This is a good one for the agenda. http://simsbar-b-que.com/ Quote Link to comment Share on other sites More sharing options...
Daddy Dee Posted March 4, 2008 Share Posted March 4, 2008 thought y'all might enjoy this.... Quote Link to comment Share on other sites More sharing options...
seti Posted March 4, 2008 Author Share Posted March 4, 2008 thought y'all might enjoy this.... Where is that? I have tried a couple more rib places in town and so far nothing compares to ribs. This week I am going to try Whole Hog and Cross Eyed pig before I get back on the diet Quote Link to comment Share on other sites More sharing options...
kelA Posted March 4, 2008 Share Posted March 4, 2008 Yep it is getting to be that time of year again.[] I wanted to do some ribs yesterday since the weather was in the mid 60's but I had to go out of town on business. Unfortunately it is raining and in the 40's today. I cant wait to start the fire. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted March 4, 2008 Share Posted March 4, 2008 We just had a party at my dad's this past weekend. the quartets i gave him sound great, and the grill was busy with wild boar tenderloin, pork spare ribs, my special leg of lamb recipe, quail wrapped around cream cheese, and probably something else I've forgotten. His grill is propane, but augmented with home made wood chip smoker. A good time was certainly had by all and the weather in McKinney texas that saturday night was perfect. Quote Link to comment Share on other sites More sharing options...
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