PSR on the Pit Boss-question

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YukonJasper
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PSR on the Pit Boss-question

Post by YukonJasper »

Dry rub overnight marinade. Pappy's rub with brown sugar. 225 for 3.5 hours using Hickory pellets. I used a vertical rack my sister bought me for my birthday. Potato wedges, creamy Cole slaw and a light domestic lager. Had a vinegar based Carolina style sauce and a trusted Sweet Baby Ray for an extra spike of flavor. I realized that most of the rubs I have are spicy and the wife is not into spicy, so the Pappy's was used.

Came out well, but not falling off the bone. Flavor was really good.

How do I get the "falling off the bone " doneness I keep hearing about?

Seems to me that the cooking method lacks moisture to aid in the process.
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Re: PSR on the Pit Boss-question

Post by Smokin Mike »

YukonJasper wrote: Sun Apr 11, 2021 2:50 pm
Came out well, but not falling off the bone. Flavor was really good.

How do I get the "falling off the bone " doneness I keep hearing about?

Seems to me that the cooking method lacks moisture to aid in the process.
How long did you cook them? most folks use the 3-2-1 method for spare ribs; 3 hours on smoke 225°, 2 hours braised in foil wrap, then unwrap and finish for an hour. The braising with a complimentary braising sauce will make the ribs juicy and fall off the bone tender.
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Re: PSR on the Pit Boss-question

Post by YukonJasper »

Did not use the 3-2-1 method.
I'm beginning to realize that a lot of the preparation and putzing is going to limit how far into the 'art' of this cooking I'm going to get
Seems like you need a fair amount of time to dedicate to some aspects of the techniques.

Hats off to you masters.
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Re: PSR on the Pit Boss-question

Post by Smokin Mike »

YukonJasper wrote: Tue Apr 13, 2021 12:18 pm Did not use the 3-2-1 method.
I'm beginning to realize that a lot of the preparation and putzing is going to limit how far into the 'art' of this cooking I'm going to get
Seems like you need a fair amount of time to dedicate to some aspects of the techniques.

Hats off to you masters.
There's not many things "fast" about cooking barbecue. If you want to cook authentic barbecue then you have to be willing to put in the time. I haven't cooked a pork butt in quite a while because at the moment I don't have 12 or more hours to put into it. I'm hoping that's going to change soon. I love going through the process and at the end when all you hear at the dinner table is lip smacking sounds, it makes it all worth it.
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Re: PSR on the Pit Boss-question

Post by YukonJasper »

I do like the process and the results. As with so many things in life,, the time is my hang up.
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Re: PSR on the Pit Boss-question

Post by YukonJasper »

Smokin Mike wrote: Wed Apr 14, 2021 6:35 am
YukonJasper wrote: Tue Apr 13, 2021 12:18 pm Did not use the 3-2-1 method.
I'm beginning to realize that a lot of the preparation and putzing is going to limit how far into the 'art' of this cooking I'm going to get
Seems like you need a fair amount of time to dedicate to some aspects of the techniques.

Hats off to you masters.
There's not many things "fast" about cooking barbecue. If you want to cook authentic barbecue then you have to be willing to put in the time. I haven't cooked a pork butt in quite a while because at the moment I don't have 12 or more hours to put into it. I'm hoping that's going to change soon. I love going through the process and at the end when all you hear at the dinner table is lip smacking sounds, it makes it all worth it.
Bummer news on the pork butt. I was thinking about trying one of those. If I can "set and forget it" it's doable. The methods that are 2 hours of this ,3 hours of that, rest for an hour and then 2 more hours of the first is what I have trouble with. Not usually hanging around the house idle all day on a Sat or Sunday. Projects, errands etc. I did get an inkbird wifi thermometer, which should help.
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Re: PSR on the Pit Boss-question

Post by Smokin Mike »

YukonJasper wrote: Tue Apr 13, 2021 12:18 pm Bummer news on the pork butt. I was thinking about trying one of those. If I can "set and forget it" it's doable. The methods that are 2 hours of this ,3 hours of that, rest for an hour and then 2 more hours of the first is what I have trouble with. Not usually hanging around the house idle all day on a Sat or Sunday. Projects, errands etc. I did get an inkbird wifi thermometer, which should help.
There's nothing cast in stone that says you have to mess around with your meat (foil wrap, etc) while it's cooking. Pork butts, chicken, ribs, brisket, etc. can all be done by putting it on the cooking grate and letting it go. You probably won't catch a restaurant foil wrapping ribs. They just don't have time for it, plus the expense. You asked how to make your ribs "fall off the bone and juicy" so I made a suggestion that a lot of backyard cooks use to get the end result. You don't have to do that. You can go old school and forget all that stuff. So grab a pork butt, put some rub on it, then set it and forget it for 11 to 12 hours or whatever it takes the Inkbird to start singing at 195°. That's the way I do it but for me it's more fire management that goes on during the day vs. a pellet cooker where you can "set it and forget it".

A little backstory... when I first got into meat smoking I was overwhelmed with all the information on the internet that said you had to brine or inject a pork butt, you had to slather it with mustard to get the rub to stick, you had to mop it every so often, you had to foil wrap it, blah, blah, blah. I don't do any of that stuff and all I can tell you is I have a lot of folks complementing me on my product. The best advice that I could give anyone getting into this past-time is to keep it simple and don't over complicate it. Start with some meats that are pretty forgiving, like a pork butt or chicken. Cook a few until you get it right. Once you get a good base point then you can start experimenting with rubs, injections, mops etc. Then you can see what went right or what went wrong and can always dial it back to where things worked. Move on from there with more complicated meats like ribs and brisket. It took me a long time to get my ribs where I wanted them. Now they don't intimidate me like they use to. Brisket? That's kind of the Holy Grail. If you can cook a good brisket then you've reached a status where you can cook almost anything, but it will take you a lot of trials to get it right. So don't give up and don't get overwhelmed with a bunch of unnecessary complications and I promise you will be much happier for it at the end of the day.
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Re: PSR on the Pit Boss-question

Post by SVonhof »

I agree that you can do it the way you want to do it. I have cooked plenty of racks of ribs where there was no foil wrapping involved and we had zero problem with flavor. Wrapping will help moisten the meat so it falls off the bone easier. If you don't do it, you can still get fall off the bone, but it isn't quite as easy. Unfortunately, ribs always have one side that is thinner than the other and it will dry out if not wrapped and the rest is fall off the bone. The foil helps with this and I do feel makes a better product.

For pork butt, I never foil unless I am removing it to let it rest in a cooler after it is already up to temp. I feel that this step (let it rest for 1-3 hours in a cooler) helps with the moisture as it really allows it all to settle in. But I have gone from smoker to tin to pull as well.

I get it about time management though. Hopefully you can figure out how to manage to eek out some time to be able to do this. Remember that the times are not set in stone and if you are running late, you could do 4-1-1 instead of 3-2-1 or even 2-2-1. The one hour at the end really helps set the meat though and is when you will sauce.
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Re: PSR on the Pit Boss-question

Post by YukonJasper »

I appreciate the perspective. It is good to hear that although there is the preferred method, other methods can work with varying degrees of what you should expect. I may do a Butt just to see what happens. Set it and forget it. Also, way back, I had a water smoker that I messed around with but never got too serious about. Would the introduction of a pan of water help the overall process? Add some steam to the cook?
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Re: PSR on the Pit Boss-question

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I don't feel that it does much for the meat. I have done with and without and noticed no difference. And especially don't add any flavoring to the water (onion, other aromatics, wine, beer) as it doesn't do anything for the meat.

But, what a water pan does is help regulate the temperature during the cook as you cannot get water to go over 212° F in normal cooking methods at sea level. So it is basically a heat-sink.
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