The Great Bottle Opener Giveaway

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Wood to Meat Ratio

Reply
 
LinkBack Thread Tools
Old 07-02-2011, 12:50 AM   #1
j1laskey
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Boston
Posts: 1,836
Liked 188 Times on 152 Posts
Likes Given: 5

Default Wood to Meat Ratio

Totally new to smoking things that had parents.

Tried it once last summer...it went horribly wrong. I plan on giving it another try tomorrow, but I am concerned about how much wood to use.

I am cooking two racks of ribs, dry rubbed.

I am using a electric Brinkmann (the red drum).

I was planning to use between 4-10 oz of mesquite, and doing the 3-2-1 method.

I have also read the 3 hours is the target time for smoke exposure, is that correct?

thanks
laskey

__________________
Primary: Hornpout Stout
Secondary:
Kegged: Monsta Pumpkin Mash, Saint Stephens' Eleven Ale, Pirate Strong Ale, Cascadian Dark Ale
The Secretion Brewery

Let's think it over and stop making sense
j1laskey is offline
 
Reply With Quote Quick reply to this message
Old 07-02-2011, 01:09 AM   #2
MyNameIsPaul
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Houston,TX
Posts: 1,070
Liked 158 Times on 129 Posts
Likes Given: 155

Default

I followed the 3-2-1 method my first time with ribs, and I should have pulled them after the 3-2. They dried out pretty bad. Good luck and just go low and slow

__________________

See one melée of unruly people, and you've seen a maul.

MyNameIsPaul is offline
 
Reply With Quote Quick reply to this message
Old 07-02-2011, 01:10 AM   #3
MyNameIsPaul
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Houston,TX
Posts: 1,070
Liked 158 Times on 129 Posts
Likes Given: 155

Default

Quote:
Originally Posted by MyNameIsPaul
I followed the 3-2-1 method my first time with ribs, and I should have pulled them after the 3-2. They dried out pretty bad. Good luck and just go low and slow
And to quote myself, my bad... Just put as much wood as you want. Smoke that sh*t like crazy and drive your neighbors mad.
__________________

See one melée of unruly people, and you've seen a maul.

MyNameIsPaul is offline
 
Reply With Quote Quick reply to this message
Old 07-02-2011, 01:29 AM   #4
emjay
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
emjay's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 12,694
Liked 1711 Times on 1600 Posts
Likes Given: 1

Default

I really don't recommend using mesquite on pork of any kind.

Also, if you're new to smoking, I think doing a butt/shoulder for pulled pork is a lot more forgiving (though it takes quite a while).

Also also, the amount of wood you use has nothing to do with how much meat you have.

__________________
emjay is offline
 
Reply With Quote Quick reply to this message
Old 07-02-2011, 01:44 AM   #5
j1laskey
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Boston
Posts: 1,836
Liked 188 Times on 152 Posts
Likes Given: 5

Default

The ribs are rubbed and in the fridge, so no turning back on that aspect. What kind of wood is proper for pork?

__________________
Primary: Hornpout Stout
Secondary:
Kegged: Monsta Pumpkin Mash, Saint Stephens' Eleven Ale, Pirate Strong Ale, Cascadian Dark Ale
The Secretion Brewery

Let's think it over and stop making sense
j1laskey is offline
 
Reply With Quote Quick reply to this message
Old 07-02-2011, 01:55 AM   #6
Irishpenguin13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Leesburg, Fl
Posts: 154
Liked 5 Times on 2 Posts

Default

Oak. As long as its seasoned.

__________________
Irishpenguin13 is offline
 
Reply With Quote Quick reply to this message
Old 07-02-2011, 02:03 AM   #7
Homebrewtastic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: San Antonio, Texas
Posts: 1,044
Liked 24 Times on 21 Posts
Likes Given: 1

Default

Quote:
Originally Posted by emjay
I really don't recommend using mesquite on pork of any kind.

Also, if you're new to smoking, I think doing a butt/shoulder for pulled pork is a lot more forgiving (though it takes quite a while).

Also also, the amount of wood you use has nothing to do with how much meat you have.
+1 to that. Mesquite is pretty assertive in taste and can easily overwhelm the taste of the pork. I generally reserve mesquite for beef, and then only as part of the wood used.

For pork ribs I suggest a blend of walnut and cherry.
__________________
On Deck:
Primary: Lambic-ish
Kegged: Das Funken Weisse, Un Poquito Wylde
Bottled: Epik Barleywine, Chocolate Chili Pumpkin Porter, EKG Amber
Adventures in Zymurgy - Homebrewing and Sour Beer Blog
Homebrewtastic is offline
 
Reply With Quote Quick reply to this message
Old 07-02-2011, 02:05 AM   #8
Irishpenguin13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Leesburg, Fl
Posts: 154
Liked 5 Times on 2 Posts

Default

Or if your in the south, go oak. Oak for everything!! Only cause its plentiful and oh so good.

__________________
Irishpenguin13 is offline
 
Reply With Quote Quick reply to this message
Old 07-02-2011, 02:05 AM   #9
j1laskey
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Boston
Posts: 1,836
Liked 188 Times on 152 Posts
Likes Given: 5

Default

I used mesquite my first time...the ribs were almost inedible. I thought it was the amount of wood I used. I will shop around in the am for wood.

Is soaking overnight needed? I don't know how much H2O dried wood actually absorbs, I cant imagine much.

__________________
Primary: Hornpout Stout
Secondary:
Kegged: Monsta Pumpkin Mash, Saint Stephens' Eleven Ale, Pirate Strong Ale, Cascadian Dark Ale
The Secretion Brewery

Let's think it over and stop making sense
j1laskey is offline
 
Reply With Quote Quick reply to this message
Old 07-02-2011, 02:07 AM   #10
Irishpenguin13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Leesburg, Fl
Posts: 154
Liked 5 Times on 2 Posts

Default

Throw in some onions on the fire. Helps to tenderize.

__________________
Irishpenguin13 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Who's smoking meat this weekend? Soperbrew Meat Smoking, Curing and Sausage Making 2509 Today 08:39 AM
Nitrates/Nitrites in meat, Friend or Foe? Edcculus Meat Smoking, Curing and Sausage Making 28 11-13-2011 02:28 AM
Good Misc. Meat Day Cape Brewing Meat Smoking, Curing and Sausage Making 47 08-01-2011 10:57 PM
Madrone wood for smoking? biggben Meat Smoking, Curing and Sausage Making 2 07-07-2011 11:47 PM
Meat Hoppocrates Meat Smoking, Curing and Sausage Making 32 12-22-2010 04:11 PM