I recently made a raised platform for my wood fired cooking. More work needed and I’m looking for a good grill system. For Labor Day I bought some ribs, and my son and I made a little wood structure for a smoker. We used foil and I called it a tin hat smoker. Super fun.
I smoked three ribs for 3+ hours, a dry rub, and finished with a baste. In the end it was drier than I would have liked but everyone was happy, and it was a great time, especially working with my boy.
I’ll definitely try this again.
by JDBle
13 Comments
These look burnt. I’m guessing you need to use less wood. If they were dry after only 3 hours I have to assume you were at 275-300+
Did you cook them direct for 3 hours? Also, that smoke is dirty af
Interesting set up. Looks pretty cool. Hope you get the cooking technique down and master it so you can enjoy your bbq.
What do you think you would do differently next time?
They looked solid at slide two. I personally would’ve passed on that glaze at the end.
That’s a Great idea! Like the smoker setup!
Homie burnt the ribs an the cutting board….
Bro smoked the cutting board
Burnt to perfection! I’m a bit mystified how you managed to only burn the *handle* of the cutting board. Also are those peaches on there at the end?
I have so many questions lmao.
Those cooked way too hot. Your cooking area is way too small for the amount of heat you were using. Wood fire can get pretty damn hot, depending on the wood you’re using.
Also, you should read about smoke quality. White billowy smoke is bitter and acrid. You want to cook your wood down until you get wispy blue smoke.
Those look like briquettes in the last photo. Those are Dark Dark
“Ribs are done”. 😬
The ribs look a bit burnt. When I cook ribs in an open pit, I cook the ribs mostly with the bone side down, with the heat just hot enough for the bones to start sizzling (about ten seconds when measuring heat with the hand method). I do that until I like the color and pullback of the bones. If the ribs aren’t tender enough, I’ll wrap them with some butter and honey, and cook them for about 30 minutes, meat side down, and then pull them to let them rest in the foil. But the key is trying to keep and maintain consistent heat as best you can.
Post this in r/smoking they will love this 😈