Christmas Eve

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edicehouse

edicehouse

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Joined
Jun 8, 2011
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Location
Suffolk, VA
Well how are you all going to spend your Christmas Eve? I am going to my father in laws, hit the woods for a few hours. Do a little deer hunting, then run all over, visiting wife's family.
 
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We are ringing the bell for the Salvation Army in the big mall, then I'm running graphics for a huge Christmas production at church...about 6k attend each service...no pressure!! And then home to make clam chowder...our traditional Christmas eve dinner! Weird this years though...daughter is married and our son is stationed at MCB Honolulu. Just me and the wife this year.
 
I get off work at 6:30 a.m. on Christmas Eve after working 3 12 hour shifts this weekend. Then its home for a nap. Supposed to eat about 2 p.m. with the In-Laws
 
I am off so I'll be out last minute Christmas shopping. The wife has to work so I will be in the shop making some pens for the Police Officers (that help us out at the hospital) since I ran out of time before Christmas.
 
Charlie_W said:
PenMan1 said:
hanau said:
yes ham is better than tobacco, but nothing beats smoked ribs. if it wasn't for all the people at Christmas dinner I would be having baby Back Ribs.
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We had slow smoked baby back ribs tonight. The ham will be ready tomorrow night.
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Merry Christmas to you!
Wifey wants to know what temp and how long you smoke your ribs. Thanks.....
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I do mine at 250

baby backs
2-2-1 method
2 hrs unwrapped cooking directly on the grates
2hrs wrapped in foil
last hour i apply my sauce


and Merry Christmas to you and your wife and a happy b-day to your wife.
 
Charlie:
I can't really give you a time or temperature. I load one side of a barrel smoker with my coals, and a water pan with wine and wood chips. The other end of the smoker is loaded ribs sealed with my dry rub.

I GUESS the temperature at the meat is +\- 200 degrees. I lock the smoker and don't even peek in for three hours. Then, I open the smoker and go to the center bone of each rib rack and perform the "twist test". If the meat doesn't seperate effortlessly from the bone, I check again in 45 minutes. If it does seperate, I mop each rack with homemade BBQ sauce and continue to smoke for another 30 minutes.

This is a rather "inexact science", but if you do this long enough, you can actually smell when the ribs should be removed to let stand in foil. I'd rather be inexact than puncture my meat with a thermometer and let those great juices escape.

The twist and "sniff" tests have proven to be a very accurate indicators. On the "big" (pull behind) smoker, the lid thermometer ideally reads 185 degrees and that takes about 5 hours. That's why I'm guessing 200 degrees.

Merry Christmas.
 
Last edited:
PenMan1 said:
Charlie:
I can't really give you a time or temperature. I load one side of a barrel smoker with my coals, and a water pan with wine and wood chips. The other end of the smoker is loaded ribs sealed with my dry rub.

I GUESS the temperature at the meat is +\- 200 degrees. I lock the smoker and don't even peek in for three hours. Then, I open the smoker and go to the center bone of each rib rack and perform the "twist test". If the meat doesn't seperate effortlessly from the bone, I check again in 45 minutes. If it does seperate, I mop each rack with homemade BBQ sauce and continue to smoke for another 30 minutes.

This is a rather "inexact science", but if you do this long enough, you can actually smell when the ribs should be removed to let stand in foil. I'd rather be inexact than puncture my meat with a thermometer and let those great juices escape.

The twist and "sniff" tests have proven to be a very accurate indicators. On the "big" (pull behind) smoker, the lid thermometer ideally reads 185 degrees and that takes about 5 hours. That's why I'm guessing 200 degrees.

Merry Christmas.
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Thanks so much, This is making me hungry for ribs!
Didn't meat to highjack the tread.........
 
Starting the day making marshmallows to go with hot chocolate during polar express in the evening. Relaxing.

This assumes the pellet stove is not acting up.
 
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