Smokin-It User Forum!
Recipes => Pork => Topic started by: paidin on March 24, 2015, 05:25:15 PM
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Trimmed some spare ribs down, rubbed in yellow mustard, seasoned with Famous Daves rub. I really suck at ribs so I hope this works out. I have it in the smoker for 250 degrees for 5 hours. put 1 hickory dowel in for smoke. Also tossed in some raw eggs and raw potatoes for the ride. 3 hours later, I came home and did not see any smoke so I grabbed a small piece of apple to toss in the smoker. I noticed the hickory was total ash. I figure a little apple never hurt nobody. I will update with finished product when its time to eat.
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Setting the temp at 250F on the smoker suggests that the ribs will be done in under 5 hours -- most of us set the smoker at 225-235 for ribs. I am not sure how much one hickory dowel weighs, but you might want to use more to get 3-4ozs of wood in the box. Adding the apple was a good move!
I am really interested to hear about the eggs...I have not tried this yet, so please let us know what you think about smoking the raw eggs!
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Just snacked on an egg and it was awesome! Auber set to 250 but all the other probes showing 135 degrees including the auber food probe. Strange. I wanted the ribs to finish early, hoping to eat at 7pm, that's why I'm using 250 degrees instead of 225. I'm hungry! !
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very belated results post, sorry. The ribs were good but not outstanding. It was on the verge of actually good. I admit that I am still perfecting ribs. Attached are pictures of the eggs and the finished ribs. I took the smoked potatoes and eggs and made smoked potato salad with them. very delicious!
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very belated results post, sorry. The ribs were good but not outstanding. It was on the verge of actually good. I admit that I am still perfecting ribs. Attached are pictures of the eggs and the finished ribs. I took the smoked potatoes and eggs and made smoked potato salad with them. very delicious!
Paidin,
I would have never thought to smoke eggs. How did you place them in the smoker and what was the final time smoked before you pulled the eggs.
Thanks Greg
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you just stick raw eggs in the smoker. They are done after 2 or 3 hours. probably done before that but I just pull them out at 2-3 hour mark. they are cheap, throw some in and take some out every hour to see when the perfect time is.
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you just stick raw eggs in the smoker. They are done after 2 or 3 hours. probably done before that but I just pull them out at 2-3 hour mark. they are cheap, throw some in and take some out every hour to see when the perfect time is.
Excellent, I will give this a try later this week when I get home from traveling.
I will do some at 1 hour, 2 hours and 3 hours. Then cool and whichever tastes the best make Deviled Eggs!
Thanks Greg
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you dont have to wait for it to cool 250 degree egg is pretty easy to handle :)
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Excellent, I will post my results!
Thanks again for sharing.
Greg
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I look forward to your results, Greg. I want to try eggs in the smoker but I want to make sure that they fully cook.
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I look forward to your results, Greg. I want to try eggs in the smoker but I want to make sure that they fully cook.
Just getting back from a trip, I will either smoke tonight later or in the morning, I will let you know.
Thanks Greg
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I look forward to your results, Greg. I want to try eggs in the smoker but I want to make sure that they fully cook.
just throw in some eggs with your next smoke and take them out at the same time as whatever you are cooking. they will be cooked for sure and the longer you have them in the smoker, the smokier they get. cant go wrong and they are cheap.
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Sorry for the delay,
I will post my egg results tomorrow with photos, but the quick answer is 2 hours is just right.
Also you do not want to boil first and then smoke, the egg will taste like rubber!
Greg
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I was planning to do a smoke test on the eggs over a three hour period, but then I found this video:
https://www.youtube.com/watch?v=YbE9JGLSg_s
The video is interesting but what was missing was what was the best time for great tasting smoked eggs......
I will post more tomorrow.
Greg
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I smoked some eggs today, and potatoes and chicken thighs for pulled chicken. They were in the smoker for 2.5 hours. Barely tasted any smoke flavor in the eggs and they were a bear to take the shells off. Probably won't do it again.
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I smoked some eggs today, and potatoes and chicken thighs for pulled chicken. They were in the smoker for 2.5 hours. Barely tasted any smoke flavor in the eggs and they were a bear to take the shells off. Probably won't do it again.
I did not have any problems with the eggs sticking, but I always spray them with pam first.
Greg
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The good the bad and the throw away eggs.....
First batch of eggs shell on, 225 degrees, 2 oz. Mulberry, smoked 2 hours. Remove from smoker and place in a ice bath for 10 minutes before peeling.
Second batch, boiled the eggs, removed shells and smoked at 225 degrees, 2 oz. Mulberry for 50 minutes. Removed and allowed to cool in the refrigerator.
I have attached photos so you can see the results. The eggs smoked with shell on had a slight rather nice smoke flavor. The eggs smoked without the shell, we the outside tasted like rubber, but the yolks had a nice smoke flavor.
So at least for me, I will just smoke the eggs for 2 hours with the shells on in the future.
First photo, eggs with shell on after smoker.
Second photo, eggs on left smoked with shell on (shell removed in photo), eggs on right smoked without shell.
Third photo, shows the eggs side by side. On the left you will see a small smoke ring on the right much larger.
Forth photo, time to eat!
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Well done! I think I might pass on the whole egg thing. I tried to tempt my kids who are all into the dying eggs for Easter...no takers. I was pondering how the smoke could get through the egg shell which seems a bit difficult given the structure of the shell. But, I will have to try!
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Well done! I think I might pass on the whole egg thing. I tried to tempt my kids who are all into the dying eggs for Easter...no takers. I was pondering how the smoke could get through the egg shell which seems a bit difficult given the structure of the shell. But, I will have to try!
In one of the threads I read, it said to break the shell after you started to smoke. My guess is that after 35-45 break the shell on each and then leave on for another 45 minutes. The smoke flavor on the eggs (yolk) on the eggs without shells had a nice smoke flavor.
Greg
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Don't know that I liked that...this is when my #2 is just coming up to temp! And, it violates the land of lazy Q... :o
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all egg shells are porous, thats how the smoke makes its way in. My kids love to snack on these eggs and it is so easy to make. The hard part is remembering to place them in there when I am smoking.
Some ideas to help with your lazy-q:
potato salad goes well with bbq, throw in some potatoes and eggs when you start your smoke and you will have some of the main ingredients to make awesome potato salad without dirtying any more dishes.
deviled eggs are good with bbq
throw in some eggs when you start your cook and the eggs will be ready to be deviled half way through your rib smoke
corn is good with bbq
Take some fresh corn, silk and all and toss it in the smoker. The moisture from the husk and silk will steam the corn while the smoke permeates the corn. When the corn is done, cut the corn from the stem end and squeeze the corn out of the husk from the end and the corn on the cob will exit leaving behind the silk inside the husk
I am sure there are other fun things to toss in the smoker while you are smoking your main meal.
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Paidin,
Thanks for sharing your eggs in the smoker, I would have never thought of it myself!
Greg
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no problem, I am sure someone else would have brought it up eventually.