The fat on those ribs is delicious! One of my first smokes-really appreciate the continued videos. Can’t wait for the knife sharpener to come into existence-you’re all awesome!!
5:46 Yeah I've found the cook times on the pre sets are a bit too long so I have pretty much given up on presets. Have done beef ribs, pork ribs, tri tip and picanha and adjusted em down a bit
Ribs look fantastic. I don't see a smoke ring, but I don't see that as an issue.. food has been coming out of the Arden with smoke flavor. I've been tinkering around with smoked burgers. Wondering to see how you'd make them.
No spritz. We definitely recommend clearing the smoke before opening the door, which we usually do. Sometimes we just turn on the overhead vents in our commercial kitchen and don't clear the smoke for the sake of speed when filming these videos. We have a large space and 2 large vents in our kitchen so it isn't too bad for us but for folks in smaller setups without proper ventilation, we recommend clearing the smoke before opening the door.
Okay so what were your temp and times? Smoke and 250 for about 2 hours, rotate and smoke for 4 hours, then wrap in foil for about an hour, then back in with sauce for about maybe 20 minutes? So total time is closer to if not more than 7 hours? Got it. Thank you😂
@@ricksuel here ya go. Really simple and by far my favorite. Ingredients 4 pounds Eye of round (The original recipe called for Goose meat:) but eye of round is the best beef option, but I have never tried flank/skirt steak) 3 Tbsp. coarse Salt 1 C Brown sugar 2 Tbsp. Garlic Powder 3 Tbsp. Coarsely Ground Pepper 1 C Water 3/4 C Soy Sauce 1/2 C Worcestershire Sauce 2 Tbsp. Chili Powder 2 Tbsp. Red Pepper Flakes (Optional) Directions Cut meat into 1/4-inch width and add to seasoning in a zip lock bag Wait 12 to 24 hrs.
@@ChuckReynolds Smoke rings are formed when high levels of nitric oxide from wood smoke, react with the myoglobin in the meat. It takes a large amount of smoke/nitric oxide to create a visible "smoke ring" on the meat. While this is possible in the Indoor Smoker, it usually doesn't show up because of how few wood pellets we need in order to fill the entire chamber up with smoke. Also we don't use burning pellets to provide the cooking heat like a traditional smoker does. Basically, the Indoor Smoker is very efficient with its smoke and it's a closed system. So there usually just isn't enough nitric oxide created in order to form a very visible ring. We could and have achieved smoke rings by turning up the smoke production beyond its normal limit but that almost always resulted in terrible flavor and meat that tasted like ash. Hope that makes sense.
I usually don’t need the capacity. This has been great for a week day smoke or just enough for a family of 4. Smoking in Arden today and it’s 5 degrees out;)
![ไข้ขึ้นเลย! เมื่อแฝดโดนจัดเต็มวัคซีนครบ2เดือน🤒 [cc] แดนแพทตี้ SS2 | EP.54 |](http://i.ytimg.com/vi/z2VHItnyyvY/mqdefault.jpg)
Rick really enjoys making these recipe videos so be sure to let him/us know what other recipes or cooking videos you want to see!
These ribs looked fantastic! Hard to believe they came out of that machine! Very nice! I'm really liking this!
I haven't tried smoking ribs yet, and was pondering how to best make them fit, whether to rotate, etc. This was super helpful👍
I'm really liking how this product looks. If you do make ribs let us know how it tastes compared to bbq ribs from restaurants please.
Rick these look so good!!! 🤤🤤
The fat on those ribs is delicious! One of my first smokes-really appreciate the continued videos. Can’t wait for the knife sharpener to come into existence-you’re all awesome!!
5:46 Yeah I've found the cook times on the pre sets are a bit too long so I have pretty much given up on presets. Have done beef ribs, pork ribs, tri tip and picanha and adjusted em down a bit
This kind of feedback is always helpful. The smoker can be updated over the air so all of these preset parameters can be adjusted in the future.
Ribs look fantastic. I don't see a smoke ring, but I don't see that as an issue.. food has been coming out of the Arden with smoke flavor. I've been tinkering around with smoked burgers. Wondering to see how you'd make them.
Where can I get that recipe book please? What gloves do you use? Great video!
Thanks! Always love your videos! So do you think it would be just a little less time for some baby backs? I’m going g to try that now….
Did you spritz them at all? And if so, do you have to hit the “clear smoke” button before opening the door?
No spritz. We definitely recommend clearing the smoke before opening the door, which we usually do. Sometimes we just turn on the overhead vents in our commercial kitchen and don't clear the smoke for the sake of speed when filming these videos. We have a large space and 2 large vents in our kitchen so it isn't too bad for us but for folks in smaller setups without proper ventilation, we recommend clearing the smoke before opening the door.
Looks like maybe some type of rack handle to remove and place racks in.
Okay so what were your temp and times? Smoke and 250 for about 2 hours, rotate and smoke for 4 hours, then wrap in foil for about an hour, then back in with sauce for about maybe 20 minutes? So total time is closer to if not more than 7 hours? Got it. Thank you😂
Interesting trade off on bringing up to room temp. Though it might cook slightly faster, cold meats tend to attract more smoke
Can you let us know the exact times and temps that Rick used? It looked like he smoked them for 4 hours unwrapped and then 1 hour wrapped.
Rick, did you use the mesquite Arcacia pellets for the ribs?
yes. Rick's response, "If there were any in the building, then that's what I'm using."
Hey Rick, have you thought about jerky trays. If you need I have a really good recipe.
We have new trays that will work great for jerky! Can you please share the recipe? I’d love to try it
@@ricksuel here ya go. Really simple and by far my favorite.
Ingredients
4 pounds Eye of round (The original recipe called for Goose meat:) but eye of round is the best beef option, but I have never tried flank/skirt steak)
3 Tbsp. coarse Salt
1 C Brown sugar
2 Tbsp. Garlic Powder
3 Tbsp. Coarsely Ground Pepper
1 C Water
3/4 C Soy Sauce
1/2 C Worcestershire Sauce
2 Tbsp. Chili Powder
2 Tbsp. Red Pepper Flakes (Optional)
Directions
Cut meat into 1/4-inch width and add to seasoning in a zip lock bag
Wait 12 to 24 hrs.
Best wood for smoking fish, chicken, veggies. Citrus like lemon or lime.
On a “real” smoker, I would use the 3-2-1 method. Wonder if you could do that here
My ribs came out absolutely black after 6 hours. Oddly the bones themselves were actually mushy. Crazy. they weren't bad, but they weren't great.
Bone-in Pork shoulder; would one even fit?
I guess we need to find out...
@@Firstbuild agreed... let's gooo
also lookin at smoke rings from this...
@@ChuckReynolds Smoke rings are formed when high levels of nitric oxide from wood smoke, react with the myoglobin in the meat. It takes a large amount of smoke/nitric oxide to create a visible "smoke ring" on the meat. While this is possible in the Indoor Smoker, it usually doesn't show up because of how few wood pellets we need in order to fill the entire chamber up with smoke. Also we don't use burning pellets to provide the cooking heat like a traditional smoker does. Basically, the Indoor Smoker is very efficient with its smoke and it's a closed system. So there usually just isn't enough nitric oxide created in order to form a very visible ring. We could and have achieved smoke rings by turning up the smoke production beyond its normal limit but that almost always resulted in terrible flavor and meat that tasted like ash.
Hope that makes sense.
@@Firstbuild It does and thank you. I really want to try it and taste test it. Cheers guys thanks; very cool product.
This is not for people who use stick burners. No capacity for one
I usually don’t need the capacity. This has been great for a week day smoke or just enough for a family of 4. Smoking in Arden today and it’s 5 degrees out;)
Looks like it holds quite a bit of product. Definitely a great option for Apartment dwellers.
I too prefer to score the silverskin. Probably because every attempt Ive made to remove it has been a disaster! Lol One day Ill get one off! 😂
Use a paper towel to grab it, thank me later
I actually prefer the membrane to stay on and season it well and once the ribs are done they it is a crisp season layer I can enjoy.
Leaving silver skin wth
You need to learn how to sharpen a knife. 😂😂😂
Those ones don't hold an edge no matter what we do. Finally got a new set though and it's been smooth sailing