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  • Featured

    St.Louis ribs and sides

    motolife313-2 motolife313-2 ·
    Did 6 racks. 1 rack came off early. Dry rubbed the night before. Tossed them on the smoker then chopped up the oak wood and started the fire. Ran the smoker about 225. Got a little higher at time. They took 6 hours, I definitely tossed a couple of the ugly ribs on my plate but that’s ok
  • Featured

    Two More Bellies & Some Ribs

    KBFlyer KBFlyer ·
    Yesterday was ribs in the pit barrel cooker (Drum Smoker) and today was two slabs of pork bellies for bacon. The one slab has to be around 4 inches thick on one end. Bacon is off to the outside fridge to firm up and later to get vac sealed. Should be good for a while. LOL
  • Featured

    Plate Ribs & Smashed Fried Potatoes

    civilsmoker civilsmoker ·
    Went to the GS with Mrs C the other day and spied some on sale plate ribs (5.99/lb) so I grabbed a nice marbled one before I could even blink Washed it down with some Worcester sauce the a splash of kinders sweet heat and finally my Asian beef rub....then on the RT 1250 at 265! 3.5 hours in at INT 175, time to boat....man oh man!!! Ran them to INT 200 (about 5.5 hours total) then in the house oven at 140 till dinner time (in the rest mode for 3 hours) Bingo time to slice.....the bones...
  • Featured

    Pork sandwich

    zwiller zwiller ·
    Forget who gave me the idea but this is pork loin pounded thin, rubbed, grilled, and sauced. Still working out the kinks but this will be regular fair. The other sandwich I ate got BBQ sauce on the bun and was MUCH better. Aiming for sorta a premium McRib flavor. Plan to try other ways. Pork loin from GFS was $1.79/lb. Got 8 sandwiches out of 1/3 of it!
  • Featured

    Re-visting footlongs

    chopsaw chopsaw ·
    Gordon's food service started selling the 3 packs of whole spare ribs again . I love to cook up whole spares , but in this day and age I'm all about bang for the buck . So awhile back I started buying the ribs , and trimming them into St. Louis style , then grinding the trim for sausage . takes a bit of work to get them " deboned " , but for the most part the brisket flap is clean . So this is from the last time I did it . Everything on the plate was ground for sausage . This time I trimmed...
  • Featured

    Beef Rib Goodness!

    S Smoke-Chem BBQ ·
    I finally found a source for beef plate ribs in North Idaho, and prepped a 5.6 lb, 3-bone plate for smoking. I mixed 1/4 cup of Blues Hog Beef Marinade and Injection into 1 cup of beef broth, then both injected and marinated the plate with the solution. After an hour, I blotted dry, put down a layer of Krystal Hot Sauce as a binder, a liberal coating of Kinders The Blend (SPG), and a light overcoat of additional coarse ground black pepper. Big ribs demand bold flavors! The ribs went...
  • Featured

    Wild Berry Glazed Babyback Ribs

    Ishi Ishi ·
    Coming home from trout fishing I decided to stop and grab a rack of Baby back ribs to smoke. The binder was mustard with a light dusting of Meat Church Honey Hot rub. After smoking on the YS640 for three hours I decided to try and use up extra wild Plum and Blackberry jelly that I made this past winter. Each jelly was applied on each side after three hours then let them go till temps were reached. Plum on the right side and Blackberry on the left. Plated up with a sweet potato with...
  • Featured

    Smoked Chicken meatloaf

    chopsaw chopsaw ·
    Decent price on whole birds last week . Already had 2 in the freezer , but couldn't pass up a couple more . Just spun one on the Weber a week ago , then did some BBQ legs . So I wanted to do something different . Decided on meatloaf . Had a general idea , but found a recipe / method on America's test kitchen website . As always , I just use that as an idea / guideline . Started with a whole bird . Take the wings off for a snack later . Remove the leg 1/4's . Removed the breast halves ...
  • Featured

    Mac Rib Skillet ~ Featuring Country Style Shoulder Ribs in the Center Ring

    thirdeye thirdeye ·
    For this cook... I decided to combine one of my favorite barbecue meats, with a favorite side in a skillet meal. My plan was to start with some country style shoulder ribs and cook them indirect in the 250° range. Seasonings were cracked pepper, Cimarron Doc's and The Gospel. Normally I take country ribs to a sliceable doneness, but for this dish I wrapped and went with fall-off-the-bone tenderness. For the mac and cheese I used half & half, whipped cream cheese, smoked gouda...
  • Featured

    Smokefire Inaguaral Cook - Pork Tenderloin

    jcam222 jcam222 ·
    Finally got a chance to run the new to me Smokefire through it's paces. Earlier today I ran it for a bit and verified it was working properly. Nothing fancy here but thought I'd share the results of my first cook on it. Four pork tenderloins rubbed with a local jerk dry rub. I used Lumberjack competition blend pellets and smoked at 200F until they hit about 85F and kicked it up to 250F. I turned them once to get the outside sealed on both sides. Pulled at 138F to let them cruise to...
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Greetings from Centre County, PA

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Venison sausage/jerky/snacks

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Smokin it 3d SmokeTime

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Looking for Hickory wood

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BBQ joints, Anderson

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The Big Easy, Red Stick or the Mississippi Gulf Coast check in here

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Local meat.. where to buy in So. Florida?

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New Member

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Tennessee Gathering 2022

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UDS exausts.

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Arnold Barbecue 94 Gallon offset smoker

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Looking for VA fabricator

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Butchers

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Here's to the latest group.

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Side gigs

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Boneless, Skinless Thighs in the Ninja
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