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Total Fail on Spares
So yesterday I had a rack of ribs sitting around that needed to be smoked. I've been doing spares with the 3-2-1 for awhile with many successful cooks. Yesterday I decided I wanted to try a no wrap cook just to try something different. The ribs I ended up eating were way underdone and tough. I... -
First run at Beef Ribs
Got a good deal on some Beef Back Ribs at a local store and it prompted me to give them a shot after drooling over other posts I've seen on here. Pulled the membrane, rubbed with W-sauce, and then started with a light dusting of SPOG and then added another light layer of Jeff's rub. Threw... -
First attempt at Spatchcock and PartyQ
I feel like I've been hearing a lot about this lately, and given the moratorium on Pork/Brisket that my wife has given me until we return from our trip to KC, I figured this gave me a good excuse to fire up the smoker. Brined the 9lb bird in TIp's brine. After 6 hours in that I pulled it off... -
Smoker/Oven Hybrid on Ribs?
So...I have a little issue. Ribs are trimmed and rubbed, and then I was informed I had to be somewhere for an hour right in the middle of the cook. I was thinking about smoking the first 3 hours, then wrapping and throwing in the oven for two hours during the stretch I am gone, and then... -
Help save me!-Pork Butt
So for a picnic with quite a few guests scheduled for this weekend, my parents asked me to put on a BBQ in which we were going to do 4 racks of ribs and 2 Pork Butts. I was in charge of the ribs and mom was in charge of getting the pork Butts. We were going to go together to buy them, but mom... -
First Brisket-Looking for Feedback
So I finally decided to take the plunge after a local grocery store, with typically good meat, had a huge sale on Brisket. I brought it home, trimmed it up, then rubbed it with a mixture of half cup salt, half cup pepper, 1/4 cup onion powder and 1/4 cup garlic powder (didn't use it all but that... -
Brisket Temp Probe Location
So I'm thinking of trying my first brisket some time this week. I've read a million different ways people go about it on here, and feel I've narrowed it down to what I'd like to try first. The one thing I haven't seen yet is how to handle monitoring temperature. I'm assuming the flat and point... -
Spare Ribs-How to Rub?
So I've done many spare ribs with great success before. Typically, I take out the ribs the night before, cut off the membrane, rub them up, and set back in the refrigerator overnight. I find it really let's the rub soak into the meat. I've seen a lot of people, however, talk about using binders... -
New to SMF from Wisconsin
Hey everybody. I live in Wisconsin's Fox Cities (Near Green Bay). I've been smoking for a few years up at the lake but liked it too much to wait for those moments. I've gotten an Akorn Kamado Griller/Smoker and recently got an old Brinkman Smoke N Grill mainly to experiment with modifications...
