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Need some help getting that wonderful "bark" on some ribs
So I forgot to post back in this, but I did what you guys recommended- 2-1-2. Ribs came out fantastic! -
Need some help getting that wonderful "bark" on some ribs
Mine are baby backs, forgot that part. Well, maybe I could try that...seems like a lot of the time after 2 hours in the foil, they are starting to get tender enough to fall apart when you try to take them out of the foil. I guess I'll have to see. -
Need some help getting that wonderful "bark" on some ribs
Hi everyone, Haven't posted here in awhile, but I'm making a couple racks of ribs for a get-together we're having tomorrow evening. Normally I "cheat" a little bit by smoking the ribs for a couple hours, then putting them in foil for 2-3 hours to make them tender. I want to change it up this... -
Pork shoulder questions.
I actually never use a thermometer...I do the "wiggle test" and if it doesn't look quite done I put it back on for a little while...never had an issue. My thermometer broke and I never replaced it because I haven't really felt like I needed it. -
Pork shoulder questions.
I never do a full shoulder generally because I don't want to have to wait on it all day, and I usually don't need that much meat. I like to pick up half picnics which are about 5-6 lbs, and I can pretty reliably get them done in 5 to 6 hours (usually just do one). What I do is smoke it for 2... -
Too heavy on the smoke...what am I doing wrong?
Maybe I'll try for more charcoal and less wood. I was using wood chunks (hickory, the kind you can buy at the store) but they seemed to burn up way too fast especially when the coals got really hot. -
Too heavy on the smoke...what am I doing wrong?
What I have been doing is starting the coals with charcoal (before the meat goes on) to get the temp up, then I add wood and use straight wood from there on out. oldschool, what you're showing makes sense and may be my problem and I may have to play with the vents some. If I have the firebox... -
Too heavy on the smoke...what am I doing wrong?
Last year I made ribs a few times and used only hickory, and while they were good I felt the smoke flavor was often a little too heavy. This year my brother gave me a bunch of cherry so I have been using that, hoping for a little lighter smoke. While everyone really likes my ribs I still feel... -
Making some ribs this weekend...want to add a little sweet to the crust!
Just wanted to let you guys know- Made a rack of spares and a very small shoulder (4 lb) over the weekend, smoked over some cherry wood. Cooked both with just dry rub and a little spray (just apple juice, apple cider vinegar and brown sugar), NO barbecue sauce. I combined some of your pointers... -
Making some ribs this weekend...want to add a little sweet to the crust!
I heard about some of you guys using liquor in your sprays, what's good to use? I have some crown royal at my house, but not much else in the way of bourbon or whiskey. Would like to try that though. Might use the same stuff on my pulled pork too, I'll have them going at the same time. -
Making some ribs this weekend...want to add a little sweet to the crust!
My wife and I have no real plans this weekend and it's been a month since I made any barbecue, so I told her I'm planning to make some ribs and pulled pork. Now, one thing I would really like to do is add a nice caramelized crust on the ribs. Plan on getting baby backs, which I usually smoke... -
Making "carnitas" style pulled pork in the smoker?
Was talking to my wife last night about our dinner plans this week and we were talking about making tacos (nothing special, ground beef), but it got me to thinking how good some slow-cooked carnitas-style pork would be for a Mexican night. Has anyone done such a thing in the smoker? The main... -
Follow up Pork Picnic with Qview!
The picnic I picked up had a great big slab of fat on one side. Not that it was a big deal as the fat fell off once it was cooked. Man I'm jealous of that bark. Holeee crap. -
First Brisket - lil guy and not much fat
Thanks! Like I said it looked purdy but wasn't quite as great to eat. Yours looks good! I definitely need to try it again :) -
Drunken Steak
My sister in law lives in Leesburg, VA and there is a restaurant near there called Sweetwater (or Sweetwater's?). They have a "Drunken Ribeye" there that is probably one of THE best steaks I've ever had if not the best. Amazing flavor and the char they got on there was awesome (I always cook my...- ghunt
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- Forum: Grilling Beef
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First Brisket - lil guy and not much fat
I made a brisket last year that apparently was a "trimmed" brisket and had almost no fat (was all I could find at the time. Came out beautifully: But, because there was so little fat, one of them was just "OK" and the other one was tough. Flavor was good but I was disappointed that they came... -
First Brisket - lil guy and not much fat
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Steaming Ribs
I thought the point of "foiling" was that you get that steam action going on? I generally wrap my ribs after smoking, and add a little apple juice or whatever to the bottom of the foil. Works great. -
Is there a difference between picnic and the butt
I should note I didn't INTEND for it to sit in the cooler for 6 hours...we went to a friend's memorial weekend shindig and ended up being there til midnight! I was told 2 hours is generally sufficient
