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On a Mission: To bring Texas barbecue with me to Utah!

post #1 of 19
Thread Starter 

Just bought my first small smoker and am getting started...since we can't seem to find decent brisket and ribs anywhere within 30 miles of where we now live (I just got relocated to Hill AFB in Utah). 

 

So now we're looking at all the recipes we can find and are going to just start smokin' our own!

 

post #2 of 19

Atta Boy you will have many friends before long...yahoo.gif

post #3 of 19

welcome1.gif You are in the right place.

post #4 of 19
Thread Starter 

So this whole thing started with a trip to a "Cowpoke Barbecue" place that's been in business here for quite a while.  My wife ordered the ribs and her comment was, "not even close."   So if I can get a batch of ribs to pass her test then I think we'll have a winner.

post #5 of 19
Quote:
Originally Posted by alelover View Post

welcome1.gif You are in the right place.



X 2 !!!

 

Welcome SP

 

Bear

post #6 of 19

smf.gif 

post #7 of 19

welcome1.gif   Glad to have you with us!

post #8 of 19
Thread Starter 

First ribs and pulled pork done last night:

 

304773_10150325687708817_690893816_7641384_481812736_n.jpg

 

308323_10150325705618817_690893816_7641432_1163754508_n.jpg

post #9 of 19

SteelPeart, As a Utahn, let me welcome you to our great state. As for some good bbq, you'll need to venture down to Salt Lake.  My goto place when I want some great que besides my own is Pat's BBQ in So. Salt Lake. Another place a little further south is Q4U.  On Friday's Pat has burnt ends that folks line up for and T at Q4U puts out a whole hog on most Friday nites.

 

Your ribs look great, how did they turn out and most importantly, did the Mrs. approve?

post #10 of 19

I could handle a few of those Ribs!!!!

 

Nice!

 

Bear

post #11 of 19
Thread Starter 

Thank you Dutch (and Bear) - yes, she gave me the nod and said they were very, very close.  My only complaint was that the underside had gotten a bit too charred because I haven't modified my smoker yet.  So whenever flareups happened or the temp got too hot on the right side, it was burning the ribs underneath.  We'll get that part fixed.

 

I did use the "dry rub" recipe that you can buy from this website, so I cheated a little bit.  I'd leave out much of the cayenne pepper myself, but otherwise, the slab was devoured in under 2 minutes!  Very tender...the best ribs I'd ever made.

 

I also did a pork shoulder using the webmaster's "cook to 208 degrees" method - and WOW.  That made for some great sandwiches - again, I only got two and everyone else had pretty much powered it down before I could come home from work the next day!

 

post #12 of 19

Looks great. Once you do the needed mods you will be smokin like a pro.

post #13 of 19

Steelpert, it's hard to find a place that will give you good, fresh off the smoker taste,there are some,but not many;(I'm in trouble nowdevil.gif). The way the product is held affects the taste(usually steam,unless you have a pit going with meat on it- like in Texas). I am assuming you went to Cen-Tex.,or got lucky with a roadside place...biggrin.gif.

Once you start doing "Q" at home,you'll have to start charging ,"if you cook,they will come"; sometimes more than you want;makes good bribes tooicon_exclaim.gif

Betty 004.JPG

 

Have fun and...

post #14 of 19
Thread Starter 
Quote:
Originally Posted by Dutch View Post

SteelPeart, As a Utahn, let me welcome you to our great state. As for some good bbq, you'll need to venture down to Salt Lake.  My goto place when I want some great que besides my own is Pat's BBQ in So. Salt Lake. Another place a little further south is Q4U.  On Friday's Pat has burnt ends that folks line up for and T at Q4U puts out a whole hog on most Friday nites.

 

Your ribs look great, how did they turn out and most importantly, did the Mrs. approve?


Hey Dutch, as a follow up I guess I'll need to line up for the "burnt ends" because last night, Pat's just wasn't "it."  My wife and I took the family down there for some brisket, pulled pork, and to try out that smoked meat loaf that Pat's offers and we were just not impressed.

 

The search continues...
 

 

post #15 of 19
Quote:
Originally Posted by SteelPeart View Post

Thank you Dutch (and Bear) - yes, she gave me the nod and said they were very, very close.  My only complaint was that the underside had gotten a bit too charred because I haven't modified my smoker yet.  So whenever flareups happened or the temp got too hot on the right side, it was burning the ribs underneath.  We'll get that part fixed.

I did use the "dry rub" recipe that you can buy from this website, so I cheated a little bit.  I'd leave out much of the cayenne pepper myself, but otherwise, the slab was devoured in under 2 minutes!  Very tender...the best ribs I'd ever made.

I also did a pork shoulder using the webmaster's "cook to 208 degrees" method - and WOW.  That made for some great sandwiches - again, I only got two and everyone else had pretty much powered it down before I could come home from work the next day!

If momma's happy, everyone's happy! Nice job!

Bigfish
post #16 of 19

welcome1.gif to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking Basics 5-Day eCourse

 

Smokes Looks-Great.gif

post #17 of 19

 

Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

 

You are going to fit in just fine.

post #18 of 19

icon_cool.gif

First off welcome to SMF. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

 

Welcome To Your New Addiction

post #19 of 19

Welcome to SMF.  Looks like you're cranking out some good eats.

 

dave

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