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Son in Law of Gary Simmons First smoke in His honor. I NEED HELP!!

post #1 of 18
Thread Starter 

Hello Everyone,

My name is Sandro Silva Son in law and friend of Gary Simmons.

The posts have all been read and cherished by the family.

Gary "scarbelly" Simmons was a great man to everyone he met including myself.


I smoke a pork butt today with very little experience on Gary's equipment.

With help from reading everyone's posts and Todd from Amazing Dust. (Thank you TODD).


It took ten and half hours and stalled at 180 degrees for about 3.5 hours.  The finished meat fell apart as i removed it from the smoker.

Scarbelly was with me the entire way. He would be excited to know that even his grand daughter, that hates meat, loved it.


I want to smoke nuts and ribs as well this week since he always had these ready for us when we would visit and I also want to keep the smell of smoke in the air.

I would appreciate some pointers.


Once again thanks to everyone's post and heart felt words.  He was and is still a great man that will be honored by me everyday.


Miss you Dad


Sandro Silva





post #2 of 18

sandro, i think gary posted how he did the nuts.....ya might want to try a search of "threads started by scarbelly". gary brought some of those nuts when he and kathy came for a visit and they were indeed good..........................

post #3 of 18

here is one that he did......



sandro, if ya hover the pointer over "scarbelly" a drop down menu will let you get to the threads that gary started............i sugest you check them out.

post #4 of 18
Great thing to see Sandro. Rob gave you a great link.
post #5 of 18
Chefrob is sending you in the right direction.

I quickly looked to see if I could find a link to Gary's ribs. To be honest he has so many threads started that I stopped after 6 pages. If you are not able to find one in his library or recipes and cooks. Most of us have something posted on ribs. The easiest way to search is 3:2:1 method and you will get tons of results for rub recipes, prep methods and other little things.

Keep the smoke flowing!!! He would not want cobb webs to grow......
post #6 of 18

smoking is in the blood. my father passed it on to me and is sounds like you got lucky to have known gary . like i have said before only chated with him once. but one hick of a nice guy. am sure you made gary very proud as he smelt your smoke from above. god bless you and your family .

post #7 of 18
Thread Starter 

Thank you eveyone,


The post are amazing and very helpful.  I will keep the smoke going since spiders hate smoke and his daughter hates spiders,,,,,,


God bless you all and thank you for all the kind words and direction.



post #8 of 18
Thread Starter 

I also asked Kathy about the spices that Gary  used and she directed me to the motorhome where I found a jar full of spices that was labeled just NUTS!!


Thanks Gary.........lol

post #9 of 18
Thread Starter 

Thank you Rob,


Kathy Says thank you as well.

post #10 of 18
Howdy, I also do alot of nuts as Gary had.not sure which recipe I started with but ended up useing his but tweeking it a bit to my peoples liking, just less sweet and a lil less chipolte. And make sure you do watch them for they will burn quick. Fill free to ask if you need anything. Glad to have ya step in, I know he is smiling.
post #11 of 18

Great job on the butt, Sandro!!! Gary would be proud and it's a great thing to see there won't be any spiderwebs taking over his equipment! 

post #12 of 18
Originally Posted by Scarbelly View Post

Thank you Rob,


Kathy Says thank you as well.

no problem.........give kathy a big hug from me!

post #13 of 18

It's nice to see you are honoring his traditions.  I am sure he would be proud of you.

post #14 of 18

That's awesome Sandro!!! Keeping his smoker going and learning his style!! Are you going to fire up the WFO? We would love to see it in action again!!!

post #15 of 18

Sandro, It looks like you are off to a good start. Gary's Nut recipe is pretty detailed and you should have no problem. There is a ton of detail on ribs. I will give the Short version and a link to greater detail. Good luck and have fun. My best to you and the family...JJ



A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood Pellets in the AMNPS such as hickory, Pitmasters Choice, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Apple Juice or Foiling Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and Flavor/Tenderize it.
The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ


This is a great recipe for Foiling Juice...




Here is a more detailed explanation...



post #16 of 18

Looks like your off to a real good start and many good smokes ahead of you..I just want to say again that Gary is truly missed around here. I get up every morning and grind some of the beans that Gary roasted and sent to me just a few weeks ago for my morning coffee...RIP my friend we miss you..

post #17 of 18

Sandro , great thing for a great Man... keeping the  Memories going and learning the style... biggrin.gif , I can only hope My G-Children do the same for me...


Bless you , Kathy and the Whole Family ;


Stan and Trish King

post #18 of 18

Sandro...if you EVER need any rub, let me know. Gary and I traded Avacado's and Coffee numerous times for my rub..he seemed to really like it.  Cant remember how many times we traded.


Anyway, if you are ever at a loss why your meat doesn't quite taste like Gary's...it may be the rub!! thumb1.gif



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