Been at it for 3 years now...

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast! 

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

If you have any questions about the forums or need any help navigating around don’t hesitate to ask or send me a PM, I am more than happy to help out!

Be careful, first pork butt then brisket and from there you will want pastrami, turkey, chicken chuckies, fatties, mac-n-cheese.........and before you know it the guys (and gals) on here will be having you buy everything you need to make sausage, unless you're lucky and get it all for X-Mas!

Welcome to SMF

Welcome MV!  If you like a dry rib, but want to try an alternative, during the 1 portion of the 3-2-1 method on ribs, brush on a thin layer of your favorite sauce.  The sauce will set and be a (fairly) clean eating rib like a dry style, but with another flavor profile. 

MVPierce......from ShoneyBoy in SE Louisiana........

Welcome to SMF!


~Martin