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New to the forum,, heres my bio i think and open for any suggestions or tips and tricks

post #1 of 11
Thread Starter 

well ill start off here saying my names Lance, I a Soldier in the Army and stationed at Fort Hood Texas.   ive done some smoking back in high school years ago but never got to into it until here recently when i returned from Afghanistan.  i went out and bought a el cheapo brinkman offset smoker and hated it lol.  that was the worst thing i could have spent 160 bucks on but learnt fast and went out and got a new smoker.   i currently have a Old Country BBQ Pits Wrangler offset smoker from academy for 500 bucks and actually just wrote a review on it on here since i took that leap and bought one without even finding a review anywhere online lol.   turned out i got lucky and its an amazing investment.  My wife wasnt to happy but i she loves it now because it gives her and our 2 kids a chance to spend atleast a whole day outside every weekend when i smoke something plus she loves not having to cook for a change lol.   I smoke whole chicken, ribs, and brisket.  the chicken and brisket comes out better and better everytime since im dialing in my rubs and mix of oak and mesquite on the brisket and pecan and apple mix on my chickens.  the ribs well we will just say im done with ribs for a little while because no matter what i do i get the color and taste on point everytime but no matter what i cant get the ribs to be tender but im thinking thats because my ribs come from walmart and heb and they dont have a good selection here but im searching for a local slaughterhouse so i can get fresh ribs and try them.   if anybody reads this and has ny tips or tricks about ribs or ny other type of meat im all ears and would greatly appreciate it.

post #2 of 11
Hi Lance! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

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

Thank You for your Service! PDT_Armataz_01_37.gif
post #3 of 11

Welcome to the group and thank you for your service. try the 3 2 1 on ribs

Happy smoken.

David

post #4 of 11

Remember the search bar at the top of any page is your friend.

David

post #5 of 11
Welcome to the forums, Lance! Glad you've joined us. You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food! There are lots of friendly and knowledgeable folks here who really enjoy helping one another. Just ask any time you need help and you'll get plenty!

Thank you for your service!

Red
post #6 of 11

Hello, Lance. Welcome to the Family. I am a Native from Temple and moved in '92 to help the  In-Laws . I miss Temple...

 

Anyhow, I know a great place to get meat, and Jerry (the Butcher) is a great guy. The place is in Temple , on the East side off 8th St. at Ave. A or B ,second street to the left. Fresh meats and good prices.

 

Hope you like Cen-Tex area, a good placed to raise your Children... and close to most everything Texas has to offer (I mean you're in the center of the action).

 

Have fun ,keep the smoke blue and as always...

post #7 of 11

Its a pleasure to meet you, thank you for your service. Listen, just start reading and in no time you will have cured whatever is the problem with those ribs, beisdes who sayes the bones are supposed to fall off the ribs. A little bit is good exercise!

 

You'll enjoy it here, these folks are so good its scary.

post #8 of 11

welcome1.gifto SMF!  We are so glad you joined us! Thank You so very much for your Service!!!! usa.gif

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums.http://www.smokingmeatforums.com/a/terms-of-service

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

post #9 of 11
Quote:
Originally Posted by lphamilton1 View Post

I smoke whole chicken, ribs, and brisket.  the chicken and brisket comes out better and better everytime since im dialing in my rubs and mix of oak and mesquite on the brisket and pecan and apple mix on my chickens.  the ribs well we will just say im done with ribs for a little while because no matter what i do i get the color and taste on point everytime but no matter what i cant get the ribs to be tender but im thinking thats because my ribs come from walmart and heb and they dont have a good selection here but im searching for a local slaughterhouse so i can get fresh ribs and try them.   if anybody reads this and has ny tips or tricks about ribs or ny other type of meat im all ears and would greatly appreciate it.

 

Lance, I'm a huge spare rib and baby back lover.  My ribs have always turned out great in my old cheap Smoky Mountain smoker, and I will be perturbed if they don't turn out well on the Wrangler.  Being from Texas, I've always loved the different Texas sauces.  However, after my first trip to Memphis, I'm now sold on dry rub...and I keep a supply of Corky's rib rub at all times.  One thing I liked to do with my old smoker was do 8 slabs of ribs at a time, 4 with different BBQ sauces and 4 with Corky's dry rub as well as some dry rubs I make.  EVERY TIME, people have always picked the Corky's dry rubbed ribs as the best.  I've cooked ribs from Walmart, Sam's, grocery stores, butcher shops, and have found it makes no difference.  Of course, I like them all...but am really partial to the Corky's as well.  Regardless, my ribs are always smoky and tender.  Everyone has their own tastes, and a lot of people, especially in competitions, would say my ribs are too done...because I happen to like them falling off the bone, as long as they're still moist.  But, once again, in my opinion, the worst ribs I've ever smoked were great!! 

 

Have you seen these links?

 

http://www.youtube.com/watch?v=0eSFdddaRnk

http://www.youtube.com/watch?v=GMQ7g2EJMoM

 

This guy, Aaron Franklin, has Franklin Barbecue in Austin...they're located on 11th St.  It's only open during lunch hours...11:00am until he's sold out.  He's like a local BBQ brisket legend.  And, on his YouTube videos he's using an Old Country Pecos smoker.  I've got a lot of good info from his videos.  He's like the brisket king of Texas, and his restaurant has sold out of brisket every day it's existence.  I have not been to Austin since he started his business...but you can bet on my next visit, I will be visiting Franklin Barbecue.   

post #10 of 11

Thanks for the restaurant tip, Mick...may have to check that out.  I always thought that if I had a bbq joint, I'd call it WIL's...

...While It Lasts :D

post #11 of 11
Quote:
Originally Posted by SupercenterChef View Post

Thanks for the restaurant tip, Mick...may have to check that out.  I always thought that if I had a bbq joint, I'd call it WIL's...

...While It Lasts :D

 

Sounds like a good name for a BBQ joint SupercenterChef!  A little more info on Franklin's BBQ in Austin.  I Googled it, and found out that people start lining up each day by 8:00-8:30 in the morning just to get in before they run out of food.  I saw several YouTube videos of the crowds lining up with lawn chairs waiting.  And, a lot of days if you get there at 9:30 or later, you're not going to get in.  I've never seen anything like it!  LOL!!  So, maybe I won't be eating there on my next trip to Austin.  I can't stand to wait in line for anything 15 minutes...much less 3 hours...to eat????  IMO, nobody's BBQ is that much better than mine...period! 

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