- Jan 4, 2014
- 5
- 10
Hey folks,
Jared from Cincinnati here. Long-time lurker--well, about five months or so. Became obsessed with Texas-style 'que after a bachelor party in Austin (Franklin one day, J. Mueller the next) and decided to get an 18-inch WSM. There are a few decent spots for smoked meat here, but good brisket's hard to find and beef ribs are non-existent, so I'm taking matters into my own hands!
I've done about seven cooks so far, mostly beef ribs and one attempt at St. Louis spares (that one didn't go so well). The beef ribs have been coming along nicely, thanks in large part to all the tips being shared here.
Decided to join up as I've got a couple more racks of beef chuck ribs on the smoker today. A little worried that the blue smoke doesn't seem to be kicking in like usual, and hoping the white stuff is maybe more steam from the cold weather...maybe. We'll see in about six hours.
Cheers,
Jared
Jared from Cincinnati here. Long-time lurker--well, about five months or so. Became obsessed with Texas-style 'que after a bachelor party in Austin (Franklin one day, J. Mueller the next) and decided to get an 18-inch WSM. There are a few decent spots for smoked meat here, but good brisket's hard to find and beef ribs are non-existent, so I'm taking matters into my own hands!
I've done about seven cooks so far, mostly beef ribs and one attempt at St. Louis spares (that one didn't go so well). The beef ribs have been coming along nicely, thanks in large part to all the tips being shared here.
Decided to join up as I've got a couple more racks of beef chuck ribs on the smoker today. A little worried that the blue smoke doesn't seem to be kicking in like usual, and hoping the white stuff is maybe more steam from the cold weather...maybe. We'll see in about six hours.
Cheers,
Jared
