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SMF Gathering Trubute Smoke

post #1 of 5
Thread Starter 
A little late in posting. In honor of the SMF gathering, I smoked a couple racks of spares (my first) Fathers day weekend. Did St.Louis cut, coated with mustard and rubbed 1 rack with Meowy's and 1 with a Memphis style rub. Did the 3-2-1 method and finished with SoFla mustard sauce or honey BBQ sauce for dipping. Turned out fantastic. The mustard sauce was "Da Bomb". Also did a couple whole chickens the day before and some chicken parts and country style spare ribs this past weekend. Im getting better. Couple questions.

How long do you usually smoke the skirt meat? Mine went a little too long and dried out. Still tasty drenched in mustard sauce.

Where can I get some wood other than the usual hickory and mesquite? Can't seem to find a source close by.


post #2 of 5
Better late than never, Droopy! Looks real tasty! PDT_Armataz_01_34.gif
post #3 of 5
Gee it looks good droopy.

Did you spray it with apple juice? Best to go by internal temperature time is tought because of fluctations.

There's a few places online that sell wood. We are limited to hickory and mesquite up here too. I scrouge wood for all kinds of placed. State forests (ask first) frineds with wood stoves, fruit orchards and my backyard.

I'm ordering some pecan and kiawe online. Still looking for pomegranet.
post #4 of 5
Good looking food there Droopy, and thanks for the tribute smoke. Looks like we weren't the only ones to enjoy some fine ribs that weekend. Keep up the good work.
post #5 of 5
Good looking grub droopy! As for the skirt meat, I'm usually pulling mine off for snacks after about
1 to 1 1/2 hours. If you do a Google search for smoking wood you will find numerous online suppliers you can choose from.
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