Do you not bring your meat to room temp before putting on the smoker? I do that all the time, so my meat sits out for about an hour anyway. The smoking/grilling process goes much better when itsa room temp meat, at least in my humble opinion.Question for Insight...did you refrigerate while waiting for the meltdown? I'm a little nervous about leaving raw meat out for an hour like that.
Didn't look like brown sugar rubbing to me...at least what I recall from the video. Sort of a pat down and spread about thang'I am trying this method this weekend. What I find a little funny about the champs is how they stress to sprinkle the rub on and not rub it, yet they then proceed to basically RUB the brown sugar on which in effect rubs the rub on. lol. So I really don't think it matters if you sprinkle or rub the rub on there, and packing the brown sugar on is going to rub the rub in anyway.
Have you tried koolaid? I used cherry on some ribs and it gave it some nice color.A question. I would like to try and get some "color" in the meat of those great baby's I made. Would a type of marinade for a few hours give that pale white pork a "suntan" as well as additional flavor? Thanks in advance!
That should be relatively easy.....even for me..... as a noob! Post pics, your impression... and what ya' did!I tried them with this method last night (didn't have camera). They turned out great! I did them for a little over 4 hours @ ~225*
I want to try and use a spicier rub next time to offset some of the sweetness of the brown sugar.
Meat calls for me all the time. The meat at Costco is especially LOUD.Hummm might try this tomorrow picked up a small 1/2 slab of BB ribs while buying a pork butt to smoke tomorrow they were just calling my name as i passed them now I know why LOL !!