Great post GM!! Those spares looked awesome...looks like it was a very tasty and enjoyable day! Nicely done!
Red
Red
Thanks Red,
Great post GM!! Those spares looked awesome...looks like it was a very tasty and enjoyable day! Nicely done!
Red
Thanks HB,
Wow - great looking ribs!
There's just something about a side-firebox smoker that gives ribs a great color. That, some Blues Hog rub and Chef JimmyJ's foiling sauce, then using the 3-2-1 method they can't help but be great. The only difference is with baby-backs, you use 2-2-1.And GMonkey- those might be the best looking ribs I've ever seen in here. What's the trick/ difference between spare ribs and baby backs? I've only been smoking about 4 months and only done bbacks so far. Thx for the help
I haven't tried pork loins yet, but I know there are some guys on here that have mastered them. Start a thread in the pork section describing what the problem is and they will help you out. Make sure the problem is in the title so they will know why you started the thread.Got it Thx. I'll be giving them a shot this weekend. Any tips on pork loins. I'm 1 for 3 so far, my first being great and serving about 12 people. My last 2 not good. Was it wrapping it in prosciutto that messed it up? IT was about 165 before pull and rest. My first I ran to 185ish and it was more moist w/ better flavor.
More like a deflector:Mighty nice looking ribs, and smoke ring! Hey was looking at your fire pit, maybe it was the angle of the shot but do you not have a baffle? Just tuning plates? My smoker runs cool even with a big fire,( since the mods) I'm wondering if I should just remove mine all together or just raise the baffle up a little more, then I think I could make a smaller fire like you did. Currently my baffle is covering 45% of my opening. Have oklahoma joe offset by the way.
Thanks Danny,
looks great...good job.....ready to eat