Toggle sidebar

Recent content by bbrock293

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bbrock293

    S&P or Kansas City Rub for Ribeyes?

    I have 4 great ribeyes I am packing on a cooler and taking to a friends to grill out with tomorrow. I was planning on pre-seasoning them and putting them into the cooler. I am wondering if I should stick to a basic Kosher salt and fresh grated pepper rub or if I should just put some of my Kansas...
  2. bbrock293

    Entering Amateur Competition: How To?

    I did run a search, I did not find what I was looking for!
  3. bbrock293

    Entering Amateur Competition: How To?

    I am considering entering in some kind of amateur BBQ competition, mostly for fun and I wanted to get my product critiqued. I am wondering where I need to begin to do this. I am sure I can find and enter one online, but I have a few questions and am also wondering if anyone that had done this...
  4. bbrock293

    Avoiding Rubbery Skin

    I am planning on doing my 1st chicken this weekend, or possibly just starting with some chicken thighs, etc. I have done some reading on here and had some questions about the skin. From what I read, people are finishing on the grill to make the skin crispy. Here are my questions: 1. Is this...
  5. bbrock293

    Mopping/Saucing Bone Side (BB's)?

    Quick question. Are you guys mopping/saucing the underside (bone side) of the ribs? I have been doing both sides but it is kind of a pain and was not sure if I am wasting my time since the meat side is primarily eaten. Thanks.
  6. bbrock293

    BB No-Foil Cooking Time?

    I have the 22.5 WSM. I mopped about 4-5 times last time and it made a really nice crust/bark. I will shoot for only a couple of times this time around and see what happens.
  7. bbrock293

    BB No-Foil Cooking Time?

    I have been experimenting with cooking BB's at 225-275 without foil. Do you guys (that don't foil) find that the BB's take longer to cook than using the 3-2-1 or 2-2-1 method? I went a solid 5-6 hours at about 225-240 and I still think they could have gone a bit longer. If it changes anything, I...
  8. bbrock293

    What's Next to Smoke?

    So far I have smoked a good number of briskets, pork shoulders, BB and spare ribs, as well as country style ribs over the last year. I am looking to trying something new for my next smoke. Any ideas of what to try next?
  9. bbrock293

    Apple Juice Spraying Durations?

    I have a pork shoulder and a brisket on the WSM right now. I am wondering how often you guys spritz with apple juice during the cook. I know I will lose 15 minutes +/- each time I remove the top so I want to maximize moisture and minimize cooking time as best I can. Thanks!
  10. bbrock293

    Foiling: Pan or Wrapped?

    Question. When you guys foil during stage two of your ribs, are you wrapping the ribs in foil with the other goodies (juice, etc.) or are you putting into aluminum pans (with juice, etc.) and foiling the top? I am wondering, because it seems much easier to put the ribs in a foil pan with some...
  11. bbrock293

    Brown Sugar Ground Too Fine?

    Awesome. Thanks guys.
  12. bbrock293

    Brown Sugar Ground Too Fine?

    Anyone?
  13. bbrock293

    Looking for BBQ Bible. Suggestions?

    I am picking up the WSM 18.5 in a couple of weeks for the upcoming Spring season! I am looking for a good, well-rounded BBQ book, sort of like a bible. Something that has recipes, techniques, etc., or anything specific to the WSM? I would consider myself a beginner, I have 1 season under my...
  14. bbrock293

    Brown Sugar Ground Too Fine?

    I picked up some Turbinado sugar over the weekend. Are the measurements the same (vs brown sugar)?
  15. bbrock293

    Brown Sugar Ground Too Fine?

    This may be a stupid question but I am going to ask anyway. I was making my rub the other day and the brown sugar was a little old and was very clumpy. I put the amount I needed in my coffee grinder so I just get it nice and ground up and added it to the rub. When I was eating the ribs later on...
See more
Top Bottom
Back
Clicky