Recent content by bellyrubber

i didn't think about falling off the bone. ah-dah! thx guys

Hi all, i'm curious to the benefits of hanging ribs in my masterbuilt propane smoker

thx smoking al. i use your delicious ribs recipe all the time. it never fails. everyone has loved it. i like a good bark also. i'll do it with out the foil and see what happens. i don't have any intentions to inject it. i will just sprites it with apple juice. thx guys. bellyrubber

thx everyone for your input. i see we have a bunch of characters here. i feel right at home. yes i had planned on putting it in an aluminum pan with foil after it hits 145IT.and let it go to an IT of 200+. then let it set for an hr or so. always open to suggestions. thx again bellyrubber

thanks disco. yes i am doing pulled pork. i'm relatively new to smoking. have used mustard on my ribs so that's why i asked. i guess i should put it fat side up in the smoker. it's my 2nd attempt at pulled pork. the 1st time i used a pork shoulder and it seemed dry to me. learn by doing. thx for...

hi ya, i've got a 5# pork butt to smoke. my question is should i brine it or just do a mustard rub down with my homemade rub? #2 should i put in the smoker fat side up or down. i'm using a mps with dual doors.

i would like to know if i can use a AMNPS with wood chips in my MPS 230S. thx.

i want to thank you guys for informing me on amnps. i'd had seen it mentioned in the forum but didn't have any idea what it was. now i'm a little less clueless as the wife would say. thanks again.

What is a ampns

thanks guys. the wrapper says whole pork butt but it looks like there is a leg shank attached. just curious.

Can i use a pork butt for pulled pork?

Tried you recipe tonight. Followed it to the letter. Just a little over 1hr in foil. Then onto grill for just a few minutes. I used my Memphis rub and my homemade BBQ sauce. They were tender and juicy. Just shy of FOTB. Absolutely delicious. Thanks

hi ya, i'm bellyrubber. as you can see from my profile i'm a retired trucker. did 32yrs. 23yrs running 48 and canada,9yrs local here in the southwest. new to smoking meats,started with a hand-me-down brinkman. got a masterbuilt 2dr,single burner,propane a year ago. i've done chicken,pork...