Recent content by bigbluecrab

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  1. bigbluecrab

    Pork spare ribs

    I just bought two racks of pork spare ribs. I've only smoked baby back ribs. Should I trim the spare ribs down to St. Louis ribs or smoke them as they are? Are there pros and cons to either? If I should trim them, how would I do so? Is there a link to a video showing how it's done? Thanks!
  2. bigbluecrab

    Upgrade to new thermometer

    This is the one I decided to get. It showed up this morning and I'm currently using to smale a turkey breast, duck, and beef ribs. So far it's working great. I really like having a dedicated receiver and not relying on a phone app. I like this a lot.
  3. bigbluecrab

    Beef tongue

    I originally just searched for tongue. Just did beef tongue, worked a lot better! Guess I should have thought of that... Thanks!
  4. bigbluecrab

    Beef tongue

    I did use the search but the results were filled with post with the word tongue as 'tasted great on my tongue '. lol. I honestly tried. I did find some recipes on a Google search though.
  5. bigbluecrab

    Beef tongue

    Had anyone here ever.smoked beef tongue? I've had beef tongue on authentic tacos and it was good and my local Sam's always has it at a decent price. I've heard it's good smoked but have never tried it that way. Was hoping someone here might have already tried it. Thanks!
  6. bigbluecrab

    First time smoking beef rib and would like advice

    Everything was great! The SPOG was way too salty, I'll need to cut that back. I should have done that in the first place as my wife and I are pretty sure miserly with using salt. Thanks everyone for all of the great suggestions, can't wait to make this one again.
  7. bigbluecrab

    First time smoking beef rib and would like advice

    Pulled everything at about 12:30 and wrapped in foil, a towel, and place in cooler. Ribs at 205 and South African sausage at 165. Finished a little quicker that I was expecting but everything looks great. Will be taste testing shortly!
  8. bigbluecrab

    First time smoking beef rib and would like advice

    Put them in at 7:30 this morning so they've been in about two hours so far. Smoker temp has been about 275 and the ribs are currently at in IT about 180. Spritzing every hour with ACV. I dry rubbed them with SPOG and, of course, being a native born Marylander, had to add some Old Bay (I put Old...
  9. bigbluecrab

    First time smoking beef rib and would like advice

    Thanks for all the info! I'm surprised they'll take that long. My pork ribs at 250 only take about 5 - 6 hours. Of course, there's a whole lot more meat on these. Do I let them rest for any significant time? I never really rested my pork ribs for more that 15 mins. I'm really looking forward to...
  10. bigbluecrab

    First time smoking beef rib and would like advice

    I assume that SPOG is a seasoning mixture. I'll have to make my own as I have none and never even heard of it. So you would not recommend Jeff's regular dry rub? I like the ACV and Franks mixture.
  11. bigbluecrab

    First time smoking beef rib and would like advice

    Here they are.
  12. bigbluecrab

    First time smoking beef rib and would like advice

    I have no idea, the butcher did not specify and I didn't know to ask. I'll put a photo of them up if that would help
  13. bigbluecrab

    First time smoking beef rib and would like advice

    I just got some beef ribs from the butcher today and plan on smoking them on my offset smoker tomorrow. I've never smoked beef ribs, in fact I've never even eaten beef ribs, so I'm looking for any advice. I've smoked pork ribs and usually use the 3-2-1 method and am happy with them. Would I...
  14. bigbluecrab

    Cover for smoker

    I looked at the one for my smoker but I'm wondering if there would be an issue with the 18" extension I have on the stack. Any thoughts?
  15. bigbluecrab

    Cover for smoker

    Any thoughts on where I might find a quality cover? It's an OKJ Highland reverse flow. I have the stack on the firebox side with an 18" extension.
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