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Recent content by briarios
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I’ve officially created my own style of ribs. Light base coat of the hot slap ya momma seasoning, second coat of Memphis dust, spritzed with pickled jalapeño juice. I love dry Memphis style ribs but am from TX so I like heat as well. Dutches wicked baked beans under the ribs. 18.5 inch wsm 2...
Mine turned out delicious. Did an apple cider brine for 24 hrs before smoking. The white meat was a tad dry, but had to foil and put in cooler for 3 hrs before carving so I'm thinking it continued to cook for a while.
Smoked an 11 lb packer for thanksgiving. Did it last night and good thing i did because it took 19 hrs and doing a turkey in the morning. Anyway looking on recomendations on best way to reheat without the oven. I did save juices from the drip pan to defat and add for the reheating process...
Was in a time crunch yesterday so ended up having to do ribs hot and fast. Used memphis dust as the rub with a base coat of kosher salt and an apple cider vinager/water/rub mop. 18.5 inch wsm right around 280 2 chunks of hickory and one chunk of apple. 2 racks of baby backs done perfectly right...
I'm a lurker for several years. Beautiful day so I busted out the 18.5 wsm and decided to do a quick chicken. Spatchcooked chicken temp about 325 with a mixture of lump and birquettes with apple and hickory chunks.