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.
You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
So I used the 3-2-1 method for my ribs. The came out fantastic. I've never used beef chuck riblets before, but they were sooooooooo tender. There's a lot of beef on these ribs. Wanting to keep the beef flavor, my rub was a sea salt, black pepper, garlic and onion mixture. Then I injected the...
Thank y'all so much for the suggestions. But I have to admit, after 6 straight days of turkey for lunch and dinner, I'm kinda poultry'd out! I found some nice looking beef ribs today at the butcher. Beef back ribs and beef chuck riblets. I bought them because they had just a bit more meat to...
Thank you for allowing me to join a group of like-minded individuals. To me this is like a sport but you get to eat the results. Hopefully. Even the best athletes never perfect their sport every time and from what I've researched, Smoking is the same. Even from the best pitmasters. So I've been...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.