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Recent content by ddigitalpimp
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most likely, yes that is where it went wrong. normally when you foil you want to wrap each section of rib in their own tin foil and place them back on the grates like you had them for the first three hours. if they were all on top of each other in that foil pan they likely did not get as...
haha, the pup looks pumped to have some good meat. my dog knows whenever i fire up the smoker or turn on the grill she is going to get something tasty as well.
one question, will your dog break up the rib bone and eat that too? when my pup was only 6 or 7 months old i gave her a rib thinking...
one small thing i noticed that shouldnt make too big of a difference is the placement of your smoking chamber therm. i have the same smoker and digi. therm. and i notice that the sides of the grate close to where the gap is between the lid and the body is a good bit hotter than the middle of...
ive always been a spritz and foil person with spares and backs. i have a nice rack of spares that will be smoked on friday and even before reading this thread i was going to rub and smoke for 6 hours, no foil or peaking. im also a convert to crisping up the ribs on a low flame propane grill...
nice work in general but holy crap you made that bacon weave about as tight as you can get. looks like it was done just right as well. love the slight char on the bacon.
if it was too dry, id try a marinade before smoking. i love a good london broil marinaded for a few days in italian dressing or one of the A1 marinades.
you should be fine doing it that way. ive always thought that after the 2 hours foiled the ribs were pretty much ready to go depending on how you like your sauce cooked in. i normally do 3-2-.5 for spares with the last half hour hitting them twice with sauce. they are all the way cooked (IMO)...