Recent content by for-q cookers
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Rib Candy
Texaspepperjelly.com Apple habenero rib candy is the best finish glaze ive ever used. It offsets the kick from the spice in my rub perfectly.. yall check it out.- for-q cookers
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- Replies: 0
- Forum: Pork
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New member
Waylen, you got pics of the file cabinet smoker? Waylen, you got any pics of the file cabinet smoker?- for-q cookers
- Post #8
- Forum: Roll Call
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Please clarify some things about Beef Short Ribs
The first pic looks like cross cut ribs, or Costillas as they are called here. The second image is beef short ribs. The 3rd pic looks to be beef back ribs. The short ribs are cut from the end of back ribs and are essentially the same thing. The meat will draw up on the bone as they cook.- for-q cookers
- Post #4
- Forum: Meat Selection and Processing
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New Guy In TX
Welcome Mark, What part of Texas you from? I was a Navy guy, myself... Did several cruises from both coasts carrying you guys around...lol. For-Q- for-q cookers
- Post #4
- Forum: Roll Call
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New member
Howdy from Texas Tim..Welcome to the forums... On my OKJ, I start with a chimney full of lump charcoal....Once coals start to turn white I dump them into the fire box and add a stick of wood (whatever your preference) I keep the exhaust damper open about 2/3 and will maintain a 230-240 degree...- for-q cookers
- Post #6
- Forum: Roll Call
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Mama wanted FOB baby backs, a foil convert.
If Mama aint happy, aint nobody happy..... Foil or no foil, it's all about the end product... Glad it was a good cook for ya...- for-q cookers
- Post #3
- Forum: General Discussion
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high temp smoking ?
I don't cook at super high temperatures, but, I do cook at elevated temps, sometimes as high as 325.... When cooking, especially in a competitive event, you have a set number of hours to get all your entries done and readied for turn in at specific times. This means that you have several types...- for-q cookers
- Post #32
- Forum: General Discussion
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Hog Glaze Baby Backs
Yeah, the glaze is great. and I too cook around 275... My fat belly waits 6.5 hours for NOTHING...LOL. I use my standard pork rub and the glaze compliments it very well. I also used the glaze on pulled pork... After I take the butt off the pit, I let it rest for an hour or so, pull the pork...- for-q cookers
- Post #13
- Forum: Pork
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Hog Glaze Baby Backs
I knew you would like em.. I agree with you on the spritz... I think its more to keep the meat moist than for flavor... I didn't go by the recipe, because I don't like opening my smoker that often. I used Post oak and peach wood for the cook, to me, fruit woods are all a little weak on the...- for-q cookers
- Post #11
- Forum: Pork
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Phrases that if you said in public would get dirty looks, but are commonplace in BBQ
I think we have a winner!!!! LOL- for-q cookers
- Post #48
- Forum: Blowing Smoke Around the Smoker.
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Hog Glaze Baby Backs
Been there and done that.... You will be impressed by the flavor... I agree, too, that it is a very detailed recipe and it takes as long to make all the merinade and glaze as it takes to cook the meat. It's fun tho... What I got out of it, most of all, was the way it made me think about what...- for-q cookers
- Post #2
- Forum: Pork
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Mustard on pork butt?
Pretty much for a binder IMHO... I like to use French's spicy mustard on mine, there is a little residual flavor from the spices, but not the mustard itself... I've also used Italian dressing, or just plain old EVOO as binders for the rub... Just play around with it until you find what you like...- for-q cookers
- Post #2
- Forum: Pork
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Rib Confusion
Me too.... after I cut away the flaps and square em up, I apply the rub to em and put em on next to the ribs.... Great snack an hour or so later...- for-q cookers
- Post #29
- Forum: General Discussion
