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Recent content by Javaaman
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Definitely a nice piece with a good bend. Perhaps I'm not seeing something? It is "smooth" fat side up and does not have the point "flap". To your point, could it still have a part of the point attached?
7 lb flat in the smoker. Got tired of trying to find a packer cut. Trying a basic Texas rub. Kosher salt, pepper, onion and garlic powder, parsley, oregano, chili powder and sugar. In at 6:30/250* - will start checking IT at 9:30.
Tell me about it! I remember growing up in NY when skirt steak was considered a "throw away". Those in the industry knew better!! Still my favorite cut of steak. Especially when marinated in garlic and olive oil and then seared to perfection!
First try at a Tri Tip (a little under 2#). Olive oil and a good Texas rub, in the fridge for 24 hrs. Coming up to room temp now. Will go in the smoker for an hour at 180*. Second hour at 325*. Target temp for resting is 135*. Thoughts - suggestions?
Keeping my fingers crossed!
Thanks all! Oldsmoker - I would think the extra time needed due to the lower temp, keeping the ribs in a "smoke environment" longer, made a difference (I will defer to those with much more experience). One thing I did notice is a lot less residual smoke with the Smokin Bros blend. Definitely a...
Did Baby Backs at 220* instead of 225-235* (have done them at both temps). 3 - 1&1/2 - 1. Total time 5 1/2 hrs. Without question, the best ribs yet.
Oh by the way..used Smokin Bros Apple & Hickory pellets.
This is a bit concerning! Ribs on at 235*. Twice now the temp has dropped down to 218* before recovering. The second time (not sure about the first) came just after spritzing. Cover not open that long and I don't think its happened in the past. Next spritz at 2:30. Will watch for a drop then...