Recent content by Joes Rib

Thanks again. I gave it a try. About 325 on my big green egg to IT of exactly 160. Used bacon on top with cheese stuffed in holes and apple chips for smoke. Was really good and of course I ate too much. About 1 hr 10 min Joe

Thanks

What temperature did you smoke it at and with what wood? Did you go by time or IT? Thanks in advance, Joe

Smoke34 by Joes Rib posted Jan 31, 2018 at 7:29 AMAl, Tried this method yesterday and ribs were moist, tender, and to my satisfaction. However, my wife had 2 issues. One , too much smoke flavor which i can easily rectify. Two, the outside thin bark was a bit too tough for her liking. ( I liked...

Thanks for the welcome trillo.

Gary, Thanks for the warm welcome. Need to do a bit of study here on Bark. Never had that problem with my dome Brinkman and water.

Hi Pete, Gave up Rving in 2014. Traveled from KY by RV for 10 years to John Prince Park in Lake Worth FL where we spent the winter Settled in the Villages Florida now along with 7 other couples who met every year in RV campground in Lake Worth. It was a great life but this place is even better...

Chris, Thanks for the welcome. Smoker temp is now 223 and internal meat temperature is now 188 so hopefully will be eating perfect ribs in another hour. It has been on 6 hours so far and opened only once with temperatures ranging 220-227 as the excitement mounts which is welcomed at my age. :)

Hi, My name is Joe and i have been smoking using a Brinkman electric dome smoker for many many years. Had it perfected for time and temperature and was perfect out of box but then moved to Florida and didn't take with me. Kids bought me a Masterbuilt 30" basic smoker model 20071012 for Xmas ...