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Recent content by john in nc

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  1. john in nc

    Smoke Versus Roasting

    Update:Sorry, no QView, but nothing to see other than good meat. I kept the roast at about 125-145 for a few hours until it hit 135-140. Took it off, let it rest, and put it in the fridge. (I like slicing sandwich meat when cold.) I got very nice rare slices edge to edge, without too much...
  2. john in nc

    Smoke Versus Roasting

    Thanks, I will try and see what I get. Chef JimmyJ: I know what you are talking about with the well done ring/ need to take it off early (120) for rare. I used to get that when I grilled cold meat. I now throw caution to the wind and let the meat come up to room temp for an hour or two and no...
  3. john in nc

    Smoke Versus Roasting

    Please don't beat me up over this question that is likely obvious to you all. I know for certain things I "smoke" cuts of meat (ribs, boston butts, etc.). I have gotten some useful tips from this site in the past. But, I have been roasting meat on my Weber grill for years-beef, pork, etc. I...
  4. john in nc

    Grilling Ribs

    Quick update. The 3-2-1 worked pretty well. The meat was just how I wanted it-tender, but not crumbling. That said, I think a better lesson I learned from joining this forum is to stick with a rub (i.e. no sauce) By breaking things down (simplifying things), I can see what is or isn't working...
  5. john in nc

    Grilling Ribs

    Thanks all. I will give the 3-2-1 a shot.  I always thought wrapping meat in foil on the grill was counterproductive-but in this case it might be for the best. Get the smoke-let it cook without drying out, and then finishing off so it doesn't appear ribs were steamed/poached. Thanks all! John
  6. john in nc

    Grilling Ribs

    I have few problems around the grill, but ribs are like fried chicken-it is an art to get things just "right"  I have some baby back pork ribs here-put on my preferred rub and let it sit overnight. Goal: tender meat that gently releases off the bone. I do NOT want disintegrating fall off the...
  7. Howdy from NC!

    Howdy from NC!

  8. john in nc

    Howdy from NC!

    I'm John, and I am in Statesville, NC.  Being the new guy-please be gentle on me! That said, my father trained me well: if you have meat, you grill/smoke it-rain, snow or shine! We are a Weber family-I actually grew up very close to (and have been in both) the Weber factory when it was in AH...
  9. Brandy.jpg

    Brandy.jpg

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