Toggle sidebar

Recent content by lance916

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. lance916

    First rack of the year

    My smoker fluctated between 230 and 260 during the cook. After about 3 hours I wrapped them in foil with dark brown sugar, butter, honey, apple slices with a dusting of cinnamon, and a splash of apple juice for about 2 hours. They were done after that. I took them back out of the foil and put on...
  2. image.jpg

    image.jpg

    • lance916
    • Media item
    • Comments: 0
    • Album: First rack of the year
  3. image.jpg

    image.jpg

    • lance916
    • Media item
    • Comments: 0
    • Album: First rack of the year
  4. lance916

    First rack of the year

    I Used Simply Marvelous cherry rub on the bb. I used Checkered Pig's rub on the spares. Mustard was applied as a tacking agent. Btw, Checkered Pig is a local (to me) team and restaurant that came in 4th last year in the overall KCBS national rankings!
  5. image.jpg

    image.jpg

    • lance916
    • Media item
    • Comments: 0
    • Album: First rack of the year
  6. lance916

    First rack of the year

    LOL you got it! I used Smithfield spareribs that I trimmed down to SLC. I used Kingsford Competition briquettes with 2 chunks of apple and 1 chunk of cherry. I also did a rack of baby backs. Here's a pic of them still in the cryovac. I couldn't believe I was able to get the spares for $7.17!!!
  7. image.jpg

    image.jpg

    • lance916
    • Media item
    • Comments: 0
    • Album: First rack of the year
  8. lance916

    Easter Apple Ribbies

    Those look awesome! That rub looks like it's going to give those ribs a great finished color!
  9. First rack of the year

    First rack of the year

    • lance916
    • Album
    • Comments: 0
  10. lance916

    First rack of the year

    Cooked on a WSM 18.5 and seasoned with Checkered Pig rub and sauce. Turned out quite well I think!
  11. image.jpg

    image.jpg

    • lance916
    • Media item
    • Comments: 0
    • Album: First rack of the year
  12. lance916

    Looking to cook with a team in VA/NC area

    My father in law and I are KCBS certified judges and want/need to cook with a team to become master judges (and to enhance our judging skills). Is there anyone willing to let us cook with them at a comp in the VA/NC area during the upcoming 2015 season?
  13. lance916

    Baby back ribs tough and rubbery

    I agree with geerock about not foiling. I used to think that foiling was the only way to go for ribs. Don't get me wrong, it can and does produce great results. But I took some advice from other members on here when I was having the same problem you are. I didn't foil. Just used the bend...
  14. lance916

    New member

    Welcome aboard Steve! I'm sure you are going to really love this forum! Nice looking job on your smoker! I would love to have something like that!
  15. lance916

    Having problems getting the right tenderness on SLC's

    Very true!  I guess that gives me an excellent reason to go buy more ribs! 
See more
Top Bottom
Back
Clicky