Recent content by m1garand
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Has anyone tried the ribs at Costco?
Costco has a very strict meat program, google it, I go there every few weeks and can't complain -
Pork Shoulder First Time, need help please
Yes, as in Google, I meant the search function :) Picked up some Butchers string from the store, about to fire up the smoker Hoping to get a steady temp quickly as I am tired :) -
Pork Shoulder First Time, need help please
Butchers string, ok, I will have to go get some, I was expecting just a round cut of meat. Buckboard bacon? well I'll be back, I'll need to Google that -
Pork Shoulder First Time, need help please
Decided to try my hand at a pork shoulder. Went to Costco and Purchased one at 14lb. I was going to cut it in half, however it was already cut in 2 slices. The slice I am going to cook tomorrow or actually late tonight is not what I was expecting, there is a horizontal slice half way through the... -
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Rib Bone Pull back???
I was going to just let them go, however I'm a noob and did spritzing as a precautionary measure. As for being done, well I'm still trying to figure out how to do that. I picked the rack up and checked for the 90 degree bend, but I think it bent at 90 before I put them on. :( what I did was... -
Rib Bone Pull back???
OK How did they taste, well lets just say......holy moly WOW These are by far the best cooking ribs I have cooked Lowering the temperature to 210 (from 250) and extending the cooking time from 6 to 7 hours made a world of difference The Ribs were very and I mean very tender juicy, Nice Bark... -
Rib Bone Pull back???
I'm thinking I need to go longer than the current 6.5 hours, However since this is my first NO Foil and my costco purchase had 3 slabs, I'm going to pull them. Besides, the wife was expecting to eat after 6 hours is very agitated and is now questioning my Mad scientist experiments -
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Rib Bone Pull back???
Here we go, before and Current I had previously been cooking them at 250-300 with a foil, however deceided to go lower temp (210) and no foil -
Rib Bone Pull back???
OK, I'm still experimenting with doing St. Louis Style Ribs. Previously I did the 3-2-1 method, however found that the ribs were a bit mushy for my liking. I am now doing a NO FOIL Smoke, I'm 5+ hours into it and the ribs don't have any pull back. I've been cooking at 210 degrees. Do I actually...
