Recent content by Mack73
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M
Dusted off the WSM 18" for the 4th.
Thanks B!- I watch the youtube channel; Baby Back Maniac. He tries out many different rubs. Harry Soo has some I would like to try as well. Need more meat and a bigger smoker. Ha. Thanks for the input. -
M
First Time Surf, Many a Time Turf
I was wondering about leaving together or not. Untied you will get more char. The cap is the best.- Mack73
- Post #19
- Forum: General Discussion
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M
First Time Surf, Many a Time Turf
How do you like the ribeye cap pinwheels? I was thinking about picking some up. Are they really that good?- Mack73
- Post #17
- Forum: General Discussion
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M
Smoked ribs question
I have heard people say they like to switch it up and just smoke ribs with salt, pepper and garlic powder. I have never tried it, but might give one rack a try to see what is all about. Sometimes simple is best. I like my steaks with just salt and pepper to get the taste of the steak to shine... -
M
Dusted off the WSM 18" for the 4th.
Thanks for the info QB- Thats the kind of stuff you do not find in reviews. -
M
Dusted off the WSM 18" for the 4th.
Thinking thats the route I might go..I hear that many people have issues getting to 225-250 degrees and the flame is weak and blows out. Is this an issue you ever had? Hard to regulate temp on these? Thanks. -
M
Smoked ribs question
SORRY! MY BAD...THOUGHT I WAS ANSWERING ON ANOTHER POST. DELETE IF YOU LIKE. I WILL LEAVE THIS RECIPE HERE. No Problem. I got this from Harry Soo's site, but it is a general rub you can find all over the internet. I have had better, but needed to whip something up quick with what I had in... -
M
Dusted off the WSM 18" for the 4th.
Hey Bear! Thanks brother!..and thank you for your service! -
M
Smoked ribs question
Hey Shawn, I think Crazymoon nailed it. It is all about ingredients in the rub. If you don't have brown sugar in your rub try it...would probably help to get that caramelized look you want. I use that on all my ribs. Smoke on brother. -
M
Dusted off the WSM 18" for the 4th.
Thank you sir. Just trying to get back into it. -
M
Dusted off the WSM 18" for the 4th.
Hey Smoking- Thanks...had a good time with it. With the ribs I smoke at 250 or close, let the smoker set in before putting on. I did about 2.5 hrs till bark set and I liked the color, then about 1 hr in foil with ingredients.(check to see if they are done or not, if not keep cooking) , take... -
M
Dusted off the WSM 18" for the 4th.
Hope everyone had a great 4th! Ive been looking for a new smoker- thinking vertical propane but they all seem to have issues, but the are cheap. So since I could not pull the trigger just yet I took out the WSM and smoked 2 racks of st. louis and a pork butt that I cut in half to save time...
