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Recent content by minden man

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  1. minden man

    Masterbuilt 44 Mod Ideas

    I have the MB-XL40 propane smoker, single burner, and finally have come up with mods that really help. I have a single door so my mods are likely different, but not so different, I put an old stainless grate on top of the burner and use a $1.00 cake pan covered with aluminum foil to hold my wood...
  2. minden man

    Beef short ribs

    Looking good for sure, that is a beautiful hunk of meat you got there! If you haven't read already,letting the rack rest covered will help keep the juices in. Somewhere between 200 and 210 is the magic number, but until the probe goes in like butter, she isn't done yet. Keep us posted. Good Luck!
  3. minden man

    Beef short ribs

    I only remove the the thick outer membrane; if both membranes are removed the ribs fall apart. What I will do is crosshatch the membrane next to the bones, that prevents the rib meat from pulling up too much. I rub my ribs the night before, and always use a water pan. I only remove the big...
  4. minden man

    Beef short ribs

    That is some beautiful meat you have there. I too am a purist, rub, smoke and eat. Really simple.
  5. minden man

    Beef Short Ribs

    I must be doing something wrong, my shortie ribs suck up into a 3x3" or less cube, granted they are as tender as can be. I do not braise my ribs, I leave them in the smoker from start to finish. They just don't present very pretty.
  6. minden man

    PERFECT RIBS EVERY TIME! This really works!

    Al, do you keep a water pan in your smoker the entire length of the smoking?
  7. minden man

    New member....long time smoker. Need some advice.

    My 9 year old Masterbuilt Propane XL-40 will hold +5-5 degrees from 200-275* all day long. After joining up here, I tried all the hack and mods listed, and I didn't like the results I got, so I developed my own. Somewhere on the site are pictures of the mods I made years ago. Covering the stock...
  8. minden man

    PERFECT RIBS EVERY TIME! This really works!

    Al, thanks for all your help here. I put a very small amount of rub on my ribs before I put them to rest in the fridge, It does impart a bit of flavor that I finish with the addition of more rub when the ribs leave the smoker. My rub does not have a huge percentage of salt or sugar in it, so...
  9. minden man

    To rest ribs after smoking or not

    Nowadays, I dry rub when the ribs come off of the heat. I don't wrap any more as I like the crispness/bark to still be there.
  10. minden man

    Messed up two racks of ribs...

    I have switched to St. Louis cut ribs and start checking for their ability to bend when picked up from one end around the 3 hour mark smoking at 255 degrees. I don't use a thermometer even though I have one or two available; when they start to bend, I pull them off of the heat and hit them with...
  11. minden man

    St. Louis Style Pork Ribs - the simplest way - as taught to me by @SmokinAl

    Wow, those are some pretty ribs... I am getting away from saucing ribs myself these days. A light rub before going into the fridge overnight (if possible) and going Memphis on them as soon as they are out of the smoker. I had never "re-rubbed" my ribs before but now sauce is really optional as...
  12. minden man

    Dry Babybacks

    I used to overthink my smoker too... Now I rub the ribs the night before and let them get to room temperature while I am preheating the smoker. Once the water comes to a boil and the chunks are smoking, I load the ribs and turn down the heat and walk away. I crack the door open just long enough...
  13. minden man

    Ribfest

    We live 30 minutes away from the Best of the West Rib Cook off, and we have stopped going as the rib prices are unreasonable for the quality of ribs that are sold. I do have fantastic ribs I make myself, and if the Rib Cook off Ribs were similar or even better than mine I would not squabble...
  14. minden man

    Burner Help

    Due to your being handy, you could buy a Backyard Pro burner by itself for $14.99 a stainless hose with regulator for another $14.99, and call it good.
  15. minden man

    1st Smoke, not Thrilled!

    I believe ribs have the same "process" as spaghetti sauce does, they seem to taste better the next day... A restaurant I worked at smoked ribs one day a week, and then put them in the fridge until needed.The one guaranteed customer who always came in for ribs, only wanted his ribs cooked that...
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