Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by Ricardo's
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.
I am in the market for a new smoker and considering my options. I current have a traeger pro 22. I use it for a single brisket or 2 or 3 pork butts and size isn't usually an issue but considering upgrading to a 36" for the few times I could use a little more space.
my questions are; a) is a...
so thats confirming @2Mac interesting this has been done before.
do you put it under the ribs or on top, or both? how much do you use? I used one apple worth on one rack and it seemed to be lots but i didnt think to measure it.
That sounds very good @GaryHibbert . I'll have to try that next time. We often do one or two racks of ribs so plenty of room around it for extras. Do you just put them in a foil pan?
ok so last weekend we smoked some ribs. not anything super exciting. we like a modified version of the 3-2-1 method. 3 hours low smoke, 2 hours wrapped in foil with apple juice. then bbq sauce and high heat to tighten the bbq sauce a bit. but this is not about the receipe. so i realized after...
Thanks everyone for the kind words.
yes i agree, and also it was down to 12° outside. which seems specially cold at 2 o'clock in the morning! i'm just hoping i win one from inkbrid on the 23rd :emoji_laughing::emoji_fingers_crossed: