Recent content by ricky817

Those smoke rings look awesome. I wish I could've gotten some rings on the ribs I did today like that. I'm going to have to try rubbing them down and putting plastic wrap over them like you did, I bet that would've made mine more flavorful. I think the apple cider vinegar would be a great...

Forgot the money shot, also. My one complaint about these ribs were I didn't get much of a smokey flavor or a nice pink smoke ring like I'd get on my ecb when I smoked stuff. When I smoke food on the mes the smoke is rolling pretty good but for some reason I just can't get that smoke ring. I...

Gotta say, for my first time making ribs they were the best I've ever had. I can't wait to improve them. Thanks for looking

Finally done. Can't wait to dig in. Cousin says it's the best ribs he had

I tried that and they were still too long. Kinda wish I would've got a bigger smoker now. But can always go bugger later

If you're wondering where the Trigg insperation comes from, what I did is made a foiling "juice" with a cup of butter, half cup of apple juice, some of my rub, some agave nector, and about two tablespoons of Tiger sauce in a pan and brought it up to a simmer and reduced it a little bit. On the...

Well, the 3 hour stage is up. Got my foiling juice all ready to go. 2 hours and I'll have some more pics for you guys

Looks awesome, can't wait to see more pics

Thanks Al, tell ya what 3 hours without peaking is going to drive me nuts lol

and we're off!

Thanks, smokers warming up right now, I forgot to set the time while I was preparing the cuts and it didn't preheat lol. Oops. As soon as they are on I'll throw some pics up ;)

Smoking some st Louis style ribs today on the mes30. I had to cut them in half in order to fit on the racks, using my own pork rub recipe. I'm doing them in a 3-2-1 style. With a little bit if insperation from Trigg in the foil stage. Going to smoke over hickory. This is my first time doing ribs.

The curry sausages are done. They have a slight hint of smoke and are actually really good. Thanks for looking.

The andouille is done, took the one I had the probe in and decided to eat that one. The rest are in an ice bath cooling down to stop any more cooking. Have the curry sausages up to 275. The andouille is really good and has a fair amount of smoke to it. I deffinatly need to think if a better...

Brought the temp up to 220 to finish out the andouille and I added the curry sausage. Finishing with a strong round of smoke. Internal Temps at 140. When it hits 155 I'm going to pull and throw into an ice bath. Getting excited