Recent content by RrmyGuy

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  1. RrmyGuy

    Dry or wet brine for roast beef? (For slicing)

    Thanks everyone, I dry brined my beef over night with kosher salt, pepper and garlic powder uncovered. Generously applied a rub ( I'm currently addicted to The bearded butcher's original blend) before smoking, and cooked it on the pitboss at 250 until it was 145.... It came out perfect, tons of...
  2. RrmyGuy

    Dry or wet brine for roast beef? (For slicing)

    Just wondering what everyone thinks about dry brining vs. Wet brining beef? Im looking to smoke a 3lb bottom round for slicing for sandwiches. Would you dry, or wet brine?
  3. RrmyGuy

    Whats everyone's Christmas meal plans?

    I'm actually less than an hour away from Madisonville, so we're going with a Benton's country ham, and a prime rib this year.
  4. RrmyGuy

    Pleasantly surprised (rib roast cook)

    I would have preferred to smoke it, but not everyone attending likes smoked meat, I know...., so traditional was the way to go.
  5. RrmyGuy

    Pleasantly surprised (rib roast cook)

    I dry brined it last night with salt, pepper and garlic. Put it in the fridge over night, uncovered. I let half a stick of butter warm to room temperature, mixed it with a tbsp of oil, rosemary, thyme, salt, and pepper, then thinly spread it over the sides and top. Preheated the oven to 500, put...
  6. RrmyGuy

    Pleasantly surprised (rib roast cook)

    Well, to make a long story short, I feel asleep and cooked a 6.67lb standing rib roast at 500 degrees for 1 hour and 47 minutes.... aaaaand it came out perfect. It finished at 143 degrees, but that's actually perfect as my inlaws and kids don't care for rare meat, and I'm perfectly happy eating...
  7. RrmyGuy

    Babybacks vs. Country style

    I just slow smoke my csr's at 225 until they hit temp. Babybacks on the other hand, 3,2,1 is my method of choice.
  8. RrmyGuy

    Babybacks vs. Country style

    I totally agree, but around here the country style are always available and very affordable. Sometimes I have to store hop to find quality babybacks and they can get a bit pricey lately.
  9. RrmyGuy

    Babybacks vs. Country style

    I've been smoking country style a lot lately, to where it seems that they're my go to. I can get great smoke penetration, I get them juicy and tender, and tasting great with the right rub. But I miss eating that delicious meat of those rib bones. What are your thoughts on the subject?
  10. RrmyGuy

    Hello from SE Tennessee

    Bradley county
  11. RrmyGuy

    Hello from SE Tennessee

    Dalton area?
  12. RrmyGuy

    Can't go wrong with baby backs...

    They were awesome, I'm not a big fan of fall off the bone, these came off with a little bit of a pull, perfect for me.
  13. RrmyGuy

    Pre 4th of July Baby Backs on the Traeger

    Looks amazing. I usually just spray mine down with apple juice when I wrap them, I'll have to try some butter next time. I use an augmented 3-2-1, I go by temp, and visual on the bark. I shoot for 160f when it's all said and done. I prefer a good heavy duty butcher paper to foil, but use what...
  14. RrmyGuy

    Can't go wrong with baby backs...

    Thanks. Pit Boss Austin XL. I've had it 3, almost 4 years now. I still use a offset from time to time, and I have a cedar cold cabinet I'm working on.
  15. RrmyGuy

    Can't go wrong with baby backs...

    When I don't know what I'm making for dinner, as long as I start before 3pm, I can rub down some baby backs and have them perfectly cooked on the smoker and ready for an 8pm dinner.
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