Recent content by smoke-monster

  • 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.
  1. smoke-monster

    Sunday 3-2-1 Baby Back Ribs

    To your last question. Nay on the smoke in the last hour after unwrapping. By that point they should have absorbed all the smoke they need in the first unwrapped session. Again, smoke flavors are a matter of personal preference, but if you are having a problem of things being overly smokey, then...
  2. smoke-monster

    3-2-1 method

    3-2-1 and 2-2-1 refer to (in order) the amount of time (hours) in the smoker with wood chips/ chunks for a good smokey flavor, the amount of time the ribs are wrapped in foil, and the amount of time unwrapped and put back on the grates to firm up the outside of the ribs. If you like your ribs...
  3. smoke-monster

    buying wood chips

    I get some of mine at Academy Sports and Outdoors. They usually carry apple, cherry, mesquite and hickory chips and chunks. Also, the grocery stores here carry some varieties of chips. I get them from Lowes.
  4. smoke-monster

    Boneless Beef Chuck Short Ribs-Qview

    JlRodriguez, I thought they looked nice and marbled like a good steak should be. Maybe next time I'll try your method since rib eyes can be so darn expensive.
  5. smoke-monster

    Boneless Beef Chuck Short Ribs-Qview

    Luv2putt, That looks mighty tasty. Do you have a recipe you'd like to share?
  6. smoke-monster

    Sunday 3-2-1 Baby Back Ribs

    Looks tasty. It is kind of hard to get the picture taken sometimes. Sometimes you just want to start eating and forget about the pictures.
  7. smoke-monster

    Sunday 3-2-1 Baby Back Ribs

    No worries SQWIB, that one is on me. Happy smokin' brother.
  8. smoke-monster

    Sunday 3-2-1 Baby Back Ribs

    My apologies SQWIB for my wording of the post. I intended no animosity. I was trying to clarify what I originally called "fall off the bone"is what you would call a "little tug". Just a difference in terminology is all. After re-reading it, I can see how you might take it that way and again...
  9. smoke-monster

    Sunday 3-2-1 Baby Back Ribs

    Just to clarify, the above comments are aimed at SQWIB.
  10. smoke-monster

    Sunday 3-2-1 Baby Back Ribs

    I guess my definition of tender is different than yours because these ribs were far from "mush" as you stated. I guess they were more what you would call a clean tug. When you picked one up, the meat didnt fall off onto the plate. They were tender and moist and my wife and I were pleased with...
  11. smoke-monster

    Sunday 3-2-1 Baby Back Ribs

    Looking good.
  12. smoke-monster

    Snake bitten beer can chicken

    I would say, if the meat was dry and you brined it then you probably left it on too long. 165 internal temp is ideal and let it rest for a while. That should solve the dryness. Also, you may want to add some sugar (I prefer brown sugar) to your brine. I did a root beer can chicken and the brine...
  13. smoke-monster

    Root Beer Can Chicken

    I forgot to mention, I mixed some of my dry rub with some melted butter and injected it under the skin and then rubbed the out side with some of the dry rub.
  14. smoke-monster

    Root Beer Can Chicken

    The root beer didnt really affect the flavor of the chicken. I used 1/2 of the can in my brine and the other 1/2 stayed in the can. The brine was your basic salt, brown sugar, root beer, whole peppercorns. Brined it for about four hours and put it in the smoker for about three hours. The wind...
  15. Root Beer Can Chicken

    Root Beer Can Chicken

See more
Top Bottom
Back
Clicky