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Recent content by stabone

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  1. stabone

    Foiling ribs.

    Yeah, JJ, I even have the teams that taught us the ropes of competition BBQ asking for the recipe. And these are some pretty good teams so it says a lot. I think the butter and brown sugar foiling method is played out and everyone tries to use it. I wanted something different and this recipe...
  2. stabone

    Yesterday's competition turn in box

    Sticky, I agree. I actually thinned it out a bit with chicken broth and a little butter and cooked it down. It wasn't as thick as it looks, but I do agree it needs to be thinner. 
  3. stabone

    Foiling ribs.

    I use a very slightly modified version of JJ's recipe and have won 1st place in ribs 3 out of 4 competitions. The only reason we didn't get a call in the other competition was because the ribs were not cooked enough and we got hammered on tenderness. Even then, we still got 16th out of 48. At...
  4. stabone

    Yesterday's competition turn in box

    Thank You, Chile! My only guess is that we were going to cut it extremely close on time and one of our guys threw on some wood out of the smoker that was putting of a thick, dark smoke. I know it's a no-no but we had no choice. The coals had run down on the webber and we had 15 minutes left...
  5. Yesterday's competition turn in box

    Yesterday's competition turn in box

    • stabone
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  6. stabone

    Yesterday's competition turn in box

    Here is what we turned in at our competition yesterday.....it took next to LAST place. We took 1st in Ribs, 1st in pork, 3rd in Brisket, and 2nd in the open category. Other than the bottom left piece being turned the wrong way, I can't figure it out....LOL. This was a non-KCBS sanctioned event. 
  7. 11416211_10153395358174539_7218629549549222751_n.j

    11416211_10153395358174539_7218629549549222751_n.j

    • stabone
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    • Album: Yesterday's competition turn in box
  8. stabone

    BBQ Guru attachment

    Deleted
  9. stabone

    Gravity Feed Smoker Reviews/Opinions

    You cannot burn wood in a gravity fed. They are designed to use either lump, or briquettes. In my opinion, gravity feeds are what many teams seem to be moving towards. They are extremely efficient and easy to use once you get the hang of it. As far as models go, really the big names are Stumps...
  10. stabone

    Backwoods Smokers

  11. stabone

    Self pulling....

    27 hours? Something ain't right. 
  12. stabone

    Rub doesn't seem to add any flavor to pulled pork.

    The rub isn't going to penetrate that far into the meat. Brisket is the same way. All the rub flavor is in the bark; and if you chop up all the pork, not much bark is going to be in each bite. You want flavor then, in my opinion, you need to inject. 
  13. stabone

    My new Rebel 23 gravity feed

    No, it is actually a gravity feed charcoal smoker. 
  14. My new Rebel 23 gravity feed

    My new Rebel 23 gravity feed

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  15. stabone

    My new Rebel 23 gravity feed

    Here are some pics of my new smoker. I looked at a ton of different models before I settled on this one. I'm extremely happy with my purchase. The first smoke was a little interesting. I couldn't get the pit temp over 190 for about 5 hours; I don't have a Guru yet. I finally cracked open the...
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