Recent content by steelandsmoke

I have used a combination of corn starch and flour with great results when baking only.  

They just didn't taste very good.  I would say a combination of the rub they use and the quality of the ribs.  Plus I can't stand when the skin is left on the back of the rack.  I considered taking it off but it would have been a task and I still don' t think it would have helped the flavor much.

 Well I saw these and since they already come with the rub on them I thought it would be worth a try.  The price was right too.  Do yourself a favor and never buy these. They just were not hat good.  Plus they left the skin on the back of the ribs.

It is an 18" propane Smoke Vault by Camp Chef.  I really should have bought the 24" but this will do for at least another year.  The variance in actual temperature from the built in thermometer is about 20 degrees. (as you can see in the picture,  I have an additional thermometer hanging below...

Make no mistake,  there were aliens to be seen.  About 2:30am and 8 beers later aliens came to my humble abode to check what all the smoke was about and the delicious smell.  I sent them on their way since they showed up early to the party.  They said they will be back.

I did not spritz with anything.  There was a nice fat cap on the brisket so that worked out just fine.  I wrapped the brisket and the shoulder in foil and put in my cooler for about 5 hours.   Still hot when I pulled them out .   I will say this, It was fun to smoke both meats at the same time...

Oh it was good. I was in super fast mode to serve so I missed a bunch of pictures.   Nice pork butt on the lower rack.  Peach wood from Fruita was great. . Sorry no picture of the sliced brisket however it was fantastic Pork shoulder ruled

Got it!  Thank you!    2 pork shoulder, 6 racks of ribs, chicken wings and ABT's.  Will post results as soon as I can.

I am thrown by the whole towel thing.  Like regular towels?  Why does foil seem better?

would the towels draw out the juices?  what about foil?

So here is my dilemma.  My pork shoulder will be coming out of the smoker about 9am so I can put the ribs in.  I plan on serving the BBQ around 2pm.   What do I do with the pork shoulder for about 5 hours?  Shred it and put in the refrigerator? keep it in a warm oven for 5 hours?   Any thoughts...

Just bought some peach wood from Fruita. I will let you know the results. My wife and I are hosting a having a BBQ soon and I would love suggestions on side items.  Right now I am going to smoke a Pork shoulder and about 3 or 4 racks of ribs. Also a bunch of ABT's.

I love to cook.  I have been roaming around here for quite some time and decided to make a profile. I have definitley learned a lot here. I enjoy smoking/grilling/sauteing/baking/ frying you name it. I love smoking ribs, pork butt, and brisket.. I always have time for fresh pasta dough for...

First time ever making these.  I followed this recipe very close.  The ABT's came out amazing and my guests loved them.