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.
Here in Utah, we prefer our ribs to be FOTB. If they don't, then they are too tough and not enjoyable. I always cook mine to be FOTB, and always have friends putting in orders each time I smoke ribs.
One of my favorite Thanksgiving ideas is an appetizer, my awesome Deviled Eggs! The secret ingredient is Balsamic Vinegar. I know, it sounds strange, but they are SO good!
I'll be smoking a 15 lb Turkey on my REC TEC. I'm doing it Cajun style. Would you brine or inject or both? I've got a recipe for Cajun injection, but not sure what to do if brining.
On a side note, I've noticed most store bought turkeys say they are brined already. Would you still brine or...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.