Recent content by texansmoke

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  1. texansmoke

    New to smoking ribs....

    Thanks for the nice compliment!  We are proud of them!
  2. texansmoke

    New to smoking ribs....

    Yea, it is hectic when they are all home.  All are grown & only 2 living with us, one just graduated from Texas A&M in May, continuing her education by starting law school next week & the other is working/saving money for a new home.  All the others have lives/families of their own.  Holidays &...
  3. texansmoke

    Really good rub mixture if in a pinch...Don't kill me here old timers...LOL

    Love these posts!  Nothing wrong with manufactured rubs, sauces or marinades.  I use them all the time.  One of my favorites is called Tuscan Sun Herb Seasoning (get it locally from H E B Grocery store here in Houston in the bulk spice section) it is great on chicken, fish, pork, veggies but...
  4. texansmoke

    Help with Ribs Please

    Baby backs are great ribs to use, make sure to pull off the mebrane of any ribs you cook though, this helps the rub and smoke penetrate and nobody likes chewin on the stuff.  I highly recommend using Maple wood chips for ribs, for years I used all the other woods & stumbled across some Maple...
  5. texansmoke

    New to smoking ribs....

    Hello All!  I am a new comer to this forum, have been a fan of smokingmeat.com for a few years now.  I enjoy & have learned alot from this site as y'all have some great ideas, techniques and recipes.  Everyones tastes are different, smoke times vs. temp, which rub, w/without sugar, etc, etc. ...
  6. texansmoke

    My second Fatty...Italian Fatty, with Pasta

    Thanks baloo...they are AWESOME!!!
  7. texansmoke

    My second Fatty...Italian Fatty, with Pasta

    The Fatties are definetly good & this one looks great!  I have a nephew who does a fatty using boneless, skinless chicken thighs, marinated in pineapple juice overnight, then seasoned with Tony Cacheres, stuffs them with smoked sausage, cuts the sausage to fit the chicken then slits the sausage...
  8. texansmoke

    Just Started Smokin in North Carolina

    Hello Scott! To master Tx style brisket requires patience, practice & more patience.  Find a good rub first.  I used to make my own but while on business in Chico California I used a rub from there called Pappys Choice Seasoning & absolutely loved it.  The Cali's use it on their Tri-Tips.  It...
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