Recent content by trundle888

Very happy!!! It came out great, cooked perfectly and everyone loved it! (Although my wife did think it had too much smoke 'all I can taste is smoke, no meat' and 'it has that funny smoked flavour') It rested wrapped in the cooler for 3 hours. First cut Pink and juicy Dinner is served...

And now we wait.... Put it on at 1pm. IT of 103° at 3pm IT of 122° at 4pm IT of 128° at 4.20pm so I pulled it, foil wrapped it, covered with towel and put in the cooler. Not planning on eating until 6.30/7 so it going to be resting for 2 hours, never had meat rest that long so fingers crossed...

My brother came through with a great looking piece of meat for me!! 8 1/2lb prime rib and only cost me $56 I'm going to trim any hard fat off the fatty side but that's about all it needs. Coat with oil then generous coating of salad and pepper. Cook fat up or fat down? Post rub...

Thanks Bear, that all look great!! My plan is smoke at 250° pull at IT of 125/130° and foil wrap in a cooler for up to 2 hours. I watched Malcolm Reed's how to BBQ right prime rib video and that's basically what he did.

These were not very meaty at all. I rubbed them the night before with Pepper Salt Mustard powder Onion powder Garlic powder Celery powder And left them in plastic wrap in the fridge. Got them out the fridge an hour before going on the smoker. Trundle

Ok so what are the pros/cons of cooking at lower temp and having to sear and higher temp and not searing? Thanks Trundle

Thanks very much noboundaries! I'm planning on smoking at 225-250. Reverse sear after the cooler, sear then carve or sear before it goes into the cooler? Thanks Trundle.

I'm smoking an 8lb prime rib this weekend and looking for some advice. I'm going to rub it with just kosher salt and ground black pepper - what ratio of each, 50/50? What wood do you guys recommend using? I believe it should take about 15 minutes per pound, is this right? Should I give it...

From how I've said I cooked the beef ribs can anyone suggest why they may have not turned out great? It seemed all the connective tissue and fat didn't render away, maybe not cooked for long enough? Trundle

So the ABTs and pig candy were a huge success, everyone loved them!! I could have doubled how much I made. Unfortunately the rest didn't go as well. I normally 2-2-1 my baby backs and last night because of hosting duties the 1 turned into about 1 1/2. I think that slightly dried them out...

My first ever full smoker! 4 racks of baby backs 3 slabs of beef ribs 1 tray of ABTs 1 tray of pig candy My first time cooking beef ribs, ABTs and pig candy so hopefully this goes well. More pictures to follow. Trundle

Thank you very much Al

So this weekend I did my biggest ever smoke... 4 racks of ribs! (We all have to start somewhere don't forget!) I have a cabinet smoker and had two racks on one shelf and two racks on the shelf below. After 30 minutes I opened the smoker to give them a spritz the above ribs had dripped all over...

So I finally got round to buying heat shrink and colour coding my probes to correspond with my monitoring app. Pretty happy with the end result

Ok. Looks like salt and pepper it is then. If I just use salt and pepper mix them 50/50? Does anyone have a good salt and pepper based rub? I watch a lot of Malcolm Reed's how to BBQ right videos and he uses an all purpose salt and pepper based pre rub on everything. He's mentioned before it...