Recent content by tubro
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Alternatives for Mustard as a base for a rub on ribs?
I hate mustard. I know everyone says you can't taste it when you use it as a base for applying a rub to ribs but I can taste it. Any alternatives? Was thinking maybe honey or black strap molasses? Any ideas? -
Help with this chicken wing/drummy idea
Looks like a couple dozen wings and a dozen drumsticks. 22.5 grill...I think I can git them all on..- tubro
- Post #11
- Forum: Grilling Chicken
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Help with this chicken wing/drummy idea
Seriously? I have to post photos of what chicken wings and drummies look like when asking a question on the forum about them? You can't be serious.- tubro
- Post #5
- Forum: Grilling Chicken
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Help with this chicken wing/drummy idea
Planning on doing wings/drummies this way next weekend but need help with the details. 1. Marinade overnight with Jeff's buttermilk brine idea. 2. Season the next day 3. Toss in masterbuilt electric smoker. Not sure on what temp or what wood to use? Was thinking Maple at 250? 4. Not sure...- tubro
- Thread
- Replies: 11
- Forum: Grilling Chicken
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Using a foil pan for smoking Prime Rib
I've used a foil pan in the past when smoking ham steaks in my electric smoker and it really cuts down on the mess. I'm considering using one for a prime rib on Christmas. Any drawbacks to this? I assume there must be or more people would do it. -
5 and 1/2 pound pork shoulder on Electric Smoker: How long?
Thanks. Didn't think of turning it but it seems some parts of this have better smoke than others so that is probably what happened. -
5 and 1/2 pound pork shoulder on Electric Smoker: How long?
Sorry. I need to remember that part. My mistake. Next time. -
5 and 1/2 pound pork shoulder on Electric Smoker: How long?
I do have a maverick two prong but only used the one in the meat this time as I was not around most of the time. It was very cold but us. 15 degrees or so. And this was on an electric smoker so from my readings in the past it seems to drop and go up....generally pretty close to the temp it... -
5 and 1/2 pound pork shoulder on Electric Smoker: How long?
Sorry. I need to remember that part. My mistake. Next time. -
5 and 1/2 pound pork shoulder on Electric Smoker: How long?
I do have a maverick two prong but only used the one in the meat this time as I was not around most of the time. It was very cold but us. 15 degrees or so. And this was on an electric smoker so from my readings in the past it seems to drop and go up....generally pretty close to the temp it... -
5 and 1/2 pound pork shoulder on Electric Smoker: How long?
Thanks for all the help on this. It turned out GREAT!. I've had some hits and misses as I experiment with this smoker but this was a huge hit. I decided to see how long it would take at 225 and after ten hours I was sitting at about 175 internal temp. I bumped it up to 275 for the rest... -
5 and 1/2 pound pork shoulder on Electric Smoker: How long?
Guessing a smaller cooler would be better to keep the heat in? -
5 and 1/2 pound pork shoulder on Electric Smoker: How long?
How much time should I allot for this and at what temp should I smoke it at? Was thinking 225 but seeing more thoughts toward 275. I am looking for pulled pork and wondering how much time I should plan on this taking? Thanks for any help? Any smoke preferences would be helpful too. I was... -
Urgent Help Needed: Smoking Sirloin Tip and Chuck Arm Roasts
Thank You! Any rough idea on how long of a cook time for both I'm looking at? -
Urgent Help Needed: Smoking Sirloin Tip and Chuck Arm Roasts
I just bought a couple roasts to smoke tomorrow morning (Sunday 11-2) in my Masterbuilt Electric. One is a rounder Sirloin Tip: 2.91 pounds/dimensions about 8" long and 3" thick in the thickest part The other is more of a slab of a Chuck Arm Roast: 2.57 pounds/dimensions about 8" long and...
