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I think I would just get some new cure and try it, and see if you can rule out the cure as the culprit
you've been using this cure for a year, is this bad taste a recent thing or did it taste off from day 1
looks good, I think some times they need to be cook longer because they come from so close to the chuck, but sometimes you can just get a tougher...
looks great, sounds like a great way to spend a day
I personally would just finish it to 165 then just reheat when the ribs are just about done, but that's me, i'm no expert
yeah I could imagine with all the fat it would shrink a lot, but I bet the flavor was great. it looks good from here
getting my plate ready, think i'm going to have to fight bear for a leg though!
they do get warm to touch but I think if there was a problem with fumes there would be a whole lot of us getting sick here on smf.
looks like your going to be a little busy, must say that sauce sounds good
looks pretty tasty from here!
nice looking build, yeah I think I would put a chimney on top, but's that's me. the longer the chimney the more draw you will have, maybe daveomak...
Happy birthday, sounds like some great food, as we get older what else could we need, nice present from your wife,
are you making bacon or just roasting it, I guess either way it's going to be delicious!!
i'll take a plate of that, looks great
yeah me and the wife like shooting, I prefer to shoot at something I can eat though, but will have to a little longer for that, paper will have to...
temp management will take time, it's an art and you'll have patience. when I used my off set I tried to just use the vent on the stack to control...
I like mine longer for cold smoking,i think it gives the smoke more time to cool off, but I think it's more of a personal preference. other then...
pop's brine is my go to brine., it's easy to use and taste good, i'm sure you could replace the sugar with your maple sugar. like mentioned the...
you will when they start tasting your food,