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  1. forluvofsmoke

    Wild Hawg Rub

    This rub is intended for indirect low & slow cooking only, as the natural sugars in the fruits will tend to scorch very quickly with higher heat, especially direct/grilling. It is a very unique rub for pork ribs, yet may prove to be a little "under-powered" for pork shoulder, depending on your...
  2. forluvofsmoke

    Blueberry-Cherry Dry Rub for Pork

    This dry rub has a moderately spicy profile, with notes of rich and zesty fruits. The blueberry adds a subtle rich and sweet flavor, while the tart cherry brings in some zest, with neither being the completely dominant flavor in the overall profile. The blueberry is not so faint that you don't...
  3. forluvofsmoke

    Wet-to-Dry No-Foil Smoke Chamber Method for Smoking Meats

    There are numerous benefits with using this smoking method including: eating lean meats for a healthier diet; improved moisture retention in lean meats finished at high internal temperatures; improved bark quality and quantity on smoked meats; improved smoke reaction due to removal of fat-cap...
  4. forluvofsmoke

    Apple & Red Bell Pepper Rub with Pork Loin Back Ribs

    Recipe and methods used: APPLE & RED BELL PEPPER PORK RIB RUB (for 3 slabs of loin back ribs) 4 Tbls ground dried apple 3 Tbls ground red bell pepper 1 Tbls ground rosemary 1.5 Tbls ground black peppercorn 1 Tbls garlic powder 2 tsp onion powder 1/2 Tbls oregano 1 Tbls paprika 1/2...
  5. forluvofsmoke

    Smoked/Dutch Oven Southwestern Chicken & Rice

    This is a great all-in-one meal for those die-hard smokers who like to keep the smokes coming all year long, especially during the cold winter months. SOUTHWESTERN SMOKED CHICKEN & RICE IN DUTCH OVEN ***for 5lbs chicken bone-in skin-on thighs (11 pieces), 6 quart brine container and a 6-qt...
  6. forluvofsmoke

    Zesty Lemon and Orange Marinated Pork Chops with Smoke and Sear

    Looking for an easy way to kick up your pork chops? This has ingredients commonly found in most household kitchens...nothing exotic here, so have fun! This is a 2-part process, for when you have little time for cooling and properly chilling the spice solution after heating, allowing for a...
  7. forluvofsmoke

    Easy Smoked Meat Balls & Spaghetti Sauce

    SMOKED ITALIAN MEAT BALLS ***seasoning is for 4.5 lbs 85/15 ground chuck*** 3 Tbls ground onion 3 Tbls ground red bell pepper 1.5 Tbls ground green bell pepper 2 Tbls ground sweet basil 2 tsp ground oregano 2 tsp ground thyme 1 Tbls ground garlic 1.5 Tbls ground black peppercorn 1.5...
  8. forluvofsmoke

    Cherry & Balsamic Wet Rubbed Pork Ribs

    CHERRY/BALSAMIC WET RUB ***for approx 13-15lbs, or 3 slabs of Spare Ribs, 4 slabs St Louis cut, 5 slabs Loin-Backs or Baby-Backs*** 1/4 cup 15 year aged balsamic vinegar 1/2 cup water 1/4 cup minced dried tart cherries (sub with 3/8 cup fresh minced, reduce water to 3/8 cup) 2 Tbls dried...
  9. forluvofsmoke

    Cherry & Balsamic Marinated Ribeyes

    CHERRY BALSAMIC RIBEYES ***for 8-10lbs of bone-in beef ribeye*** 3/8 cup 15-year aged balsamic vinegar 1-5/8 cup water 2 tsp cracked black pepper 2 tsp kosker salt 1 Tbls minced dried garlic 4 Tbls tart dried cherries 2 Tbls diced dried red bell pepper (sub with 1/4+ cup fresh...
  10. forluvofsmoke

    Hawg Heaven Rub

    A very good, mild dry rub for pork. I use this with Here Piggy-Piggy Brine. HAWG HEAVEN DRY RUB ****for approx 16lbs of brined pork butts**** 4 Tbls ground apple 4 Tbls ground red bell pepper 3 Tbls ground tart cherry 1 Tbls ground rosemary 2 tsp ground oregano 2 tsp thyme 1 Tbls onion...
  11. forluvofsmoke

    Here Piggy Piggy Brine

    A very good brine for all your fresh, previously non-enhanced pork cuts. HERE PIGGY-PIGGY BRINE ***for 2 pork butts, approx 16lbs in a 5 gallon covered bucket*** 2 qts water in saucepan 1/4 cup celery salt 1 cup sea salt 4 Tbls diced dried red bell pepper 6 Tbls light brown sugar 2 Tbls...
  12. forluvofsmoke

    Overview Understanding Propane Gas Systems

    A look at the propane gas system, from tank to burner, and everything in between... 1) LPG cylinder and contents: holds the high pressure contents, being liquified petroleum gas. The contents expand and contract with temperature changes, thereby resulting in changes in pressure. Extremely high...
  13. forluvofsmoke

    Cherry Dry Rub Recipe And Process

    Included are 8 recipes for beef and pork: Cherry Rub for Beef Steaks; Cherry Rub for Beef Roasts; Cherry Rub for Pork Chops; Cherry Spiced and Cured Brisket; Cherry Spiced and Cured Brisket Dry Rub; Cherry Marinade for Beef; Cherry & Red Bell Pepper Brisket Rub: Cherry/Balsamic Finishing Sauce...
  14. forluvofsmoke

    Tutorial Sealing Mated Steam Pans With Foil

    I like to use a tented pan (or, in this case, for large volumes of meat, double mated foil steam pans) instead of foil wrap alone for 3-2-1/2-2-1 methods of cooking ribs, and also when finishing pulled pork, pulled beef, or beef brisket. HWen using foil, I have experienced problems with bones...
  15. forluvofsmoke

    Brinkmann Gourmet Low Budget Mods How To W Pics

    I decided to post this to assist other members who have been posting about temp control issues, etc, as I have been...this may help to give some insight as to what can be done and show how I did it to my Gourmet, along with a few tips I've learned to share with the novice charcoal users. The...
  16. forluvofsmoke

    Jalepeno Rub Recipe Qview With Chuck Roast

    I wanted the Jalapeno Rub to have some heat, and knew it would need some added heat, as the seeds were not present in the chopped/dried product. I also added a few ingredients which should aid in balancing out some of the bitterness of the Cayenne and Jalapeño by offering a subtle sweetness to...
  17. forluvofsmoke

    Red Bell Pepper Rub Naturally Sweet And Mildy Spicy No Sugar

    Brisket Rub, Naked Chicks Rub, Apple RBP Chicken Rub and RBP Pork Ribs are included... This basic rub is so simple, yet the flavors are a mildly-spicy and sweet combination. I've used mesquite, hickory, cherry, apple and pecan smoke with it so far...great flavors all the way. This just might be...
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