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K
newbie needs some help
Thanks for all the help. I must be doing something wrong cause the ribs absolutley were horrible. Dry and very tough. I did marinade them in yellow mustard but only for and hour or two before I put them on the smoker. They had a decent taste i only mopped them once while in the first 3 hour of... -
K
newbie needs some help
I'm with ya crusher, I like the meat falling off the bone. I did not remove the membrane form the "little pieces" I hope that does not mess them up. My spray bottle broke so I don't know if I'll mop them or just put the apple juice/cider vinegar in the foil. Thanks guys ya'll are AWESOME!!!!! I... -
K
newbie needs some help
First time I have seen these to. I'll just pput them in after they have been in for an hour. Thanks again. -
K
newbie needs some help
I still am not sure when to put the little pieces of rib that were in the package in so they will be done when the ribs are done???? -
K
newbie needs some help
My MES is set at 230 I am using hickor chips. I have the thermometer just set in the smoker I forgot to stick it the ribs(oops that's a newbie for ya) and I am looking for fall of the bone when done. I think I just add chips when the TBS stops correct? I have read alot but now that I'm doing it... -
K
newbie needs some help
Thanks Crusher. I see you have done some ribs huh? Do I foil after the 3 in the 3-2-1- then foil for the 2 with the apple juice/cider vinegar mix the put them back on the rack for the 1? Also when do I put the little pieces of rib in that were unerneath the ribs in the package? I would like them... -
K
newbie needs some help
Am I correct in saying the 3-2-1- method will be falling off the bone and the 2-2-1 method will have some pull? I forgot to ask when do I put the little pieces in. They were on the bottom of the package? Don't want them to tought momma will be upset. Thanks -
K
newbie needs some help
Sorry ya'll I'm doing spare ribs. Should I put some apple juice in the water pan with the water or just water? You guys are QUICK. Thanks again -
K
newbie needs some help
DO i put water in the pan? How much. I did remove the membrane. I have the mustard and my rub on them. Let me know how much you know and any tips are GREATLEY appreciated. As always thank you. Yes it is the 40" MES digital. Any other tips will be awesome. Thanks -
K
Awesome site new here from NC
I am near Rocky Mount, North Carolina. I am using a MES. My first smoke was two whole chickens(yesterday) and they turned out excellent thanks to all on this forum. I can't wait to try a butt or brisket. -
K
newbie needs a couple tips from the pros
Thanks Pney I must have had a brain fart because after I posted I remebered I have that print out I'm looking at now. Again thank you. -
K
newbie needs a couple tips from the pros
I am using a MES I put the 2 yard birds on at 5PM with the cans in bung hole. Nice TBS smoker temp at 250 lookin real good, I am about to put the thermometer in the thickest part of the thigh. My wife had to go to wally world so no pics of the beginning but I'll try to get some for the end... -
K
newbie needs a couple tips from the pros
Thanks guys that is why I joined. I have been looking forward to firing this thing up for a week now. I have already seasoned it last weekend. I just hope the chickens get drunker then I do.LOL I am thinking about putting a 2lb london broil on top? Good idea or save that for another day? -
K
newbie needs a couple tips from the pros
I am smoking for the first time today 2 whole chickens. I have read every thread in the poulrty section but still have a few questions? Can I put them standing up on the same rack next to each other? Do I put foil under them to catch the juices? I think I set my MES at 250 correct? I think... -
K
Awesome site new here from NC
I have been lurking around here for a couple weeks now and could not resist joining. I have learned more in the couple weeks here then any other site I have joined. Keep up the great work ya'll
