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  1. daricksta

    Today's smoke - St. Louis Ribs

    Outstanding! Did you sub out the Killer Hogs dry rubs and sauces? If so, what did you use instead? The recipe calls for margarine--which I never use. Did you use that or butter?
  2. daricksta

    First time brisket

    I bought mine off Amazon but the one I bought is no longer available. This is the same thing offered by another merchant and I think it's still cheap enough. I tried posting a link but I guess the new server doesn't allow it. Just go to Amazon and do a search for Pink/Peach Butcher Paper Roll -...
  3. daricksta

    First time brisket

    Right. You were totally wrong. Brisket is not like steak or a regular roast. It must be cooked long and slow to break down all the tough meat fibers and connective tissues--and to render down most of the fat which makes the meat moist, tender, and flavorful.
  4. daricksta

    First time brisket

    You proved my point. 180°F is too soon to pull a brisket. You wrote that you had no choice but to pull it. Did you run up against the same problem I've run up against--dinner time and the meat's not ready? I've cooked a number of briskets and when you cook enough of them turning out a great...
  5. daricksta

    Question about chips

    I use both pellets and Dust (sawdust for smoking), but mainly pellets for hot smokes. Dust is very popular for cold smokes since it seems to perform better at lower temps. You should look into A-MAZE-N pellet and Dust smoker trays since they are excellent products. Most of them will burn either...
  6. daricksta

    First time brisket

    How'd the brisket turn out? I saw a couple of responses in this thread that match how I smoke beef briskets. But I usually keep the smoker temp around 240°F and I prefer oak wood pellets for the smoke source. I just like the way oak goes with brisket. I won't go into the dry rub I use because...
  7. daricksta

    Hi. Electric newb here.

    Have you chosen your smoker yet? If not, I've owned a MES 30 20070910 since April 2012 and it's been a superb investment. I paid on what I consider the high end for it--$189. I've seen it for as low as $130. Anyway, it's a small little box but once you learn how to use it--and burn wood pellets...
  8. daricksta

    Today's smoke - St. Louis Ribs

    I always tell myself I prefer baby back ribs...until I see STL ribs like yours. I bet they taste as good as they look. If Tony Roma's and Fantastic Daves's served ribs like the batch you've pictured here, they'd be opening more franchise locations instead of closing them.
  9. daricksta

    Pellet vs. Electric

    I've only really known two people who complained about how the lack of insulation made it difficult to keep a stable cooking temp, one of them was my brother-in-law, but that was years ago. At that time he didn't know much about smoking or grilling and it's been years since I've eaten there.
  10. daricksta

    PERFECT RIBS EVERY TIME! This really works!

    When I was a kid, my dad never removed the membrane from his spare ribs before he cooked them. I admit I ate the dried membrane off the ribs because it tasted like edible flavored paper or something and I liked it. When I first started out cooking ribs on my own I didn't remove the membrane (I...
  11. daricksta

    Pellet vs. Electric

    I have smoked innumerable pork ribs, beef briskets (including a whole packer brisket), pork shoulders,a turkey breast, salmon fillets, ribeye steaks, boneless chuck roasts, beef jerky, and cheeses in my MES 30 Gen 1 and the results have all been very good to superb, depending how good my...
  12. daricksta

    Pellet vs. Electric

    I've read and hard that it's hard to keep temps constant in a Traeger because they're so poorly insulated. Have you found that to be the case?
  13. daricksta

    New to smoking

    I started off using wood chips in my first few months with a MES 30 back in 2012. Then I found out that wood pellets were easier and superior to wood chips. I never liked that I had to refill the wood chip burner every 20-30 minutes. You can get up to 11 hours of smoke out of the AMNPS...
  14. daricksta

    Winter ribs

    Great job. Thanks for the link to the original post using these techniques.
  15. daricksta

    PERFECT RIBS EVERY TIME! This really works!

    Just saw this thread. Love the way your ribs turned out. Do the juices collected under the membrane actually redistribute themselves through the meat when you cook the ribs face down inside the foil? I just don't see how it would, and I've never read or seen it advised. Is this a trick you...
  16. daricksta

    A Great Food Slicer At A Bargain Price

    NOW you tell me????? Actually, I have no idea what I would've done with a 2nd one, much less where I'd have room to store it in its box. I'm just glad I finally have one. And it was my beloved and beautiful wife who noticed the Amazon Black Friday sale and urged me to buy it.
  17. daricksta

    A Great Food Slicer At A Bargain Price

    As I posted, I really like the Nesco FS-250 slicer and I only paid $62 for it on Amazon. It has an 8.7" blade and an 180 watt motor. The blade is large enough and the motor powerful enough to meet my needs.
  18. daricksta

    A Great Food Slicer At A Bargain Price

    One of my brothers-in-law gave us a Nesco roaster a couple of years ago. We've only used it once and it worked great. I had never heard of the company before I bought the grinder. What amazes me is how high quality their appliances are for what you pay if you wait for sales. So, I swear by Nesco...
  19. daricksta

    A Great Food Slicer At A Bargain Price

    I'd been reading food slicer reviews for years but was unable to find one that I thought was both reliable and would suit my needs. Then my friend Jim (Jted in these forums) told me he really liked his Nesco FS-200. He just wished the blade was larger. I already own a Nesco food grinder which...
  20. daricksta

    Anyone Use The AMNS For Cold Smoking?

    Thank you all for your replies. I'm ordering it today.
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