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  1. chef boyarista

    Odd times for ribs

    Sorry, THIS is the final product
  2. 14383063155051288267923.jpg

    14383063155051288267923.jpg

    • chef boyarista
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    • Album: Odd times for ribs
  3. Odd times for ribs

    Odd times for ribs

  4. chef boyarista

    Odd times for ribs

    So I have made BB ribs a few times the last couple of weeks using the 2-2-1 method and like them a lot. Since I know that works for fall off the bone I wanted to branch out and see what would give them some bite. My local supermarket has had them on sale for the last couple of weeks at 1.99/lb...
  5. 20150729_220337_HDR.jpg

    20150729_220337_HDR.jpg

    • chef boyarista
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    • Album: Odd times for ribs
  6. 20150730_180403_HDR.jpg

    20150730_180403_HDR.jpg

    • chef boyarista
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    • Album: Odd times for ribs
  7. 20150729_222157_HDR.jpg

    20150729_222157_HDR.jpg

    • chef boyarista
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    • Album: Odd times for ribs
  8. chef boyarista

    Knife recommendations

    I was a big fan of Shun for a while. If you want to save a couple (hundred) bucks buy some nice Tojiro knives. Same steel, you're just not paying for the name.
  9. chef boyarista

    Knife recommendations

    Global knives are pretty nice to have around if what you're cutting gets kinda messy. No big gaps where bacteria can hold up easily and they look slick. If you do your own polishing you can make a sturdy $10 cleaver from Chinatown look like a million bucks.
  10. chef boyarista

    Hello everyone!

    Thanks Gary! I've already noticed there's a lot if great folks on here, and am looking forward to sharing my new hobby.
  11. chef boyarista

    Hello everyone!

    Great minds think alike Cael! I have my smoker just outside my living room window so I've been taking a small nap here and there where I can hear my temp alarm going off. From what I read recently wrapping will help out with cooking alot, Take a look and see what you make of...
  12. chef boyarista

    Hello everyone!

    The one in the picture is a hair under three pounds, I have a second one as well that's going in for some friends that's exactly the same weight. I preheated it to 250 when I threw the meat in to "burn off" some of the moisture that the rub pulled out and then lowered it to 235 for the remainder...
  13. Hello everyone!

    Hello everyone!

  14. chef boyarista

    Hello everyone!

    I ran across this site a few times and figured I'd join in the night before my first smoke. I have a 30" Masterbuilt Electric Smoker that I seasoned already and am gonna make some pulled pork for starters. I got the rub on and am waking up bright and early.
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    20150715_010659.jpg

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    • Album: Hello everyone!
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