Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bbqu freshman

    What is the max amount of time a rub can be left on?

    I believe your right.The first time i used this rub i left it on for about 4 hours before smoking the ribs.I will do that next time.
  2. bbqu freshman

    Camp Chef smv 18" Haunted???

    i like the idea of standing the chunk up for a slower burn, and just some digital thermometers to measure the temp inside the box, however i just let the probe hang off the rack over the meat not touching anything.What is the boiled water test?
  3. bbqu freshman

    Camp Chef smv 18" Haunted???

    well i guess my biggest problem is to much smoke, i use oak wood chunks and i put bout three to 4 chunks on a pan directly over the fire.This gives my ribs a huge smokey flavor.As i mentioned before the temp control is horrible. I could be cruising at a temp of 220 for 6 hour and my meat will...
  4. bbqu freshman

    Camp Chef smv 18" Haunted???

    I been having to much trouble with my vertical propane smoker. From to much smoke to horrible temp control the list is plenty full,I would make these great ribs on my Weber but now this smoker makes me doubt my own abilities.Should i go back to the my tried and true kettle grill.Any advice?
  5. bbqu freshman

    What is the max amount of time a rub can be left on?

    the thing is when i leave my rub on overnight it kind of makes my ribs taste over seasoned any suggestions?
  6. bbqu freshman

    KID friendly rub

    I use a simple rub just  seasoned salt, brown sugar, onion powder, garlic powder, and pepper.Not to over powering and my nieces and nephews love it.Are you planning on using a sauce?
  7. bbqu freshman

    What can i do with the extra meat of a pork spare rib?

    so how long did you smoke them for?
  8. bbqu freshman

    What is the max amount of time a rub can be left on?

    Hi i wasn't sure if its okay to leave a rub on overnight.  So I guess my question is how long can i leave a rub on before it effects the flavor of the meat? I'm asking for both beef and pork ribs, and the rub consists of seasoned salt, brown sugar, onion powder, garlic powder, and pepper.If that...
  9. bbqu freshman

    Smoking two types of meat at once.

    so if i make beef and pork ribs should i cook the beef on top the pork?  
  10. bbqu freshman

    Nice to meet everyone!

    oh and welcome hopefully we could learn alot from eachother,us newbies have to stick together.
  11. bbqu freshman

    Nice to meet everyone!

    hey thnx for posting on my forum.Cool you got the smoke vault,not cool you got the bigger one lol.I'm jealous.
  12. bbqu freshman

    Smoking two types of meat at once.

    thank you i will  
  13. bbqu freshman

    What can i do with the extra meat of a pork spare rib?

    Lol best answer i got so far.  
  14. bbqu freshman

    Smoking two types of meat at once.

    Hello everyone i was wondering if it was possible to smoke two different types of meat at the same time? I am going to make some St. Louis style pork ribs for the 4th of July and was wondering if i could cook some beef ribs along with it .My brother in law doesn't eat pork and i wouldn't want...
  15. bbqu freshman

    SMOKE EM' IF YOU GOT EM'

    thanks for the welcome friend.  
  16. bbqu freshman

    What can i do with the extra meat of a pork spare rib?

    wow i didn't expect so much great feedback so fast!!!I But the average consensus seems to be to smoke them, and gentleman smoke them i shall!!! So i guess my next question is how ling should they smoke if i keep my smoker at 250?
  17. bbqu freshman

    What can i do with the extra meat of a pork spare rib?

    Hi, i was wondering if there was any advice on what to do with the meat you cut off of a spare rib. when i buy my spare ribs it always comes with the extra meat on the sides.After i make the proper cuts to make it (St.Louis style) I always get stuck with this big slab of meat. I'm having trouble...
  18. bbqu freshman

    Smokin' a Fatty tonight

    a fatty of that caliber deserves to be eaten by its creator.The diet will understand.
  19. bbqu freshman

    bacon mushroom and swiss meatloaf

    WOW!!! you sir are a god!!!! Is there a recipe for this piece of beef heaven?  
  20. bbqu freshman

    SMOKE EM' IF YOU GOT EM'

    Hey everybody my name is David, And i am a 26 year old student from Chicago. My BBQ experience is mainly in Mexican cooking,but lately i been branching out to more traditional American BBQ. I one day hope to be as good as my idol Steven Reichland but until then i am gonna smoke it easy in my new...
Top Bottom
Back
Clicky