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  1. adamj812

    Country Style Chuck Ribs

    Anyone ever do these before? They were only $1/lb so I figured I'd try a few lbs. Any trick to making sure they end up tender? I just had some regular beef ribs from a BBQ place the other day. I might as well have gone out and bought a pack of BBQ flavored gum. Just hoping to avoid that...
  2. adamj812

    Smoker Cleaning

    I have a Masterbuilt Electric Smoker that I let someone use a few months ago and they didn't mention to me that they didn't clean it. Being at the end of the yard under a tarp, I never really bothered to check. I opened it up today and decided to get it ready to go and it smelled just like...
  3. adamj812

    Babyback vs Spares. The winner is...

    I've never done BB before because of the price. Spares must not be liked by many around here. The local wally world has them for $1.76/lb most of the time. Usually there's a freezer full and after a month or so they mark them down to .88/lb when I buy them up. After the last batch of...
  4. adamj812

    Country Style Ribs - Suggestions?

    These look like they are from the shoulder with a nice layer of fat on one side. I trimmed them a bit and I'll probably smoke them fat side up to keep them juicy. I wiped them down with some yellow mustard and gave them a nice coating of rub. We'll see how these work out. Also since we...
  5. adamj812

    Country Style Ribs - Suggestions?

    Been a while since I've been on here, haven't had much of a chance to do any smoking this summer, this is only the 2nd time I've fired it up. I picked up a large pile of Country Style Pork Ribs from the store for $.79/lb. Looking to smoke them up this weekend in my Masterbuilt Electric Smoker...
  6. adamj812

    Boston Butt on sale

    Hey, boston butt bacon? I assume you just cure the whole thing and smoke it?
  7. adamj812

    Chicken Wings

    I'm thinkin of doing some BBQ wings in the smoker for the big game this weekend. Anyone have any tips on doing them? I saw the other post. I'm not really going for the crispy wings, kind of like a rotiserrie chicken slathered in some BBQ sauce. Maybe this isn't possible in my masterbuilt...
  8. adamj812

    Remote Thermometer

    It was 14.99 at Walmart. Seems to work ok, saved me from going out and checking it. I only had a small instant read thermometer and wanted to get a probe so I didn't have to open the smoker and let all the heat out in this sub-freezing weather. This was the only one that walmart had, I've...
  9. adamj812

    Remote Thermometer

    I was just at Walmart earlier and picked up one of these: http://www.amazon.com/Smart-BBQ-Remo.../dp/B000NXUB62 Anyone ever use one before? I thought it was kinda cool. I can put the probe in the meat and sit inside and monitor its temperature. -Adam
  10. adamj812

    Round 2

    Hmm... That actually sounds good. I think I know what next weekend's project is going to be...
  11. adamj812

    First Venison Jerky Help?

    Ok, this really isn't my first time making it, I've always used the dehydrator, but never really got a great batch out of it. It was edible, but more like a dried piece of cardboard. I'm lookin to smoke it this time to get that good smokehouse jerky flavor. The plan is to smoke for a couple...
  12. adamj812

    Round 2

    Well since the first time went pretty well, I thought I'd try again. The sirloin roast went over well, this time I did make a change and am using an adaptation of a friend's prime rib rub. Also, I'm attempting a whole pork loin. I cut it in 2 to fit in smoker and for seasoning. Put on a...
  13. adamj812

    First chunks of meat.

    Just a final update on the butt. I took it out of the smoker at just above 190 wrapped it in a towel and dropped it in the cooler. I kind of forgot about it for 2 hours, but I pulled it out and it was still just as hot. I removed some of the big chunks of fat and pulled it with a fork...
  14. adamj812

    First chunks of meat.

    I guess it turned out ok, there's nothing left now. Made sandwiches for lunch out of it. The butt is wrapped in tinfoil now, waiting for it to get up to 190 or so for pullin. Here's the beef roast all sliced up and ready to go.
  15. adamj812

    Greetings from Chilly Iowa.

    I'm from the far east. Dubuque. Finished smoking my first beef roast this morning for lunch. Nothing left, so I must have done something right.
  16. adamj812

    First chunks of meat.

    Well here it is just out of the smoker ready to be wrapped and placed in cooler. Man, looks and smells so good, I just wanted to cut into it right there.
  17. adamj812

    First chunks of meat.

    I'm at just under 150 now, I'll let it in there for a while longer. I just need to keep the door closed and be patient, the 25 degree temps outside don't do any good for retaining heat in the smoker. I personally prefer my meat rare, but the others that I'm making it for don't, so I have to go...
  18. adamj812

    First chunks of meat.

    I'm at 145-150 now for the beef, the plan is to slice it for sandwiches for lunch. I don't want it really rare in the middle yet I don't want it really well done. Something like medium-well. What do you all think would be best to pull it out at? -Adam
  19. adamj812

    Greetings from Chilly Iowa.

    Hello all, Adam here from Iowa. Puchased a Masterbuilt digital electric smoker from Cabelas last fall, made a couple batches of Venison jerky put the unit in the garage and never bothered to mess with it since. The other day I decided to get out the smoker again and try some other things...
  20. adamj812

    First chunks of meat.

    How long would you all say it would take to get these done? The Beef is at 140 right now and only been 2 1/2 hours. The pork is on the lower rack and it too is at 140. At this rate I should be done in less than 4 hours with cooking temp of 220??? I see everywhere else saying it should take...
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