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1st Smoke For New Years
I have done a number of briskest and pork butts and have tried foiling and not foiling. I never foil anymore, just found it added more work and didn't payoff in the end plus it does soften the bark and I like a good thick almost crispy bark- I find slathering in mustard prior to the rub helps me... -
baby backs on the menu today
Sorry for the extremely late reply. I much preferred mustard to olive oil. Their are usually enough oils and juices in the meat as it is so the mustard is a nice balance. -
NYE Pork Butt on my MES in -4 degrees. Yikes!
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NYE Pork Butt on my MES in -4 degrees. Yikes!
Really putting my new(er) MES to the test today. Got a rub applied to three 6lb pork butts last night, then got these puppies on the MES at 5am this morning when the temp was around -4, still hasnt gotten much above 0 but the MES is holding 225 quite well. I am about 5 hours in and just... -
baby backs on the menu today
You know, I have tried several different rubs for pork, chicken beef etc. Most often I like a simple rub of equal parts salt, pepper, garlic powder and a dash of crushed red pepper. I tried for the first time coating my ribs in yellow mustard prior to applying the rub and I really liked it's... -
baby backs on the menu today
I think the pictures speak for themselves. Your suggested method worked great! -
baby backs on the menu today
How your ribs looking RSNovi? I am about 1/2 way there. -
baby backs on the menu today
Also planning on making Bing Daddy's Carolina Style BBQ Sauce. I have made it before for pulled pork but have't tried it on ribs. I will apply this to one of the racks towards the end. http://bbq.about.com/od/barbecuesaucerecipes/r/blb00114.htm -
baby backs on the menu today
- smoker-b
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baby backs on the menu today
I am trying out a few rubs today. A simple salt, pepper, garlic rub and McCormick's Cowboy Rub (the dark looking rack) then one of the racks I slathered in yellow mustard first, the other three in olive oil. Wrapped up overnight and just took them out to bring up to room tempature. -
Hello from the Mile-High City!
Got an MES 40 a few weeks ago a quickly finding this to be a great hobby. So far I've tried my hand at smoked chicken wings, pork butt, brisket and baby back ribs. Still have some learning to do as I tweak methods and recipes but this site is now my "goto" for anything smoking related. My wife...
