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Country Style Rib...internal temp...
Thank you for the reply...the ones I'm doing today are boneless. -
Country Style Rib...internal temp...
Hello All, Im doing a beer can chicken ...bigger bird like 7lbs, indirect cooking on my kamado and have some csr I want to add in the cook as well. What internal am I looking for on the rib pieces? I thought I saw 145ish online...but thought it should be higher like 160ish. Will probably... -
JULY 5th BRISKET (Better Late Than Never)
When you say the "other end" are you referring to the flat once separated from the point? Take the flat, look for the way the grain is....then cut slices in the opposite way? I appreciate the response and feedback. Rob -
JULY 5th BRISKET (Better Late Than Never)
Great looking cook! I'm planning on doing one soon. I'm trying to get all the info I can on how to cook, prep and cut it properly. Can I ask why you didn't cut the point off and just slice up the flat? Is cutting the point off not really necessary? I have never done one, just watched on tv and... -
3-2-1 St. Louis Ribs. Easy
Great looking cook! If I may ask you a question, did you find that a full 2 hrs foil make them FOTB? Did the bones slide out easily or was there still tug off the bone when eating them? Thanks Rob -
2-2-1 method question
I absolutely agree with you WaterinHole...and that is why this board is wonderful. We get to share methods and opinions! Smoke on my friends! Rob -
2-2-1 method question
If you enjoy FOTB(fall off the bone) type of ribs then follow the amount of foil time. Now this is just my preference, I do everything to avoid FOTB!! Nothing angers me more when I unfoil the ribs to put them back on the grates and as I grab them....they break because the amount of time in the... -
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3-2-1 Method
I personally have sworn off the 2 hrs foiled part. I have a propane smoker and temp was running about 240(15 degrees higher than I wanted) Last time I did a rack of bb I wrapped for 2 hrs with some apple juice and honey... When I open the foil to put the ribs back on the rack....they broke apart... -
3-2-1 method backfired?
I was just curious at what temp do you run your ribs? I try to keep at 225ish in my Master Forge propane smoker. I had a similar experience of softer baby back ribs than I wanted(hate it when one unwraps and they break apart trying to get them back on smoker), because I wrapped for the full 2... -
Thermopen Timestick Trio on/off button
Hello All, I used my new Timestick Trio over the weekend and love it!! It really was a great idea adding three different time allocations. My question is those who have the unit, how do you turn it off completely when done? After the smoke I cleaned up my area and was putting my gadgets away...- texasrob
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- Replies: 1
- Forum: Slicers, Grinders, Tools, Equipment
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Second Run on St. Louis Style Ribs with QView
Hello, Just a quick question....did you let the ribs rest for a bit and then brush the sauce to them? I was just wondering if you added anything to the sauce to get that "glaze" on the ribs, they look amazing! Great work! -Rob -
Cast Iron Wood Box for Master Forge
Hello All, I'm still a novice at the smoking thing and had a couple of incidents last year where I left the smoker only to return with flare up. After speaking with some people I realized that I need to pay closer attention to the 1) temp of the day 2) wind or lack there of 3) and making...- texasrob
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- Replies: 0
- Forum: Propane Smokers
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Second Run on St. Louis Style Ribs with QView
Looks fantastic! I'm getting the urge to do some spares and baby backs! -Rob -
Question about cooking chicken and ribs together...what's the best placement in the smoker?
Thank you everyone for the responses, truly appreciated! Mdboatbum....yes I would be putting the chicken in the same time as the ribs. I realize the chicken with take (approx 3-3.5 hrs for a IT of 165). At that time I would get the temp of the chicken and take them out. I would be foiling the...- texasrob
- Post #5
- Forum: General Discussion
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Question about cooking chicken and ribs together...what's the best placement in the smoker?
Hello All, I have a general question about cooking chicken(thighs and bone in breast) and ribs. I have a MASTERFORGE from LOWES propane smoker and I usually place the ribs on the lower two racks(4 rack smoker ) to get them closer to heat source and place the chicken on the top two racks. Is...- texasrob
- Thread
- Replies: 5
- Forum: General Discussion
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Second Smoke - Baby Back Ribs
See I'm old...that new thing called the internet and you kids, nothing but trouble! ha best of luck my friend! -Rob -
Thermoworks open box sale 7/11/2014
Got mine today..... what is the retail on one of these? -Rob- texasrob
- Post #9
- Forum: General Discussion
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Second Smoke - Baby Back Ribs
Fairly new guy here as well...and I have had similiar exepreinces with my ribs...like everyone is else saying, just trial and error. I have also been told to keep a basic spiral notebook log( times used, temp,rubs used) when I have smoked, this way if the expereince was positive I can see... -
Spare Ribs (Pork) - QView
They look amazing, great work! In my short experience/time smoking...I almost find myself enjoying spares over baby backs. I think Sat I will be doing a rack of each for some friends coming by..I will use the 3-2-1 for the spares and 2-2-1 for the baby back(actually thinking about 3-1.5-1.5 and...
