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.
-
Baby back ribs a little dry still
In the foil? It was the basting sauce, not just apple juice. Slathered it on the ribs but there was probably only a few tablespoons in the bottom of the package. There was about a half cup of liquid in the foil per package after the foiling. -
Baby back ribs a little dry still
I should clarify; the ribs were pull-the-bone-out tender, not really fall-off-the-bone... -
Baby back ribs a little dry still
- falconer
- Album
- Comments: 0
-
Baby back ribs a little dry still
Hi all. Just finished a great meal of baby backs. The only problem was that the thickest part of the ribs was too dry for my liking. Here's my setup and process: Ribs are basic vacuum-packed from Safeway (all I can get here). GOSM propane smoker. Get it going with a mix of cherry chips and... -
foiling juice
I've put together a sauce that's brown sugar, honey, apple juice, butter, and Franks' hot sauce. Adjust to taste. Best I've experimented with yet... -
Thnking of a new smoker - Propane or wood?
Not sure if this is the right place for this; please let me know if it should be somewhere else... I have a GOSM propane smoker now. It's been OK but I've had a few challenges (see my other post from today). While not locked into replacing it, I am considering options on a different smoker and...- falconer
- Thread
- Replies: 2
- Forum: Propane Smokers
-
GOSM help and fine tuning
Hi all. I have a GOSM propane smoker. Been using it for about 3 years. I get reasonably good results, especially with pork butt. But I'm trying to refine things and make it a bit more consistent. I have two basic issues... One, controlling temperature is not easy. My goal is (and let's talk...- falconer
- Thread
- Replies: 2
- Forum: Propane Smokers
-
First brisket question
Hi all. I've been smoking pork and fish for a few years now and those usually turn out pretty darned good. A pork butt will usually be fall-apart tender when I'm done. I decided this past weekend to do a brisket for the first time. Got a whole brisket (select grade; all that's available here)... -
Pulled Pork and qview
Howdy. I've been smoking pork butts for pulled pork for a little while now and finally have some qview. Did one last weekend. Came out perfect. Technique: Bilbo's rub prior to smoking. Smoke at 225º to 245º until internal temp hits 165º (~9 hours). Spray with apple juice every hour or so. Remove... -
Yet another new member post. :-)
We get to BHC once in a while. They have a Lowe's and Sam's Club there. By the time it gets to be mid April or so, it's too hot to get down there. Any place that can be over 120ºF at 10:00 PM is just wrong... :-) -
Pulled pork finishing sauce
Here's one I like... It's a spin-off from SoFlaQuer's with a little more body... 1/2 C Cider Vinegar 1/2 C water 1/2 C catsup 1/4 C apple juice 1/2 C brown sugar 1 tsp Tony Chachere's Cajun Seasoning Black Pepper Red Pepper Flakes Hot sauce to taste Adjust hot sauce and sugar levels to taste...- falconer
- Thread
- Replies: 9
- Forum: Sauces, Rubs & Marinades
-
Yet another new member post. :-)
Howdy, Y'all. Name's Charlie Kaiser. Living in Kingman, AZ. Grew up in VA, and remember the "Three Pigs Barbeque" in McLean, Va as one of the best I've ever eaten. I've been a grillin' fan for a long time (Weber gas, Weber electric). For the past year or so I've been experimenting with smoking...
