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  9. badsmkinhabbit

    2-2-1 first try

    Welcome to the forum Jpafford, I did pull the membrane off on the back as in the pics. Was not aware there was a membrane on the front. will have to check into that one. Maybe you are referring to that band of darker colored meat that runs across the front. At any rate next time I will st ear...
  10. badsmkinhabbit

    2-2-1 first try

    Thanks Chef JimmyJ, I did not do enough research prior for the foiling sauce. I am quit surprised of the amount of liquid in your recipe. As said before I only splashed them with apple juice. Look forward to trying your method. As far as the TBS, my wife asked a few times " why is the smoker not...
  11. badsmkinhabbit

    2-2-1 first try

    I picked up some hickory chunks and plan on trying it on my jerky. Jerky going in the smoker Friday. 40 lbs of venison sausage going in on Sunday, if all goes well the jerky will convince us to use the hickory on the sausage.
  12. badsmkinhabbit

    2-2-1 first try

    Yes, they were cryo-packed- thanks for the compliments. I also learned to be very careful when pulling them from the foil for the last part back on the rack, you can see in the pic they broke. KathrynN, My buddy said he would be worried about the ribs turning black using hickory, have you had...
  13. badsmkinhabbit

    2-2-1 first try

    Pretty simple and will do again with a few changes. First I will not use hard maple again, not near enough smoke flavor. Next time I am thinking hickory. Second will have to do some research and find out why and what that different colored strip of meat is running across the ribs and learn how...
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