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  6. ddigitalpimp

    My second Fatty...Italian Fatty, with Pasta

    invite me over next time
  7. ddigitalpimp

    Rib temps, do you actually check the temp of ribs?

    you could if you were really careful between the bones of spares and on that bigger hunk of meat on the top side of a rack of baby backs.  i never bother to temp my ribs though.  
  8. ddigitalpimp

    How much and what kind of wood chunks.......

    lately ive been starting my ribs (last three smokes i did BBs) with one chunk of hickory and then maybe two foil packs of apple chips.  once after the hickory burns off then one a half hour later.  i have the same smoker as you only modded a bit.  hickory will give you a stronger smoke taste...
  9. ddigitalpimp

    Quick question(s) for pulled pork smoke.......

    i dont think there is anything wrong with rubbing two days before smoking.  ive never cut a sholder in half but i do know that shoulder bone is very hard compared to rib bones or something like that.  you may have a tough time cutting it.  id just wake up earlier and throw the shoulder on first...
  10. ddigitalpimp

    Weber Recipe of the Week

    *cries*
  11. ddigitalpimp

    Pork Tenerloin.

    unless you inject in with a lot of liquid i bet it would be really dry. i did a tenderloin (not injected) at 250 and it was too dry for my tastes.  others have said it on here and i agree, tenderloins are best done on the grill.
  12. ddigitalpimp

    july 4th butts, abt's, fatties, drummers

    nice looking setup you have there.  i have to stop coming here before lunch.
  13. ddigitalpimp

    Spare ribs > Babyback ribs for smoking.....

    i only buy BBs when they are on sale, otherwise they are over $20 a rack depending on weight.  the last three times i was at my local store they were on sale for more than half off.  cant go wrong with a big rack of back ribs for $8.  when they arent on sale i get the spares.  i think i like...
  14. ddigitalpimp

    Masonic Lodge Pork Loin Supper

    just a few bucks worth of meat on that smoker, huh?
  15. ddigitalpimp

    Third Try.... so far

    nice looking ribs, im also a saucer... dont like them dry that much. i have the same smoker but i also have a digital thermometer to measure temps better.  if you were ever wondering, when the needle of the thermometer is on the "i" in ideal you are at 225-230 on the top grate. 
  16. ddigitalpimp

    Spares and Tips on the WSMs for Mrs. Indyadmin's work QView Heavy!

    its a different way of adding some moisture to the ribs when they are foiled.  since those are spares i am guessing he did a 3-2-1 on them.  the picture there is of the ribs half way done.  some will spritz with apple juice but i never saw butter spread used like that.  i bet they taste...
  17. ddigitalpimp

    pics of my first smoked Prime Rib from 7/17

    that looks really good, i want some. this is coming from someone who is not a big prime rib fan.  i like a marble in my steak, nothing beats a good ribeye but almost always when i get prime rib its too fatty for my liking.  that cut looks like it has just the right mix of fat in it. nice work.
  18. ddigitalpimp

    Welcome home ribs!

    i couldnt imagine what it would feel like to have a child go through a health scare at a young age like that.  glad she is on the mend.   yes that raspberry chipoltle sounds excellent.  care to share or is it a guarded secret?
  19. ddigitalpimp

    My first fatty - With mucho Q-View!!!

    man, nice full smoker you had going there.  one thing to remember is to keep the poultry on the lowest rack.  you dont want those drippings to get on anything else. how did those potatoes turn out?  were they cooked/semi-cooked before you put them in the smoker?
  20. ddigitalpimp

    Pork = Flatulence (Gas)

    not trying to be a dick but i would try to grab some ribs somewhere else besides walmart.  whenever i happen to be near the meat cooler section at walmart i always pop my head in to see what they are selling.  9 times out of 10 all the "fresh" meat there looks like it should have been sold the...
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