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  1. brgbassmaster

    Mahogany spareribs(with Q view)

    Thanks everyone. I feel like i finally mastered the color i like and flavor. 
  2. Mahogany spareribs(with Q view)

    Mahogany spareribs(with Q view)

  3. brgbassmaster

    Mahogany spareribs(with Q view)

    Did 6 racks of spares trimmed down to st louis for a friends baby shower. Smoked at 235 3 hrs on smoke apple and cherry, 1 hr foiled and about 1 hr back on smoked. Everyone loved them.
  4. 10388635_794000347306674_8795619750975356420_n.jpg

    10388635_794000347306674_8795619750975356420_n.jpg

    • brgbassmaster
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    • Album: Mahogany spareribs(with Q view)
  5. brgbassmaster

    Smoked Drumsticks for the first time. With Qview.

    Yup going to do some more soon. But going to add some sugar in the rub this time i like sweet with heat. 
  6. Smoked Drumsticks for the first time. With Qview.

    Smoked Drumsticks for the first time. With Qview.

  7. brgbassmaster

    Smoked Drumsticks for the first time. With Qview.

    Dont do chicken very often but when i do I'm always amazed at how good it is smoked on some apple and cherry wood. Smoked at around 275-290 the whole time. Injected with garlic butter and rubbed with a salty/spicy rub. Loved them. Finished product
  8. DSC_9985.JPG

    DSC_9985.JPG

    • brgbassmaster
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    • Album: Smoked Drumsticks for the first time. With Qview.
  9. DSC_9974.JPG

    DSC_9974.JPG

    • brgbassmaster
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    • Album: Smoked Drumsticks for the first time. With Qview.
  10. brgbassmaster

    Wsm loaded up

    They won't, i never have foiled butts since learning to smoke and always the best juiciest pulled pork ever.
  11. brgbassmaster

    coconut charcoal

    We use the brown coconut husk here and the shells to start the wood for grilling here in Guam. Best fire starter I've seen. 
  12. brgbassmaster

    layering wood in UDS

    Also i know that not a lot of smoke is not a problem. The problem for me is that sometimes the wood doesn't even burn or even have charred marks lol.
  13. brgbassmaster

    layering wood in UDS

    When you guys layer your wood how do you do it? I usually just put my hot lit coals in the middle with unlit around. That works great for pork butts cuz they take so long. For ribs i usually put them right next to the burning coals and i get a nice sweet smell right away but as soon as i get my...
  14. brgbassmaster

    recommendations for my first smoke?

    Ribs or pork butt can't really mess up either.
  15. brgbassmaster

    Keeping Temp in UDS after adding new rack

    Ya there isn't much room on that thing for 6 racks of ribs so i was real close to the temp probe. But they came out perfect. 
  16. Did 6 racks of ribs for fiesta. (Qview)

    Did 6 racks of ribs for fiesta. (Qview)

  17. brgbassmaster

    Did 6 racks of ribs for fiesta. (Qview)

    We had the barrigada fiesta here in Guam on sunday and i did a small part by bringing 6 racks of smoked st louis style ribs. Smoked on apple and cherry on the UDS. Smoked at around 250. The top ribs are just about to be pulled off after about 4.5 hrs and the ones beneath in foil were on top but...
  18. DSCN1301.JPG

    DSCN1301.JPG

    • brgbassmaster
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    • Album: Did 6 racks of ribs for fiesta. (Qview)
  19. brgbassmaster

    Keeping Temp in UDS after adding new rack

    I just added a second rack last night because i am doing 6 racks of ribs this morning for a fiesta here in Guam. Problem is my temp is going between 210 and 199 constantly on my Maverick. Ive NEVER had a problem maintaining pit temps. But since i threw the ribs on the thing won't get up to 225...
  20. brgbassmaster

    Slab and country style new marinate 321 Q Veiw

    We do a good marination here in guam for spareribs and chicken and everything else and of course all my chamorro friends think theres is the best but i think mine is lol. Ill give you the recipe. We marinate overnight. I put in the soy sauce, vinegar, A1 and white sugar in and mix it up. Taste...
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