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.
-
Easter Sunday is my first smoke attempt
Good luck sir!! Smoking is fun and exciting as well as aggravating at times! I can only give you my short experience of start the butt early as mentioned above, I started mine late one day around 10 am and I was still waiting on it to finish around 2 a.m. Had a little smoker trouble! But have...- dzldawg
- Post #11
- Forum: General Discussion
-
Foil or no foil spare ribs??
Also with jeffs rub I used smoked paprika and not sure if that threw the taste off a little.- dzldawg
- Post #7
- Forum: Grilling Pork
-
Foil or no foil spare ribs??
They seem a little mushy, I smoked the first few racks great, they were good not falling off the bone but would pull off if you bit down close enough.- dzldawg
- Post #6
- Forum: Grilling Pork
-
Foil or no foil spare ribs??
Here's what I got so far. Letting them firm up on last hour of 3-2-1 technique. I am really thinking out going back and just smoking at 225-230 without foil for 4 hrs!- dzldawg
- Post #3
- Forum: Grilling Pork
-
Foil or no foil spare ribs??
- dzldawg
- Album
- Comments: 0
-
image.jpeg
- dzldawg
- Media item
- Comments: 0
- Album: Foil or no foil spare ribs??
-
Foil or no foil spare ribs??
I am a total noob here, but I have smoked about ten racks of ribs so far on my mb pro dual smoker. The first four racks I smoked were without foil and were great! The last three racks I tried foiling, they were ok but just not as good as the first, thinking I did something wrong I tried again...- dzldawg
- Thread
- Replies: 23
- Forum: Grilling Pork
-
Newbie intro
I didn't wrap it because I wanted a good bark, but I think I read a way to get around that by wrapping and letting it get up to temp and then unwrapping and cooling down to around 190 IT and then putting back in to crust up the bark again. But I think I will definitely be wrapping next time bark... -
Newbie intro
Well, the butt finally reach up to 195 IT AROUND 2:00 A.M. this morning, I got impatient and took it off before it got to 205 IT. I know I should have waited and when I went to pull it apart, I see why. It was still a little too tough to "pull" apart easily. I did learn from the experience... -
Newbie intro
Well, the stall has begun, been siting at 155-156 IT for the last two hours, just gonna ride it out and see what happens! Any suggestions? -
We have been craving fried bologna sandwiches-Bologna with qview
Al this post reminded me of my childhood of hauling hay till late at night when my uncle would pull up with fried bologna sandwiches. The were hand sliced off the "tube" so they were good and thick. Now you have led me down another wormhole on this forum!!! -
-
Newbie intro
I've got a question about saucing ribs, should it be done in the last 30 minutes or just before eating? I like them with or without, just curious for others! -
New member from Kansas
I'm a noob too! The loin and wings look relish!!! -
-
Newbie intro
I was thinking the same thing but read others who said the opposite, but that's what I love about this, everyone finds their own way in the end!!! Thanks -
Newbie intro
I forgot to add I am using some applewood for today. I foil wrapped my ribs and changed the placement of every thing with ribs on top now that they are covered. IT was at 141 so still a little ways to go! I have used the cast iron skillet mod I read on here and it is much better than the pan... -
Newbie intro
Here's what I've got going today! I realized that I should have my ribs above the shoulder after reading the forums!
