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  1. Fire-n-Smoke

    Beef Short Ribs Came Out Like Corned Beef? (Pics)

    What temp did you have them in?
  2. Fire-n-Smoke

    A little help please!

    Houston that is. I too like mine medium rare but the wifey prefers no pink. I will be sure to give your method a try thanks
  3. Fire-n-Smoke

    Father's Day smoke - beef ribs, leg quarters, and a couple cigars

    Padrons are a really good smoke. More so for the afficionado I too like them as well. I changed up from Padrons to Hiroshi Robaina. His family is the second oldest tobacco growing family in Cuba. The smokes are really good and in my opinion on par and a better smoke than the Padrons.
  4. Fire-n-Smoke

    Hello from South Texas, where mesquite smoking is just a part of life.

    Nothing like driving down 59 south and seeing all that dried up mesquite. And not to mention the Kingsville strip of hwy. Hello from Houston
  5. Fire-n-Smoke

    A little help please!

    My wife and I really enjoy eating a good rib eye. Most or pretty much all the time we eat out when we crave a nice juicy steak. Reason being that she really don't like the way they taste when I grill one from time to time. I can't quite nail down how to grill a steak. I season and leave over...
  6. Fire-n-Smoke

    Father's Day smoke - beef ribs, leg quarters, and a couple cigars

    Which cigars do you prefer? As for me really have enjoyed the Flor Dominicana doble ligero
  7. Texas smokin' Houston heat

    Texas smokin' Houston heat

  8. Fire-n-Smoke

    Texas smokin' Houston heat

    Hello everyone, my name is David and I'm from Houston. I'm new to the forum yet not so much to grilling and smoking. I enjoy loosing my self while on the grill and firing up a fine cigar while drinking some of Mexico's best export IMO Tequila. Altough a few cold Tecate, dosxx or modelos too are...
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  15. First post: Smoked short ribs

    First post: Smoked short ribs

  16. Fire-n-Smoke

    First post: Smoked short ribs

    My first attempt at short ribs. Rubbed them with evoo,garlic salt cracked pepper cayenne brown sugar and finished with a cap of salt licks dry rub. 210* in they go!
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