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No wrap ribs. An experiment
Im sure this is a hotly debated topic, but i tried spritzing a couple times and I hadn't found a huge benefit. The racks didnt come out noticeably more moist than the ones that weren't spritzed. At least in my experience. I should try this again though without wrapping and spritz one rack and... -
No wrap ribs. An experiment
I tried the 3-2-1 method once and i was not a fan. The more meat i smoke, the more i realize that the meat needs to tell me when its done and not the clock. I know the 3-2-1 method works for some people, but my results were close to yours. They came out tough. -
No wrap ribs. An experiment
Someday i might get the courage to not pull the membrane off, but i ate a local joint in my area once that left the membrane on and I was not a fan. It was a kinda off putting. I have seen people score it, which i may try before going as far to completely leave it on -
No wrap ribs. An experiment
It is definitely my go to sauce. I would agree with you on the flavor, except i tried the mild one once and found it missing something. I think he leaves the peppers out of the mild. Medium is definitely my go too if i need a break from the heat. -
No wrap ribs. An experiment
Yes! Jimmy j's! I have to use the medium because my wife is sensitive to the heat but my absolute favorite is the xxx. I usually make a rack for myself with that sauce! -
No wrap ribs. An experiment
This weekend experimented with some ribs. In the past, I was a believer in the foil wrapped with brown sugar and honey. Yesterday, out of sheer laziness of not going to the store to buy more foil, i decided to give unwrapped a try again. For the record, I have tried unwrapped in the past but... -
Middle of the road upgrade? Or go all out?
I really want to stay with an offset stick burner, and I might save up and get an outlaw pit because of the insulation. That or I have been tossing around the idea of putting my fabrication skills to use and build one. If I sourced some 20" pipe welding one up wouldn't be to bad. And I have all...- JBinGB
- Post #20
- Forum: Wood Smokers
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Pork injection marinade
That is very close. I might have to try that one. Thanks!- JBinGB
- Post #5
- Forum: Sauces, Rubs & Marinades
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Pork injection marinade
I questioned the amount of salt, but honestly it wasn't over salty at all- JBinGB
- Post #4
- Forum: Sauces, Rubs & Marinades
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Pork injection marinade
1 cup apple juice 1 cup water 1/2 cup dark brown sugar 1/2 cup salt 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce Makes enough to inject (2) 8-10 lb pork butts. Inject and let sit in fridge overnight. I did this and smoked early the next morning and I am not changing the recipe. It...- JBinGB
- Thread
- Replies: 5
- Forum: Sauces, Rubs & Marinades
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Middle of the road upgrade? Or go all out?
Ha. Depending on which direction there's a possibility we could be neighbors- JBinGB
- Post #11
- Forum: Wood Smokers
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Middle of the road upgrade? Or go all out?
I don't need super high capacity. Being able to do 2 briskets, 2-3 butts, or 4-5 racks of ribs is ideal- JBinGB
- Post #8
- Forum: Wood Smokers
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Middle of the road upgrade? Or go all out?
Go pack! Although it will be a different season this year. I usually get to hear the roar of the crowd from my house so I know when they score, but there won't be as many fans this year. I guess I'm not too constrained on budget but I can't spend thousands on an ole hickory nor do I have the...- JBinGB
- Post #6
- Forum: Wood Smokers
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Brisket safety
Another thought is to cure it and smoke some pastrami. The curing process would be a way to burn up some time- JBinGB
- Post #4
- Forum: Food Safety
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Middle of the road upgrade? Or go all out?
Hello everyone. I have been lurking for a while but just signed up. I am new here and new to smoking. Just got started in March. I have a Chargriller grill i received as a wedding gift and in March i finally bought a side fire box to turn this into an offset "smoker". When it comes to smokers i...- JBinGB
- Thread
- Replies: 20
- Forum: Wood Smokers
