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St Loiuis Ribs Tonight
Smoked some St Louis Ribs today and used some Killer Hogs rub and sauce. What great flavor! Did not foil them and the bark was a little tough. Will foil them for about a half hour next time. Here's a Q-View.... -
Smoked Beef Back Ribs
Smoked some Beef Back Ribs Monday and forgot to post some pics. On the smoker (ECB) with EVOO and Smokin' Guns Sweet Heat rub at 225 degrees. Finished ribs with caramelized TJ's Bold & Smokey Kansas City Style BBQ sauce. Had a salad (sorry, no pic), some macaroni salad and a nice cold... -
Three Sunday Tri Tips
Smoked three tri tips today and I must say they came out great.... Used yellow mustard and Henry's Mohave Garlic Pepper rub. Smoked at 225-240 to 140 degrees using red oak for smoke. -
Smoked Country Style Ribs (CSR's)
Smoked some CSR's yesterday and was not totally pleased with the outcome. Bought these huge CSR's at Costco and they were really fatty. Cut a lot of it off prior to smoking. I was really pleased with the glaze that I used and the final product looked really nice. I applied a rub using... -
Travel with cooked tri tip
Smoked my first tri tip last week and it came out wonderful. Would like to do another one next week and take it to my daughter's house. Problem is she is two hours away. When I smoked the tri tip last week, I took it up to 144 degrees IT. My question is, can I smoke my tri tip to like 135... -
First Time Tri Tip
Smoked a Tri Tip this afternoon/evening and it came out amazing. Followed Jeff's 2012 article on smoking Tri Tip and it was great. Used mustard and John Henry's Mojave Garlic Pepper Rub. Applied the rub last night and let it set in the fridge till this afternoon. Smoked it at about 235...- k2guy
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- Replies: 1
- Forum: Grilling Beef
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Country Style Beef Ribs
Smoked up some country style (boneless) beef ribs this evening. Used Jeff's method of smoking for an hour, then wrapping them is foil until they hit 170. Used a Garlic/Pepper rub and finished them off with some Rufus Teague's Touch of Heat sauce. Great flavor, but they had a lot of tough...- k2guy
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- Replies: 6
- Forum: Grilling Beef
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Help!
Have some 1-1/2 inch pork chops in the smoker. Using a ECB smoker and have raised the coal grill up about 2 inches and changed from briquettes to lump hardwood. Problem is temp in way to high and the chops will be done to early. Question is can I take them off when they're done and wrap them... -
Weber 22.5 Smoker Mod
Has anyone added some sort of wheels, casters, etc. to the WSM 22.5 smoker to make it more moble?- k2guy
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- Replies: 10
- Forum: Charcoal Smokers
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St Lois ribs
I have a brinkman ECS smoker with not much room for smoking ribs. Will be using both grates to smoke 3 racks of st Lois ribs, each rack cut in two so that they will fit in the smoker. My question is, will be using the 3-2-1 method, can I stack the ribs on top of each other in the covered foil... -
Newbie from California
Just started smoking a few weeks ago. My son-in-law had a Brinkmann "ECB" Smoker and was not using it, so he gave it to me. The only mods I've made was adding a "real" thermometer to the top cover. Have smoked some chicken thighs, pork pieces, St Louis ribs and now today some beef short... -
First Beef Ribs
Just started smoking a few of weeks ago and smoked my first Beef Short RIbs and they came out pretty tasty. As they usually are, they were a little chewy compared to pork ribs. But the flavor was spectacular. Used some mustard and John Henry's Mojave Garlic Pepper to prep them. Smoked them...- k2guy
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- Replies: 3
- Forum: Grilling Beef
