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That last picture is actually 2.5 hours in
IT is 106
BBQ is 241
Im at a fairly high elevation. The air is thin here
I always have to leave the vents wide open and the door to the charcoal open half way, just to get it to 225
I was hesitant to use the minion method because of that. Now I'm a...
Never done this before
2 pork butts at 5.5 lbs each
Into brine for 24 hours
Cleaned off and rubbed down with a fairly basic rub
Set in fridge over night
Also, first time using the minion method
My charcoal smoker usually gets about 6 hours of 225 degrees.
So I figured I'd give this minion...
A while back we copies a rub we found on one of these forums..a few phones later I cant find the recipe. We removes the salt as we are not salt people. The idea was that we dust the meat with salt before the rub. I forgot that step. I'm happy to say it still turned out great with added salt...
Beef back ribs out of the foil. Sprayed with applejuice/makers mark and set back on the lower grill to firm up
Fyi. I've used sugar maple exclusively as smoke
First time Ive made beef ribs
They are actually hard to find here in edmonton
But I found some;)
First, I pulled the membrane off the back
(There's a rib compitition in town. No one there is pulling the membranes off, so dissapointing)
Rubbed it with mustard. Then dusted with rub
Hour 1 just...
First time Ive made beef ribs
They are actually hard to find here in edmonton
But I found some;)
First, I pulled the membrane off the back
(There's a rib compitition in town. No one there is pulling the membranes off, so dissapointing)
Rubbed it with mustard. Then dusted with rub
Hour 1 just...
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