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  1. adb551

    Baby back ribs

    Ribs look wonderful, but please explain to me what I am seeing. Are those pieces of wood on wire?
  2. adb551

    Smoking Pork Ribs In A Char Griller/Sidebox Fire Grill

    As the more senior members have said, put a load of unlit lump charcoal in the fire box, add a load of lit charcoal (Minion method) on top of it. Use lump/chunk wood for added smoke if possible, only because of the longer burning time, hence less work adding wood and fewer times opening lid. I...
  3. adb551

    mustard on ribs

    I am back, and the mustard rub worked very well. Sorry no pics, but once again my teen-aged son seems to have a life of his own and can't seem to find the time to show me how to load pics form the digital camera. Some of my new friends here may remember that not too long ago I asked their...
  4. adb551

    mustard on ribs

    Well, I bought a slab and will try rubbing them with mustard before I put the rub on. Heard about it here, so I thought I would keep you folks informed of my progress. Not doing it tonight, but tomorrow I will let you all know what happens. Happy smoking to you all!
    • adb551
    • Thread
    • Replies: 22
    • Forum: Pork
  5. adb551

    Whats the best knife

    my wife has a set of "cutco" knives. Not the most expensive but I can keep a good edge on the "butcher" knife. Has served me well for more than ten years.
  6. adb551

    what to do with hot coals afterwards

    Just let it burn out and add to the garden. I also cover my garden with old hay throughout the winter, and have never had to mess with the Ph.
  7. adb551

    Char Broil American Gourmet Smoker

    have a similar smoker, and it works fine. My only problem, and the reason I am moving up to a bigger model soon, is that I have room only for the smallest chickens if I want to stand them up. Would be almost impossible to stand up a decent sized turkey. I also like to keep my ribs laying...
  8. adb551

    Ceramic tiles as tuning plates

    Good point Fatback joe. I do not have access to a welder, do I am leaning on using bricks and ceramic tiles to accomplish this.
  9. adb551

    Fatty

    Thanks Blackhawk. I can't believe I never heard of this. Also kinda hard to believe that it never occured to me on my own, seeing how I have a deep love of both sausage and all things smoked!
  10. adb551

    Butchers

    I don't want to sound like a commercial, so all I will say is that it is in the Armourdale neighborood of Kansas City, Ks. Anybody in the KC metro looking for a good meat market can email me and I will point them that way. But come to think of it, most people that are in the area probably know...
  11. adb551

    Question on Spares...

    I have to admit that even with all the luck I have had, I am getting ready to add some heat baffles to my smoker...thank you smf!
  12. adb551

    Butchers

    I don't know the rules yet, are we allowed to give the name of our favorite butchers? Thought I would spread the word in my area of a place I have had great luck and service with.
    • adb551
    • Thread
    • Replies: 4
    • Forum: Pork
  13. adb551

    Do I wrap a brisket?

    If I get internal to 180* I take it out quickly, wrap it and put it in a cooler. It does not immediately start to cool, the residual heat still cooks for a while, and then it starts to "rest". I have taken it out at 160*-170*, closed up in a cooler for an hour (give or take), wrapped up, it is...
  14. adb551

    Need advice on Ribs

    I am not a fan of either, but how in the world could "old grand dad" be better than anything? for smoking or drinking?
  15. adb551

    Ready for first smoke

    Because of this site I am going to try mustard as a "glue" on my ribs for the first time this weekend. I will try anything once, but until I try it I don't know if I can believe you cannot taste any trace of the mustard. Is this true?
  16. adb551

    Fatty

    Please explain this to me, are we talking about a log of ground sausage (aka Jimmy Dean, etc...), or large link sausage (Kielbasa type). I am just outside of Kansas City (the BBQ capital of the universe) and somehow slept through this...
    • adb551
    • Thread
    • Replies: 7
    • Forum: Pork
  17. adb551

    Question on Spares...

    I leave them bone down the whole time. I have a buddy who does them bone up all the time. Are mine better? Of course they are. He would answer the question in his favor. I don't know that the physical orientation is as important as the other things these experienced smokers have told you. And...
  18. adb551

    Spare ribs

    I don't know how many of your mommas made a big pot of ham and beans now and then, but smoke the trimming as you do the ribs, and substitute them in the pot for the ham. Almost heaven!!
  19. adb551

    Charcoal smoke

    Now I feel even more like a newby than I thought I was!! I have never seen, nor heard, of such a thing! Sounds like it would be good for camping though, as was mentioned earlier.
  20. adb551

    Smoker Cleaning/Upkeep

    All I do is empty the ashes, so as not to hold moisture, and scrape the grille after it is hot. The way I figure, the interior is now well seasoned and rust proofed, why mess with it? It never comes in contact with the food. As for the exterior, once a year I hit it with a stiff wire brush...
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