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  1. lovinsmokin

    Wet Ribs...

    Ok, I was wondering what 'wet ribs'' actually meant. I personally don't like sauce on mine, conceals all the yummy goodness I've cooked into em. I'm pretty much trying ribs w/o a rub this weekend. Shall we call the naked?
  2. lovinsmokin

    Wet Ribs...

    Anyone have any good recipes for 'wet ribs'? I wanna try em, don't wanna ruin em. Richtee? Dutch? 420? Help me out here!
  3. lovinsmokin

    Pulled Pork

    We started our 7 lb'er at 1pm Saturday afternoon, and it was done @ 5am Sunday. Before we injected Friday evening and soaked overnight, rubbed Sat @ 9am, put er in @ 1!
  4. lovinsmokin

    OK to smoke ribs w/o mustard?

    We're in the process of preparing ribs, and have realized we have no mustard... are they gonna turn out ok if we just rub em? Or is there something else we can put on em?
  5. lovinsmokin

    Butt's Done, But What Is This?

    Ha ha I almost threw it away too! But since I had seen it before in some ribs and that ws VERY smelly, this didn't seem too harmful since it wasn't stinky. Looks funny, tastes grrreat!
  6. lovinsmokin

    Butt's Done, But What Is This?

    This one was bone in. I had heard from an old pig farmer that it was probaly a gland also. Was very stinky in the ribs, seems fine in the butt. Tastes ok. Just a funny color, we'll put that in the samich meat! Thanks for the help guys!
  7. lovinsmokin

    Pulled pork slightly off course

    I think you're right with the higher temp for the tougher bark. We usually get to a high of 225-240 and get a pretty good bark. Last night we went slow & low with a high of 225, and I think we got what you call the 'melt in your mouth' pork. Juicy as heck and delicious, but I like the tougher...
  8. lovinsmokin

    Butt's Done, But What Is This?

    I think I got it! Thanks for the help! Check out the pics on my post.
  9. lovinsmokin

    Butt's Done, But What Is This?

    We smoked a 7lb butt last night, finally got done around 5am, got to pulling @ 9. There were 2 spots where the meat was an odd shade of brown/grey. I've seen this one other time in a rack of ribs we smoked, but then it ws foul smelling and we tossed that section of the rack, and everything else...
  10. lovinsmokin

    Bone or no bone in butt?

    For sure, bone in! Makes a mess trying to get the bone out uncooked anyway.
  11. lovinsmokin

    Pulling a Pork Loin

    Awesome smoke ring! We're doing a tenderloin right now, hope it turns out as well as yours!
  12. lovinsmokin

    Brisket!!!

    Here's some ribs for ya!
  13. lovinsmokin

    Brisket!!!

    Still having problems uploading my pics...That and I forgot to get any shots of the brisket! We're doing a tenderloin right now, I'll try and get some shots of that. Any suggestions on getting the pics up?
  14. lovinsmokin

    BBQ was awesome!

    So the company bbq was great! The pulled pork was gone before it hit the table! Ribs didn't last much longer. He are some pics from the day!
  15. lovinsmokin

    Brisket!!!

    So we're starting out with our first 5# flat brisket, and hoping all goes well. She's all rubbed up and waiting in the fridge. Guessing by the 14hrs it took to smoke the butt last night we're gonna have another early am! I am not quite sure how to slive the brisket yet, so any ideas would be...
  16. lovinsmokin

    Bristket Slicing Tips

    So do you cut WITH the grain? I'm sure that's a stupid question, but we're smoking our first in a few hours and I wanna get it as close to right as possible!
  17. lovinsmokin

    I got discouraged, but I'm back!

    Try either Cookshack Rib Rub, or Famous Dave's Rib Rub. These are both rubs you can feed to dozens and have everyone happy.(even those picky ones) My favorite buy at the store rub was McCormick Grill Mates Pork Rub. I do have a rub of my own that I liked, not my secret recipe, but a good one...
  18. lovinsmokin

    What is everyone smoking this weekend?

    I think you've got enough for 60! Hope no one starves themselves like I do before a feed! We're giving our 48" her first run for a Memorial BBQ with 10 racks, a 10# butt, some sausage rolls, etc. May throw a brisket and some chicken in the 36". We're feedin 60 but it's a pot luck so we're just...
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