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  1. mnmulisha

    3-2-1 RIBS! When do I add the smoke?

    Thanks Scarbelly!  There's 27 minutes left on stage 2.  I am going to finish the ribs   I plan on finishing them on the charcoal grill.  I have some ABTs that need to go in the smoker.  I'll post pics of them too, later.  Thanks for the help!
  2. Ribs on Foil.jpg

    Ribs on Foil.jpg

    • mnmulisha
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  3. Ribs on Foil.jpg

    Ribs on Foil.jpg

    • mnmulisha
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  4. mnmulisha

    3-2-1 RIBS! When do I add the smoke?

    Thanks JP61. I havea Redi Chek Remote thermometer, I just peaked and it was barely in the ribs do i'm sure it was way off. I pulled it out of the meat and just let it hang in the smoker so I can keep an eye on the smoker temp instead.
  5. mnmulisha

    3-2-1 RIBS! When do I add the smoke?

    Thanks guys! I have the smoke flowing now. I tried to take a PC but the smoke is thin and in Nebraska, it's always windy so you can't even see it. Do I need to be taking the internal temp during this first three or so hours? It's at 176.
  6. mnmulisha

    3-2-1 RIBS! When do I add the smoke?

    Thin Blue Smoke?
  7. mnmulisha

    3-2-1 RIBS! When do I add the smoke?

    Sorry guys, what's TBS?  And thanks for the help!
  8. mnmulisha

    3-2-1 RIBS! When do I add the smoke?

    Thanks JP61!  Should I smoke the whole three hours?  That seems like a lot, but I'm a newb. 
  9. mnmulisha

    3-2-1 RIBS! When do I add the smoke?

    Hi everyone.  I have a million dollar question.  I have some ribs rubbed and in the fridge for a smoke tomorrow.  It's the first time for me and I've been looking quite a bit at the 3-2-1 method.  The question is, I am using an electric smoker, and thus put a pan of wood chips on the element to...
  10. mnmulisha

    First attempt at rollin a Fattie!

    Thanks for the info ThsMormonSmokes!  I added another pan of wood chips and ran the IT up to 173.  I don't think the first go round of smoke penetrated much.  I took it out and it tastes GREAAAAAAAAAAAT!!!!  I can't wait to do this again.  Enjoy the pics!
  11. download2.jpg

    download2.jpg

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  12. download.jpg

    download.jpg

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  13. mnmulisha

    First attempt at rollin a Fattie!

    Almost a near catastrophic failure.  I just checked on the goods and the smoker temp was at 298!  I opened the door to check and my wood chips had started on fire.  I pulled them out as quick as I could.  I'm using a bread pan with holes in the bottom of it to hold the chips.  I then cover it...
  14. mnmulisha

    First attempt at rollin a Fattie!

    Smoke is rolling and the beers are flowing.  Getting close!
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    2012-01-21_18-38-18_545.jpg

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  16. mnmulisha

    First attempt at rollin a Fattie!

    Thanks!  IT is at 145!  I'll post pics when they're done.
  17. mnmulisha

    First attempt at rollin a Fattie!

    So here it is.  I've made three of them.  The first one is Spicy JD sausage.  Inside is pepperjack, jalepenos and garlic.  And then wrapped in bacon, of course! And then, it was too wide to fit in my bacon weave, so I chopped off the end and threw it in the fry pan. The next one is a...
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    1327172774749.jpg

    • mnmulisha
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    1327180322503.jpg

    • mnmulisha
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  20. 1327176100964.jpg

    1327176100964.jpg

    • mnmulisha
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