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Marinating St. Louis spare ribs
Marinated them overnight. The final result was good they tasted really good. They were gone!! Sorry no pics of the final result. They did also fall off the bone.- appwsmsmkr1
- Post #13
- Forum: Meat Selection and Processing
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Marinating St. Louis spare ribs
I don't like it when you try and cut them with a serrated knife (when your serving people) that the meat shreds. That happened to me the last time so his time going to try not to foil until I pull them off and see what happens. This cook is a whole new experiment from start to finish.... Hmmm...- appwsmsmkr1
- Post #8
- Forum: Meat Selection and Processing
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Pork Butt cooking up now
Hello, if you want pulled pork then the IT should be 200* if you want to slice it, the IT should be around 185-190 as per the folks on this forum. Hope this helps.- appwsmsmkr1
- Post #2
- Forum: Pork
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Marinating St. Louis spare ribs
The rub has both brown sugar and white sugar I have the apple juice, imitation butter, brown sugar for spritzing I don't plan to foil bc every time I do they come out way too over done. Since I'm transporting and they will be foiled at the end I do not want them to fall apart on me when they...- appwsmsmkr1
- Post #5
- Forum: Meat Selection and Processing
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image.jpg
- appwsmsmkr1
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- Comments: 0
- Album: Marinating St. Louis spare ribs
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Marinating St. Louis spare ribs
- appwsmsmkr1
- Album
- Comments: 0
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Marinating St. Louis spare ribs
Was invited to a birthday BBQ so I offered to bring 4 racks of ribs. I'm trying out marinating them first before I rub them with rub. I plan on putting them in the wsm early then foil/wrap them in towels and cooler to transport. Here they are taking a swim. The marinade I used was just a basic...- appwsmsmkr1
- Thread
- Replies: 25
- Forum: Meat Selection and Processing
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image.jpg
- appwsmsmkr1
- Media item
- Comments: 0
- Album: Marinating St. Louis spare ribs
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My Notre Dame Mini WSM build...Q Views
I'm dying to build one of these!! I'm so jealous!!- appwsmsmkr1
- Post #17
- Forum: Charcoal Smokers
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Brining ribs
I've done ribs with the regular conventional way of using mustard and rub and they just come out ok. For some reason I can taste the seasoning of the meat on the outside and not on the inside. The inside of the meat tastes rather bland. This is smoking them with the 2-2-1 method. We are not...- appwsmsmkr1
- Thread
- Replies: 6
- Forum: Pork
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This Weekends BBQ
Thank you ill look for those mats soon- appwsmsmkr1
- Post #24
- Forum: General Discussion
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This Weekends BBQ
Good morning, can I ask what type of mat do you have under the meat? I think it looks useful when you move the meat from one place to another. One more question, by the way it looks in the pictures it only looks like you used only the top cooking section of the wsm. Why? I'd like to have your...- appwsmsmkr1
- Post #19
- Forum: General Discussion
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SQWIBS Scout Banquet Cook "Event post"
The last time i made a pork loin, i did not brine only seasoned the top, it was good, but it tasted bland in the middle. this time i am going to brine also for flavor. i did only put in a half of a cup of salt with my b.sugar, boullion cubes, and spices. i will then sprinkle the montreal steak...- appwsmsmkr1
- Post #27
- Forum: Pork
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SQWIBS Scout Banquet Cook "Event post"
Oh wow that looks really tasty. Especially the last one. Is that a sweet and sour type sauce?- appwsmsmkr1
- Post #26
- Forum: Pork
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SQWIBS Scout Banquet Cook "Event post"
Awesome! I do have Montreal steak seasoning that I will use sparingly. I'm not to concerned about the gravy for the smoke I just want the loin to be juicy and flavorful which I think the brining will do. Thank you so much for your help. Ill def post pictures!!- appwsmsmkr1
- Post #24
- Forum: Pork
