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  1. ham2

    ham2

    • bcaruthers04
    • Media item
    • Comments: 0
    • Album: Jeff's Double Smoked Ham
  2. ham

    ham

    • bcaruthers04
    • Media item
    • Comments: 0
    • Album: Jeff's Double Smoked Ham
  3. bcaruthers04

    Smoking Some 3-2-1 Ribs to Celebrate Spring!

    The finished product. The sauce is a mixture of two Famous Dave's flavors, apple cider vinegar, yellow mustard, sriracha, and Hennessy Cognac.
  4. ribs5.jpg

    ribs5.jpg

    • bcaruthers04
    • Media item
    • Comments: 0
    • Album: Smoking Some 3-2-1 Ribs to Celebrate Spring!
  5. ribs 6.jpg

    ribs 6.jpg

    • bcaruthers04
    • Media item
    • Comments: 0
    • Album: Smoking Some 3-2-1 Ribs to Celebrate Spring!
  6. bcaruthers04

    Smoking Some 3-2-1 Ribs to Celebrate Spring!

    Just finished the 3 hour smoke phase. Slathered more yellow mustard on the ribs, drizzled some honey on them, added some dark brown sugar, and apple juice. Placed them meat side down and wrap them in heavy duty foil. All wrapped up.
  7. ribs 4.jpg

    ribs 4.jpg

    • bcaruthers04
    • Media item
    • Comments: 0
    • Album: Smoking Some 3-2-1 Ribs to Celebrate Spring!
  8. ribs 3.jpg

    ribs 3.jpg

    • bcaruthers04
    • Media item
    • Comments: 0
    • Album: Smoking Some 3-2-1 Ribs to Celebrate Spring!
  9. ribs 2.jpg

    ribs 2.jpg

    • bcaruthers04
    • Media item
    • Comments: 0
    • Album: Smoking Some 3-2-1 Ribs to Celebrate Spring!
  10. bcaruthers04

    2 Racks Baby Backs with Qview

    Looking good!
  11. bcaruthers04

    1st attempt at ribs today. Beyond excited!

    So what time do you want us to come over with the beer? 
  12. Smoking Some 3-2-1 Ribs to Celebrate Spring!

    Smoking Some 3-2-1 Ribs to Celebrate Spring!

  13. bcaruthers04

    Smoking Some 3-2-1 Ribs to Celebrate Spring!

    Got some baby back's slathered with a mixture of apple juice, Worcestershire sauce, and yellow mustard. For the rub, I used salt, pepper, California chili powder, garlic powder, ground ginger, and cumin. Going to give the 3-2-1 method a try. More pictures to come...
  14. ribs rub.jpg

    ribs rub.jpg

    • bcaruthers04
    • Media item
    • Comments: 0
    • Album: Smoking Some 3-2-1 Ribs to Celebrate Spring!
  15. bcaruthers04

    Noob from Idaho

    Really tender and tasted great. Here is the finished result:
  16. 015.JPG

    015.JPG

    • bcaruthers04
    • Media item
    • Comments: 0
    • Album: Default
  17. bcaruthers04

    Noob from Idaho

    Thank you all for the warm welcome. I've had the 3 and a half pound pork roast on for 7 hours now and the temp is around 150, so I wrapped it in foil to see if that will help.
  18. bcaruthers04

    Noob from Idaho

    Hi Everyone. I am new to smoking. I just got a Brinkmann Gourmet Electric smoker. I am going to attempt to smoke a pork shoulder tomorrow morning. I have heard that I should let it cook 60 min per pound and since I'm using an electric that I need to double that time. If you guys have any tips...
  19. Default

    Default

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