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Good afternoon all. I have some beef ribs (boneless county style and bone-in short ribs) marinating in the fridge. This is my first time to cook either cut. Anyone got any tips for me on these? I've don't beef back ribs before, but these seem like different beast to me. I've heard some folks do...
Put a 12.5lb prime brisket on the hasty bake about 5:15 this morning. Hitting the stall at 172 degrees. I usually foil to get through the stall, but just gonna let it go naked this time. I'll updat with the final product.
I have done both pepper stout and regular chuck roasts. All have come out very good. I think the pepper stout beef was one of my favorite smokes of all time. I used erdinger instead of guinness, only because they sold that in a single bottle at the liquor store. I would recommend using something...
I'm sure this question has been asked and answered many times, so sorry for asking again. But, how many hours on average can you get out if a full charcoal basket before having to add fuel? Thanks!
What cut is that you purchased? I did some beef back ribs a while back and they looked far inferior to yours. They had VERY little meat on them. Thanks for the info. Your ribs look great!
A coworker of mine is doing a large cook for his men's club. He needs to smoke 8 pork butts (average size) for the event. He has the Traeger Lil Tex Elite. How many butts will fit on there at a time? Thanks for the info!
Billy Sims is okay, nothing really great tho. If you are in Tulsa and want THE BEST bbq, go wait in line at Burn Co, near the downtown area. The wait is well worth it. Everything there is incredible and the ribs are out of this world. They also hand make all of their sausages and brats. You will...
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