Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. lspilot82

    Hello from Lakeland Fl

    Ya probably in 2004, we got hit with 3 hurricanes..it was cool and sucked all at the same time. Knew alot of people that lost everything. Where was his place at?
  2. lspilot82

    Baked Ribs

    Thanks guys for all the help, i cant wait till i can actually smoke something now. Cant wait to cook the butt
  3. lspilot82

    Baked Ribs

    Sound like a plan, a couple TBS it is then. Im gona wrap the crap out of them so i dont get no leakage. Do i just pour it on top and around the ribs? And should i add anything else or just keep it simple?
  4. lspilot82

    Baked Ribs

    Since i am cooking them in the oven as we type and im about to take them out of the oven to wrap them, should i use a liquid or not?
  5. lspilot82

    Baked Ribs

    Ya ive cooked ribs like that before also, i guess they turn out so tender from them steaming in their own juices. I decided to cook the spare ribs 2-2-1, but after the first 2 hours how much liquid should i put into the wrapped ribs? I only have one 4.5LB slab.
  6. lspilot82

    Baked Ribs

    I perfer smoked also, but im a newbie and i havent even smoked none yet. My first thing i am goin to smoke though is a pork butt, i cant wait.
  7. lspilot82

    Baked Ribs

    Oh dang, 5 or 6 hours...lol. I wish i had that much time. My goal was to be home around 2pm to get them started for dinner tonight but i just walked in the door, and its almost 5pm now. Maybe ill still do the 2-2-1 method and eat around 10 tonight.lol. Is there a faster way to still get good...
  8. lspilot82

    Baked Ribs

    I know this forum is about smoking and all but the wife doesnt like smoked meats and i have a rack of Spare Ribs i wanna cook. I made a wet rub for them last night using a lil bit of liquid smoke, worch sauce, and olive oil, also i used brown sugar, garlic powder, onion powder, salt, pepper...
  9. lspilot82

    Hello from Lakeland Fl

    Hey guy's my name is Brian and im 27yo and im a newbie in the smoking world and as of right now i have a little brinkman smoker. I have been a smoked food lover my whole life and finally have decided to learn the art of smoking. I have been told that im very talented in the kitchen so hopefully...
  10. Default

    Default

Clicky