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Buffalo Sauce Pork Ribs
Last weekend I did 3 racks of ribs and I had cut the lower portions off so that they didn't dry out and also to fit the racks in the smoker. I decided to try something different with the 3 ends (about 4 bones each) so I brushed on EVOO, and seasoned with S&P, red pepper flake and garlic... -
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- yotzee
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- yotzee
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- Album: Buffalo Sauce Pork Ribs
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- yotzee
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Stuffed pork chops
Actually, not thinking this through in my first reply. The stuffing needs to be cooked to internal temp as it will be inside raw pork, so what you need to do here is stuff the chops and cook til the center of the stuffing is 145 (safe serving temp for pork). Once that raw juice touches the... -
question about pork butt size
Honestly, and there is debate on this, 2 hours of smoke is plenty to impart flavor. I've ran butts in the smoker for 2 hours then finished in the oven for hours after and it still had a nice smoky flavor. So smoke it for a few hours, then stick it in the oven and go to bed. -
question about pork butt size
I'm of the thinking if you're gonna run the smoker for a butt go big and have plenty of left overs. That's said, time is a factor is decision. Portion wise, a 4-6 pounder will be plenty. A safe figure on time is you will be looking at 1.5 - 2 hours per pound. Knowing how much time you have... -
Keeping smoked pork loin
Thanks for the share Willie, that looks amazing so it will be getting a run through at my place! -
Keeping smoked pork loin
You're doing loin so I assume you will be slicing it, correct? You're target here is 145 Internal and you don't need to go low and slow, so you can hit this within an hour.. I would take it to about 140 and wrap in foil and into a cooler. -
Stuffed pork chops
I would cook the stuffing most of the way and go from there. -
Foiling ribs.
Try them all, one at a time. Don't mix them or confuse them. And don't be so hard sought for perfection. Here's how I got where I wanted. First I decided that I prefer St. Louis Cut side ribs. So I only used those for a long time. Then I decided that I prefer a rub that brings heat and... -
Foiling ribs.
Grillmonkey, are you sure what you are looking to achieve? What are you using as a comparison to your own ribs? I would recommend first working on cooking technique, texture and doneness. Then work on flavor profile. That will help you get more consistent results. Get the ribs done the way... -
St. Louis ribs
That's why I quit foiling. Pain in the butt. Now I just let them cook with the door closed for a good 4 hours before I even look at them. -
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Fresh Butt...can't wait for Saturday
I do it pretty similar. I use an old metal pie pan to put the wood chunks on. I love the smoker, I have got pretty good at dialing it in. I just wish it was a little bigger. -
85 minute Naked Spare Ribs
But that's what I'm already drinking!! Please don't let this 85 minute thing get out to the wives. It will be pandemonium!!! -
85 minute Naked Spare Ribs
85 minutes is great, but that really cuts down the number of beers I drink while smoking ribs -
Fall Off The Bone Ribs - No Foiling
Don't start confusing yourself and don't expect any form of perfection. As I'm sure you've been told before, take notes but keep in mind that its like anything else, its a learned skill and there is no such thing as correct. Keep it simple. I didn't even touch these ribs, didn't even look at... -
Double or nothing Turkey breast smoke
Been meaning to do a turkey. You just inspired me -
Fall Off The Bone Ribs - No Foiling
Compromise! The key to any marriage.
