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  1. Smokinribsbbq

    Rib of choice and why ?

    Depends on many factors really. Who are you cooking for, friends/family, catering, budget, or comps? Budget plays a large role as well. Personally, for family and friends I use all natural spares but broken down to St. Louis. I normally take the tips and make pork burnt ends. Works wonders for...
  2. Smokinribsbbq

    Inspiration from GMC spring cook

    Thanks, Uncle Eddie, WH, and Yankee. Brett, All depends on how you look at it. Thanks for the like sir.
  3. Smokinribsbbq

    inkbird irf-4s

    I have one. Works fantastic. All four probes were/are spot on.
  4. Smokinribsbbq

    HELP! Please and thank you

    Good lookin ribs, sir.
  5. Smokinribsbbq

    HELP! Please and thank you

    Even if you believe the meat is still tuff. A good thermometer does wonders. If you happen to run the last hour and your temp is still under, no worries. Spritz the racks and continue to cook. I wish I could remember my first racks, but sadly I can't. I can however remember the nerves. Grab a...
  6. Smokinribsbbq

    St.Louis ribs, beer-can burgers, potato skins

    We're back in the 30's today with a windchill of 18. Weather man says this will be the last cold spell. However I trust that statement just about as far as I can throw a car.
  7. Smokinribsbbq

    First smoking competition - seeking advice

    I'll piggy back on mudds post. As for the box the team and I spend hours making our boxes. Remember you only get one glance. If you aren't aware of how the table captian presents the boxes to the judges, we are taught to handle the box slightly under a 45 degree angle. Left hand under the box...
  8. Smokinribsbbq

    Inspiration from GMC spring cook

    Thanks for the like, crazymoon.
  9. Smokinribsbbq

    Inspiration from GMC spring cook

    Thank you, gentleman. Humo, I am open to any suggestion that you or anyone else has to pry that rub from my wife's mind. I've tried for years and have nearly given up.
  10. Smokinribsbbq

    Inspiration from GMC spring cook

    Thanks for the likes gentlemen. Its greatly appreciated
  11. Smokinribsbbq

    Inspiration from GMC spring cook

    While going through the daily forum post with a cup of coffee in hand, I came across a post from GMC showcasing his talents. He mentioned how he enjoyed getting back outside to cook again. The sudden, two day joke of spring weather was all I needed to fire up the baby smoker. (Thanks, Chris)...
  12. Smokinribsbbq

    For years Fatties

    Hard to be that kind of fat, Nor.
  13. Smokinribsbbq

    St.Louis ribs, beer-can burgers, potato skins

    Didnt realize it was even spring time. Been freezing cold here in the midwest, except today ! Finally in the lower 50's. Your food looks fantastic and has inspired me get the baby smoker going. Thanks for sharing.
  14. Smokinribsbbq

    Knife Used to Slice Ribs

    I'm with Chef on this one. Its hard to beat a good a good French knife. I use the MBK-110. It has to be the best balanced knife I've ever held in my hand.
  15. Smokinribsbbq

    Smoking ribs after a long off season

    Looks good, Caveman! Well done.
  16. Smokinribsbbq

    Smoking ribs after a long off season

    Good luck on the smoke today, and welcome back! Let us know how they turn out.
  17. Smokinribsbbq

    Wings & Drummies - 3 Ways

    Great lookin food, sir. One thing that has helped me with the skin, is to actually remove the skin and remove the fat behind the skin. This can be very time consuming on such a small piece of meat, but its worth it. When removing the fat from the underside of the skin, simply lay the skin face...
  18. Smokinribsbbq

    Happy Birthday Pops

    I'm a day late and I apologize. Hope you had a fantastic birthday, pops!
  19. Smokinribsbbq

    Brisket w/peach paper

    I am also a 230 degree guy when it comes to brisket. On the weight you gave us, it would normally take me about 17 hours. (give, take, 30 mins or so) Wrapping will certainly help with the stall. Think about what the wrap is actually doing..... First, stops 99% of smoke from entering the meat...
  20. Smokinribsbbq

    Pitmaster Club

    I'm with most of the other guys here, never heard of them. There is years, seriously years worth of information here. I havent been through every post, so I can't say for sure, if every last detail has already been post. However, I would assume any question you may come up with, someone (more...
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