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  1. jds22

    Another pork shoulder question.

    Should the roast go straight from the fridge to the smoker or should it set out for a while to come up to room temp? This will be my 2nd PP attempt. The first time the roast went from the fridge to the smoker, within about 10 mins of being removed from the fridge. This of course dropped the...
    • jds22
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    • Forum: Pork
  2. jds22

    2nd Pulled pork attempt. To rub or not to rub? To foil not to foil? These are the questions.

    For my first PP I rubbed it and then foiled it once it hit an internal temp of 165. I let it finish in the foil and removed it at about 195 IT. For this attempt I was thinking of no rub and no foil.  My sons are not big on rub flavor which is why I'm thinking of not rubbing the meat although...
    • jds22
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    • Replies: 2
    • Forum: Pork
  3. jds22

    Tips for baby backs

    Sorry I didn't post these last night but my fingers were to messy to type They came out pretty good. There was a little pull on some ribs but others pulled clean from the meat. I really need to taste some ribs done properly so I know what I'm shooting for. These taste good to me and my family...
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  7. jds22

    Tips for baby backs

    What would cause the toughness? Temps too high or too low?
  8. jds22

    Tips for baby backs

    My temps have been pretty steady between 225-230. I realized about halfway thru that I forgot to rub the ribs with oil or mustard before applying the dry rub. They are on the last cycle now, unfoiled. I have no idea how they are going to turn out but they smell fantastic.
  9. jds22

    Tips for baby backs

    I'm about halfway thru. I just went with 2-2-1. Everybody says it works and since I'm just learning maybe I should get that down first before I start tinkering. The rub was pretty simple. Paprika, salt, pepper, brown sugar. They're in the foil now and I did not use any sauce, just apple juice...
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  11. jds22

    Tips for baby backs

    This will be my 2nd time doing BBs. The first time I did them at 225 for about 5 hours, no foiling, no spritzing, added sauce the last hour. They were ok but to me seemed a bit dry and not as tender as I would have liked. For this time I am going to foil and was thinking of doing the 2-2-1...
    • jds22
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    • Replies: 9
    • Forum: Pork
  12. jds22

    Should I clean my smoker?

    Will do.
  13. jds22

    Should I clean my smoker?

    Thanks for the replies. I read a little bit about this before I got my smoker. Some say don't cause it needs to be seasoned, others say it doesn't matter. I think I'll probably fall in the middle. I'll clean it a bit but I'm not going to spit shine it. On a side note, tomorrow I'll being...
  14. jds22

    Should I clean my smoker?

    I've used my electric smoker twice. It has quite a bit of gunk, for lack of a better word, on the smoke box and around the water pan. Should I clean that off as best as I can or leave it alone? 
  15. jds22

    What type of thermometer for measuring ambient temp?

    Thanks everybody.
  16. jds22

    What type of thermometer for measuring ambient temp?

    Ok, thanks. I definitely have to purchase a new thermometer since I dropped and broke mine last night after testing my smoker temps.
  17. jds22

    What type of thermometer for measuring ambient temp?

    Which is what I did but I just wanted to make sure a meat thermometer is what I am supposed to be using. Thanks
  18. jds22

    What type of thermometer for measuring ambient temp?

    What kind of thermometer do I use for measuring the air temp in my smoker or oven? Do I just use a digital meat thermometer and suspend the probe so it's not touching anything? Thanks.
  19. jds22

    First attempt at baby backs

    I'll definitely do the 2-2-1 method next time.
  20. jds22

    Master Forge 33" Electric Smoker

    I've used mine twice. So far so good. I haven't checked the temps with an external thermometer yet, I've just relied on the internal digital one. I'm going to check it this week though to be sure. It is double walled and insulated and had no problems holding temps from 225 to 240.
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