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  1. 20170508_214732.jpg

    20170508_214732.jpg

    • ndhall
    • Media item
    • Comments: 0
    • Album: Loin back ribs
  2. 20170508_214721.jpg

    20170508_214721.jpg

    • ndhall
    • Media item
    • Comments: 0
    • Album: Loin back ribs
  3. 20170508_214706.jpg

    20170508_214706.jpg

    • ndhall
    • Media item
    • Comments: 0
    • Album: Loin back ribs
  4. Loin back ribs

    Loin back ribs

    • ndhall
    • Album
    • Comments: 0
  5. 20170508_164101.jpg

    20170508_164101.jpg

    • ndhall
    • Media item
    • Comments: 0
    • Album: Loin back ribs
  6. ndhall

    Loin back ribs

    Decided to make some use of the downtime while at work tonight and fire up my smoker for some back ribs. Just using a mcormicks pork rub with a little extra brown sugar on these. Just put them on at 4:40 Gonna let them go for 3 hours @ 230-250° then foil. Stay tuned.
    • ndhall
    • Thread
    • Replies: 7
    • Forum: Pork
  7. ndhall

    Chicken on the UDS

    Thank you sir. I am definitely enjoying this cooker. this thing i can settle it in at a set temp and it just rides. Definitely a nice luxury over my stick burners.
  8. ndhall

    Wood splits grilling with UDS

    That would be cool, never thought of doing s rotisserie. How does the temp run when doing wood fire?
  9. ndhall

    Wood splits grilling with UDS

    Wonder if anybody has ever used their UDS as a wood fire grill?
  10. ndhall

    Never smoked a Brisket help please.

    Keep at it. good things are worth waiting for!
  11. ndhall

    Chicken on the UDS

    Thanks Mike. Also might try that cherry idea. This was the first time using hickory , been using pecan and have grown very fond of it. Never thought of the wood type for color presentation.
  12. ndhall

    Chicken on the UDS

    Chicken turned out pretty good. I think next time i will do it at 225-250 then crisping the skin last on a hot grill or broiler. I think i get better color from the longer cook. This way was very good though. Hickory smoke gave it plenty of flavor. Skin was crisp. And it was super juicy...
  13. 20170503_193104.jpg

    20170503_193104.jpg

    • ndhall
    • Media item
    • Comments: 0
    • Album: Chicken on the UDS
  14. 20170503_191847.jpg

    20170503_191847.jpg

    • ndhall
    • Media item
    • Comments: 0
    • Album: Chicken on the UDS
  15. ndhall

    Chicken on the UDS

    Yea no that would be a bit overkill . i only use those when im doing 3 or more :D
  16. ndhall

    PERFECT RIBS EVERY TIME! This really works!

    Definitely trying this, looks like some perfect ribs.
  17. ndhall

    First Time Smoking Chicken

    if they are that good they dont need any sauce! Let the meat do the talking.
  18. Chicken on the UDS

    Chicken on the UDS

    • ndhall
    • Album
    • Comments: 0
  19. ndhall

    Chicken on the UDS

    Decided to try and cook some chicken on my UDS build. So I got me a whole chicken and cut out the backbone then left the whole breast intact with the wings tucked under and I took off the leg quarters then seasoned it all with some McCormicks montreal chicken seasoning. Never done it this way...
  20. 1493847544951995607991.jpg

    1493847544951995607991.jpg

    • ndhall
    • Media item
    • Comments: 0
    • Album: Chicken on the UDS
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