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  1. 20170301_092647.jpg

    20170301_092647.jpg

    • ddbck
    • Media item
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    • Album: Naked Legs
  2. ddbck

    Naked Legs

    Doing up some skinless drumsticks & bratts. I put some Kick'n Chicken rub on them, and into the refrigerator until tomorrow, then ino the Camp Chef Smoke Vault. Going to try the Sweet Baby Ray's Raspberry Chipotle BBQ sauce. I haven't decided on the flavor of wood chunks yet..... Recommendations...
  3. ddbck

    Ribs, ribs, ribs & pics

    Thanks Noboundaries. 
  4. Ribs, ribs, ribs

    Ribs, ribs, ribs

    • ddbck
    • Album
    • Comments: 0
  5. 20170212_103149.jpg

    20170212_103149.jpg

    • ddbck
    • Media item
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    • Album: Ribs, ribs, ribs
  6. 20170212_105326.jpg

    20170212_105326.jpg

    • ddbck
    • Media item
    • Comments: 0
    • Album: Default
  7. 20170212_103149.jpg

    20170212_103149.jpg

    • ddbck
    • Media item
    • Comments: 0
    • Album: Default
  8. 20170212_105208.jpg

    20170212_105208.jpg

    • ddbck
    • Media item
    • Comments: 0
    • Album: Default
  9. 20170212_105148.jpg

    20170212_105148.jpg

    • ddbck
    • Media item
    • Comments: 0
    • Album: Default
  10. ddbck

    Ribs, ribs, ribs & pics

    Dry rubbed 2 racks of ribs then wrapped & rested overnight. Going to use the 3-2-1 method. In step 2 I'm going to put ribs in a tin pan & cover tightly with foil. Hopefully it help with clean up. Using hickory & apple wood chunks in the Smoke Vault.
    • ddbck
    • Thread
    • Replies: 4
    • Forum: Pork
  11. ddbck

    Foil Alternative

    I'm smoking 2 racks of St. Louis style ribs today. I have had great success using the 3-2-1 method. In step 2 when unwrapping the foil It can get very messy. Has anyone tried using a shallow disposable tin pan tightly covered? Also would it be ok to put both racks together in the tin pan?
  12. 20160110_125017.jpg

    20160110_125017.jpg

    • ddbck
    • Media item
    • Comments: 0
    • Album: Post Picture of Smoker and its Brand/type here
  13. ddbck

    Post Picture of Smoker and its Brand/type here

    Some great smokers here. I didn't realize how many different kinds there were Here is my Camp Chef Smoke vault 24. I added an extra temp gauge, wireless digital thermometer & probe, & I sealed the door with felt.
  14. Post Picture of Smoker and its Brand/type here

    Post Picture of Smoker and its Brand/type here

    • ddbck
    • Album
    • Comments: 0
  15. 20160110_122811.jpg

    20160110_122811.jpg

    • ddbck
    • Media item
    • Comments: 0
    • Album: Post Picture of Smoker and its Brand/type here
  16. 20160110_122741.jpg

    20160110_122741.jpg

    • ddbck
    • Media item
    • Comments: 0
    • Album: Post Picture of Smoker and its Brand/type here
  17. ddbck

    1st Drumsticks, To Skin Or Not

    Thx all. The drumstick turned out great. Almost fall off the bone. Smoked @220° for 2.5 hrs then turned up to 250° for 35 minutes. Basted with A&W BBQ sauce after 2 hrs. The rack worked flawlessly. Wife & kids said its a deffinate keeper.
  18. 20160415_172733.jpg

    20160415_172733.jpg

    • ddbck
    • Media item
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    • Album: 1st Drumsticks, To Skin Or Not
  19. 20160415_135718.jpg

    20160415_135718.jpg

    • ddbck
    • Media item
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    • Album: 1st Drumsticks, To Skin Or Not
  20. 20160415_135724.jpg

    20160415_135724.jpg

    • ddbck
    • Media item
    • Comments: 0
    • Album: 1st Drumsticks, To Skin Or Not
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