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Letting ribs sit overnight.
There was an old bbq place in my hometown, Whitts bbq in Murphysboro Il that always cooled the meat a day or two before serving. Said it helped the flavors. If any of you have read Peace, Love, &BBQ, Mike Mills mentions the place quite a bit. Zim-Q Sent using TapaTalk -
First smoke ever pulled pork!
For a 10 pounder, might want to plan on 2hrs per lb. Just a heads up. From my experience, the bigger they are, the longer they take per lb. Zim-Q Sent using TapaTalk -
Birthday Butt with Q-View
Looks great! Happy birthday! Sent from my VS910 4G using Tapatalk 2 -
2 am Q View
It turned out great for our party. Had to have it all ready by 1pm. It was pretty darn good. Nice and juicy with a pretty pink smoke ring. Hereis a pic when it hit about 170 before I foiled it. Here it is after it was done, bone removed, and ready to pull. ( not a great pic) Sent using... -
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2 am Q View
Up at 2 am for a pit check. 'Bout a 7lb Boston Butt been going for about 2 hrs. Everything's looking good! Do I sleep out here in the chair or back in bed? Its gorgeous out! Sent Tapatalk -
Spareribs Questions
Usevthe 3-2-1 method and add honey, brown sugar, and Parkay to the foil. When you take 'em out of smoker, add sauce to ribs and throw them on a grill for 5-10 mins to carmelize a little. Sent from my VS910 4G using Tapatalk 2 -
lets talk about butt bark
Try spritzing. With a WSM or even MES 30, temps come back rather quickly. Try using half vinegar half apple juice in a spray bottle ($1 a Wallyworld). Some say to spritz every 15 mins... I usually do every 45 mins or so. A trick I found was to spray through the top vent.. I do this with my... -
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What charcoal do you use?
Recently switched over from an MES to a Weber Kettle. Just out of curiosity, what kind of fuel does everyone out there use? I have done 2 smokes so far.. one with standard Kingsford and one with Royal Oak. I found that the Kingsford was easier to regulate temp with, but I liked the flavor...- zimq
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- Replies: 15
- Forum: General Discussion
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NOOB with desire for great ribs and alot of ?'s
Is your goal taste or appearance? Do you want tenderness or a little more resistance when pulling from the bone? -
Killer Spare Ribs with Q- View
my goal temp was 250. I tried to keep it within 10 degrees either way. -
Killer Spare Ribs with Q- View
Not too much.. Maybe like a little zig zag across the rack. Always in the foiling stage for me. That with the other add ins create a nice layer of goodness. -
Killer Spare Ribs with Q- View
I think it adds another flavor profile to the ribs.. Its like adding butter.. but Parkay has a higher burn temp.... some people also say it helps with the color.. That may be true too.. But isnt everythng better with butter? -
Killer Spare Ribs with Q- View
I recently picked up a Weber OTG.. I have been using an MES 30 for the past year or so... and decided it was time to go charcoal rather than electric. Nothing against electric, me and my MES had a lot of really great cooks... and still will... I just wanted something different. So a couple... -
nom nom smoke ring.jpg
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getting glazed.jpg
- zimq
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before sauce.jpg
- zimq
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