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  1. bigfoot21075

    Cooking Smoked Baby Back Ribs without a Smoker

    i did the SousVide Ribs a while back, actually I have done them twice now with the same results. Yes, they are the moistest ribs (I did spares once and Baby Back the other) I have EVER had - anywhere. The problem I had with them and could NOT get over was the texture, they were the EXACT same...
  2. bigfoot21075

    SIMPLE Incredibly Tasty Foolproof Ribs Every Time! GUARANTEED ...but there is a catch- (My journe

    GREAT write up thanks! This speaks volumes to me.... I make some good ribs. Occasionally, I make GREAT ribs! I too have been tweaking my method even after all these years looking for an improvement here or there. It is a hobby afterall, just happens to be a tasty one.  I have tried different...
  3. bigfoot21075

    Himalayan Salt Slab Cooking Update w/ Q-View

    I have been wanting to get one of those, I love salt, it gives food flavor. I have this worry about food contamination though. Yes, logical me knows the salt block is safe by its very nature but illogical me has a louder voice....
  4. bigfoot21075

    Need help with buying a Sous Vide Cooker

    What does that make the Polyscience? A Lear? 
  5. bigfoot21075

    Failed Ribs. Second time...

    You have some good replies above for sure. Main thing is to relax. BBQ is done when it is done, the BEST we can hope for is a guesstimate of time and temps. One sure test is the bend test, also, do not be afraid to cut a piece off if you are unsure and give it a try. Your ribs could have gone...
  6. bigfoot21075

    Spinning a couple racks

    I see you already have to ring for your grill, all you need is this thing and you can do up to 4 racks on the rotisserie; I love going simple and making ribs on my Kettle, it works great for wings too!
  7. bigfoot21075

    Smoking beef ribs (fall off the bone) on a Traeger Elite

    Beef ribs are fun to do. I love the presentation of the dinosaur bones! I treat them the same as I do my pork ribs. I slather them with yellow mustard and then season them well with my brisket blend (salt, pepper, garlic). I toss them on at 225 and good sized ones are usually done in 6 to 7...
  8. bigfoot21075

    See how bad I wreck THIS brisket...

    WOW! Beautiful! Great job on that beast...... Did you end up doing it on the Egg? Did you wrap it?
  9. bigfoot21075

    Brisket still good?

    If it is sealed ABSOLUTELY still good. 
  10. bigfoot21075

    Check this out!! Cha-Ching!!

    WOW! That thing looks AMAZING! Man, that would be one nerve racking cook though.
  11. bigfoot21075

    New Forum changes

    I agree - well done!
  12. bigfoot21075

    Newbie questions

    One other thought, if you pay attention to temps and check the meat itself time to time you are most likely going to have a darn good dinner. just remember to relax and enjoy the process - it really is half the fun!
  13. bigfoot21075

    Newbie questions

  14. bigfoot21075

    Hi From Maryland

    Welcome from Elkridge!
  15. bigfoot21075

    Standing Rib Roast

    THANKS! It really was fantastic! When I roast at such low temps, I get very little in the way of drippings. What I did get went to the Au Jus. I used pure yummy bacon fat for the Yorkshire Puddings - I love the flavor it adds. Here is my favorite recipe for those, the key is to get the drippings...
  16. Standing Rib Roast

    Standing Rib Roast

  17. bigfoot21075

    Standing Rib Roast

    I remember reading somewhere that a member did not think the smokin it electric smoker would be that great for a beef roast. I can tell you for sure, they were dead wrong! I started with a 3 bone bone-in Choice Standing Rib Roast from Costco. I got it home, cut the bones off, slathered it in a...
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    pop.jpg

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    whole.jpg

    • bigfoot21075
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