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    • Album: St. Louis Style Ribs Q-VIEW
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  5. concordeer

    Pulled Chicken

     I cooked it with the skin down. It seems to help hold the moisture in. Feel free to use any of my methods. I've attempted to make barbecue sauce several times from scratch but whenever I use a sauce like Sonny's and ad my own flair to it I just cannot make sauce that turns out that good. It's...
  6. concordeer

    Pulled Chicken

     Researched the forums for the most popular cut of chicken to cook to a pull. Decided on thighs. Grocery store had 10 of them on sale for $6.99.   Mixed up some black pepper, kosher salt, chili powder, garlic powder, onion powder, allspice, paprika, and brown sugar for a dry rub.  Sprinkled...
  7. concordeer

    Smoked Deer Jerkey

     I have always grinded my dear meat and then added my cure and seasoning and then used my dehydrator to fix my deer jerky. This go around I'm thinking about maybe doing the same, but instead of going straight into the dehydrator putting it in the smoker for a little while to add some smoke...
  8. concordeer

    Saturday Eve Ribs w/QView

    Smoked at 250 for 2 hours then foil for an hour then back on the smoker for 30 min
  9. Saturday Eve Ribs w/QView

    Saturday Eve Ribs w/QView

  10. concordeer

    Saturday Eve Ribs w/QView

    Got the urge around noon to smoke up some baby back ribs today. Took the membrane off and rubbed with yellow mustard along with my favorite dry rub. Used Kingsford blue bag charcoal and a mix of apple splits and hickory chips. As a side I opened a can of bush's baked beans and put in a...
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    • Album: Saturday Eve Ribs w/QView
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  19. concordeer

    Problems with Pulled Pork~

    I smoked a 7lb butt yesterday. Cooked 250-280 until 160. Foiled from 160 to 205. Refoiled and wrapped in towels and cooler to rest for 90 min. Fell apart when the bone slid out. The spritzing, rubbing, and foiling is a matter of preference. Get you a realiable and accurate meat thermometer...
  20. concordeer

    Had an idea

    Thanks for the input guys. Thats why I thought I had better consult yall first. I guess the same would apply with street vending during local festivals?
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