Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. harleysmoker

    The Super Spatchula

    Yeah that's pretty cool, several times I have used 2 small one's to move stuff.
  2. harleysmoker

    Precious Moments...

    LOL
  3. Country Style Pork Ribs Boneless

    Country Style Pork Ribs Boneless

  4. harleysmoker

    Country Style Pork Ribs Boneless

    I smoked some CSR's today on my Weber Kettle. I used Apple wood chips, and "The Renowned Mr. Brown Rub" I found online. I didn't have brown sugar so I used plain white sugar.  Smoked for 4 hours and 15 minutes at 225* - 240* till and internal temperature of 175* They were pretty good! Ready...
  5. 100_3944.JPG

    100_3944.JPG

    • harleysmoker
    • Media item
    • Comments: 0
    • Album: Country Style Pork Ribs Boneless
  6. 100_3941.JPG

    100_3941.JPG

    • harleysmoker
    • Media item
    • Comments: 0
    • Album: Country Style Pork Ribs Boneless
  7. 100_3934.JPG

    100_3934.JPG

    • harleysmoker
    • Media item
    • Comments: 0
    • Album: Country Style Pork Ribs Boneless
  8. 100_3933.JPG

    100_3933.JPG

    • harleysmoker
    • Media item
    • Comments: 0
    • Album: Country Style Pork Ribs Boneless
  9. 100_3931.JPG

    100_3931.JPG

    • harleysmoker
    • Media item
    • Comments: 0
    • Album: Country Style Pork Ribs Boneless
  10. 100_3928.JPG

    100_3928.JPG

    • harleysmoker
    • Media item
    • Comments: 0
    • Album: Country Style Pork Ribs Boneless
  11. 100_3926.JPG

    100_3926.JPG

    • harleysmoker
    • Media item
    • Comments: 0
    • Album: Country Style Pork Ribs Boneless
  12. harleysmoker

    Pulled Pork Smoke Time Poll...

    I did a 7 lb. Butt on my Weber Kettle Friday. It took just over 13 hours to get to 205*, no foil time. It stalled at 170* for about 1 1/2 hours, then slowly went up 1* every 10-11 minutes until finished.  I should add that my grill temps were around 250* most of the cook. I closed the bottom...
  13. harleysmoker

    Beef Back Ribs Today

    Yes I always remove the membrane on ribs if I can get it off. I have heard if it is hard to get it started, run warm water over them to help get it off. Some people leave it on though.  
  14. harleysmoker

    Beef Back Ribs Today

    They were really good, i smoked them on my Master Forge Dbl Door Propane.  
  15. harleysmoker

    Porkstavaganza - Baby Backs and Pork Shots!

    Nice!  
  16. harleysmoker

    Baby back ribs...my first post

    Looks good. I was on the Clamato kick awhile back, need to get some more!  
  17. harleysmoker

    Beef short ribs

    Brush with olive oil, season with Kosher or Sea salt, blk pepper, garlic powder, and some onion powder. Smoke at 225* the 3-2-1 method. Start meat side up, foil with some beer or juice meat side down, remove foil, meat side up and smoke another hour.  
  18. harleysmoker

    Boston Butt Advice?

    No reason to brine a butt.
  19. harleysmoker

    Boston Butt Advice?

    They say 1 1/2 hours per pound. I always go with 2 hours/lb but for some reason I always run past that at 225*. Just rub it down with some olive oil or mustard, apply your rub, and smoke it slowly until it hits 200* internal temperature. Around 160* it will "stall" and may sit there at that...
  20. harleysmoker

    It was a long week at work and this is what I come home too....

    Ha Ha! look's like she doing good!
Top Bottom
Back
Clicky