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  1. masssmoke

    3,2,1 method for ribs

    thanks for all the good info in this thread. I wish my ribs looked like either one of those. I have been dealing with overly dry ribs lately so last run I tried to shorten the cook time and wrap in butcher paper rather than foil. Ended up with ribs that didn't pull cleanly off the bone. I...
  2. masssmoke

    Best wings I have done

    Thanks to all. Yes we ran out quick, mostly these were appetisers. I have always struggled to get the skin right, but the cornstarch and then finish on the grill made a big difference.
  3. masssmoke

    Best wings I have done

    No one is more critical about my smoking results than I . My kids joke that I never like what I smoke. But this time the wings were on point! Smoked with dry rub and a bit of cornstarch to dry them. Then 2 hrs on the smoker and 15 mins on the hot grill to crisp the skin and set the sauce.
  4. masssmoke

    Ribs on Pit Boss, always end up crumbly

    Thanks I will try no wrap and less reliance on time rather than temp. Here was the first rack coming off the smoker, looked so promising!
  5. masssmoke

    Ribs on Pit Boss, always end up crumbly

    hi thanks on the water pan, I will try that. I have not checked the rib temp. Do them by time.
  6. masssmoke

    Ribs on Pit Boss, always end up crumbly

    I have had the tailgate sized Pit Boss for about a year, before that I had an El Cheapo Brinkman electric that I bought years ago to get started smoking. The Pit Boss has only been okay for me. I have yet to attempt long smokes with it as I am trying to get my "go-to" which is ribs right and...
  7. masssmoke

    Pork belly (bacon) burnt ends

    I missed the point it is slab bacon not pork belly. I wonder what is the difference?
  8. masssmoke

    Pork belly (bacon) burnt ends

    wow, what a great job on that. I would love to try those, Pork belly hard to find here in MA
  9. masssmoke

    Smoked Wings

    Those wings look awesome. I have never been able to find a way to make them on the smoker with out the skin being rubbery and that includes turning up the heat at the end.
  10. masssmoke

    Smoked Wings with Smoked Mac and Cheese

    I gotta try wings smoked on high temp. I have been doing them on fairly low heat for most of the time and then turning up the heat at the end, But they still end up with a chewy kind of rubbery skin. I think just straight high temps for less than 30 mins will be worth a try.
  11. masssmoke

    oven cleaner on pellet smoker

    hi thanks all, I just hit with a light spray of the over cleaner not enough that it was soaking the barrel or the pellet intake. I think it was just kind of a wet damp day, I am going to run it today and see if it still trips
  12. masssmoke

    oven cleaner on pellet smoker

    My Pit Boss was pretty dirty and had a lot of grease build up so I wiped it down really good then sprayed on some oven cleaner and cranked it up for an hour or so. Then I re-set things and put on some wings to smoke. I had cleaned the fire box out very well before during the cleaning. Anyway...
  13. masssmoke

    Game Day Ribs, dealing with windy conditions

    These ended up coming out great. Got busy so no pre-plate pictures! One rack was better than the other, but what can you do! Good post-game eats!
  14. masssmoke

    Game Day Ribs, dealing with windy conditions

    Thanks Al. 168 IT at the three hour mark, time to foil, using your Perfect Every Time method!
  15. masssmoke

    THE PANCETTA IS FINALLY DONE

    Yes, really awesome, nice work!
  16. masssmoke

    Game Day Ribs, dealing with windy conditions

    wind blocks up best I can...
  17. masssmoke

    Game Day Ribs, dealing with windy conditions

    Wanted some spares today, so I decided to go for it despite windy conditions here in the Providence RI area. Set up the Pitt Boss as best I can to block the wind and here are the ribs rubbed and ready
    • masssmoke
    • Thread
    • st. louis cut windy
    • Replies: 5
    • Forum: Pork
  18. masssmoke

    New To Pellets, Need Some Advice

    I don't have an answer for you but I am experiencing the same thing with my pellet, which is a Pitt Boss. I find things come out dry or drier than I would like too often, ribs, wings etc
  19. masssmoke

    tri tip help

    I smoked it for a few hours at low temp then rested it a bit, then threw it on a hot grill to finish with a sear. They weren't bad, didn't bother with pictures. Search for real tri-tip in NE continues!
  20. masssmoke

    tri tip help

    HI, look at the packaging a bit more, they are labeled as "tri-tip steak". Thanks for the info, sounds like I didn't get what I thought. I do try to know what i am buying but as I posted the cut is very rare here and I have never had or even really seen tri-tip. Anyway, some of it is...
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