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  1. masssmoke

    WHAT BROUGHT YOU TO SMF?

    I bought a cheap Brinkman electric with the general idea to smoke ribs. I had never done it or seen it done or knew anyone who smoked meats at home. I tried to "learn by doing" and make the terrible decision to follow the cooking times advised in the manual. So, following a few laughable tries...
  2. masssmoke

    1st Year Anniversary -" Ham-Cured Rib Ring filled with Loaded Mashed Potatoes"

    well I just realized I responded to the wrong post! I meant to add my comment to a post about beef plate ribs! I can find pork ribs St. Louis and baby backs no problem! Sorry about that!
  3. masssmoke

    1st Year Anniversary -" Ham-Cured Rib Ring filled with Loaded Mashed Potatoes"

    I can never find plate ribs like that around me I can find beef short ribs, always cut into separate ribs and usually only about 4" or so I can never find a slab like that. They are good but quite different from the ones you did. Really would love to try that cut if I could ever find it!
  4. masssmoke

    1st Year Anniversary -" Ham-Cured Rib Ring filled with Loaded Mashed Potatoes"

    thanks for the info
  5. masssmoke

    Love your Butcher, Denver Steak & Early Valentine

    awesome smoke, great use of the vortex. My spring purchase is going to be a kettle and getting the vortex to go with it.
  6. masssmoke

    My first chucky

    great color on that beef. Never tried SV but it seems very interesting
  7. masssmoke

    1st Year Anniversary -" Ham-Cured Rib Ring filled with Loaded Mashed Potatoes"

    looks fantastic what did you use for the brine?
  8. masssmoke

    Pellet Grill Pizza

    looks awesome, gotta try this!
  9. masssmoke

    Winging it

    pickle juice, really? I never would have thought of that.
  10. masssmoke

    Bourbon Chuck, Chipotle Boneless Ribs, IPA Brisket Chili

    very well done sir.
  11. masssmoke

    Poor man’s boneless ribs

    yes I do the same thing with Chuck, I call them poor man's burnt ends but the Chuck isn't cheap these days. I generally do Chuck instead of brisket because I usually am cooking for a small group and a full brisket is just a lot to deal with!
  12. masssmoke

    Poor man’s boneless ribs

    Interesting and those look very nice. With the price of ribs through the roof and with a lack of quality selection seemingly where I shop, I have been doing a boneless variety instead of traditional ribs. I usually buy a pork butt or country style ribs and cube them up, smoke them directly on...
  13. masssmoke

    Championship Game!!

    hard to go against Bama in a big game. my complaint is that the game will end well past midnight in the east, on a Monday night/Tuesday morning.
  14. masssmoke

    Root Beer Babybacks

    Looks good, but what's up with the greeting? "Howdy again folks"? What happened to your patented "Howdy fellas and non-fellas"? Not sure why but I always get a kick of out that start to a post! Great finding BB's without the extra loin meat, those seem hard to find these days.
  15. masssmoke

    Smoked Picanha

    those are good, nice job! the last time I did one I did it on my rotisserie and it came out great.
  16. masssmoke

    Whats special about 225°

    this thread is an interesting read, lots of good info. I am surprised to hear how many smoke ribs are what seem to me like high temps. I usually stick to 225 on my pellet and i know that it fluctuates like all pellet smokers but using a separate temp guage I know that the temp fluctuations are...
  17. masssmoke

    Trying pre-sliced ribs today

    Hi here is a shot of the finished product Just to respond to a few points- these were not country style ribs, they had the bone and were just a regular spare rib but pre-sliced. The pre-sliced starting point just meant that the rub and sauce covered all sides of the ribs including what would...
  18. masssmoke

    Trying pre-sliced ribs today

    and here they are now about 2 hours in plan is to take them off, put them in a foil pan covered with a bit of apple juice then back on smoker to firm up after the foil phase
  19. masssmoke

    Trying pre-sliced ribs today

    One of the stores I got to regularly usually has pre-sliced spare ribs but I have always stayed away from them as they are not the traditional way you think of when you think of smoking ribs. But today they seemed the freshest and best cut of the limited selection so I decided to try them out...
  20. masssmoke

    They're Back... The 2021 Paqui #OneChipChallenge... Take the Challenge!

    I want no part of this action! But looking forward to the video!
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