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Don Godke Downdraft Hood and Big Ole Beef Ribs
Those looked fantastic. Great smoke ring and they look sooooo tender I can just feel the juice coming out............ Nice mod - now you have 1 more toy to play with....ha,ha Great job -
First Attempt at Bacon
You can still do your bacon sooner if you want. If it is thickly sliced chunks of pork belly and they have been curing for 5 - 6 days, they may be ready. Normally I cure for 7 - 10 days but I use a dry cure, and it is always a slab (4-5 lb) of belly (skin removed) What you do at this point in... -
Ohio Beef Ribs with a Texas Twist
Those got more meat on them than some of my steaks................... Great job - they look fantastic.......... -
Need help!!
There are several schools of thought on when to apply rub. Some want the meat to sit overnight; others an hour or so; and yet others say - just while you are getting your smoker up to temp. I have tried all 3 of therse and have bnot found any appreciable difference. The long/slow smoking tends... -
Baby back ribs - here we go!!!
And, you get to eat all of your mistakes........................... Waste not.....want not. Caution though - just when you think you have everything perfected to just how you like 'em........... the wind will kick up for the entire cooking time the meat will be a little firmer (possibly even... -
Baby back ribs - here we go!!!
I second Schlotz's comment. If they are FOTB done at 4 hours and you leave them for another hour they may be well overdone. The bone may start to pull back during the foil but if they fall apart when you take them out I suggest you skip some sauce for a minute and get them firmed up over some... -
5lb Pork Butt
And.... Don't let the stall scare you. Yesterday I did a 7 lb bone-in butt and it stalled for over 2 hours. Ended up wrapping it to push it thru the stall. Took about 10 hours total (and I kept pushing the temps up a little at a time until I was looking over 275 on the smoker). IT reached 205... -
Help with pork butt for 4th of July
If I was doing what you have planned I would cook everything at 250. I have started a 7 pound boston butt at 8:00 am; put ribs on at 11:00, and eaten at 5:30 - 6:00. Don't know about the poultry pieces. If butt gets done early it can be wrapped in foil, in a cooler and put aside for several... -
My attempt at St Louis cut Ribs
Those ribs look great. Good job !!!! Experimenting is half the fun (more than half, I think). Just keep plenty of notes so you will know which "experiments" worked and which didn't. Welcome and happy smokin'- slipaway
- Post #6
- Forum: Grilling Pork
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First smoke ever...tried some pork ribs (pics)
First time, huh??? My first time they were inedible. Yours look fantastic. Great job!!! Have a gr8 day. -
Help me figure out why my bacon sucks
I make bacon and here are a few comments. With 6 TBS kosher salt and then the pink salt you certainly have enough salt. There will be a lot of moisture in the bag - just keep turning it over every day. I let it sit in the fridge for 12 - 14 days. Almost cannot over cure the belly. I take it... -
Couple brisky questions before I dive in
I think you nailed this one. You now know temp/time data but what did you end up using for smoke? Did it help or not? Did the rub work for you? Keep your notes for future reference and keep on smokin' -
Mama Bear’s Day 2016 (Ribeyes)
Some things juts don't like low and slow.... A great rib eye is one thing that I like fast and hot....................Over charcoal can't be beat! Great job Bear. Happy Mothers Day to Mrs Bear also............ Thanx for all the posts and advice over the past............ Raining here...- slipaway
- Post #4
- Forum: Grilling Beef
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First Pork Shoulder smoke
Temp may seem a little high for most of us "low and slow" crowd, but actually pork shoulder has a lot of patience and can go 8 hours at 225 or 7 hours at 235 or 6 hours at 250 (all are examples - not cooking temps). I have cooked shoulder at 275 and just cut back on rub (sugar tends to "burn" at... -
Just some Ribs
Between the ribs and the flag you get my vote............. Great job -
Second Baby Back Smoking - Input Greatly Appreciated
I won't comment on the time or temp since many have already done so. Over what you read above I might suggest that when you foil the ribs put them on brown sugar and some honey. Apple juice isn't as sweet and I have found that this foiling stuff kicks the ribs up to a sweeter level without... -
Questions on pork bellies
I have to agree with mfreel. I make bacon and, after curing the belly for 10-14 days I "smoke" it at 225 degrees until it gets to 150 IT. Then let it rest for a day in the fridge and then slice and eat, eat, eat........... If I were to get that temp up to 200 I owudl think all the fat would... -
Pork Butt & Spare Ribs on new WSM 18"
I will offer one piece of note.... Don't worry so much about the timing; trying to get everything to finish at the same time. You start will a rough approximation and then go from there. The butt can sit for a few hours if needed before eating so if that finishes first - no sweat. Just wrap it... -
First time bacon
You say you are going to cold smoke the bacon. Whenever I have made it I get the bacon up to 150 degrees IT. Don't think you can do that by keeping t he smoker under 100. Maybe others have done this but I put it on the smoker at about 200 and let the bacon come up to 150. Then I let it rest and... -
Ribs ... Explain your process
Like Half Smoked said at the beginning of this - you will get many different opinions on this site. The more you practice (and keep notes!!!) the more you will focus in on what you (and your eaters) really like best. Remember that times are all approximate. You have to learn how to check the...
