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Another Baby Back Smoke on the RecTec
Great thread. How did you do the chicken wings? I thought beer was a vegetable..... Hope your team won................ -
1st time smoking a Butt
Jaburr, How long did it take a 10 lb butt to reach 200 degrees when you were smoking at 220? My guess is at least 10-11 hours..... Looks good - bet it tasted even better. Great job -
Pork shoulder for office christmas gifts.
What a great idea, My suggestion would be to smoke them yourself; pull the meat and prepare 10 containers of pulled pork. Wrap each with a bow; put in Holiday bag with rolls, sides or whatever. Since you don't say that all 10 of them have smokers, etc. I think this would go over the best... -
Sonny's BBQ Ribs Where to get small slabs
My grocery store has Spare ribs; baby back ribs, and; baby back riblets. The last item sells for 4.99/lb. I think this may be what you had. But, as stated above - you don't get much meat - more presentation than eating...............- slipaway
- Post #3
- Forum: Meat Selection and Processing
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More St Louis Ribs with qview
Looking good - can't wait to see the results. 2 Questions - 1) Are you going to put anything in the fil with the ribs? 2) Are these really St. Louis cut? It looks like they have a chunk of flap meat still on. Just being curious...... -
First attempt at ribs.
Have never used just cherry wood. I use hickory and some apple. Can I ask how different the taste is? I know cherry is sweet but don't know if all cherry is too much. Since you have done it I will take your opinion as best opinion.....- slipaway
- Post #4
- Forum: Grilling Pork
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My first baby backs
Ribs looking good. BTW - using 3 sugars aren't you a little concerned about burning? That is a lot more sugar than I am used to seeing/using. All in all a great job - keep it up................ -
Cooking ribs for a tailgate, advice needed
Since you have from 6am until 11am (5 hours) then babybacks using the 2-2-1 method would work just right --- of course you would be eating as you were walking into the stadium. Therefore I would offer the following: Do the first 2 hour smoke at home Wrap ribs in foil with whatever liquid you... -
Ribs 8 hours of love
Did you really smoke these for 8 hours? Or did that include eating time (lol)? -
First time smoke! 3-2-1 Ribs
You said that you bought "baby back" and then used the "3-2-1 method". Baby backs don't usually need more that 2-2-1 (3-2-1 is reserved for spare ribs). That may be why so much "char". Just a thought...........- slipaway
- Post #22
- Forum: Grilling Pork
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hickory, Apple, or cherry
Whichever wood you use be careful not to overdo it. Some (maple, oak, mesquite) can be overbearing if overused............... Now that I have exhausted the use of "over...." I tend to use hickory and apple for my pork and hickory and cherry/maple for my beef. Try whatever you have and then...- slipaway
- Post #20
- Forum: Grilling Pork
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Braised Beef short ribs in a wine reduction sauce cooked on the #KamadoJoe Big Joe Cast Iron dutch o
Those look fantastic. Thanx for the step by step "spoon feeding". Hope they tasted as good as they looked..................... Ah, when they invent smell-o-vision I gotta get one. -
Mama Bear’s Mama’s Day Dinner
Bear, Great looking beef and shrimp. Can I ask what you put on the shrimp? Looks like a little cumin or some other light brown spice. Always enjoy your posts........... Always smiling at the pics........................ Have bookmarked your Step-by-Step Index post. Thanx for... -
3-2-1 Method
Just to add one more voice to the fire.... I do the 3 - 2 - 1 method and use my large weber gas grille for the foiled time. That way I don't have to keep checking the wood pile and can keep the temp solid for those 2 hours. Incidentally I put honey and brown sugar in the foil....) For that... -
First try - success and questions
I will let others talk to the temp differences since I don't have a Bradley. As to the meat itself. 3 hours before wrapping may contribute to the thick crust. I usually do 2 - 2 -1 with sauce added during the last 1 hour without foil. You may want to add more than just apple juice to the... -
Beef "Dino" Ribs (From My Last Prime Rib Score)
Bear, Just to close the loop.... I did everything exactly the way you said (except used Teriyaki marinade and honey in lieu of your already made one) and the taste was fantastic. Thought it was going to be too much heavy sauce taste but no way. Thanx for the help Thanx for the service Tom... -
Beef "Dino" Ribs (From My Last Prime Rib Score)
Bear, I know you posted this info a while ago but today I am trying to follow your steps, etc. exactly.... Question - when you add the foil mixture to the alum. tray of ribs do you pour it over the ribs or just put it in the pan to create moisture? Thanx for the great info - I always look... -
Around the world in 90 minutes...Asian pus Caribbean style St Louis style ribs.
Did you say "90 minutes later"??? How did you cook these - the look absolutely fantastic....... -
CONFUSION OVER SMOKING CORNED BEEF
I will let the more knowledgeable smokers chime in but I would have said not to smoke the corned beef. It has a salt crust that gets nasty if you don't boil it. This was learned thru a very bad experience many years ago when I put a corned beef on the grill. Figured I would throw this out... -
Combining Woods for Baby Backs
If you find the smoke flavor a bit too overwhelming you might want to consider these "milder" woods - Pecan (nice and smooth); Apple (a little sweeter than Pecan but still mild); and even some Cherry (sweetest I have used but works well mixed with hard woods like hickory and mesquite). Most...
