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Baby Back Ribs - Fatty
I would guess on needing more time if at 225. 245 should have been close. Did the ribs appear to be done? Use a bend test, toothpick, temp to know when to pull from smoker? Could have been the piece of meat? Maybe trim them before hand to get uniform size. Any big pieces of fat I usually... -
Baby Back Ribs - Fatty
Meaning...which probe? MES probe or another probe? Sorry my last post didn't say that very clearly. Sent from my iPhone using Tapatalk -
Baby Back Ribs - Fatty
Are you going by MES temp inside smoker or another source for temp reading? Mine is off. Might be the problem. Sent from my iPhone using Tapatalk -
3-2-R Method, Ribs Recipe with Q-View.
Best thing you said......not get so wrapped up in the competition and have fun. I need to relax and keep that in mind. Haha. I had a feeling that was the idea on not getting rid of the coffee. It also might be what is getting you good scores for taste. Good luck this weekend. Pictures look good. -
3-2-R Method, Ribs Recipe with Q-View.
I think the ribs looking "pretty" is parallel to a great taste. Especially since it is the first thing judges see. You seem to be on the right track and having success. Paprika and ancho chile powder/chile powder work well for red. I've also read that Cherry wood will help develop a red color. ... -
First Round on WSM: Bourbon Mopped Butts!
Congrats on new smoker and good looking pork on first cook. Those smokers truly are easy and great to use. Sent from my iPhone using Tapatalk -
NAKED RIBS, NO RUB, NO SAUCE!
Amazing how good pork and smoke alone go together. Smoke ring definitely got on strong. Sent from my iPhone using Tapatalk -
Memorial Day 2017 - Best Pork Shoulder Hawaiian Style
Good work. Could you tell me what guava wood is? Throw some pineapple juice in there if you like it for rehearing. I used a mix of pineapple and apple juice to reheat pulled pork this weekend to keep from drying out. Really enjoyed it. Sent from my iPhone using Tapatalk -
Boston butt
Sorry to hear that. No fun getting excited about a finished product and you can't finish it the way you intended. Sent from my iPhone using Tapatalk -
Boston butt
Sorry to hear that. No fun getting excited about a finished product and you can't finish it the way you intended. Sent from my iPhone using Tapatalk -
Sunday Pulled Pork and Ribs
The ribs look like they have a smoke ring. Sent from my iPhone using Tapatalk -
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Pork butts tonight and ribs tomorrow
One wet and one dry rib. Over cooked by accident. Didn't hurt taste one bit, but falling apart tender on the one rib. Wet ribs were still good for tenderness and firm enough once cut. Sent from my iPhone using Tapatalk -
Pork shoulder smoke any help appreciated
If you are having trouble getting through the stall. Turn the temp up to 275 to finish. 225 will take awhile. Not a problem if you have the time. Sent from my iPhone using Tapatalk -
3-2-R Method, Ribs Recipe with Q-View.
Trying this recipe today on two racks of babyback. A couple small modifications mainly with rub and one rack I'm going to sauce with smoking hoggz recipe to see the difference in look. Competition I'm entering has a dry rib and wet rib turn in. Next round I'll need to add some of the coffee... -
Another Ribs thread!
Thanks. I've only read a little about it and seems to make great food. Hope things turn out well. Sent from my iPhone using Tapatalk -
UDS Pork Butt
Haha. Hard not to add meat to the smoker when room is available. Your drum looks fine to me. Looks on outside don't affect taste. Just shows use which is good to me. Sent from my iPhone using Tapatalk -
Riding the storm out w some Spare ribs and wings
Happy eating. Good looking. Sent from my iPhone using Tapatalk -
Another Ribs thread!
Sorry on double post. Not sure what is happening? Sent from my iPhone using Tapatalk
