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St. Louis and baby back ribs
.....would a couple days be enough or not. Read here it needs time to mellow out or it will taste bitter. Sent from my iPhone using Tapatalk -
Cooking and cleaning
That looks real good. Sent from my iPhone using Tapatalk -
Pork Belly Burnt Ends
This sounds amazing! Pic looks great heavyd. Sent from my iPhone using Tapatalk -
St. Louis and baby back ribs
I think I figured out my cutting issues for ribs. Read that I should cut bone side up. That should help. I had just sharpened knife so I knew it wasn't the knife. Have pork chops marinating to grill tomorrow. Want to practice cutting them up to present. I'm assuming they aren't turned in whole... -
St. Louis and baby back ribs
Thanks for the help. You could tell that difference with the two rubs. I'm guessing more paprika in the one I used for bb ribs. Sent from my iPhone using Tapatalk -
St. Louis and baby back ribs
Learning sharp knife is key. Inside of smoker wasn't hot enough. It was reading at 183. Had to turn up temp and got done about 5. Was shooting for 3:30. I have new respect for competition guys. I can make things taste good, but making it pretty is a whole lot harder. Sent from my iPhone... -
St. Louis and baby back ribs
Question for people. Should I stick with what I know or add the amnps for smoking next weekend? I've read enough about it to think I understand how to use. My thought are I might be stupid to use it, but like a small kid I want to try the new toy. Kind of like a basketball team that practices... -
St. Louis and baby back ribs
I'm guessing the two smaller ends of bb ribs will be fall apart. Not good for next weekend, but should be fine to eat. Hopefully I'm not off. I don't like wasting food.....especially meat! Sent from my iPhone using Tapatalk -
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St. Louis and baby back ribs
Added butter, honey, and apple juice. Left out brown sugar. Any opinions welcome on the brown sugar. I've used it before and not used. Left it out because I forgot it inside the house. Babybacks don't seem to be overlooking yet. They looked thick so I thought 3-2-1 would still work instead of... -
St. Louis and baby back ribs
It's 5 o'clock somewhere. Sent from my iPhone using Tapatalk -
St. Louis and baby back ribs
Little tight on room. Baby backs are all on top. Had to overlap one. Using no water in water pan since I'll be wrapping in tin foil. 9:30 start time. Really feels like I should be drinking a beer or some whiskey. I'll wait until the tin foil gets wrapped I guess. Haha. Sent from my iPhone... -
St. Louis and baby back ribs
Removed membrane and trimmed up a little. Rubbed in olive oil. Used two different seasonings. Trying for a red color at the finish. 3-2-1 method at 225 on mes 30. Apple wood chips with 5 kingsford briquettes in box. Just ordered amnps and some apple pellets yesterday. I'm looking for... -
16# packer on mes 30 w/ mac and cheese
Brisket has been on all night. Looking good for temps. Eating tonight for my sons baptism. http://masterbuilt.com/recipe/four-cheese-smoked-mac-n-cheese/ Using this recipe for the mac and cheese. We have to be at church at 4:30. Could I turn down the temp to 175 instead of 225 for mac and... -
Espresso brisket
2nd half turned out good. Sent from my iPhone using Tapatalk -
Espresso brisket
Used some Texas brisket rub and added some espresso coffee to it. Rubbed the briskest Friday night. Trimmed some fat off. Started smoking the briskets at 7:20 on Saturday night at 210 degrees. Had some apple wood added. Put fat side down in foil containers. I cut brisket in half to fit on... -
15 pound packer brisket
I sliced it all and ate before I took pictures. I know. Forgot to do upfront. It was good. The chili this weekend should be really good. Not any smoke ring but it tasted great so I'm not too worried about it. I think I've figured out brisket. I ended up taking the flat to 200. -
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- Album: 15 pound packer brisket
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- Album: 15 pound packer brisket
