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  1. trundle888

    Smoked prime rib

    Thanks very much noboundaries! I'm planning on smoking at 225-250. Reverse sear after the cooler, sear then carve or sear before it goes into the cooler? Thanks Trundle.
  2. trundle888

    Smoked prime rib

    I'm smoking an 8lb prime rib this weekend and looking for some advice. I'm going to rub it with just kosher salt and ground black pepper - what ratio of each, 50/50? What wood do you guys recommend using? I believe it should take about 15 minutes per pound, is this right? Should I give it...
  3. trundle888

    Ribfest!

    From how I've said I cooked the beef ribs can anyone suggest why they may have not turned out great? It seemed all the connective tissue and fat didn't render away, maybe not cooked for long enough? Trundle
  4. trundle888

    Ribfest!

    So the ABTs and pig candy were a huge success, everyone loved them!! I could have doubled how much I made. Unfortunately the rest didn't go as well. I normally 2-2-1 my baby backs and last night because of hosting duties the 1 turned into about 1 1/2. I think that slightly dried them out...
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  10. Ribfest!

    Ribfest!

  11. trundle888

    Ribfest!

    My first ever full smoker! 4 racks of baby backs 3 slabs of beef ribs 1 tray of ABTs 1 tray of pig candy My first time cooking beef ribs, ABTs and pig candy so hopefully this goes well. More pictures to follow. Trundle
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  16. trundle888

    Meat dripping

    Thank you very much Al
  17. trundle888

    Meat dripping

    So this weekend I did my biggest ever smoke... 4 racks of ribs! (We all have to start somewhere don't forget!) I have a cabinet smoker and had two racks on one shelf and two racks on the shelf below. After 30 minutes I opened the smoker to give them a spritz the above ribs had dripped all over...
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    • Album: Heat shrink in smoker?
  19. trundle888

    Heat shrink in smoker?

    So I finally got round to buying heat shrink and colour coding my probes to correspond with my monitoring app. Pretty happy with the end result
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