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A few questions about my smoked prime rib plan
So I have a 16 pound bone-in prime rib that is currently dry brining in my fridge. My plan is this. - Salt the meat and dry brine 2 days (Done) - Next day apply meat rub (tomorrow) - Day of the cook, apply herb rub (thyme, rosemary, garlic, lemon and orange zest) - Smoke until 127 and... -
SV ribs then smoke
So I have been doing SV ribs for a while now. The nice things are that the cooks go great and food comes out good every time. I do 160 degrees for 24 hours. Then I smoke for 3 hours. Ideally I would like to smoke at a low temp 150 degrees, but my trager doesn’t go below 180 and getting my...- chriskas
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- Replies: 5
- Forum: Sous Vide Cooking
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How to make a seafood boil without/less spicy
Hey all, Love the forum. Got great tips on the ribs. Its now a routine thing and the family loves it. Ive been doing seafood boils for years now and feel like I have it down to an exact science. My parents now want me to make it for them.... And they can't handle too much spice. When I...- chriskas
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- Replies: 1
- Forum: Non-fish Seafood
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First Smoke not as good as I'd like
So I've been wanting to smoke ribs for a long time, but I was living in an apartment for years, so never really had the chance. Well I moved into a house and got really excited and did some research of smokers. I wanted to do something easy as I have no idea what I am doing. So I bough a...- chriskas
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- Replies: 12
- Forum: For New Members
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Hello from Los Angeles
Hello all, My name is Chris and I am from Los Angeles county. I just bough an Master Built Electric smoker 1 week ago and did my first smoked rib cookout this weekend! I as beginner as it gets.
