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"Touching" Ribs
I've been under the impression that when you cook ribs, you don't want them to overlap because then it will not evenly cook in the covered areas. But then I see pictures of ribs cooking on here, stacked up and such. What's the deal? Can you "stack" or overlap ribs when you smoke them? Sorry... -
Having a tough time with my ribs
I keep getting what looks like mushy type ribs. They taste ok, but are not as juicy as I like, and certainly don't have the pretty looking meat with the smoke ring that I want. Before I bought this WSM I used to use my gas grill, and I have to say it would come out better. I don't know what I am... -
cutting a butt in half to smoke
How come this isn't a very common approach? I would think that it would greatly decrease the time of cook, but I haven't read anything on here about people taking this approach. Is there a down side to it? -
THIN KC sauce?
I am pretty new to bbq and have been trying various sauces. I really like the KC flavor of sweet and spice. However, most are too thick for my preference. How can I best dilute them to a more thinner sauce? Or perhaps a recipe that carries the flavor of a KC but is thinner?- shaun h
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- Replies: 5
- Forum: Sauces, Rubs & Marinades
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First butt help...
I am doing my first butt as we speak. I'm pretty excited but I am wondering about some unexpected things that have come up. First was the difference between my maverick and the WSM lid...a 60 degree difference. Mav reads 260 while the lid says 200. The other is that the meat internal temp... -
How much/long should I add smoke for Pork butt?
This will be my first attempt at pulled pork. Just doing an 8lb by itself. How much wood should I start off with, and then how often and how much wood should I add from there? Thanks for all help. -
Question about using rib racks
When using rib racks, how often should I rotate around the ribs? Maybe every 45 minutes or so? Or is that too much? I -
Couple questions on spare ribs
1) From your experience, how much difference is there in letting the rub settle in over night vs. applying it right before the cook? Is there any significant notice there? 2) I see a lot of people here advocating a wrap with foil for a part of the cook. I have never done this...is this to... -
how to check the internal temp of a fattie
I am planning on doing my first fattie this fathers day. My question is, when I check the internal temp I know I am trying to get it to 165. However, where am I checking? The inner core where the innards are? Or just the inner temp of the sausage itself? Thanks for any help offered.
