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S&P or Kansas City Rub for Ribeyes?
I have 4 great ribeyes I am packing on a cooler and taking to a friends to grill out with tomorrow. I was planning on pre-seasoning them and putting them into the cooler. I am wondering if I should stick to a basic Kosher salt and fresh grated pepper rub or if I should just put some of my Kansas... -
Entering Amateur Competition: How To?
I am considering entering in some kind of amateur BBQ competition, mostly for fun and I wanted to get my product critiqued. I am wondering where I need to begin to do this. I am sure I can find and enter one online, but I have a few questions and am also wondering if anyone that had done this...- bbrock293
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- Replies: 9
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Avoiding Rubbery Skin
I am planning on doing my 1st chicken this weekend, or possibly just starting with some chicken thighs, etc. I have done some reading on here and had some questions about the skin. From what I read, people are finishing on the grill to make the skin crispy. Here are my questions: 1. Is this... -
Mopping/Saucing Bone Side (BB's)?
Quick question. Are you guys mopping/saucing the underside (bone side) of the ribs? I have been doing both sides but it is kind of a pain and was not sure if I am wasting my time since the meat side is primarily eaten. Thanks. -
BB No-Foil Cooking Time?
I have been experimenting with cooking BB's at 225-275 without foil. Do you guys (that don't foil) find that the BB's take longer to cook than using the 3-2-1 or 2-2-1 method? I went a solid 5-6 hours at about 225-240 and I still think they could have gone a bit longer. If it changes anything, I... -
What's Next to Smoke?
So far I have smoked a good number of briskets, pork shoulders, BB and spare ribs, as well as country style ribs over the last year. I am looking to trying something new for my next smoke. Any ideas of what to try next?- bbrock293
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- Replies: 9
- Forum: General Discussion
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Apple Juice Spraying Durations?
I have a pork shoulder and a brisket on the WSM right now. I am wondering how often you guys spritz with apple juice during the cook. I know I will lose 15 minutes +/- each time I remove the top so I want to maximize moisture and minimize cooking time as best I can. Thanks! -
Foiling: Pan or Wrapped?
Question. When you guys foil during stage two of your ribs, are you wrapping the ribs in foil with the other goodies (juice, etc.) or are you putting into aluminum pans (with juice, etc.) and foiling the top? I am wondering, because it seems much easier to put the ribs in a foil pan with some... -
Looking for BBQ Bible. Suggestions?
I am picking up the WSM 18.5 in a couple of weeks for the upcoming Spring season! I am looking for a good, well-rounded BBQ book, sort of like a bible. Something that has recipes, techniques, etc., or anything specific to the WSM? I would consider myself a beginner, I have 1 season under my...- bbrock293
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- Replies: 3
- Forum: Smoking Books, Videos, Magazines
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Brown Sugar Ground Too Fine?
This may be a stupid question but I am going to ask anyway. I was making my rub the other day and the brown sugar was a little old and was very clumpy. I put the amount I needed in my coffee grinder so I just get it nice and ground up and added it to the rub. When I was eating the ribs later on...- bbrock293
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- Replies: 11
- Forum: Sauces, Rubs & Marinades
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Baby Backs Too Tender?
Hey guys, here is my question. I had 3.88 pounds of baby backs that I smoked using the 1.5/1.5/1 method. I was able to maintain a temp of 225-275 throughout the smoke. When I foiled during the middle, I used a 1/2 cup of apple juice, along with some brown sugar, honey, hot sauce, and Parkay... -
Baby Backs Cooking Time? 2-2-1 or 3-2-1?
I am smoking some baby backs a little later today. They are 2.88 pounds. I am wondering if I should do the 3-2-1 method or the 2-2-1 method. Thanks guys! -
Help! Wireless Therm Question.
I posted in the tools section but figured I would post here as well. So I bought two wireless Master Forge thermometers from Lowes for a party I am having tomorrow. I opened them to calibrate and realized that they are switching back and forth from two temperatures constantly since there are two... -
Help! Master Forge Wireless Thermometers Question
So I bought two wireless Master Forge thermometers from Lowes for a party I am having tomorrow. I opened them to calibrate and realized that they are switching back and forth from two temperatures constantly since there are two probes and they don't know which receiver to go to. While one is in...- bbrock293
- Thread
- Replies: 1
- Forum: Meat Thermometers
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Smoking via Non-Modified Brinkman Gourmet?
So I have done a decent amount of smoking on my Brinkman smoker over the last few months. I have experimented with different charcoal briquette amounts and have determined that I can get about 4-5 hours of solid cooking at 225-250 before I start to quickly lose heat. From what I have gathered... -
Boneless Country Style Pork/Beef Ribs Question
Hey guys. I have smoked these a few times now and can't seem to get it down. They are always very though and difficult to eat. I have a few basic questions. What temp do I cook the pork and beef to? I have cooked beef to 170 and it was very tough, I have also gone as low as 150 with the same... -
Boneless Beef Ribs Temperature?
I wasn't able to find a good answer on this. What temp do you guys cook your boneless beef ribs to? I have them on the Brinkman smoker right now. I believe they are boneless country style ribs. They have been at 225-250 for about 1 1/2 hours currently. Thanks! -
Help! Pork Shoulder!
So I am doing my 1st pork shoulder. I put it on the smoker this morning at 7:00 am, it was a 5 pounder. As of now, it is only at 150. I have to go to bed soon due to work tomorrow and I am wondering what I should do with this thing. Should I stick it in the oven to finish? If so, how long will... -
Smoking Pork Butt and Thermometer Placement?
I am in need of a temporary solution until I can get the ET-732. Can I buy a cheap meat thermometer (dial kind) and just stick it probe down on the edge of the smoker and put the lid on? I have a Taylor one that is accurate, but it is digital and would work for the smoker temp monitoring... -
Sauce Burning?
I posted this in the general discussion section, but also wanted to post here. I keep reading where you are not supposed to apply your sauce on pork/beef/etc. until the last 1/2 hour because the sugar in the sauce will burn. I have read this tip quite a bit. However, I see the same websites tell...
