Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Short Ribs low n slow (no foil)
Seasoned with SPOG (Coarse sea salt, fresh cracked pepper, onion powder and granulated garlic). Fired 8 coals and loaded my large basket with KBB and a big chunk of cherry. Grill temp was stable around 210 and put ribs on last night around 7:30 pm Had issues with temp coming down to 160... -
Question about handling and inserting a meat thermometer into a pork butt ...
I smoked some BB ribs Friday eve around 230 for about 4 hours, spritzed a few times with a mix of apple juice and apple cider vinegar. They were pretty good. Now for the n00bie question ... After I had prepped the ribs, I pulled a 8.4 lb pork butt out, thinking I might smoke this at the same...- edwardalt
- Thread
- Replies: 4
- Forum: Food Safety
-
Hello and a question from Kansas City MO
Hi everybody! I put together a mini-wsm using a Weber Smokey Joe Gold and a Vasconia 32 Qt Tamale Steamer, a couple of extra cooking grates, a man law thermometer, and a foil wrapped clay saucer for a heat diffuser. I broke it in making some wings with Three Little Pigs Kansas City Sweet Rub...
