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2-2-1 back ribs delicious but tough
Just did some back ribs using the 2-2-1 method. I have a grill pro cabinet charcoal smoker. I tried hard to keep the 230 degrees. They came out tough though. They didn't seem dried out. Did I over cook them or not cook them long/hot enough? Did a rack n the oven @ 300 degrees for 2 hr and... -
Need good mop
Lets see if it works this time. New at smoking and found a lot about using a mop to keep meat moist. Need a good recipie to go with my pork shoulder tonight. Coated with mustard and then made a rub: salt, brown sugar, fresh garlic, onion powder, thyme, bay leaves, black pepper, celery seed...- aneander
- Thread
- Replies: 2
- Forum: Sauces, Rubs & Marinades
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Looking for good mop
New to smoking and need a good mop receipie. Going to smoke a pork shoulder tonight. So far I have coated with mustard and added a rub: 1/4 c salt 1/4 c brown sugar 2 tbsp fresh grated garlic 2 tbsp onion powder 1 tbsp thyme 1 tbsp ground bay leaves 1 tbsp black pepper 1 tbsp celery...- aneander
- Thread
- Replies: 0
- Forum: Sauces, Rubs & Marinades
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New Guy
Hey, New to SMF and like what I see. Not a major griller and just started smoking today! Definately a charcoal guy. Like briquets. Love cooking burgers and steaks on charcoal. Have gas I use for quick chicken and pork chops. Hope I can be useful to someone but not master of anything. -
Getting GrillPro 16" smoker hot enough
I've read a couple threads and it seems the only way to get this vertical smoker hotter is to use tons of fuel. Any other suggestions? There are no vents by the fire pan. Just vent on top of dome. I have already taken the center section out but did not seem to make a difference.- aneander
- Thread
- Replies: 6
- Forum: Charcoal Smokers
