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From a newbie,First country style rib
That sounds like a good way to cook them, Joe. I did not know that some CSRs might be cut from the shoulder section myself. All of the CSRs we've ever bought were very lean, obviously the loin cut. That's the main reason I have never smoked any of them, and we just give them some rub and roast... -
From a newbie,First country style rib
Nice looking ribs, Fanci!! Good job! I've never tried smoking CSRs yet. On the spritzing, for both butts and ribs I like to use a mix of Apple Cider (or juice) and Bourbon (50/50). And I will spritz several times all the way thru the cook, to the end, usually anytime I do something to the meat... -
I like spares better than baby back
LOL, PZ! I won't say I never cook some baby backs. Here's a pic of 1 of 2 "dry" BB's I did along with 66lb of butts for Thanksgiving back a couple of years ago, I think it was. The other rack was a bit bigger and was still in the smoker. Don't have a pic of it. They would have fallen apart if I... -
I like spares better than baby back
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I like spares better than baby back
Looks excellent, PZ, and I will bet they taste that good too. I prefer to smoke spare ribs too. I just can't see buying the other cuts most times since you pay so much more for less good meat!! Tis funny I guess, but I, as well as the vast majority of the people I have cooked for, prefer ribs... -
new to smoking
Welcome, Sue. I thought Aussies just used "barbies" and not smokers! LOL! Am glad to see that y'all want to learn to smoke some various meats. It's a treat! -
Hey Ya'll!!
Welcome to the site, Shasha! You will have a blast with a smoker. "Smoking" meat or other things will be a new learning experience for y'all. "Amateur Chef" type stuff........ For example, I love to do smoked garlic when I am smoking some meat. Easy to prepare, and when ready, you just snip... -
Newbie with a question regarding tel tru
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Newbie with a question regarding tel tru
Welcome, Amatas! I am similar to One Eyed Jack. I don't even bother with the external thermos stuck into the cooking chamber. Most are not worth a crap from what I see of the factory supplied thermos, and you're just measuring in one spot. Also, if you got the probe long enough to be anywhere... -
Hiya from mrdripman
Thanks, Jack, and in reading your post, I realized I had a typo in my message --- I retired in Nov, 2014, not 2015!! I corrected my error. Glad you made me notice this! -
Brinkmann Smoke N Grill Professional-Smoker Mod
Great on your mods and cooks. One suggestion on the Beer-Butt Chicken. Try upping your cooking temp to around 325 - 350 which will result in crispy skin. And the cook will be quicker too! Drip- mrdripman
- Post #23
- Forum: Propane Smokers
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Hiya from mrdripman
Just joined this Forum and I am happy to be here! I've been a member of Ray Basso's BBQ forum for years, but not so active recently -- Just too many other things to get done. I retired the middle of Nov, 2014, so maybe that will help some! But truthfully, working on things around the house here...
