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  1. panupat

    Is Orchid wood good for smoking?

    wow that's definitely a no. Thanks!
  2. panupat

    Is Orchid wood good for smoking?

    My bro has a dead Purple Orchid Tree in his garden. A very huge tree. Anyone know if it would be suitable for smoking? Did more search and aaparantly it has many names. Hongkong/Hawaiian Orchid tree among other things. https://en.m.wikipedia.org/wiki/Phanera_purpurea
  3. panupat

    Ribs 3-2-S-H Method, recipe and pictures!

    Interesting and I will definitely give this a try. I usually smoke more than I can finish in a day   The salt lick reference however may not be a good example - most ppl that's been there say the same thing that their Q's are dry and it was a tourist place for taking photos with that open pit...
  4. panupat

    To brine or not to brine??

    I had a chef friend recommending me to brine my pork in a 2% salt solution for 24 hours. On my first try I sprinkle the ribs with only salt and pepper after the brine as a test and really love the result. It seemed to add flavor deep into the meat even with membrane on. When I fully rub my ribs...
  5. panupat

    Your preferred ribs IT?

    Ah good point, I'm totally with you. I like full spares with the tips untrimmed and that part definitely needs to go a little softer. Something I need to experiment!
  6. Your preferred ribs IT?

    Your preferred ribs IT?

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  7. panupat

    Your preferred ribs IT?

    I've been probing my ribs for IT ever since I read Al's Perfect Ribs thread. There was 1 instance that really surprised me - I cut off a small portion of my ribs before I wrapped it in foil to give it a try and my entire family seemed to love it so much. The IT was around 170ish. It gave a...
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    g3J5BTd.jpg

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    • Album: Your preferred ribs IT?
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    FxZlww1.jpg

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    • Album: Your preferred ribs IT?
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    KKVRmMl.jpg

    • panupat
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    • Album: Your preferred ribs IT?
  11. panupat

    new to smoking question on how much rub is too much rub

    For my rub I just sprinkle until it's well covered and the entire surface turned nicely reddish. But not thick. I don't use Mustard, I salt my ribs and leave it for 15-30 minutes and by that point the salt would have pulled out enough moisture from the rib that my rub can stick nicely.
  12. panupat

    PERFECT RIBS EVERY TIME! This really works!

    Man I just got laughed at. I pulled my last rib at 196 and to me and my family it was perfect. However I brought some over to my Thai friend and his wife, and his wife laughed and called me a newbie for overcooking the ribs. I do understand some people here in Thailand prefer them much tougher...
  13. panupat

    Whole Spares in 80 Minutes: A Vortex experiment...

    Do you think the SPOG rib would go well with sweet molasses base sauce?
  14. panupat

    Yesterday’s Beef Ribs

    wooow how huge were they? Any shots with your hands holding them?
  15. panupat

    Do BBQ joints wrap their ribs?

    I see. Thanks Wade. I've never seen these baking bags in my country before, wonder if we have them. Need to look around some more!
  16. panupat

    Do BBQ joints wrap their ribs?

    Wow thanks for your input Wade! Very, very interesting! How high of a temperature can those Saran take? Typical food grade wrap is around 200F right?
  17. panupat

    Do BBQ joints wrap their ribs?

    Thank you for the insight everyone. I'd really love to make a tour to the US to learn more about this first handed, but with a new born daughter I don't suppose I can do that anytime soon. Appreciate all your input!
  18. panupat

    Do BBQ joints wrap their ribs?

    I remember seeing one video on Youtube where the pitmaster had a bunch of ribs and foils piled up and wrapping them. I'm wondering how common is that because from the majority of videos I get the impression that most place don't do that, right?
  19. panupat

    PERFECT RIBS EVERY TIME! This really works!

    grr my baby back is on the smoker right now. With membrane on. Can't wait to try... except I don't have a sear station :( But I wanna see the membrane bulging with juice with my own eyes. Update: smoked at 275 without wrapping. The membrane at the end turned slightly crispy and was actually a...
  20. panupat

    PERFECT RIBS EVERY TIME! This really works!

    After you sear off the membrane, what happens to it? Is it still noticeable when you take a bite?
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