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  1. chriskas

    A few questions about my smoked prime rib plan

    So I have a 16 pound bone-in prime rib that is currently dry brining in my fridge. My plan is this. - Salt the meat and dry brine 2 days (Done) - Next day apply meat rub (tomorrow) - Day of the cook, apply herb rub (thyme, rosemary, garlic, lemon and orange zest) - Smoke until 127 and...
  2. chriskas

    SV ribs then smoke

    So I have been doing SV ribs for a while now. The nice things are that the cooks go great and food comes out good every time. I do 160 degrees for 24 hours. Then I smoke for 3 hours. Ideally I would like to smoke at a low temp 150 degrees, but my trager doesn’t go below 180 and getting my...
  3. chriskas

    How to make a seafood boil without/less spicy

    Hey all, Love the forum.  Got great tips on the ribs.  Its now a routine thing and the family loves it.  Ive been doing seafood boils for years now and feel like I have it down to an exact science.  My parents now want me to make it for them.... And they can't handle too much spice.  When I...
  4. chriskas

    First Smoke not as good as I'd like

    So I've been wanting to smoke ribs for a long time, but I was living in an apartment for years, so never really had the chance.  Well I moved into a house and got really excited and did some research of smokers.  I wanted to do something easy as I have no idea what I am doing.  So I bough a...
  5. chriskas

    Hello from Los Angeles

    Hello all, My name is Chris and I am from Los Angeles county.  I just bough an Master Built Electric smoker 1 week ago and did my first smoked rib cookout this weekend!  I as beginner as it gets.  
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