Search results for query: *

Ok so here's my result (no pics because it's freaking late and I'm tired) - The ribs were at 186 (but it's hard to get a meat temp on them I'm finding without hugging the bone or fat. Anyways - I unfoiled them and noticed the meat started falling off of the bones (literally crumbling off). I...

​You don't cook them to temp? Do you do the "bend" test? If so - what exactly is that?

Hi fellas, Making some baby backs at 225 and I'm now 8 hours in and the temp is just now starting to move upward after being stalled at 180 for about an hour. Is this normal? I'm now creeping up but should it take so long for ribs?

Thanks so much for the input tbrtt1. I'm using a ThermPro Wireless sensor thermometer. I use one for the temp of the smoker and one for the IT of the meat. As far as the smoker, I'm using an Original Bradley Smoker.

UPDATE: First off - thanks to you all for helping out. Know that my update does NOT include the tips you guys gave because frankly I was already off the path with my current cook when I was posting, I guess because I had a feeling I was running blindly. So - basically my ribs cooked to 202...

thank you very much!

​I've been pulling around 200 and letting it rest.

​Thank you Flippers!  yeah I'm really wanting to get into ribs. I LOVE my pp bbq being a NC boy (living in SW Fla) but the butts take so long I only find myself smoking on occasion. I feel the ribs give me the chance to jump in the smoker each weekend. Thanks so much for the feedback!

​Thank you chefJimmJ. One quick (naïve) question. What does "2-2-1" mean?

Thank you raptor!

Wow! Thanks so much fellas. One thing - do you put the finishing sauce in with the meat to sit or is it only added to the meat in the portion to be eaten for that sitting?  Curious if I should add the sauce to the meat right after it is pulled.

​Thanks Chef JimmyJ! I've been reheating it past the point to remelt it but it was still dry. As was said by another response, I guess I am missing out on adding fluids back in. So apple juice sounds fantastic! So does vinegar and broth. I'm going to give it a shot. Thanks so much!

​thanks Briggy. So if using vinegar, just literally put it in the pulled pork and let it sit with it?

Hi guys, I'm sure this is a really elementary question for some of you here. The pulled pork I've made is fantastic but I'm noticing it is a bit dry once pulled. It's most noticeable when it is cooled and reheated. Do you guys have any tips to keep the meat moist without adding back in a lot...

Hi guys, Two questions I'm hoping I can get some help with. I've been smoking butts for a couple years and primarily that is all I've smoked. Now I'm working into ribs. My first rack last weekend were spare ribs. While the meaty parts were fantastic, there was more "tough" fat that I expected...

Thanks guys! I have a 6lb piece - do you know typically how long it would take to get an IT of 140 at 225 degrees? Trying to figure out when I should start the cook. BTW - how long do you guys typically apply smoke on a prime rib if using a light smoke such as apple?

Looking to smoke a 5lb prime rib with apple wood this week. My wife does NOT like much red in her meat (yes I know - a sin not to have much red with prime rib).........and so I'm curious what temp to PULL the meat if we want just a slight bit of pink (medium well)? I was told to pull it much...