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Morton's extra tender for ribs
I'm thinking of maybe throwing it on grates low temp for an hr or 2 flipping then searing and then panning it. The brisket I did was hot n fast. My second time trying that method without any help or class mind you lol, I took a little advice on it and I think if I do it a little different next... -
Morton's extra tender for ribs
The pan I guess I should've cleared up a bit, I sear really high heat then put it in a pan like the smokyokie method..It allows the au jus to build and the brisket sets in it probably retaining a little moisture from it, I'm not a pro but it came out good I thought I might let it go on the... -
Morton's extra tender for ribs
It's very true I am a perfectionist and my own worst critic I feel if I wouldn't brag home about them why should anyone else yk...I solely want to impress people all over the world to make a trip to try my bbq. I have a bbq bucket list so I want people to have me on theirs as well. It's all... -
Morton's extra tender for ribs
I'm not so much worried about smoke ring on my ribs they are usually pretty noticeable but when I cook brisket in a pan it only slightly leaves a ring around top of point and flat. Seems like the point takes more smoke too probably due to being fattier? -
Morton's extra tender for ribs
Those look great Aaron! I'll give your recipe a shot. I've been using rib candy and blues hog or victory Lane but still doesn't have that competitive look yk...Let me give your stuff a try. Thanks for sharing my friend -
Pellicle
I appreciate the information and time and effort you applied to your response. Thank you my friend. I will try to leave my ribs and brisket out in front of a fan, I usually throw a little salt on them and put in fridge, but I don't think it's what I'm looking for. The formulas got to be right, I... -
Pellicle
I know a little bit about pellicle. I was hoping some of the more seasoned smokers and restauranteurs could give me the low down. I'm pretty sure when trying to achieve a pellicle on ribs or briskets you put salt on them and allow to sit in fridge for a few hrs? This draws moisture out and... -
Morton's extra tender for ribs
Thanks guys, I do like the flavor of my ribs but I guess I'm trying to overthink and thinking twice about my cooking skills when in comparison to competition teams or restaurant style que. I want to make people happy with the food. I don't want to be another mediocre BBQ joint or cook. I try to... -
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Morton's extra tender for ribs
It was a little advice someone had given me. I have a wsm I mainly use. I get a smoke ring but like for brisket I was told to have that big ring sprinkle like a 1/4 tsp on each side ...Wasn't told how long to let it set though -
Hello brothers and sisters of bbq
I own and use a stick burner reverse flow smoker, a 22" wsm, a kingsford 14" water smoker, and a 18" weber kettle one touch gold I started a mobile BBQ catering business about 2 years ago but haven't had much time at it yet with lifes obstacles and my trucking career. I'm looking to get involved... -
Morton's extra tender for ribs
I've been somewhat unsuccessful at getting a competitive look to my ribs, they always appear dark or the smoke ring isn't as noticeable. I've heard that Morton's extra tender helps the smoke ring, but I've never used a curing salt like Prague powder or Morton's. I was going to cure a ham and...
