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I am an estimator/account manager for a large mechanical, electrical and plumbing contractor in the twin cities. Been in the HVAC industry since graduated college to be a history teacher... yea I know there is a direct correlation to boilers and the rise of the Ottoman Empire....

I desalted as much as I could... I tried to have the bacon provide the salt. It didn't disappoint.

The corned beef didn't grind very well... it was too wet and was almost a paste. Swiss, kraut and thousand island sauce I made. Was great, little less kraut next time, but I would definetly do this again, and recommend anyone with a little ambition to do the same! Guests thought...

Webpoppy tbh the best ribs I make are with out a sauce at all. Brown sugar does wonders for ribs... start with a pit of mustard, lay down a healthy layer of brown sugar, add the spices you like (garlic powder, onion powder, chipotle powder, chili powder, cumin etc) I like to rub it in, some BBQ...

225 3hrs of smoke, 1hr foil, 1hr out of foil

So I picked up some Country Style Ribs for tomorrow, which aren't "true" CSR ... the local butcher just cuts shoulder into strips... I figured I would prepare them as I would my baby backs, but shred them and make pulled pork sandwiches.... less cook time, more bark... not seeing the downside to...

Also looked at the site, his Memphis rub has zero salt, not going to do much for the marinading then. This rub requires the user to start with a layer of salt.

I like to let my ribs sit over night in the fridge with my rub on it... the rub has a little of everything in it... you need something to help the flavors penetrate the meat, I start with a bit of yellow mustard and then rubbed the ribs down with my spice mix.

Going to try to make a Reuben Fatty Sunday.... going to grind some corned beef, fill with sour kraut Swiss and a thousand island spread.... wrap in pepper crusted bacon... finish with a pumpernickel toast... just wondering if anyone has attempted this, and did it work out? I will respond to...

When you smoke for 12-16 hrs, does the cheese take longer to mellow out?