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  1. chinanick

    1st Smoke, not Thrilled!

    Like people have stated try less rub. I take my ribs out if the fridge,wash them,pat them dry,apply a lite coating of rub and only let them sit 15 mins or so before I throw them on. I do the 3-2-1 sometime and when I do it more like 3-1-1 or so. Too much wrapping time makes them too soft for my...
  2. chinanick

    Pork spare ribs

    Stl spare 99% of the time - I prefer them over baby back. When I do them for myself usually go unwrapped at 250 for 5-6 hours. When I do them for other people to eat I usually do the 3-2-1 method
  3. chinanick

    Oriental Glazed Country Style Ribs

    When I travel through China the bbq pork is always a must. I prefer belly over other cuts but suckling piglet with the sweet sauce is a close second.
  4. chinanick

    Wood Fired Naan Bread Pizza

    Love those store bought naans - I get mine from Trader Joe’s and bjs
  5. chinanick

    Rib Trimmings Ideas?

    I don’t trim my ribs just throw them on - they don’t look perfect but taste great
  6. chinanick

    Arroz Mexicana, This is the Classic Mexican Rice

    Will try it, very similar to my recipe
  7. chinanick

    Smoker in NYC

    Bjs in Nassau county carry the Oklahoma Joe’s highlander model
  8. chinanick

    Pork Belly Burnt Ends (step by step) and is there a PBBEA?

    Gonna copy this soon Had to screenshot the page :)
  9. chinanick

    Real Spareribs ~ Foamheart

    I always 3-2-1 and was thinking of just throwing them on tomorrow, keep the lid closed and just wait
  10. chinanick

    Cauliflower pizza...I’m serious!

    Trader Joe’s sells it already made. The crust is actually pretty good Also buy the bags of cauliflower rice frozen at Costco
  11. First time doing brisket in new smoker

    First time doing brisket in new smoker

  12. chinanick

    First time doing brisket in new smoker

    Just modified my landmann by adding defuser plates and a basket so it's time to try a brisket. 8lb flat from Costco and the wood was mesquite. I foiled at 160 and removed it at 205 and placed it into a cooler to sit for a few hours. Half was amazing the other half was just ok slightly tough
  13. IMG_8221.JPG

    IMG_8221.JPG

    • chinanick
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    • Album: First time doing brisket in new smoker
  14. IMG_8219.JPG

    IMG_8219.JPG

    • chinanick
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    • Album: First time doing brisket in new smoker
  15. chinanick

    Fastest brisket in the west?

    I cooked a 8lb brisket today and it was done in 6 1/2 hrs. I wrapped it at 160 and went to 205 pretty quickly. I inserted probe to check and it went in like a hot knife through butter. Just add more fuel too so now there is chicken thighs on the smoker lol
  16. chinanick

    Kingsford Charcoal on Sale

    Guess I'm going to Walmart today
  17. chinanick

    Fastest brisket in the west?

    When the meat is done it's done lol. Some just like to cook quicker Great looking spread
  18. chinanick

    Burnt ends

    port belly is always good
  19. chinanick

    Anyone else have something unexpected they smoked this weekend?

    You might be able to save that. I say foil it with some butter and broth then throw it into the over at 200 degrees.
  20. chinanick

    Spare Ribs-How to Rub?

    Never used a binder since I hate the taste of mustard. Plus I do a quick hr or 2 for rubs or I feel like it can over power the tatste of the meat
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