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NAKED RIBS, NO RUB, NO SAUCE!
I'll need to try that sometime. I put my BBs in with a dryrub for 2 hours, take them out and wrap them in Butcher paper and tinfoil and put some of my sauce to it, put it in for about 90 minutes, take it back out and remove the paper and foil and put it back in for another 45 minutes to an hour...- Wayne Troyer
- Post #59
- Forum: Pork
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Whole smoked chicken / Dave's injection method
where do you get those nets. I like that, have a problem with my birds falling apart before I'm ready.- Wayne Troyer
- Post #9
- Forum: Poultry
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5 pound butt at 275-Help?
should be good unless it stalls on you. I have had several butts stall on me at about 160 "IT" and the one sat at 160 for 90 minutes in 250 until it started rising again. GOOD LUCK!!- Wayne Troyer
- Post #3
- Forum: Pork
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