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It's called the Salt Lick All Around meat marinade. Found it at H*E*B. It gives a great flavor with being overly salty and soy-like. That was my issue with recipes, too much soy, not letting the beef flavor come through.

So I've made jerky multiple times. Thrown together marinades, pre made 'jerky' seasoning, and bottled meat marinades. I've found 1 particular bottled marinade that I absolutely love. I keep it refrigerated for the short time it lasts in the house because I know it didn't have an actual cure to...

I believe 225°. I usually don't go much higher than that on the Traeger because it has a tendency for temp spikes. The only thing I can nail every time in the Traeger are bacon burnt ends. I feel like once I get more experience with my MES I'll have some better, more consistent results since it...

Mmmm, looks tasty!!!

My bark was a little less appealing than I would have liked. Definitely something I know I need to work on with my ribs and briskets. But thank you!

Yes I always use flash in my house.

Maybe my phone's flash in my dark house, idk. But its NOT pork.

I promise those are beef. I'd be scared to see a pig that big. That's a full size dinner plate that those 4 ribs are on. They're cooked all the way through (but still extremely tender), not rare or mid rare like a steak would be grilled, more like a brisket. But you're entitled to your opinion.

:emoji_laughing::emoji_laughing: Yep, definitely not a dude.

I scored those for under $7 at WinCo. :emoji_sunglasses:

Thanks yall. I was pretty damn pleased with them.

Here ya go!

Smoked some Dino ribs today. This is my 3rd time doing beef ribs and by far the best results. I rubbed with a quick thrown together Texas style rub, rested for about 30 minutes while the Traeger came to temp. Smoked for about 4.5 hrs to an internal temp of 195°. No sauce. I then foiled and held...

Your glaze sounds amazing! I've just been doing BBQ, honey, and butter on my BBEs but adding the rum and brown sugar sounds nice.

I have the tray, and I'm buying a mailbox as we speak. As with the Traeger, it's all trial and error. Thank you.

Bacon burnt ends are one of my favorite things to smoke. And I had an awesome recipe nailed using my Traeger Tailgater with cherry pellets. Cubed and rubbed, in at 225° for 2.5 hrs.Then I sauce them up in a pan, cover, and put back in for an hr, then uncovered for 15 minutes. Most delicious...

Yes, I researched quite a bit before buying the MES (Thanks mostly to SMF).I wanted a bigger pellet smoker because I really like my Traeger, it just wasn't in the budget right now. And I'll be seasoning it today!

Hi everyone, I'm not sure what's taken me so long to join since I've been using SMF for info since I started getting serious about grilling/smoking. I was raised a charcoal purist, thanks to my mother. For a while, the extent of my grilling was steaks, burgers, and the occasional cornish hen...