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More guests added so more food. Bought and used Jeff’s rub/sauce on these. Fantastic combination. Also made a batch of Dutch’s wicked baked beans. Had to cut out the wicked part mainly but they’re still great. I’ll have to try the recipe to a T for my own liking sometime.
Yea that’s about an hour after rubbing. Sometimes I’ll rub the night before but these I just did an hour before throwing them on. I can’t seem to notice any difference in end results.
I've got a brisket flat in the freezer I smoked a couple weeks ago and a venison Mississippi roast that I shredded for sandwiches as well. That should cover the meats. Still want to smoke some beans the day before if I can fit it in.
Having a party next weekend and wanted to smoke some ribs for it. No time to do it day of so I’ll just vacuum seal and freeze until then. Had three racks. Each rack got a different rub. The two together got the same Bitchin’ Bob’s original sauce for a finish and the third got a honey chipotle...
Looks great! Basically the same process/recipe I found from the Drury's. Maybe they stole it from you. ;)
I tried the buttermilk/dry batter method a few times and was happy with it. Then I decided to try beer batter and can say it leaves the meat even juicier. Basically copying a McDonald's...
Yup I loved the flavor on these with the rub and sweetness from the apple cider. I also think I prefer the spares to baby backs. I was a little worried they’d be dry with no wrap but the opposite was true. Figured I’d seen enough people on here mention/recommend the no wrap so I gave it a shot.
Did one rack of St. Louis ribs yesterday. I cut them in half, for no other reason than it’s easier to handle.
Used two gringos chupacabra ribnoxious rub on the ribs with mustard binder and wrapped overnight in the fridge. This time I just did 6 straight hours at 225, spritzing every hour with an...