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1st try on Pulled pork questions...Help please
Ok so I plan on doing my 1st pulled pork this Sat. From compiling notes from this site ( I think) I got most of my questions answered. questions... 1... For pulled pork what choice of meat do I use. Shoulder / Butt? 2... For timing. I understand you need to allow 1.5 to 2 hours per lb... -
1st Breakfast Fattie w/Q-View
First ever Breakfast Fattie. It was a big hit...... Eggs, Crispy Bacon Bits, Onions, and Cheese Rolled up and on the bacon weave Ready for the Smoker 2.5 hours at 225. Lets EAT Money Shot Also tried some Apples...cored out, filled with caramel brown sugar, sugar, and... -
Pork Rib 3-2-1 question
Once you put the rub on the ribs and let them marinate over night do you ever put more rub on them during the 3-2-1 process? Thanks -
Smoker from Arkansas
Just saying hello all, Been smoking for 4 years now. I really like this site, picked up many great tips..Thanks to all. I do have one question. Going to smoke several racks of pork ribs tomorrow for friends and family for the Razorback / Alabama game. Is it wrong to smoke pork on game day... -
YO PORK SPARE RIB EXPERTS........
I'm a rookie at this so sorry if this is a basic question. I did some Pork spare ribs yesterday in my smoker using hickory wood. I was able to keep the temp at 225*. I used a modified 3.2.1 method of 2.5 - 2 - 30min. I kept one rack country style and one rack I cut St. Louis style. I used 2... -
Rib Rub question
What is a good rib rub you can find in a store or internet? -
Smoking spare rib question....
I'm a rookie at smoking ribs. So sorry if this is a dumb question. I put the ribs in the smoker for 2.75 hours with a constant 225* temp. When I look at the ribs the meat is starting to pull back from the bone and I have a internal temp on the ribs of 170. My question is...can you eat them...
