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  1. erda

    So how much trouble am I in?

    They may have been removed then. I thought that there was one on but couldn't get it off. I was just butchering the meat so I left it alone...sort-of. I will try and get some pics posted...sorry. I am doing them for a work dinner and was in a big hurry because I got started late.
  2. erda

    So how much trouble am I in?

    I have four racks of baby backs....about 2 1/2 in ribs. For the life of me I wasn't able to get the membrane off of the back. I ended up cutting and scrapping the crap out of them but was unable to make it happen. I used spoons paper towel and knives. How bad are the ribs going to turn out?
    • erda
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    • Forum: Pork
  3. erda

    Smoking as we speak!!!

    Thanks guys I foiled after three hours then cooked for another 2 1/2. They sat for about 45min before taking them out of the foil. My 2yr old ate two before the cooled down so I had high hopes for them being knock out good......I wasn't too pleased with them. They were way too strong with some...
  4. erda

    Smoking as we speak!!!

    I am in the process of smoking some Pork Loin Back Ribs and I had a few questions. First I'll let you know what I've done so far. Last night I made up a rub from what I had in the spice cabinet, little of this and a little of that.....If it tastes good then I will post the ingredients. I didn't...
    • erda
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    • Replies: 6
    • Forum: Pork
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  14. erda

    Hello From Utah

    So the only difference between the ET-73 & the ET-732 its the distance...correct?
  15. erda

    Hello From Utah

    Ha ha....thanks  
  16. erda

    Hello From Utah

    Now with the smoker that I have do I need to add a container of water? I've read that some people use this method.... What is TBS?
  17. erda

    Hello From Utah

    Thanks I will look into getting one of these
  18. erda

    Hello From Utah

    For my next Boson Butt I have a few things that I have picked up. An apple chipotle brine and a pulled pork rub. Both are from Cabelas, not sure how they will turn out but I am willing to give them a try. I have never used a brine before so I'm not sure what to expect. The wood that I have been...
  19. erda

    Hello From Utah

    Thanks for the warm welcomes. I do have a few questions after reading through some of the posts; when you are monitoring the internal temperatures are you opening the lid and sticking the pig every few hours or do you leave the thermometer in the meat the whole time? If so what kind do you use...
  20. erda

    Hello From Utah

    Hello to everyone, I just ran across this site by accident and am really happy that I did because I have a lot to learn. I have been BBQing and grilling for a number of years but am just cutting my smoking teeth. I decided to start with pulled pork for my first project. The first one, Boston...
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