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I've been searching the net for a good beef rib rub recipe for short ribs. I've always created my own, but I just can't seem to get what i'm looking for. I don't want a sweet rub. My ideal taste are for something in between a strong prime rib beef taste (lower salt) to a mild seasoned beef...
I've been searching the net for a good beef rib rub recipe for short ribs. I've always created my own, but I just can't seem to get what i'm looking for. I don't want a sweet rub. My ideal taste are for something in between a strong prime rib beef taste (lower salt) to a mild seasoned beef...
Wow!,!! Looks amazing!!! Great lookin brisket!!!! I bet it taste as good as it looks. Mouth watering!!! Yummy. Awe I can't stand it anymore.
Now, where in the hell is the q-views?
I did these ribs a week or so ago. They turned out excellent. Check them out.
http://www.smokingmeatforums.com/gallery/image/view/id/126108/album/89413
http://www.smokingmeatforums.com/gallery/image/view/id/126110/album/89413
Smoke
Hey thanks TexMex,
Nice to here from someone who worked with it. I don't like to buy sight unseen and then have to fly down and look at it. I'll take your word on it that the quality is there. They look like very good smoker/grills.
Thanks again,
Smoke
Yes, IMO, injecting will add to your cooking time. If I don't inject, it usually takes 12-14 hours. Yesterday I injected and it had taken 17 hours. General rule for my expectations after injecting is 16-18 hours and that's reliable for me.
My brother who owns a restaurant brines his BB's. He does so for the simple fact hat he doesn't have time to pull the membrane, he scores them and brines them. Then when he bakes them after several days of brining the membrane virtually disintegrates. He claims it works out well for him, but...