Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Pork Riblet Question
Ehh they came out pretty well done. 3-2-1 meathod was a bit long next time a lot shorter for sure. -
Pork Riblet Question
Well here they are at 3 hours. Just put them in foil and am thinking of another hour or two in. Any suggestions? -
Pork Riblet Question
Package says pork riblets bbq style. I have about 4 lbs of them in. Have been in a 250 degree smoker for going on 2 hours now -
Pork Riblet Question
yeah I kinda figured that but I cant take a pic right now cause they are in the smoker. To me it just seemed like a slab of pork ribs cut. Each peice had a rib about 4 inches long with a nice meaty section. Id say i have appx 2 slabs in the smoker right now. -
Pork Riblet Question
Hello all I have a quick question, I have some Pork Riblets on the smoker as we speak. The smoker is holding a pretty steady temp of 250 degrees, how long should these riblets cook? Should I use the 3-2-1 meathod or is that too long? What should the internal temp be when finished? Thanks in... -
My first Beef Back Rib
lol it may not look too manly but it is one hell of a sharp knife! Think my wife paid like 5 dollars for the set! -
-
Smoked Stuffed Meatloaf
So I saw this on here and had to give it a try. I took two and a half pounds of ground beef and added 2 eggs and a cup of butter garlic bread crumbs. Flattened it and added a layer of Jeffs Q sauce modified with a couple of Hawaiian ingredients and a layer of cheese. Wrapped a smoked sausage in... -
Paradise Cove Kailua Pig
Thought some of you guys would enjoy these pics. Went to a Luau last night at Paradise Cove and here are a few pics of them pulling the pig out of the ground! It cooked all day and it tasted soooo good! Enjoy! -
My first Beef Back Rib
Well, I did my damndest to keep the smoker around the 250 mark but due to it being quite windy it was hard to keep a stable temp. It spiked to around 300 a few times too. I still used the 3-2-1 method so they were in the smoker for 6 hours and I used apple wood chunks. -
Finished.JPG
- rayb
- Media item
- Comments: 0
- Album: My smoked food
-
My first Beef Back Rib
Had a little problem though with the temp spiking and the wind other than that all was great! Wife made some twice baked potatoes that turned out great too! -
My first Beef Back Rib
Finished it off with some of Jeffs Sauce. Had to dial the heat down a little though otherwise my daughter wouldnt eat it :( All I can say is thanks man that stuff is awsome! Everyone loved them! -
-
My first Beef Back Rib
Well, started off with removing the membrane. The gentleman on youtube makes it look simple! That was a bitch! I did manage to remove alot of it with a sharp knife. Nothing like smooth peeling though. More like picking and prodding! There has got to be an easier way. -
BBQ Sauce Recipe
Well here we go, starting the ribs now using Jeffs rub and gonna try the sauce on a half slab. Had to dial the heat back a bit though on account of my wife and daughter. Ill throw the pics up after dinner!- rayb
- Post #9
- Forum: Sauces, Rubs & Marinades
-
BBQ Sauce Recipe
well gonna make it tomorrow so we will see!- rayb
- Post #7
- Forum: Sauces, Rubs & Marinades
-
BBQ Sauce Recipe
Lol, tooth paste huh? Well it must be pretty good then! I just bought the recipe so Ill be trying it soon. Not sure if I want to try the rub or sauce first. He says the rub is all you need but I also like the saucy side of ribs, as does my wife.- rayb
- Post #5
- Forum: Sauces, Rubs & Marinades
