Toggle sidebar

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.
  1. bobbybirds

    Will this work??

    You touched on my biggest worry... Resting them too long and making too mushy. I never even considered just allowing the to cool for a bit and reheating. Sometimes the most simple answers are the hardest to think of for some reason!
  2. bobbybirds

    Will this work??

    Nobody? Dang...
  3. bobbybirds

    Will this work??

    Hey all, So I have been doing a lot of beef ribs lately, trying to perfect them, and I pretty much have them down to the point where it is all my friends and coworkers request these days... This year I have been elected to host my company Christmas party, and beef ribs are the overwhelming...
  4. bobbybirds

    Beef back rib feedback please

    Thanks guys! I can't wait to have another go at them...
  5. bobbybirds

    Beef back rib feedback please

    The final results were awesome! Super tender but not even remotely mushy. Total hit with everyone! 3.5 hours in the peachwood smoke, 2.5 hours in foil and 45 minutes back on the heat...
  6. IMG_20151004_161919.jpg

    IMG_20151004_161919.jpg

    • bobbybirds
    • Media item
    • Comments: 0
    • Album: Beef back rib feedback please
  7. bobbybirds

    Beef back rib feedback please

    Thanks all... I am a couple hours in and things are looking good! I will post some pics later of the final product. Here is one just about ready to go on!
  8. IMG_20151004_084514.jpg

    IMG_20151004_084514.jpg

    • bobbybirds
    • Media item
    • Comments: 0
    • Album: Beef back rib feedback please
  9. Beef back rib feedback please

    Beef back rib feedback please

  10. IMG_20151003_173056.jpg

    IMG_20151003_173056.jpg

    • bobbybirds
    • Media item
    • Comments: 0
    • Album: Beef back rib feedback please
  11. bobbybirds

    Beef back rib feedback please

    Hey all, So I have never attempted beef ribs before and have some friends coming by tomorrow and figured I would give it a whirl, but I am reading quite a bit of conflicting info (go figure lol). I was hoping for a bit of feedback. I picked up some nice backribs and was planning on using a...
  12. bobbybirds

    Favorite BBQ Sauce!

    Billbo's recipe... OMG it is awesome! Everybody loves it... Seriously...
  13. bobbybirds

    Basic Brisket Smoke

    Brisket is ready for wrapping but the Pork needs another 20 degrees... Figured I would snap a quick in progress pic!
  14. bobbybirds

    Basic Brisket Smoke

    I keep hearing that butcher paper is the way to go... I have yet to try this. Is there a specific reason this is done? Does it lead to a different effect than foil wrapping? I am always game to try something new...
  15. bobbybirds

    Basic Brisket Smoke

    Have a bunch of buddies in from out of town tonight so we are having a poker game and I am surprising them all with an some good eats! These babies are on the smoker as we speak... This is my 5th brisket ever and probably my 20th Boston butt. The Brisket is rubbed down with a SPOG mixture at 1...
  16. bobbybirds

    Smoking a Turkey for the 1st Time and need help!

    I do turkeys on my basic Bass Pro kettle smoker all the time. I have done a few of them stuffed with herbs and apple pieces but honestly, now I just go at it unstuffed. I brine for two full days and find at around 250/275* it takes approx 45 minutes per pound or less. I do baste a few times...
  17. bobbybirds

    Two small pre-trimmed Briskets

    I was planning on resting the butts for at least an hour. The last ones I did sat for three hours wrapped in towels in a cooler and were still freaking awesome so I am not worried about that. I am just worried about overcooking these briskets. Thanks for the advice!
  18. bobbybirds

    Two small pre-trimmed Briskets

    That makes sense... I know time is not the key factor in this, but when they are small like this, and with my smoker hovering around 250*, should I expect a 4 to 5 hour "ish" cook on these? I am thinking strictly for time management as I would like these to be done a little after my butt's. I...
  19. bobbybirds

    Two small pre-trimmed Briskets

    Hey all, I have never done beef brisket and after reading the jteer's thread I am a bit nervous about a smoke I am doing today. I already have a couple 8lb Boston butt's on the smoker as we speak and I have 2 - 3.5lb pre-trimmed briskets that I am waiting a few hours to put in the smoker as I...
  20. bobbybirds

    JJ's Finishing Sauce...Awesome!!!

    I am doing my companies Christmas party at my house this weekend. A couple 8 pound Boston Butts as well as a bunch of other goodies are going on the smoker Saturday so I am trying to get some sauces done today so I don't have to think about it then. I thought I would whip this sauce up and give...
Top Bottom
Back
Clicky