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The only reason I thought about the ribs being prepared this way is to add the BBQ sauce when I reheat for the last hour. But I guess cooking them completely the reheat and add BBQ sauce will be good.
Thanks!
I have 2 butts and 5 racks of ribs that I want to take with us to a music festival on the 23rd of May. I will not have time to smoke these prior to the festival. I plan on smoking all this this weekend. I would do the ribs like usual with 3-2-1 but not do the last hour until the Saturday...
I feel a little stupid being that I listened to a local guy tell me that it was no big deal to sell Butts and briskets and such from my home. I should have asked the health department instead. So, I am told that I have to have a separate building with commercial fridge, stainless sinks (3) for...
I have smoked a few briskets that were moist however I wrapped them in foil when the stall began around 165°. This one I let it ride through the stall and when the temp started back up again I wrapped with the butcher paper. It was a different technique and the first time I had smoked a...
I know what you mean. I should have left on a little longer. I also have to learn to be more patient...
Thanks bmaddox for your honesty. It helps me to improve.
This one started out at 12 lbs. After trimming it weighed 8.5 lbs. I prepped this one like Franklin BBQ with the Salt and Pepper rub. Run the pit @ 275°. Wrapped with butcher paper after the stall. I'm not experienced with touching the meat to see if it is done so I ran this one up to 200°...
This is my 36" Stretch Deluxe Lang Runabout. I used all wood for smoking these butts. I used hickory splits 16" long and about the size of your forearm. Had to add a split about every 25 - 35min for 12 hours. She holds temp very well and steady. This is my first stick burner and I was...