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beef ribs
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Preparing for tonight's rib cook-off with friends. Got these bad boys on at about 250 at 8am with lump coal and hickory. Using my tappecue to monitor the cook.
Spraying with apple juice & apple cider vinegar mix (1:1) every 30 minutes. Not planning to foil or tray. Just leaving them on the...
Hey all, new member first post. Been smoking for a little while now and obviously there's always room for improvement and things to learn!
So i recently went to my butcher and asked for a few cuts of beef short rib in 3 bone sections. Unfortunately he cut them in single bones. Should i rub and...
Hey everyone.
Like a fool, I have agreed to a Christmas smoke for the family. Beef plate ribs were requested and were ordered through a new butcher.
Having unpackaged the two racks I'm a bit concerned about the huge line of fat running through the centre and I'm thinking that maybe they have...
Yabba Dabba Doooooo!!!
I have been wanting to this for some time. I am just too damn cheap! These ribs came from "JIm Bob" who was eating grass last week. I got them form a gourmet butcher shop in Baton Rouge. They raise, butcher and process all their own farm raised Beef, Berkshires, turkeys...
Sorry don't have very many pictures, but I did want to share some details as these ribs were my first ones in the sous vide and soo good!
I really do like my beef ribs. I call them brisket on a Bone!
Started off with about a 4lb 4 bone roast. Trimmed fat well, and rub with EVO, Chicago...
Hey there smokers (no not you Canada!)
Last week I did some beef ribs for a friend and got some great results viewable here.
I cross posted those pictures to Facebook and my wife's coworkers saw the pictures. Predicable, I'm now smoking two ranks for their meeting or whatever they call it...
Never wrapped these. Smoked on a Grilla Silverbac at 190 for an hour and then 250.once a crust was formed, I misted with a 2 to 1 mixture of root beer and apple cider vinegar. At 200 IT, I foiled and put in a cooler for 2 hours.