ribs

OK, I got this idea from a recent post. I tried to find the post so I could give the OP credit for giving me this idea, but couldn't locate it. So if you see this & it was you, thank you very much. Now, Chili (John) also replied to that thread & said he has done these before & they are awesome...

Hey everyone, I am new to this forum and new to this group. I had a quick question for you Dallas/North Dallas area folks. Where do you buy your brisket, ribs, chicken at? I currently just go to Kroger/Walmart when there is a sale (just bought pork ribs for 1.67 per LB.) But I wanted to know...

Hey everyone, I just got my first smoker as a housewarming gift. I have smoked chicken, ribs and sausage so far and it has been great! I have done a lot of reading on this forum and have found a lot of useful tips and tricks. Currently smoking a small 5lb. Brisket as we speak. Will post...

I have an MPS with two racks. I am doing a packer brisket for the 4th. Which rack do I put it on? I also plan on doing some ribs either after the brisket is done or toward the end. Can I Add the ribs in at the end on the other rack?

Just got my smoke hollow 38” yesterday and can’t wait to cook some ribs tomorrow! I’ve done some research on here and I found some great advice. I’ll be cooking baby backs, and my wife and I both like FOTB ribs so I’ll be using the 2-2-1 method, shooting for a consistent 225 cooking temp. I have...

Hey guys, We are going to the beach and want to do ribs. We have a smoker tube (obviously not ideal) but are trying to figure out the best way to do multiple racks without having anything over direct heat. Suggestions?

Check out my video for my latest cook baby back ribs, jeffs rub, pecan on my big green egg my cooker spiked for the last 1/2 hr so they finished sooner than anticipated, but tasted great!

Hi all, So my goal is to get competition grade ribs. My problem is I'm getting too much bark and the ribs get the bitter flavor and too dry. Why would this be? I've added sauce before I put them in foil in the past is this causing the bark build up?

And I'm already nervous about smoking up my ribs on Fathers Day... Not much going on at work so now I'm doing my due diligence before the big day. So naturally I have a few questions.. mainly needing opinions. - I've seen people in the forums talking about the 3.2.1 or 3.1.2. or all smoke...

I have a smokin pro, and looking to do my second smoke in a few weeks. I am planning to smoke a 13# brisket, 8# pork butt, two racks of baby backs, and four kielbasa links. Do y’all think i can fit it all and smoke all at once, or should I do brisket and pork butt day before, and ribs and...

Hi All, I’m new to SMF and it looks like a great community! I am originally from Texas but now live in Oakland, CA. Just got an Oklahoma Joe offset smoker and today will be only my 3rd official smoke (although I did smoke a brisket once on my charcoal Weber dome). I’m still a novice, so any...

Smoked my first ribs this morning! Stuck to the classic 3-2-1 method since it was my first time, but honestly I’ll do it the exact same way next time because I love how they turned out. Cooked on my Weber performer kettle with charcoal/hickory chips and a water pan down below. Olive oil and lots...

Just out of curiosity.

Currently smoking my first racks of pork spare ribs on my Weber performer kettle. It has a therm on the lid, and I’ve got two probes near the grate. My probes are reading 225, but the lid is reading 400. I figure I should just trust the probes but maybe the best thing is to average the two temps...

My name is Andrew Phillips, I'm 20 years old and a senior at Auburn University studying industrial and systems engineering. I'm home for the summer now with an internship and taking on a few commissions with my woodworking business (Phillips-Head Woodworks... find me on Instagram/Etsy). I have...

I recently had BBQ from a family members trailer smoker. He travels to TX quite a bit and has been working on the perfect dry rubbed ribs and brisket. I do believe he has it down well, with the brisket pull apart tender, but moist. That said, I am troubled by what feels like an unbalanced...

Fired up the smoker yesterday and smoked 2 racks of Baby Backs for the family. Followed the 3-2-1 method using Applewood chunks. Turned out really good. Code3 Spices Grunt Rub, added Honey and Brown Sugar in the foil wrap. Juicy, tender fall off the bone goodness. Mike

Yeah, trying my first rib rack via the MES 30, with Hickory smoke. Woke up at 5 AM with my smoked cheese on the brain. Got the overnight load of cheeses out, out and it was ready to bundle up at a nice cool 41 degrees. That done, and things cleaned up, my mind turned to the ribs of yesterday...

I am very new to smoking meat but I have always wanted to learn. Today I have some pork ribs on my MES 30" for my first smoke ever. I bought my smoker yesterday. I'm excited about it and I have a lot to learn. One thing I can't seem to find information on besides terminology is proper...

Got an MES-30 digital a couple of months ago and I am loving it. With my ECB, smoking used to be equal parts anticipation and dread, with eight hours of stressfully checking the temps every five minutes to make sure nothing was going wrong (in either direction), but electric... I know it's...