All BBQ Equipment for Sale

[bearmoe]

The only wood he used was in his head....

 

[bigwayne]

I showed this video to my 12 year old son and he was making faces as soon as he saw that mousy gray meat coming out of the oven. When I FFed to the end product with the caked on sauce, he muttered something like eww yuck. He was served something like that years ago by a family friend that ran a chain restaurant, but he has fortunately blocked out those memories.

If you have a really good sauce, you can get something that tastes pretty good even if it isn't smoked.

Helps if you serve a lot of beer and have live music. Fat Matt's Rib Shack in Atlanta is a good example.


This should be good for another laugh, note the meat/sauce ratio. 3 guesses on how he produces "fully cooked shredded pork."


Moe Pritchett's Barbequed Pulled Pork Recipe

Stir one pound of fully cooked shredded pork into 18 ounces of Moe Pritchettâ€[emoji]8482[/emoji]s Barbeque Sauce. Heat at 350 degrees for thirty minutes or until the internal temperature reaches 165 degrees for thirty seconds. Simmer on low covered for an additional 15 minutes to ensure the sauce has absorbed into the pork.

 

[lcruzen]

It is possible to make a decent rib in the oven. Prep ribs as you would before they go into the smoker. Remove membrane, apply rub, lay on a sheet pan and cover with another sheet pan(adding a little beer doesn't hurt either) . Cook in oven at 250o for 4 hours or until desired pull back is achieved. Remove from oven an throw it on the char broiler and brush with sauce and cook until you get a char on both sides.

It is not a true BBQ rib but much better than what the guy in the video did.