I got to meet Todd Johnson 2 weeks ago and check out his A-MAZE-N-PELET facility. It's only 15 mins down the road from me so I called and he said to stop in. Todd hooked me up with two 5x8 smokers, 10lbs of pellets, and Q-mat for a great deal and brought me in his warehouse to show me a few tips and tricks. Great guy and great product that I would highly recommend!
I filled the smoker half way with Todds Pitmaster Choice and it burned for 5 hours and gave a great flavor to my ribs.
Decided to buy some baby back ribs from Aldi's and try out my new AMNPS in my propane smoker. The ribs looked decent and they claim they are never frozen which is a good thing.
I also bought 3 racks of Smithfield ribs 2 months ago on clearance from the local store. I opened a pack that day and they smelled a little funky so I tossed them and opened the 2nd one and it didn't smell at all so I cooked them and froze the 3rd one not knowing if they would be good or not. Well I decided I would cook the 3rd one I had sitting in the freezer along with the rack I got from Aldi. I thawed the Smithfield and opened it and the pungent smell almost made me throw up. I have never smelled meat so foul in my life. Almost ruined my appetite for the rest of the day.
Anyhow, my wife isn't a fan of ribs or really any smoked meat. (Didn't know this before we married) So I made some homemade mac n cheese for her and also made some prosciutto basil wrapped shrimp I threw on the weber for a mid day snack.
I would highly suggest making these shrimp. Season shrimp with a little oil, salt, pepper and smoked paprika, lay down a narrow piece of prosciutto and half leaf of basil. Wrap prosciutto and basil around the shrimp and skewer it. Grilled at high temp until shrimp is tender and prosciutto is crispy
The ribs were tender, however they were a little try. I don't like wrapping mine, so I just went 225* for roughly 4.5 hours and did the bend test and figured they were done.
I filled the smoker half way with Todds Pitmaster Choice and it burned for 5 hours and gave a great flavor to my ribs.
Decided to buy some baby back ribs from Aldi's and try out my new AMNPS in my propane smoker. The ribs looked decent and they claim they are never frozen which is a good thing.
I also bought 3 racks of Smithfield ribs 2 months ago on clearance from the local store. I opened a pack that day and they smelled a little funky so I tossed them and opened the 2nd one and it didn't smell at all so I cooked them and froze the 3rd one not knowing if they would be good or not. Well I decided I would cook the 3rd one I had sitting in the freezer along with the rack I got from Aldi. I thawed the Smithfield and opened it and the pungent smell almost made me throw up. I have never smelled meat so foul in my life. Almost ruined my appetite for the rest of the day.
Anyhow, my wife isn't a fan of ribs or really any smoked meat. (Didn't know this before we married) So I made some homemade mac n cheese for her and also made some prosciutto basil wrapped shrimp I threw on the weber for a mid day snack.
I would highly suggest making these shrimp. Season shrimp with a little oil, salt, pepper and smoked paprika, lay down a narrow piece of prosciutto and half leaf of basil. Wrap prosciutto and basil around the shrimp and skewer it. Grilled at high temp until shrimp is tender and prosciutto is crispy
The ribs were tender, however they were a little try. I don't like wrapping mine, so I just went 225* for roughly 4.5 hours and did the bend test and figured they were done.
