Welcome Michiganders

[kingfishcam]

Looking good Primal! I am smoking my small batch of salmon now. (Biting nails...)
Trusting my new maverick.....

 

[primalinstinct]

Well here they are, first batch of ribs I've ever smoked and they turned out great! Everybody said they were real good so I call that a successful first smoke. Thanks everyone for all the help, they turned out great. Now the only problem I'm having right now is figuring out what I'm gonna smoke next weekend 

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• primalinstinct
• Jan 6, 2013

 

[handymanstan]

Well here they are, first batch of ribs I've ever smoked and they turned out great! Everybody said they were real good so I call that a successful first smoke. Thanks everyone for all the help, they turned out great. Now the only problem I'm having right now is figuring out what I'm gonna smoke next weekend 

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• primalinstinct
• Jan 6, 2013

Looking good there PI.    Next weekend???     Whats wrong with tomorrow.

Stan

 

[primalinstinct]

Haha work gets in the way

 

[pastorgadget]

Haha work gets in the way

I have the same problem :)

 

[humdinger]

Work! Just give some to your boss, that will soften him up! lol

Nice looking ribs there. What was the sauce on top at the end? It almost looks like Chocolate!

 

 

[primalinstinct]

Thanks! Pretty successful for my first smoke but even those ribs won't soften my boss up. I just used sweet baby rays. I put it on the last hour in the smoker and hit em again when I was done. I was gonna make some sauce but it was already 8 when they got done, plus I had a lack of ingredients in the house, so I figured sweet baby rays would do lol.

 

[primalinstinct]

Looking good Primal! I am smoking my small batch of salmon now. (Biting nails...)
Trusting my new maverick.....

How did your salmon end up turning out kingfish? I have about 9 fillets sittin here that I got this summer that I'm dyin to smoke. I've been reading up on it here and it's a lil intimidating for someone who is new to this lol. It just seems like there are alot of different ways to do it and I'm trying to figure out the best way for me. Any suggestions from anyone will sure help.

 

[kingfishcam]

Check my thread in the fish section, was pretty simple. I used an existing process I read on the forum.

 

[craigduf]

"How'zit goin'?" a yooper says hello "hey" Iron Mountain area

 

[redneckman]

Welcome CraigDuf! 

 

[craigduf]

Thank You Redeneckman,I'm glad to have found this site :~)

Craig

 

[kingfishcam]

Welcome to the site! I get up that way once in a while. A friend has a place in that area.

 

[craigduf]

Hi KingfishCam, thanks for the welcome and let me know when your coming to the area,we'll burn a rib or two :~)

Craig

 

[primalinstinct]

Doin some country style ribs today fellas. Q view to come when finished, Used Jeff's dry rub and I'm gonna try his BBQ sauce. 

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• primalinstinct
• Jan 13, 2013

 

[primalinstinct]

Didn't turn out to bad, a lil overcooked again. I can't wait for my maverick thermometer so I don't have to worry about that anymore. Overall it was ok, a lil dry but still good. 

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• primalinstinct
• Jan 13, 2013

 

[redneckman]

Still looks good to me!  I was going to do ribs yesterday, but over 35 minutes of driving and no store had ribs

 

[primalinstinct]

Thanks redneckman. They were ok. No store within 35 minutes had ribs!? That is un-american if ya ask me lol

 

[redneckman]

I guess that is what happends when you live in the middle of nowhere.  One store had the precooked already sauced ribs. But in my opinion those do not count. 

 

[primalinstinct]

I know how that is. We just got a grocery store here a couple months ago and we got lucky that they have a good meat selection. The butcher cut the ribs fresh for me while I was there and they were a pretty good cut. I agree with ya, precooked doesn't count.