Recent content by adb551

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  1. adb551

    School me -- Please!

    BabyBacks usually do not take as long, but the previous poster was right about the weight making a difference. That goes for almost anything, but BB's especially since you are not talking about a long smoke to begin with.
  2. adb551

    corned beef/pastrami

    Can someone explain the difference between corned beef and pastrami?
    • adb551
    • Thread
    • Replies: 7
    • Forum: Beef
  3. adb551

    **My try at Rivastrami**

    Can someone point out to me where I can find this recipe?
  4. adb551

    Time for BB

    Good wood selection, I am a red oak fan myself. Most people around here (K.C. area) seem to use hickory, which is ok, but I find oak has a more lild flavor and I have not had bad luck with over smoking.
  5. adb551

    first attempt at ribs

    It is really hard to get an accurate temp on ribs, in my experience, because of the bones. Follow the good advice you have received here and go with the 3-2-1.
  6. adb551

    rub question

    Two would be about it, I would think.
  7. adb551

    Beer can turkey

    I was just thinking Foster's because it comes in a bigger can, but I guess that is it's only positive.
  8. adb551

    Beer can turkey

    Has anyone ever done a beer-can turkey? Like maybe a big can like a Foster's?
  9. adb551

    Fire Question

    I use a chimney full of lump, and when it is going I dump it on a pretty healthy bed of lump in the firebox. From then on I only add wood.
  10. adb551

    one more try at spares before I give them up!!

    I can't improve on anything that has already been said. I use the 3-2-1, but I keep it around 210-220. And I also smoke the trimmings and use them in beans. Unless I eat them before they make it to the bean pot. Don't give up. Have fun with it. Spares are alot of fun and much less expensive...
  11. adb551

    St. Louis cut...Rub ???'s

    The longer you plan on leaving the rub on prior to smoking the less salt the better, in my opinion. If you let a salty rub sit for more than about 12 hours it can start tasting "brine-y" (sp?).
  12. adb551

    Kansas City vs. St Louis

    I have watched all of the videos. I know how to trim ribs. Will someone tell me if there is a difference between KC and StL ribs? I have lived in KC my whole life and have never been to a BBQ joint that cut them down at all. Most leave on the membrane. Is this just a comp. thing?
    • adb551
    • Thread
    • Replies: 11
    • Forum: Pork
  13. adb551

    Another rib problem

    It is almost useless to try to check an internal temperature on pork ribs. Too thin and the meat is too close to the bone. Do as everyone else has said. Look for pull-back from the bone tips and if the bone pulls away from the meat.
  14. adb551

    Fresh Apple Wood question

    I say let it dry, but I think 3 months is plenty. 1 month may be plenty if it is split. Fruit wood is, in my experience, the easiest wood to "over smoke" with. Oak and Hickory are much more forgiving when on the green side.
  15. adb551

    Should I keep the skin on?

    Leave the skin on. Only rub the non-skin sides. The skin itself has some flavor, and you are going to get plenty of smoke flavor and not risk cutting off fat or meat prior to cooking. As others have said, that is just my opinion. There are many wise and experienced cooks on here.
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