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Recent content by iadubber
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I haven't been on here in some time. After buying my house I haven't broke out the WSM. Decided to satisfy my wife's cravings and make her ribs. I did what I was hungry for, Chuckies!
The ribs are the BRITU method and the chucks were seared (wishing a little more) and rubbed with salt, pepper...
I prefer sam's to my local grocer's pork butts and ribs. Sam's cryo meats don't contain the 10% salt solution that the Hormel and other brands I see at my grocery store.
This is why I love my Weber Smokey Mountain. That thing is built so tight and holds alot of charcoal. I can run it 7-8 hours overnight and not have to stoke it or anything. I might have to get up one time if it's chilly outside to open the vent up.
Only thing to think if that I have ran into when adding finishing sauce the day prior. I did it once for work and it was a vinegar based sauce, this made the meat somewhat mushy the next day.