Recent content by misterchristopher

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  1. misterchristopher

    First Pulled-Pork -- Man, I'm hooked!

    Happy Sunday, folks! I made my first attempt at pulled pork yesterday. I used a 7lb. sirloin roast and hickory-smoked it for about 8 hours. Man oh man! I think this is how I'm going to cook pork loin from now on. It was so tender and juicy and I ended up eating so much of it that I didn't have...
  2. misterchristopher

    Baby back ribs *Delicious PICS inside*

    I've seen the Weber rubs at Walmart in the spices section. I don't know where he got it or how much he paid. I'm guessing 2 or 3 dollars.
  3. misterchristopher

    Baby back ribs *Delicious PICS inside*

    My friend brought one of these over a couple of weeks ago and left it, so I dumped the whole bottle on it.
  4. misterchristopher

    Baby back ribs *Delicious PICS inside*

    I see a very runny morning commute in your future.
  5. misterchristopher

    Baby back ribs *Delicious PICS inside*

    Awesome. Have you tasted the jelly before? Is it good by itself?
  6. misterchristopher

    Baby back ribs *Delicious PICS inside*

    Frozen? . . . blech! They were fresh.
  7. misterchristopher

    Baby back ribs *Delicious PICS inside*

    That sounds good. Which flavor do you have?
  8. misterchristopher

    Baby back ribs *Delicious PICS inside*

    I got them at Walmart in north OKC. They seemed average-sized to me.
  9. misterchristopher

    Baby back ribs *Delicious PICS inside*

    This is basically what I did, modified from a recipe I found online: The amount of preserves used would be determined by the amount of sauce made. I tripled the amounts for the two racks of ribs so I'd have enough to glaze and then some left over for anyone who wanted extra. For the recipe...
  10. misterchristopher

    Baby back ribs *Delicious PICS inside*

    I used a blend of garlic, onion, salt, pepper, brown sugar, red pepper, and chili powder. I mopped it with wine, apple cider vinegar, worcestershire, soy sauce, brown sugar, and garlic. Thanks, I really appreciate all the compliments. :) Nope, no foil this time. ;)
  11. misterchristopher

    Baby back ribs *Delicious PICS inside*

    I know, it was hard. I'm going to have to start keeping a photo album of all my babies so at least I can reminisce about meats passed.
  12. misterchristopher

    Baby back ribs *Delicious PICS inside*

    Yeah, the ribs were my main focus. The chicken was just for whoever didn't want pork. The chicken meat was very tasty, but the skin was so tough it had to be done-away with. Have to work on that. It was hard to keep the heat in the right places. I think the skin was just over-smoked.
  13. misterchristopher

    Baby back ribs *Delicious PICS inside*

    Hi all, Got an early start on Father's Day yesterday. For the family, I smoked two racks of baby backs and a chicken (for good measure). I made a lovely peach-based glaze for the ribs. You would have thought I put some sort of highly-addictive magic potion in it the way people were lapping it...
  14. misterchristopher

    Greetings from Oklahoma City!

    That's a good idea. Now I just need to get better at identifying types of trees, because I suck at it. Tell me about this "thin blue smoke" . . . I just kept the fire low the whole time. Is this what I'm looking for every time? I've noticed that when I get too much smoke going, it turns...
  15. misterchristopher

    The Half-Wit

    Ain't it the truth . . .
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