Recent content by roll tide 33

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  1. roll tide 33

    BB Rib Question

    Membrane off:  check Don't foil:  check I will be smoking 3 slabs and my neighbor will be doing 3 of his own, in my smoker, then we will compare.  Sort of a Rib Cook-Off.  Just another reason to drink some beer and enjoy the day.  That's is why I need all your help!
  2. roll tide 33

    BB Rib Question

    I've also seen the 2-2-1 method used for BB ribs, but it seems that the consensus here is to use the 3-2-1 technique.  I will probably foil at least one slab of ribs and leave the other(s) alone.  Man, that Memphis rub looks good too.  Tough decision.  Great responses!!  Ribs are one thing that...
  3. roll tide 33

    BB Rib Question

    Thanks for your help cliffcarter. That pepper rub looks like it would be real tasty after a good smoke. richoso 1 - thanks for the advice on the chunks vs. chips.  Haven't tried the chunks yet.  Think I need to use a cast iron skillet for my wood instead of the box that it came with.
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  7. roll tide 33

    BB Rib Question

    Thanks for this info. BAMAFAN.  I have a GOSM Big Block, so this should work good.  Any good rubs/sauce to can recommend or do you make your own? Yes - Roll Tide!
  8. roll tide 33

    BB Rib Question

    Planning on smoking some bb ribs this weekend for the first time.  I have read several posts regarding smoking ribs and feel confident enough to give it a try.  One question I still have though is - How long do I apply wood chips to the smoke?  When I have smoked turkey breasts, hams, and...
  9. roll tide 33

    Pre X-mas Brisket

    Here's the end product. The rub was great. Meat was a little dry, but not bad for first try. Here's my attempt at burnt ends. Ran the smoker at 240 - 250* for the entire smoke. Lasted close to 8 hours for a 3 lb. brisket. Does that seem right? I pulled it out at 170*, foiled it, and...
  10. roll tide 33

    Pre X-mas Brisket

    Thanks for the pointers. I didn't have any fresh bacon for the ABT's, only had the microwaveable kind. They had a little kick to them which was nice. Burnt ends are going back in the smoker now. Just wrapped the brisket and waiting for it to get to 195*. Definitely need a lot more...
  11. roll tide 33

    Pre X-mas Brisket

    Here's a picture of the finished ABT's. Ate 2 before I took the picture.
  12. roll tide 33

    Pre X-mas Brisket

    Wife was at the store so I told her to pick up some. Jalapenos. First try at ABT's also. Brisket has been in for two and 1/2 hours and the IT is at 139*. As far a cutting the brisket in two, I was a little confused on which part was used for the burnt ends. Thought it was the part that I...
  13. roll tide 33

    Pre X-mas Brisket

    My brisket has been in the GOSM for one hour. Running the smoker at about 240*. The IT of the brisket was 120*. Lathered it with apple juice and will check again in about an hour.
  14. roll tide 33

    Pre X-mas Brisket

    I'm going to try my first Brisket today. It's a small 3 lb. one. So it won't be an "all-nighter". Got my GOSM going at about 230* right now. Need a little more practice before I do my turkey breast and ham for the family on Saturday. Let's see how it goes........
  15. roll tide 33

    Preparing for first big smoke - Multiple meats w/ qview

    I have a GOSM BB - Propane
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