Recent content by tikiboy

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  1. tikiboy

    Granulated onion?

    Many of you are correct in saying that granulated onion is better than onion powder. I've worked in the spice industry and granulated onion is small sized dried onion (look close at it and you can see the tiny pieces). Onion powder is what is left over from the manufacturing process which can...
  2. tikiboy

    Make ahead ribs

    That should work fine. What I have done successfully is put the cut up done ribs on a wire rack in a electric roasting pan and pour beef broth or au jus underneath them at about 200 deg. They warm up fast and stay warm for hours in the roaster.
  3. tikiboy

    Just built a UDS, Live in England, Rib advice please.

    I also have a UDS and I will cook the ribs in a rib rack without foil for about 5-6 hours at 225 deg F. I will spritz hourly with apple juice to help maintain moisture. I know when they are done by the meat pulling back from the bones 1 or 2 inches and the way the meat cracks when I hold it in...
  4. tikiboy

    powder vs granulated in rubs

    I've worked in the spice & dehydation industry for a number of years and the fact of the matter is, Granulated is of a higher quality than Powders. If you look at granualted onion or garlic under magnification they are small pieces of dehydrated garlic or onion. Powders are basically the...
  5. tikiboy

    Smoking Tri-Tip

    I don't think you need to mop a tri-tip since it is such a short smoke time. I usually mist with apple juice when I open my smoker at around the 2 hour mark to turn the trip-tip over. As long as you pull out of the smoker around 130 deg, it will be moist and flavorfull.
  6. tikiboy

    Have you done it?

    I took a stainless steel brinkman (ECB) and turned it into a gas smoker using the after-burner that is advertised at Gassmoker.com. It worked very well and would maintain very accurate temperatures. It did an awesome job of smoking all meats especially turkey. I no longer have the set-up since I...
  7. tikiboy

    Breasts,Thighs,Butt..No, I'm stilll a RibMan

    Put the homemade rub on the rack and a half of BabyBack ribs the night before and refrigerated Attachment 20810 Say hello to my little friend, a UDS named "Smokey the Barrel" Attachment 20809 Food starting on the grill Attachment 20808 Finished Product: Babybacks Ribs turned out fine but I...
  8. tikiboy

    UDS cooking tips

    Great Idea of a UDS tips post! My tip is, when doing a short cook on the UDS (2-3 hours) after you are done just cap off all bottom vents and you can use the charcoal or lump and the wood again for another cook. This can save $ and extend the life of your fuel by 50% (Remember times are getting...
  9. tikiboy

    Shout Out Again from Reno, NV

    Signed up previously a few months back and I am here again. Have been smoking for a few years using a ECB, but recently made a UDS and I am totally converted only to the UDS. My drum smoker's name is "Smokey the Barrel" and my name is Jon. Looking forward to adding my 2 cents in periodically and...
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