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Recent content by tom o.
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All done. Couldn't ask for more. Meat literally feel off the bone while eating (almost couldn't get it off the grate). Bark was still prominent (thank you smoke gods). All in all I am finally happy with the way the meat turned out. Now it's time to center in on a rub a sauce recipe for my wife...
Thank you
You got it!
Thank you.
No mods to the smoker so far. I put a thermometer that was used for frying wings in the top last week when I was smoking a Boston Butt just to get an idea of where the temps were. Obviously nothing scientific here; I just stuck it on the inside the hood...
They are Smithfield pork loin back ribs. That's what they had when I went grocery shopping so that's what I got.
Tomorrow I am going to do a drunken chicken or two on the grill. One of my favs!
After getting out of the fridge, vacumm sealed overnight.....
I am going to smoke some ribs today. I will start producing Q View after I get the beer on ice and they have sat for a few after exiting the fridge. Got some errands to run first though.....
Impatient and just curious brought me here. In the oven for a bit (no idea how long) pulled it and laid it in more foil to "rest".
Pics are straight out of the oven....... Sorrry that they are so dark.
The pic code may be effed so give me minute please.
QVision is coming soon.... I promise. Doesn't seem to have a large smoke ring but is pretty tender so I can forgive that. The ribs I do are "ringed" to the bone so this is something new for me. The bone just slid right out of the meat when I moved it. I really liked seeing that! I am psyched!
It's in the oven. I had a helluva time getting it in the casarole dish! It was wanting to fall apart. I will give it a few and check the temp. I grabbed a small peice to taste. Even the boss said it was good. That impressed me to hear her say that! lol
Oh and the fat was falling off the bottom...
Sitting at about 188 now. I am warming up the oven as I type this; temps are still dropping here with a front rolling in and "humidity" to make it feel cooler than it is already (basically a wet cold). I am going to unwrap it and let it sit until I get it to a little over 200ish in the oven...
hahahahaha I know what you mean.... I love the hops! Beer is the nectar of the Gods!
I know what you mean about cracking the lid. I can cook a beer butt chicken without cracking the lid until it is either done or damn near done. Practice and learning..... just like everything else in life.