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I've smoked them and they are amazing. I wrap them loosely in foil, peeled but whole, for about 2 hours depending on the size. As dense as beets are, they absorb the flavor really well. The fork is the best way to see if they are done.
Wayne.
Hi Gramason,
I've done beef ribs a few different ways and i ound the only ones worth doing are the prime rib bones. if they are seperated they take less time but i did a 6 bone roast thursday and it stayed in at 230 degrees for just under 7 hours. i used jeffs rub, mived 50-50 with montreal...
up here near buffalo, well you know the drill....fried is the only way. But what do they know? i too will try smoking wings. I can't wait! I think finishing on some dry heat, charcoal or gas grill is key. My chicken always seems a little "soft" if only smoked. I would love to hear a...
Two things...I did a meatloaf straight on the pan and it was good, but next time i might try some parchment underneath. Question tho, i may try thr 321 method tomorrow, although it seems against the smoking 'principles', many comments make me think its worth trying. Any thoughts or advice?
No offence, Sir. I haven't earned the moniker yet, its just that my 8 year old gave it to me! Thanks for the advice. I think i may try the overnight thing. My ribs always taste ok, but they are never as tender as I would like. Might as well try something different. I wasnt sure if it...
hi all,
i just signed up for the forum (hoping for some summer guidance) and i thought i would introduce myself. I am a 40 ish canadian, good in the kitchen with a yearning for smoking. For about a year now i have been experimenting, with various degrees of success. I bought Jeffs rub recipe...
hi all,
i just signed up for the forum (hoping for some summer guidance) and i thought i would introduce myself. I am a 40 ish canadian, good in the kitchen with a yearning for smoking. For about a year now i have been experimenting, with various degrees of success. I bought Jeffs rub recipe...