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I have been giving some thought to making my own smoker. I currently have a chargriller w/ SFB. I have owned it long enough to see where mass production comes before quality. So, I want to build my own smoker. I know how to weld and I have access to a lot of metal fabrication tools. My problem...
I know the guideline of 1.5 hr/lb. What if I'm doing two butts? Do I plan for the weight of the two combined or just the heaviest one? Could make the difference of 10-12 hours.
I'm going to do some ribs tomorrow, St. Louis style. What should I do with the trimmings? I was thinking of smoking them and since they will be done faster, I would then use them in Dutch's wicked bake beans recipe. What else have you all done with em?
A few people have recommended that I get some Sweet Baby Ray's as I'm looking to smoke some ribs which will end up with a sort of sweet glaze on em. What I DON'T want is a perfectly good rack of ribs that have been covered with some ubiquitous brand bbq sauce, i.e. Kraft, Stubbs, etc.
So, is...
I'm trying to get a good moist glaze on my ribs, but not saucey. Like the ones in this thread: http://www.smokingmeatforums.com/for...ad.php?t=14558
Is that just from the sugar in the rub? Or, is it from mopping them with something? I want to do kind of sweet ribs using apricot wood so I...
I don't know if it'd be a copyright infraction if I copied and posted the recipe I found. So, I will supply the link that I used and may you make em for yourself. They were (were being the operative word) down right tasty. I live at a higher elevation so next time I'm going to fold in a touch...
Hey there,
I'm a newbie. I want to do some ribs tomorrow in my homemade smoker. The smoker worked great for a butt that I did over Father's day. So, I'm comfortable using it. I plan to use the 3-2-1 method, so here are my questions:
1. Do I mop the ribs during the initial 3 hours, if so with...