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I think my first mistake was treating these ribs like spares. I think I just overcooked 'em. I had all kinds of trouble with the temps fluctuating from 225 - 275, due to wind. I think that:
"This "bark" that you describe may have been more of a jerky effect on the loin meat portion of the rib."...
Question folks...I dont usually cook baby back ribs, but caught some on sale the other day. I was prepared to use the 2-2-1 method with Jeff's rub at 225-250. When I went to prepare my spritz of 50% apple juice 50% spiced rum, I found I was minus the apple juice. Too busy preparing other foods...
Heya folks. Been away for awhile and I was storing all of Jeffs emails on my desktop HD before it died. Is there a place where I can go to see old emails from Jeff?
Like richoso1 said, get the GOSM Big Block. The model number that I got was the 3605 and it's dimensions are:
36"H x 24"W x 16"D
Plenty big for anything. You can fit 4 whole spares or 4-5 10#+ butts.
By the way, got mine at Bass Pro.
Well, I have to say that I have never seen a 4# butt...kind of smallish. I always do at least a 7-9 lb butt because you will see only about 60% of the original weight in cooked product. I just freeze the remaining portion. For a rub, you cannot beat Jeff's Naked rub. If youy are not ready for...
I am definitely going to try them. I have always used either two forks or my hands. But, after shredding 16#'s of Pig yesterday by hand, I will try anything.
I am going to tag on to this thread about the smoke as i have experienced the same thing. Does everyone that uses the GOSM use the stock Cast iron smoke tray? Seems a little small to me. Also, do you leave the wood in the box until it turns to ash when replenishing with fresh wood or dump it out...
Final Pics! Each of the 3 9# butts turned out an average of 5# each. Damn, hand shredding 15#'s of butt is a chore. Next time I will have to get me some of those bear claws that everyone was talking about.