Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I haven't been on here in some time. After buying my house I haven't broke out the WSM. Decided to satisfy my wife's cravings and make her ribs. I did what I was hungry for, Chuckies!
The ribs are the BRITU method and the chucks were seared (wishing a little more) and rubbed with salt, pepper...
I prefer sam's to my local grocer's pork butts and ribs. Sam's cryo meats don't contain the 10% salt solution that the Hormel and other brands I see at my grocery store.
This is why I love my Weber Smokey Mountain. That thing is built so tight and holds alot of charcoal. I can run it 7-8 hours overnight and not have to stoke it or anything. I might have to get up one time if it's chilly outside to open the vent up.
Only thing to think if that I have ran into when adding finishing sauce the day prior. I did it once for work and it was a vinegar based sauce, this made the meat somewhat mushy the next day.
Thanks, they weren't too bad. I like a change sometimes from the norm. I also simmered the glaze for about 10 minutes to develop the flavors a little bit more. I might go less cayenne and a little more chipotle in the glaze next time.
Thought I would make some candy ribs this weekend.
2 racks of IBP baby backs <wife likes them better>
Rub was:
1/4 cup raw sugar
1/4 cup Kosher salt
1/8 cup brown sugar, dried
1/8 cup paprika
4 teaspoons chili powder...
I'm going to have to try this Saturday. I never thought about it. I usually get pretty consistent except when the wind blows the door off! This should help.