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.
-
First Ribs Ever with Q-View
No Q-view of the finished product, I took em off the smoker and my brother took em in the house while I cleaned up some of the mess and finished a couple injected chicken breasts on the grill for my SIL who doesn't eat red meat. When I got in the racks had been cut up and people were munching...- txbrewer
- Post #15
- Forum: Grilling Pork
-
First Ribs Ever with Q-View
Been running about 190 - 225 mostly around 200 - 210. What do yo mean "tip the ribs out of the foil'? I wrapped in foil just a minute ago with some apple juice in the bottom of the foil. put some wood on the fire to get the heat up around 230.- txbrewer
- Post #12
- Forum: Grilling Pork
-
First Ribs Ever with Q-View
Maybe this is just a first time nerves situation but after two hours I don't see the meat receading from the edges yet. Does this usually occur in the last hour (of the first three in the 3/2/1 meathod?)? Looking forward to these guys but nervous as heck.- txbrewer
- Post #8
- Forum: Grilling Pork
-
First Ribs Ever with Q-View
Here we are a little over an hour in, I am definately having issues keeping the temp up due to the wind.- txbrewer
- Post #5
- Forum: Grilling Pork
-
First Ribs Ever with Q-View
So I am doing my first ever rib smoke today. I decided to use one of the rubs off this site. The first rack is a pre-butchered rack, the second is a set that I butchered down myself. This is the pre-butchered rack Here is the set that I butchered down (first time I have ever done this...- txbrewer
- Thread
- Replies: 16
- Forum: Grilling Pork
-
Ribs w/too much meat???? Is it possible?
Ribs with too much meat on them? What type of problems y'all must have -
New member from Texas
Thx for the link that video will be very helpfull, I am dying here at work I want to get this started, might stop at the store on the way home and grab a set of spare ribs and do a set of those too and see how the difference is. Since you are in the Dallas area as well are there any bbq... -
New member from Texas
St Louis style is in blocks of 4-6 bone segments right? Is this for a more even cook and less tough meat? Unfortunatley I only have one good knife that I love anyone have a recommendation for some good (not breaking the bank) knives? I am not going to be on Top Chef anytime soon so no need... -
New member from Texas
Hello everyone, I am from North Texas (Between Dallas and Oklahoma) and am semi-newbie status. I have been smoking pork shoulders in my offset Charbroil for about a year (done about 5) and really enjoy it. I am wanting to expand my smoking skills and start trying Brisket, chicken and Ribs...
