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  1. seamus

    PERFECT RIBS EVERY TIME! This really works!

    Did three racks yesterday for my guests, and one was already falling apart so it was served with just the dry rub. The others I slathered with bone suckin sauce and grilled hot as noted, and the reviews were stellar. The membrane was a total non-issue as Al said it would be. 
  2. PERFECT RIBS EVERY TIME! This really works!

    PERFECT RIBS EVERY TIME! This really works!

  3. IMG_6627.JPG

    IMG_6627.JPG

  4. seamus

    Newb from So Cal

    Welcome from another SoCal newb. Great pics. I'm thinking about moving up to an MES from my little electric ECB. Jim
  5. seamus

    Smokin Bologna

    That settles it - this weekend the ecb gets bologna-fied. Jim <-- off to the deli
  6. seamus

    Smokin Bologna

    Curious where you all find big chubs of bologna? They are not common here in the land of sushi and soy. Jim
  7. seamus

    Smoke 'em if you got 'em

    Thanks for the welcome and the info. I've got the electric ECB, so less charcoal is not an option. I'm reading a lot about mods and different approaches to keep the temp down (SoCal summers tend to run hot). I'm also looking into temp monitors and probes. Do you have a favorite brand/model? Jim
  8. seamus

    Smoke 'em if you got 'em

    I'm sure that's a totally original joke, huh? I've smoked a couple of times now using my Lowe's special Brinkmann ECB (learned the acronym browsing these forums). I did a pork butt that turned out pretty good, and a brisket that cooked way too fast, so it was like a well-done steak. I'm going...
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