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New to smoking and want to smoke ribs
My tip that I give anyone cooking ribs. Before putting on the grill/smoker, but after applying rub, put a coating of brown sugar on the top of your ribs from end to end. Let it sit at room temperature until the brown sugar melts. You will have a nice glaze when its fully melted. Then cook them... -
Trim the fat yes or no?
I do not. I don't even take the skin off when I get the big bone in ones that have the fat cap plus the skin. That stuff pulls right off at the end when they are done, and to me, adds juicy taste to the meat. My way is not law or anything, but no, I do not trim the fat until I am... -
First WSM cook.
Looks AWESOME. Good job. Here is a tip. I forget if I learned it here, or on TV, or where. But I learned it as one of the secrets to BBQ competition award winning ribs. From the first time I tried it, I apply it to every rack of ribs I make. After applying your rub, apply a coating of brown... -
Spares and wangs!!!
How does the skin on the wings come out when smoked? I love making wings on my pellet smoker/grill, but I do them on the high setting, which gets to 400 degrees and higher. I do this so they come out crispy. We have done wings twice in the last 2 weeks, and no one even wants to think about a... -
Boston Butt, pulled or sliced?
If only my wife would agree. But alas, its her butt and her butt alone for me. ;) LOL- dasmoker
- Post #10
- Forum: Grilling Pork
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For those who charcoal grill ribs:
My coals do not even go into the grill till they are grey and glowing. I use a chimney starter. Should never look to charcoal to get flame. Yoou don't even need flame to char or sear. Just very high direct heat. Coals should be grey, but glowing red, and wood should be soaked first as to get the...- dasmoker
- Post #5
- Forum: Grilling Pork
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Chinese Ribs
That looks awesome. Going to have to try that, never thought of doing it chinese style. Thanks for sharing. About the really meaty BB's. The local meat store I buy most of my meat from, for the last 2 years, the only babybacks they ever have are what they call "XL Babybacks", and I really do...- dasmoker
- Post #13
- Forum: Grilling Pork
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Sunday's Pork Shoulder
Not a pulled pork sammich without the slaw on the bun. Gotta give it some crunch. lol. But as you can see, I like it on the bun, and not on the bun, so I had both. lol. mmmmm, Now I am hungry all over again. Thanks for the kind words. -
First time pork chops
They look good. I wouldn't think u would need to spritz or spray with anything with a 2 hour cook. Not that you can't, just because you want to. But I know if I do babybacks, I don't spray them at all, because they are done for me right at the 2 hour mark, so I don't spray with anything. For... -
Sunday's Pork Shoulder
- dasmoker
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Sunday's Pork Shoulder
Howdy folks. Have not posted in quite a while, but have been reading here a lot lately. Trying to push spring/summer here a little faster, i have begun grilling and smoking a little early this year. I know some of you, even in the colder area's are all year grillers, but I HATE the cold, so I do... -
A Stall.... AT 204???????
No. I made sure of it, and after the pork butt I smoked was done, I added my other new probe to the shoulder in a different location as confirmation. -
A Stall.... AT 204???????
I have never smoked a pork butt or a pork shoulder and come out under an hour per pound, ever. Anyway, there is no way that the shoulder would have been pullable had I pulled it when it first reached 204, and stalled. Because I smoked it for 6 more hours, and I just pulled it, and it came out...
