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forluvofsmoke and JIRodriguez,
Thanks gentlemen for your time and advice. Will make some changes per your suggestions. Dang that looks good FLOS, love them Q views. The smoke a few weeks ago seemed to be running hot and had the intake vents on the WSM fully closed. This time, had to have them...
forluvofsmoke,
first I have noticed what I call dirty hickory smoke that just is not pleasing to the nose. And I have smelled hickory smoke that is sweet to my nose and when I smell that smell, I am in heaven. Last time about 3 weeks ago the hickory smell was sweet and knew that the ribs are...
Well this is the second time I am trying my hand at spare ribs. I didn't get that sweet hickory smoke like the time before. Though the taste was still good. Here is a few shots I took. Strange how cell phone pictures come out a little yellow.
This is after about 2.5 hours in the smoker. Yes...
Jarjar,
If you would, please read this thread about half way down, you will see what I saw.
http://www.smokingmeatforums.com/t/126115/so-i-did-the-3-2-1
Jarjar, I thought that in a different thread. It was pointed out that the Trigg foiling also included I believe it was 1/4 cup of apple juice that you omitted above. Also needs to be noted. Using a pan, the pan should not be one with any kind of non-stick coating.
Jarjar,
Just to answer an earlier question of yours. I just pulled the ribs back out of the freezer to thaw them. The ribs are tri-folded in the tray. And the tray is about 14" long. So, I suppose I have a rack that is about 45" long. I am thinking of cutting this into either 3 or 4 equal...
You all are just killing me. Wont be able to do any ribs till Monday. We are going to get some rain at last from issac. Need the rain badly, but couldn't have done so during the week and then left Saturday morning open so I could do my ribs?
I hate your ribs, cause I need a rib fix and I cant...
Flyinion,
I just got done asking the same thing. Chef JimmyJ word for word just told me that same thing. I am going to go out tomorrow and get one of them throw away Al pans at wally world tomorrow night. Might have to wait till sunday or monday to do the ribs. We are expecting some rain (at...
Thanks again chef JimmyJ for your time and advice. I suppose I can nit pik to many details. Yet some of those minor details can be the difference between bad, good and great Q. Thanks again gents for all of your willingness to share what has worked for you in the past.
Are you foiling? And if so, are you using Apple Juice or some other fluid to help braise them? I am new to pork but have done different cuts in Beef. And even though beef is done at 165, but like with my brisket, I will go up to an IT of about 205 or 210 degrees. But it is not the temperature...
Got another tech question. When putting ribs in a rack that stands the ribs on the edge. Is there any advantage to having the bone ends pointing down or up?
Again, thanks guys