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  1. m1garand

    Has anyone tried the ribs at Costco?

    Costco has a very strict meat program, google it, I go there every few weeks and can't complain
  2. m1garand

    Pork Shoulder First Time, need help please

    Yes, as in Google, I meant the search function :) Picked up some Butchers string from the store, about to fire up the smoker Hoping to get a steady temp quickly as I am tired :)
  3. m1garand

    Pork Shoulder First Time, need help please

    Butchers string, ok, I will have to go get some, I was expecting just a round cut of meat. Buckboard bacon? well I'll be back, I'll need to Google that
  4. m1garand

    Pork Shoulder First Time, need help please

    Decided to try my hand at a pork shoulder. Went to Costco and Purchased one at 14lb. I was going to cut it in half, however it was already cut in 2 slices. The slice I am going to cook tomorrow or actually late tonight is not what I was expecting, there is a horizontal slice half way through the...
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  7. m1garand

    Rib Bone Pull back???

    I was going to just let them go, however I'm a noob and did spritzing as a precautionary measure. As for being done, well I'm still trying to figure out how to do that. I picked the rack up and checked for the 90 degree bend, but I think it bent at 90 before I put them on. :( what I did was...
  8. m1garand

    Rib Bone Pull back???

    OK How did they taste, well lets just say......holy moly WOW These are by far the best cooking ribs I have cooked Lowering the temperature to 210 (from 250)  and extending the cooking time from 6 to 7 hours made a world of difference The Ribs were very  and I mean very tender juicy, Nice Bark...
  9. m1garand

    Rib Bone Pull back???

    I'm thinking I need to go longer than the current 6.5 hours, However since this is my first NO Foil and my costco purchase had 3 slabs, I'm going to pull them. Besides, the wife was expecting to eat after 6 hours is very agitated and is now questioning my Mad scientist experiments  
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  13. m1garand

    Rib Bone Pull back???

    Here we go, before and Current I had previously been cooking them at 250-300 with a foil, however deceided to go lower temp (210) and no foil
  14. m1garand

    Rib Bone Pull back???

    OK, I'm still experimenting with doing St. Louis Style Ribs. Previously I did the 3-2-1 method, however found that the ribs were a bit mushy for my liking. I am now doing a NO FOIL Smoke, I'm 5+ hours into it and the ribs don't have any pull back. I've been cooking at 210 degrees. Do I actually...
  15. m1garand

    Unhappy With Beef Ribs, Need HELP

    First Attempt I did the 6-0-0 Method (I got so excited I forgot to wrap it in foil) My 2nd attempt at Beef Ribs Cooking in a BGE, Internal Temp of 225 for 6 Hours, Maverick Therm, 3-2-1 Method Both times the ribs were OK, however not fall off the bone awesome. Question is, I did not put any...
  16. m1garand

    Smoking on the Weber kettle

    msuman, I followed your setup and it worked perfectly Thumbs Up, Im starting to think I know what I'm doing :sausage:
  17. m1garand

    Big Green Egg!!

    Ill be picking up a new Egg in 4 hours when the store opens, its raining now however I'm going to cook something :)
  18. m1garand

    Glock 27 or Smith and Wesson M&P 40c

    I tried out a few different Glocks, the grip was way too bulky for my hand size, I eventually got a XD9, then an 1911, then a SA Blackhawk, then a Beretta 92FS
  19. m1garand

    I'm Getting A New Smoker/Grill

    There is an  Eggfest coming up in a few months, They take New BGE's and cook with them that day, then turn around and sell them for a discount. I just purchased one, saved a few hundred dollars, However I now have to wait till the Eggfest is over :(
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