It's -7 now I think it might make it to 0 this afternoon
Has anyone had luck smoking ribs in this kind of weather?
Wanted to bring some to a New Years
Party tonight.
Thanks
And Happy New Year!
Has anyone ever attempted to do 6 butts on an 18.5 WSM?
I've done 4 butts a few times with success but have never tried 6
a Good friend is having me do some pulled pork for a party this weekend and brought over 6 I told him 4 would be enough for the amount of people he is having but he picked...
My wife also said it was to spicey the next time I cut back on the black pepper by 1/2 and the caynne pepper by 1/2. I was using the Mr Brown recipe rub.
Good Luck next time
Yes I did the same on Google
it looks to small to me I found some opinions about it on one site they seemed to like it
But still nothing can beat the WSM, I've had mine for about a year
Found a great price at the local grocery store on pork sirloin roasts (whole cryovac) 4 per package around 14-15 lb per package $.88 per pound are they to lean to use for pulled pork?
Also as I look in the freezer I see 2 Venison roasts stareing at me when I open the door has anyone had success...
Jim:
When we cut our boneless loin chops we cut down to the small end on a (crovac) boneless pork loin then slice that in half and cut our boneless ribs. I work again on Friday and I'am sure the ticket says boneless backribs.
Scot
I work part time at Sam's Club in the meat department. At our store the boneless back ribs are the end of a pork loin that has been cut in half and then cut into 1 to 1 1/2 inch pieces
That's how we do it at Club #6310 in Minnesota
Scot