Recent content by Arthur Squires

Mr. Petrone, I made the sauce in accordance to the 2004 original recipe and I must say that it was a big hit with the folks that we had over for dinner on tuesday this week (8.7.07) !! I can't thank you enough for the work you do, this sauce was as big a hit as the pork itself A>L.Squires

Reid, I rub ribs no more than 4 hours before they hit the pitt. The first couple of times i did them I left the rub on over night and the ribs came out with a 'hammy' flavor. So i cut the time they sit way down.

Virgil, Thanks for the heads up. They have sprayed alot around here because of teh west nile and teh jap. beetles over the last couple of years. I was planning on removing the bark anyways in hopes that it would speed up the curing time. Thanks again Arthur

Phil D., Thanks for the help. that is good news! My nieghbor just trimmed a peach tree and he was nice enough to lay some of it on me. I will set some of it out to cure and have some Peach wood come spring. Thanks a ton, Arthur

Has anyone used peach tree wood in the smoker before? Is it even safe? It seems to be a really tight banded and therefore hard wood, but I thought before I comitted to it I would ask you guys and gals. Thanks Arthur

Augustus, sounds like you have the butt moving towards a great finish. Congrats! As for as mixing sauce into the PP, I personally don't. Alot of people don't put sauce on PP (myself & most of my family included) and some people like red sauce other like a mustard sauce. I just put two or three...

Doug, Yea, I meant to type 250F. Sorry about any confusion. Arthur

Russel, Welcome to the board. I cook mostly butt and for a 7lbs.er I would start it at about 10pm the night before the party. With a dome temp. of about 150F it should be at 190F internal between 10 am and noon the day of the party. Double wrap it in foil and put it in a cooler. Even when I just...

Colin I could not help but chime in on this topic. As far as the bark is concerned, I burn mostly hickory wood and I would not use the bark. The couple of times I have it gave the meat a acrid flavor, just a little to bitter for my taste. In regards to using 'green' wood- wood that has not...

Jamieson, Thanks a ton, I know the store you are talking about. My wife got a taste for jerked chicken from a really bad bottled mix last summer and I really would like to fix that. Arthur

Jamie, If I may be so bold as to change the topic ever so slightly. I live up here on the northside and would realy love to know where you get your Walkerwood paste? Thanks, Arthur

Dennis Taste is of course very subjective. I would say comparing your ribs to soem resturaunt is a futile expirement. I say you invite 3 folks you like to the house and crank out 5 racks of ribs the way you think they should be done, if there are leftovers you missed the mark. If not you are...

David, Are you setting the water pan directly on top of the coals? I sometimes have problems at the end of a long cook but that has usually been caused by the brand of charcoal I use. Art

Well it is out of the pitt and in the cooler. It only got up to the upper 180'sF but I could have pulled the bone out of it without it budging so i pulled it out and it will lay in the cooler for 4 hrs and then get pulled. Thanx for the encouragement al night Art

Frank The meat should be fine. the board of health here says one hour at 140F and then it has to go. Doesnt sound like you got anywhere near that low. Art