Recent content by Ian G

Hmm..just did my first spare ribs. Was going to wait to check them at 4.5 hours, figured they would take more. Checked at 4 hours just for the heck of it and they were done!!! Probe slid in like a hot knife through butta and registered 180 right away. Only problem now is that the guests don't...

Ahh...I skimmed too fast. Missed the 'backs' part of that. -Ian

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK: In your checked baggage? I know I'm totally off topic, but I'm curious. I've had wine in my checked bags before w/ no issues. But I'd be...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: Besides, it only takes a minute to apply rub just before the ribs go in the smoker. </div></BLOCKQUOTE> Thanks for pointing out my laziness. Ok...

I did two a few weeks back: one at 6lbs, other at 7lbs. Pulled both together after about 14-15 hours. Temps were kept low. I kept them in a cooler for a few hours no problem. One thing I found, when I woke up in the morning (well, after a long 3 hour nap, really), I got nervous they were going...

Is that trimmed? In cryovac? I just picked up my first cryovac of ribs for $2.99/lbs at Publix. 13lbs/3 slabs. Going to trim down St. Louis style. Haven't learned yet what a good price is...sounds like I got lucky on my first try! -Ian

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clay Cope: Last month when I did ribs, I used the Sugarless Texas Sprinkle described in this "Cooking Topic" page. This blew away my previous store...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt_G: Yeah, I'm new but getting spoiled already. </div></BLOCKQUOTE> It's not just me, all my friends feel it too. We used to have BBQ every couple...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A: And the verdict is...... </div></BLOCKQUOTE> Absolutely amazing!!! I really couldn't have done it without this board. The support around...

I'm about to pull it all now. I let it sit low and slow (225-250) this morning and was aiming for a 13:00 end time. Pretty darn close. I know it's just dumb luck, though. I'll let you all know, and try to get pics. It looks damn good - the bones in the butts are falling out before I even touch...

Thanks, Greg. Your post actually had me a little worried at first, but now I've rethought it and I think it'll help. I'm gonna make sure I stay at 250 (once I hit it again). Hopefully, I will be getting the meat done around 12:00-13:00. My thinking was to stay around 225 until sunrise before...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W: If the fire gets out of hand I get the feeling you're goin to fight with it to get it back down to 225F, stay up a few hours watching temps...

And, we're off! I put everything in about 10:30PM. Opened all three bottom vents and temp soared over 250 in about 20 minutes. I think I'm dialed-in to 250 now. Gonna check soon, then get a couple hours sleep. Butts on top. Brisket on bottom fat-side up. There seems to be a lot of debate about...

Doing my second smoke this weekend and my first smoke for a lot of people. The first smoke went really well, I learned a little and found that I really knew a lot from reading this forum. I think my knowledge from this forum will do me well tonight, but I want to bounce this off you all to see...

I decided to trim off a piece of the flat for later use in a stew (I'm thinking Irish Stew MMMmmmmmm). I don't have a scale, but I'm guessing I trimmed off 1.5-2lbs for the stew plus a couple more pounds of fat so I'm probably around 12-13lbs now. I'll have to weight it tonight to estimate my...