Recent content by J Solenberg

Outstanding pulled pork & sauce. http://www.gtsouths.com/

Here's what I did wrong the first time. I cooked the ribs at the "exact" temperature for what I thought was the correct amount of time and then took them off. They were safe to eat, but they were not at all tender. The lesson I learned was, they are done when they're done. Time and temp are only...

I'll throw in my vote for the clay pot base too. MUCH better than water. It's a piece of cake to keep the temp regulated. I can't imagine anything that would make me to go back to water now.

Kevin, yes, most have contained paprika and all have contained some type of sugar - usually brown. I think that may be a big part of what is throwing me off. The brown sugar seems like such a great idea, but I'm just not happy with the result. Many years before I ever thought I'd be barbecuing...

That's one area that's actually kind of frustrating. I'm very open to suggestions. I've tried dozens of different rubs and I have yet to find one I really like. I've read books, done searches and the problem is it's like drinking from a firehose. I can find thousands of recipes for "the best rub...

It's 8:00 in the morning and my mouth is watering looking at your pictures. I've got to try this! Thanks for posting Larry.

I'm not an expert on the subject but I've read in several places that people who feel hickory is a little too overpowering will usually like oak. They say it's similar to hickory but milder and a little more forgiving - less likely to over smoke the meat.

I've read a lot about brining large cuts of meat and I've brined many turkeys myself, but I don't think I've ever seen anyone talking about brining ribs. Is there a reason this shouldn't be done? It seems like it couldn't help but make them more juicy and flavorful. Any thoughts?

Cardboard? I actually kept the box it came in just for that reason. It works very well. You must be having the same weather we had here yesterday. That wind was unbelieveable, very gusty. Sorry though, I wish I had some more helpful advice.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: ...be careful that the ends of the slabs (especially during the unfoiled stages) do not extend too close to the sides of the cooker. Heat...

Still trying to learn all this stuff. I'm doing it St. Louis style tomorrow. -Jeff

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Barineau: J- General consensus here seems to be 1 lb. uncooked butt yields 1/2 lb. cooked. Figure about 1/3 lb. cooked per adult and do one extra...

Sorry, I couldn't help myself.

Is there a rule of thumb regarding how much butt serves how many people? I haven't done one yet, only ribs & chicken. -Jeff

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: The downside is that every other ingredient in my sauce is a pantry staple, so it makes it impossible to make a batch without hitting the...