Recent content by John Rei

Jeff exactly my problem too! There must be some instruction on this? I may just cut it all off.

Thanks for the feedback. The problem I have is some slabs even have two layers of bone on some portions. Other areas the meat is soo thick it neve cooks all they way. Perhaps my costco is no good. Have others had same problem?

I plan on smoking 12 racks of back ribs from costco for the super bowl. The meat is never consistant and does not cook evenly. Any tutorials or advice on how to trim and how much to trim off?? When I buy from butcher the ribs are always nicely cut but I cannot afford buying 12 racks. Thanks!

I love BBQ chicken and am new to smoking. I notice all competition style thighs, the skin is left on. But when I cook for family and friends they always peel it off and lose all the flavor from rub and sauce. What do you think of going skinless? This way everyone will get the falvors this way.