Recent content by Ray Foor

Thanks Jim, I always troll the sight and look for advice and salivate over everyone's creation, don't post regularly though.

I've been smoking ribs for a little over a year now and have always used the 3-2-1 method using apple juice n brown sugar in the foil. My ri"bs were pretty good but I kept tweeking the 3-2-1 to get em better. Last night I did two racks then realized I had very little foil and no juice. I let 1...

Those are some good looking ribs, bet they were tasty.

Nice, bet those hit the spot.

Ribs n chicken to celebrate a Packer win.

Thanks Jim, coming from a fellow cheesehead that means a lot. We used to live in Caledonia until 03.

That's some tasty looking chicken.

Thanks fellas. I've learned over the last year that (for me) keeping it simple produces the kind of BBQ that my family and I like. I experimented with a lot of different sauces, rubs, methods, etc.. But it's really just basic stuff that we seem to enjoy most. I still must conquer the brisket...

[/URL][/IMG] [/URL][/IMG] [/URL][/IMG] tasty ribs! [/URL][/IMG] Not a great brisket, too bland! [/URL][/IMG] Tasty chicken. [/URL][/IMG] [/URL][/IMG] Porkalicious [/URL][/IMG] Thanks for looking and Go Pack Go!!!

Anyone have any advice on this? I just put a few racks of baby backs on the smoker. They were rubbed with a very typical sweet style rub. I'm thinking about saucing one of the racks with a mustard sauce. Any thoughts or ideas?

Looks great, I'm sure it tasted great too.

Everything looks wonderful. Nice work.

Must be my Wisconsin roots... I made the exact same meal. Yours looks awesome.

Tony, I like the idea of the chicken legs and brats. I was also thinking about doing up some wings for snacking during the game.

Thanks fellas. Mike, would adding another drastically increase my cook time?