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  1. B

    Why do ppl Boil Ribs?

    They do it because they do not know any better. They don't realize they are making pork stock and pulling the flavor out of the ribs
  2. B

    Question on timbers

    With mesquite, you use less wood. It goes better with beef than pork. The apple wood, would have to dry, but don't make them into chips keep them as chunks.
  3. B

    Ribs are dry

    You may have overcooked them. I just finished my beef ribs. I pulled them after 4:45, with the last hour putting a glaze on them. If you didn't overcook, then they may have just been just a bad cut.
  4. B

    When to wrap a butt

    The best time to wrap is when you pull it out of the smoker to rest.
  5. B

    How cold does it have to be for you to not BBQ?

    Don't know hasn't deterred me yet. I've smoked at temp below zero here in Kansas
  6. B

    New Year's day

    Pork roast, sauerkraut, and keilbasa
  7. B

    Dry Rubs

    I like Billy Bones' rubs. His beefmaster is great for Brisket while his original is great on all pork. I add some XXX Cherry rub to everything with the other rubs http://www.billybonesbbq.com/
  8. B

    Pork Loin Help

    You can stuff it or just put a good rub on it and smoke it. I never found a need to brine the loin. Just raise the temps to about 300.
  9. B

    Do I REALLY have to plan on 21 hours??????

    I do them at 250* and usually calculate about an hour / lb
  10. B

    What do you use to grind dried chile peppers?

    Try an electric coffee grinder
  11. B

    Cajun Ribs

    Peach or pecan
  12. B

    Is the Pulled Pork Ruined? Can I salvage it?

    Since you do not know how long it went into the "Danger Zone", you should be better to be safe than sorry and toss it.
  13. B

    Is the Pulled Pork Ruined? Can I salvage it?

    As long as the internal temp did not fall under 140, it should be fine. I sometimes warm up the oven, and turn it off then use it like some use a cooler to allow the meat to rest.
  14. B

    Brisket Prices

    I used to get whole packers in texas for as low as .49 a pound, but that was QUITE a while ago
  15. B

    Brisket Prices

    The prices are definitely out of control!!
  16. B

    Quick tips for newbies- offer up your's

    Best tip I ever received is to keep a smoking journal. Document times, temps, rubs and results. It always helps to be able to refer back to what you have done.
  17. B

    Smoked whole or spiral cut ham recipes?

    Just throw it on the smoker to warm up. If you like it glazed, just use a honey-Dijon mustard glaze.
  18. B

    What is your all-time favorite rib rub?

    I prefer Billy Bones Original: http://shop.billybonesbbq.com/Original-Dry-Rub-OrigRub.htm
  19. B

    Need a good white Sauce Pizza Recipe

    I usually use an alfredo sauce for mine. But since you are doing a chicken bacon ranch, why not just use some ranch dressing and mix some parmesan cheese in.
  20. B

    Costco now carrying full packer briskest, Prime!!

    Our Sam's club also carries them

 

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