Esteemed Colleagues,
At the risk of sounding like some kind of BBQ bararian , I was wondering if anyone else uses their leather gloves in an "all purpose" sort of way.....
1. I use my leather yard gloves to handle the hot coal chimney.
2. Use the same gloves for all aspects of the BBQ...
Agreed.
3-2-1, is merely a guideline ratio.
As you'all know, internal cooker temp, meat thickness and outside temperature temp will influence the temp and time requirements for a good cook. So adjusting cooking times is prudent.
Gotta play it by ear and judge what works best given how the...
Dennis,
There's a lot of info on this forum regarding the "3-2-1" method. It involves:
* Cooking the ribs for 3 hours normally.
* After 3 hours, spray ribs with apple juice and wrap 'em in foil and allow to cook for 2 hours.
* After the 2 hour foil, unwrap, baste with BBQ sauce and allow to...
Michael,
Welcome!
I'm new too.
You're gonna love all the helpful info this forum can provide, and you're BBQ results will improve fast.
One thing about BBQ, is that great BBQ has been done for years, before the advent of the bullet-shaped smokers. So great BBQ, is not hardware specific...
Darrell,
This raises an interesting philosphical question.
"Why stray from a winner?"
On the other hand, there's probably some merit in exploring other things too. After all variety is the "spice" of life (pun intended).
-Albert
Peter,
Well gosh this changes everything....
My prissy 9 year-old daughter had been abstaining from eating pulled pork because she thought that the "Pork Butt" was literally the pig's rear-end.
Further, she didn't want "anything to do with a pig's butt".
Don't know who is sillier - me for...
My Smoking Brethren,
A question on semantics...
The butcher at Costco told me that their "Pork Shoulder" is "Pork Butt"
Why would a shoulder also be a butt?
What gives?
-Albert
Well,
Last weekend, as I prepared the smoker to cook 8 pounds of baby-back ribs - I was HORRIFIED to learn that I didn't have anymore apple wood!!
And the stores which had it were still closed at 6:00 a.m.!!!
As I clutched my chest, falling to the ground, rolling to 'n fro, gasping...
Esteemed Colleagues,
Just some cooking notes to add to your encyclopedic knowledge of the BBQ arts ...
My third cook on my new WSM inlcuded Baby-Back Ribs (again) and 2 chickens (again).
For wood this time, I tried 3 chunks of mesquite, and 3 chunks of pecan. All chunks were fist size or...
Charles,
I'm a new WSM enthusiast. I cooked my first butt last weekend
At an average temp of 270 degrees, the 6 pound butt took 12 hours to cook! That's how long it took the internal temp to reach 185 degrees.
After 12 hours the butt looked like a giant charred mellon Good...
Ken H,
I wrapped all the racks of ribs together within one single sheet of wide foil (because I didn't know any better)
HOWEVER , they still turned out really, really, really, really, really, really, really GOOD!!! Best ribs I've ever had
-Albert
Esteemed Colleagues,
Did my second cook on my new WSM The first cook was baby-back ribs. Today's cook was baby-backs again!
Cooked 8.6 pounds of baby-backs using the BRITU recipe again. This time, heeding the advice of the many veteran smokers on this forum I did the following:
<UL...
Jim,
That is an interesting perspective.
The 3 hour duration was accidental ( I was late returning from church!).
The BRITU recipe indicated a 2 hour rub period. What duration do you recommend for the best results?
Thanks!
-Albert
Dennis,
Had my first run of Baby-Back-Ribs last weekend on my new WSM. I used the BRITU recipe shown on this web site.
Created the "rub" with the ingredients as specified in the recipe and dusted the ribs. Then placed them on the counter for "3" hours at room temp (the recipe specifies 2...