Search results

Another point to remember is that pull back on the bones doesn't always happen. I just started a thread about the same issue a few days ago. I get my ribs plenty tender and 90% of the time there isn't much pull back on the bone. Others have noticed the same thing. Cook's vary depending on...

Myron doesn't normally get on my nerves, but his utter dislike of Chris Lilly was uncalled for. He's mad at the guy because he went into the restaurant business. Why? It doesn't add up. Especially since Myron is backing his own products and selling franchises right on his site. I say, be...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: Wadda use guys worried about, If they are done and tender to your taste then so be it. </div></BLOCKQUOTE> Paul, I totally agree with that...

I've been working on perfecting ribs for a long time now. One thing that baffles me is that I don't get much pull back on the bone. I know some might be thinking they're not tender enough, well that isn't the problem. I've had ribs that were over-cooked and you can barely see any bone. Many...

Kevin, or others, I'm curious to know if you use straight pineapple juice if there's a smaller window for foiling because of the Bromelan.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Reduced pineapple and tamarind (not tamarind 'nectar'); no seasonings - and never sugar/honey, etc. </div></BLOCKQUOTE> I can vouch for that...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Derek Yoder: I have only used pineapple juice and it has worked well, but I also saw on BBQ Pitmasters that Johnny Trigg was putting honey, brown sugar...

For those of you who do use foil, what kind of liquid or seasonings do you put inside your foil pouches? I know that many love to add fruit juices and sugars. I do foil ribs at times to add a flavor profile, then I combine some of those drippings with my sauce to make a nice finishing sauce or...

I've been using this one for a while and it works extremely well on spares or BB's. 1 quart beer 2 cups brown sugar 1 cup cider vinegar 1 tblsp chili powder 1 tsp cumin 1 tsp dry mustard 2 tsp hot red pepper flakes Bring to a boil, remove from heat, and cool. I know some folks complain of...

I think my biggest fear with this kind of process is turning the ribs into ham before it's all said and done. Somehow these guys finish pretty well in contests though. I recently tried a batch where I marinated ribs for a few hours and then applied a complimentary rub on them before putting...

A month ago on the Food Network, they interviewed a team at MIM that puts a dry marinade on their ribs for around 18 hours. When done, they wash the ribs off and then put the actual rub on then stick them in the cooker. I've never heard of a process like this. Has anyone else done this with...

Did a butt a couple of weeks ago over night. BBQ and Star Wars all night. It was awesome. Best butt I ever made.

I haven't done Mr. Brown yet, but I tried this recipe in a house full of southerners. That was some MIGHTY fine pulled pork. It was quite flavorful and my family devoured every morsel. There really isn't a whole lot I would add to this recipe. Its great on it's own.

Nice way to plate up those ribs! What types of wood, rub and sauce did you use?

Hit Keri C up. She's from Tulsa and maybe she'll cook for ya! Every recipe she lists is gold.

I tried this recipe the other day with a modified Piedmont sauce (the originial is way too hot for my kids). The family absolutely loved it. The meat is simply melt in mouth good and doesn't even need sauce. The second day of eating that shoulder seemed to be even better. Good stuff!

Yeah, looks like I'm ordering. I'll do the chips in the foil technique til the order comes in. Maybe as Jim mentioned, Bass Pro will have chunks closer to spring time. Right now all they have is chips. I'm having a hard time even finding lump this winter.

Does anyone know where I can find some wood chunks around these parts? I used to go to Barbeques Galore, but they are now out of business. Everywhere I've checked including Bass Pro and other places has the chips, but I despise those flamable things. Thanks for the info in advance.

Question about the injection. Is it done immediately before putting it on the smoker? It seems to be the case, but it's not treated like a marinade though, right?

I just picked some up and smoked some spares this past weekend. It was the second charcoal I used since I flew threw my lump. It did burn quite long and hot though. I'd say a little longer than the original stuff. I also bought it at a Giant Foods in Maryland.