ribs

Hello folks, I was wondering what the internal temperature should be for a well-done rack of lamb. Some at home like their meat well-done (absolutely no pink in the middle). My plan is to smoke the chops (from Costco) @ 250 until mine hit 115-120 and sear them and pull them off at 135 IT. What...

I've been using the 2-2-1 method for the past year and simply love the way the ribs come out (see pics). I'm using my Traeger Pro Series 34. But like all cooks, I'd like to experiment a bit and try a few new methods. I want to run this by the group and get your thoughts. Dry rub and smoke for...

Looking for a new rib recipe, ideas, and or tips to try out for the 4th. I have cooked ribs several time often using a varation of the 3-2-1 technique saucing them at the end. However, I am open to new ideas rather that be sauced, dry rubbed, lemon buttered, wrapped, not wrapped, whatever. What...

Hi All, We're looking to startup a smokehouse in Edmonton, Alberta and was hoping to get some advice from the group on the following, 1. Smoker - we're still split on whether to use an offset smoker (250 or 500 gallon) or go down the pellet/electric path, is there a significant enough...

Grabbed a rack of spares from the DoD Commissary on Friday. They're not Duroc or anything fancy, but $10 works for me. I've been trying to think of a flavor avenue that we haven't had in a while. Nothing came to me until this morning... darn it! Why don't I make these like Korean Pork Ribs...

Happy Saturday, Pharkers! It's been a LONG time since I used "pastrami" as a verb, so I decided it's time to fix that. Jason TQ continues to be a "bad influence" on the subject, but I sure appreciate it. I had a good time looking back almost a year ago when I first started to "pastrami" (as a...

Long time lurker and decided to take the plunge by posting. I usually do Brisket but a mentor of mine taught me this method with Ribs and it's been a great way to have BBQ when time is tight. And they're still insanely tender. Also, my wife does a good job taking me away from tactical stuff...

Ran some oak, hickory, and cherry over a rack of spare ribs this weekend. Having a blast learning how this new smoker breathes. No complaints from my belly either.:grin:

Original Thread "New SF Order Submitted" Its been a long wait. I finally took delivery on Sunday and I am very pleased. The one loose end is sausage hangers I ordered were not included. I've emailed Tyler on the issue, so im sure that will get sorted out. I hit the ground running seasoning...

Hope everyone had a safe and fun 4th of July! We had a blast with friends, family and neighbors as I catered our festivities with brisket, ribs, and hotdog burnt ends. My neighbor even got out his M35 Deuce and a Half and was giving everyone rides in it around the neighborhood. Was able to get...

Don't miss Episode 3 of Tacticool Kitchen, this one was my daughter's idea and we did Johnny Trigg Inspired BBQ Ribs...they turned out amazing! https://youtu.be/20gdz3GC6hU https://youtu.be/20gdz3GC6hU

All this talk of ribs over the last day or two really sealed the deal on what I wanted to cook today. I've got Oakridge rubs calling for attention, but I need to cut down what's in the fridge. Thus, some Walkerswood got the call. We'll wrap them up and let them relax in the fridge until...

Howdy Y'all, I'm an amateur pitmaster still learning the ropes and in the process of opening a new BBQ restaurant in a few weeks. I got my start smoking on a reverse flow offset stick burner and had success with my product, but my new smoker is this Southern Pride cabinet smoker and its giving...

Hi All, I have a couple questions and need some help. I recently smoked some baby backs and they came out dry. My family wasn't happy with my efforts. I'm using a GMG Daniel Boone pellet smoker. It was set at 225 F for about 2 hours, then double wrapped in foil with butter and brown sugar...

Happy Saturday, Folks! The high temps finally crept under the 90F mark, and it started out in the lower 60s. The humidity was low, and the winds from the North kept the "dairy-air" at bay. It was glorious. For those playing the "Home Game," I whipped up a batch of experimental Peach BBQ Sauce...

Happy Friday, Farkers! Just started some greatly needed time off a few hours ago, and I've got a busy weekend ahead. Thus, this is an ongoing/thread. Task #1 for the weekend: Al Pastor - Without a Rotisserie. I whipped up a batch of Moose's Marinade. Sliced up a bargain bin pork roast...

Hello, I am a long time follower of this forum and have learned a lot from reading the various topics concerning BBQing in general. Here's my current issue... I have the large Weber Smokey Mountain, I generally put about a half a bag of Kingsford charcoal in it, along with 4 fist size pieces...

Anybody ever done this? I tried it on a whim today. Did spare ribs three ways, two of them purely to satisfy curiosity: Rack #1: Absolutely no seasoning. Just meat and smoke. Fine, fine, cherry smoke. Rack #2: Typical rub, smoke three hours to color, wrap with goodies, unwrap briefly to tack...

I know this seems kinda crazy to question whether or not a rub matters...or at least how much it matters but after the experiments with the spritz and the wrap test in the spring of last year (which I didn't talk about but this video also kinda reinforced those results), I'm not taking anything...

Thankful that CINCHOUSE is happy with me cleaning off/out my offset, then whipping up some grub for Weds night (and beyond). I've seen quite a few posts about pastrami as of late, and it's made me jealous. Made the trip to Wally World for a precorned brisket point (only place in town that...