Man that's some fantastic looking grub. I'm gonna set this thread to IGNORE or my stomach is gonna jump out and beat me to death for feading it PBJ's!
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Smoking Sunday or Sunday Smoking
- Thread starter C.O. Shooter
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C.O. Shooter
Well-Known Member
I smoke boosted them for an hour, 225 until done at 145. Ended up cooking mine hotter and finished at 165. Super tender pulled apart flakey.
* I brush with olive oil before seasoning.
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C.O. Shooter
Well-Known Member
Couple shrimp!
Meal prepping for the week!
Meal prepping for the week!
A couple of days ago my wife surprised me with a Gas/Charcoal smoker, so we gave it a try today.
Baby back ribs rubbed a mix of:
Brown Sugar, Santa Cruz red chile, garlic, onion, celery salt, black pepper, paprika, oregano and thyme. I let the rub sit for about 3 hours before putting them in the smoker. Used mesquite and pecan wood chips this time.
The taste is amazing, did not need any barbecue sauce, however, they weren't falling of the bone. They needed a little more heat, so now I know for next time.
Baby back ribs rubbed a mix of:
Brown Sugar, Santa Cruz red chile, garlic, onion, celery salt, black pepper, paprika, oregano and thyme. I let the rub sit for about 3 hours before putting them in the smoker. Used mesquite and pecan wood chips this time.
The taste is amazing, did not need any barbecue sauce, however, they weren't falling of the bone. They needed a little more heat, so now I know for next time.
I gotta try that!
M1A1ABRAMS
Well-Known Member
I do gotta ask. Do you taste the meat at all after all the rubs, etc ?
59FLH
Well-Known Member
Ribs falling off the bone is overrated and over cooked IMO temp in the mid 190's F is just right I like to pull the meat off like you do for chicken. Remember it's the other white meat.
The pullback on the bones looks about right to me.
The pullback on the bones looks about right to me.
When the meat falls of the bones it's just a little more tender, at least for me. I've done lots of ribs in the oven with this recipe, and they always taste great.
The smoke flavor kicks it up a few notches though. Thinking of smoking some bacon wrapped dove and quail breast's for Thanksgiving.
FireFlyFishing
Well-Known Member
30 lbs of venison summer sausage!
C.O. Shooter
Well-Known Member
Making a few butts for a work function tomorrow. I injected them each with about 10 oz of cherry coke.
On Smokeboost right now for an hour, then 225 until midnight, then bump them to 250 for the overnight shift. Supposed to be cold tonight, so I think I should bump it up due to heat loss. Wrapping at 6 then into the cooler.
On Smokeboost right now for an hour, then 225 until midnight, then bump them to 250 for the overnight shift. Supposed to be cold tonight, so I think I should bump it up due to heat loss. Wrapping at 6 then into the cooler.
