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!
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.
