BBQ Thread

Iamtdg said:
Welp, I'm sold. Mucho props.
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While I still prefer my offset as far as convenience this electric has really surprised me in the meat it can put out. Adding the pellet smoker makes it even more convenient since you don't have to throw chips in hourly
 
jsmith6919 said:
While I still prefer my offset as far as convenience this electric has really surprised me in the meat it can put out. Adding the pellet smoker makes it even more convenient since you don't have to throw chips in hourly
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Dude, I have to one day tell you about rubberband line fishing. It will revolutionize how you view fishing.
 
jsmith6919 said:
Here it is just pulled it at 195° IT about to foil wrap and let rest in cooler for hour or so
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Cubed the point and its back in the smoker making burnt ends now. AMNPS has been smoking 11 hours now and looks to have least couple hours of pellets left, it gets my seal of approval.
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Looks a little like the side view of a guinea pig or hamster.
 
Iamtdg said:
Dude, I have to one day tell you about rubberband line fishing. It will revolutionize how you view fishing.
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:lol My dad showed me that when I was a kid but ok
 
jsmith6919 said:
:lol My dad showed me that when I was a kid but ok
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Very nice. It's a great way to fish. To be able to throwline fish from the bank like that is amazing. And incredibly lazy. Which I love because drinking has its spot in the fishing realm, and having to like cast ans hit all the time really interferes with that aspect too much.
 
I made the best ribs I've ever smoked tonight. The turned out amazing.
 
pdom said:
Do tell. What did you do differently?

st Louis or baby back?
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Baby back. I skipped the 3-1-1 method or whatever. I just went straight up 5 hours at 215 indirect. Turned out amazing. This time I went 100% dry twss with no sauce in the pit. They came out beautifully with sauce on the side.
 
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skidadl said:
Baby back. I skipped the 3-1-1 Mathis or whatever. I just went straight up 5 hours at 215 indirect. Turned out amazing. This time I went 100% dry twss with no sauce in the pit. They came out beautifully with sauce on the side.
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I never ever put sauce on my ribs while they are on the pit/in the smoker. Ever. Like never ever.
 
Iamtdg said:
I never ever put sauce on my ribs while they are on the pit/in the smoker. Ever. Like never ever.
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Same. If someone wants sauce they get it on the side
 
jsmith6919 said:
Same. If someone wants sauce they get it on the side
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Yep. Just keep that shat away from my grill. I don't judge skid for putting sauce on his ribs, but I just can't be his friend anymore because of it.
 
Iamtdg said:
Yep. Just keep that shat away from my grill. I don't judge skid for putting sauce on his ribs, but I just can't be his friend anymore because of it.
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:lol
 
Iamtdg said:
Yep. Just keep that shat away from my grill. I don't judge skid for putting sauce on his ribs, but I just can't be his friend anymore because of it.
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I just pressed my sack against your avatar on my iPad.
 
For shredded beef or pork I prefer sauce mixed and cooked with the meat. I just don't like sauce exposed to much flame.
 
skidadl said:
Baby back. I skipped the 3-1-1 method or whatever. I just went straight up 5 hours at 215 indirect. Turned out amazing. This time I went 100% dry twss with no sauce in the pit. They came out beautifully with sauce on the side.
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When did you salt the ribs? Any other flavoring besides wood chips and rub?

i haven't done any of that mustard, beer or apple juice stuff.
 
L.T. Fan said:
For shredded beef or pork I prefer sauce mixed and cooked with the meat. I just don't like sauce exposed to much flame.
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First of all, I cook ribs on indirect heat. Secondly, if I use sauce I only do it for the last 45 minutes or so.
 
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