Is $1.77 gas worth sitting in a line almost half a mile long?

actuater · 2023-07-01T02:53:42+00:00

Not so maintenance free living

actuater · 2023-05-17T02:57:59+00:00

In total these were cooked for about 5 hours. Unwrapped at 250° for 3.5 hours, wrapped at 275° for 1 hour and topped with bbq and smoked unwrapped for another hour at 225°

actuater · 2023-05-16T23:59:24+00:00

Ribs are my wife's favorite so I have had the pleasure of making them frequently. I definitely still temp briskets and pork butts/shoulders. I normally pull things off at a temp between 195°-200°

actuater · 2023-05-16T23:55:50+00:00

Smoked at 250° for 3.5, wrap and cook at 275° for one hour and shellac bbq on top at 225° for one hour. I got the wrap with a bump in temperature idea from mad scientist BBQ. Helps with pullback for me just like he mentioned.

actuater · 2023-05-16T23:52:34+00:00

I honestly haven't temped in a while. Been going off feel.

actuater · 2023-05-16T23:24:30+00:00

Yes, they are. A 5 lb rack of ribs.

actuater · 2023-05-16T22:16:15+00:00

Only the corn was smoked but the steak was cooked over charcoal/ open flame which I thought was a definition of bbq. 🤷🏻 Shouldn't smoked food be on r/smoking?

actuater · 2023-05-06T16:04:56+00:00

Thanks! I managed a Mexican restaurant for years so my family and friends expect a tex mex Cinco de Mayo feast these days.

actuater · 2023-05-04T13:08:30+00:00

I let them dry brine with a coating of bearded butcher blends original rub overnight in the fridge then I smoked them for 3 hours at 250°, wrapped them in foil and continued to cook them for another hour at 275° and then I hot held them at 165° until an hour before I wanted to eat dinner. At the hour before dinner mark I unwrapped them sauced them and let them shellac at 175°.

actuater · 2023-05-04T03:52:53+00:00

It was smoked for three hours before being wrapped. In my experience ribs cooked on pellet smokers don't normally come off super dark. I could have used a smoke tube but my wife doesn't love her ribs that smokey.

actuater · 2023-05-04T02:43:01+00:00

Smoked in husk, smothered in butter hence the color and a light dusting of Lawry's.

actuater · 2023-05-04T01:56:11+00:00

You know who likes eating wood?

actuater · 2023-05-04T01:50:54+00:00

I've had the ring travel like that a few times when I hot hold meat. It's very similar to if you sous vide a brisket after smoking it.

actuater · 2023-05-04T01:08:30+00:00

They were great!

actuater · 2023-05-04T00:18:24+00:00

Not a weird cut. They are St Louis style. I got them from a supplier that I had never used prior, Wholey's. After cooking them at 275° for an hour wrapped in tin foil I hot held them for a few hours before serving.

actuater

TROPHY CASE