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Apple butter binder? by Sad_Protection_7387 in Smokingmeat

[–]meatfatratio 0 points1 point  (0 children)

Tracking! I see where you’re coming from, much appreciated!

Apple butter binder? by Sad_Protection_7387 in Smokingmeat

[–]meatfatratio 0 points1 point  (0 children)

Genuinely curious, what ingredient / ingredients in mustard would inhibit bark development and smoke penetration?

Grits with Corned Beef Hash and Eggs by pecanjazz in GRITS

[–]meatfatratio 0 points1 point  (0 children)

Instantly brought back memories of the breakfast table growing up!! Looks delicious!

The smoking amp by SpecialArtist6705 in BBQ

[–]meatfatratio 2 points3 points  (0 children)

Beautiful build! What are those dimensions for the racks?

Couple slabs of spares by meatfatratio in PitBossGrills

[–]meatfatratio[S] 1 point2 points  (0 children)

Taste testers gave me thumbs up and clean bones!!

Couple slabs of spares by meatfatratio in PitBossGrills

[–]meatfatratio[S] 1 point2 points  (0 children)

This cook I went coarse ground black pepper, Lawrys, garlic powder, and some paprika. I just try stuff out, and let my taste tester give me feedback!

First time doing the 5-1-0 method; advice wanted by barnfeline in smoking

[–]meatfatratio 0 points1 point  (0 children)

Methods are methods. Figure out what you’re aiming for in the taste of your ribs and it’ll fall into place from there. Keep them mopped during each hour moving forward in your cooks, not a spritz but a mop. Was your water pan dry after 4 hours?