Food Smokers and Smoking Tips/Tricks/Techniques

Just salt and pepper on ribs is excellent

 

Ordered a Thermoworks Smoke, MK4, and Big Loud Timer yesterday, will be here tomorrow.

Btw, it's cheaper on their site than Amazon and the full warrantee is honored.

 

I never use anything (any longer) other than garlic salt, red, white and black pepper in equal parts.

 

Brisket is seasoned.

Decided to try dry brine for the pork butt before I throw the rub on there tonight. Then get up early and smoke tomorrow morning.

 

i found out that my favorite place to eat ribs just does salt and pepper on them. they put a dry rub on at the very end after it's almost done cooking. no sauce at all.


peg leg porker in the gulch in nashville = best ribs i've ever had

every time i go there i'm like "i'm not going to get the ribs... i'm going to try the pulled pork or the yard birds (chicken)".............i get to the counter... "yes i'll have the half rack dry with fries and mac and cheese".

 

I like the spicy memphis rub. Works great. No sauce needed.

Specking of. Ribs are 99¢ this week.

 

rub it in why don't ya!

 

25 degrees here today - think I'll smoke some cheese!

 

Sounds like a good time to smoke brisket. Food for a few weeks!

 

Some salt and pepper is sometimes the best things you can add. Not to complex and enhances the natural flavor. I've thought about getting some good whole peppercorns and crushing them and using a good sea salt for a rub on a brisket.

 

I never even heard of burnt ends until your post. The other night went to a smokehouse in town that haven't been to in years and one of the combo options was 1/3 rack of ribs and burnt ends. So of course had to try it. O_M_G now I have to do that! Been reading about it and started as brisket and now everything from chuck roast to pork shoulders. Hoping to try it on Sunday I have a couple cooling\cooking stainless steel racks that will fit in a pan to allow the smoke to circulate all the way around for the first part. Still not sure which meat I'm going to use. Need to be able to get to the smoker first though that will be tonight's task.



And thank you for your post and setting me on the path to yet another great taste in meat!

I'm hoping it will get up to 25 sometime soon And I shouldn't waste winter and should be doing some cheese and nuts myself. Good luck!

 

burnt ends are easy and fast compared to how long the rest of the meat takes. the pork butt that i used above was bone-in. i smoked the bone too and had a few bites of pulled pork with this meal.

 

Yeah, I'm not much of a sauce guy. I don't mind a bit on the side, but dry ribs for me.

 

Still in Houston?? Moving out to Sugar Land or Katy within 2 months tops. Selling our place here in Commie-fornia, and headed out there, both the wife and I got job transfers. Actually, wife got a promotion!

Visited a week ago, we enjoyed it.

 

Yeah. Here for a few more years.

Remember to pick up your revolver/pistol at the state line.

 

Doing some baby backs tomorrow. I went with an overnight rub, will put some more in before they go on, will spray them a few times, and I'm going no wrap this time. I liked the 2-2-1, but want to try without. Well, I may wrap one for the wife.

 

Pork dry brined with a little Hawaiian salt and then a rub put on a day later.

Brisket is just salt and pepper.

 

I hope it all goes well.

Have some beans soaking in a pot too.

 

What you smoking today?