By Invitation Only

[BakerMayfield2018]

What ever you want, except hickory or mesquite. Both will over power the meat.

Yea. I never use either of those.

 

[cosmo1]

I asked him what was wrong with his ribs (they were sauced so heavy I wasn't sure they were ribs. Lol

I brushed a little sauce on the ribs I did last weekend, only because the people who were here expected it. Not much, just enough to add that sweetness.

They were pretty good.

 

[cosmo1]

I didn't put the sauce on till the very end. View attachment 137767View attachment 137768 View attachment 137770View attachment 137771 View attachment 137772 View attachment 137773View attachment 137774

Good. Now try to wean yourself of all the spice rubs and get basic.

 

[Over 70]

Come on man hickory is God's gift to smoking pork and beef.

Yeah I know I'm using cherry today.

 

[Over 70]

Good. Now try to wean yourself of all the spice rubs and get basic.

The more I smoke the more I'm getting closer to K.I.S.S. ribs especially. The initial rub is the most overrated thing you do to them.

 

[cosmo1]

Come on man hickory is God's gift to smoking pork and beef.

Yeah I know I'm using cherry today.

Hickory sticks with me for two or three days after.

Cherry, apple and occasionally pecan.

 

[BakerMayfield2018]

Hickory sticks with me for two or three days after.

Cherry, apple and occasionally pecan.

Pecan , Apple and Cherry are what I use also.

 

[cosmo1]

The more I smoke the more I'm getting closer to K.I.S.S. ribs especially. The initial rub is the most overrated thing you do to them.

I only use salt and pepper when I do a brisket.

The salt to help to tenderize the meat and the pepper for just a little spice.

 

[Operational needs]

View attachment 137757

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Looks fantastic......except for the sweet potatoes. Lol. Need some southern style potato salad.

 

[Over 70]

I only use salt and pepper when I do a brisket.

The salt to help to tenderize the meat and the pepper for just a little spice.

That's what I do except I inject with butcher bbq brisket injection. I've tried both ways and injecting wins hands down

 

[cosmo1]

Come on man hickory is God's gift to smoking pork and beef.

Yeah I know I'm using cherry today.

I've never tried it, but I've read oak is good for beef. Sounds a little heavy, but I may try it someday.

 

[Operational needs]

All yall's ribs look great. My favorite rib place closed. It was owned by a Vietnamese couple. Their ribs were fantastic as well as their collard greens.

 

[Over 70]

I've never tried it, but I've read oak is good for beef. Sounds a little heavy, but I may try it someday.

I'm talking big cuts, they can handle the bold flavor because afterall it's only on the surface

 

[cosmo1]

All yall's ribs look great. My favorite rib place closed. It was owned by a Vietnamese couple. Their ribs were fantastic as well as their collard greens.

Asian-style ribs and collard greens.

Fusion menu.

 

[Operational needs]

Asian-style ribs and collard greens.

Fusion menu.

No. They were American ribs all the way, cooked by Asian people. And American collards. Don't know where they learned to cook them. I never asked.

 

[MyTripisCut]

 

[BakerMayfield2018]

I'm talking big cuts, they can handle the bold flavor because afterall it's only on the surface

I did a huge standing rib roast awhile back. Would like to do one again. But super expensive.

 

[oldngray]

View attachment 137779

He likes wieners?

 

[BakerMayfield2018]

I'm talking big cuts, they can handle the bold flavor because afterall it's only on the surface

I did a huge standing rib roast awhile back. Would like to do one again. But super expensive.

 

[BakerMayfield2018]

He likes wieners?

Was gettin hungry and still had like 2 hours to go. Lol.