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David Snow
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This is a group where we can share our passion for smoking, bbq, etc., tips, tricks, pictures.

 

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David Snow
6 hours later, fall-off-the-bone tender. Should have trimmed more fat off them, but otherwise pretty good. Always room for improvement. :)
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Jeff Dobbin
Looks great.
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February 28, 2021
Carol Stephens
That is so mean. Where's mine? lol
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February 28, 2021
David Snow
Thank you, Jeff. Carol, the rest are in the fridge waitin' on you! They will make your lips applaud!
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February 28, 2021
David Snow
Into smoker for 1 hour.
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Jeff Dobbin
Looks delicious
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February 28, 2021
David Snow
Thank you! Will have pictures of them finished. They usually turn out really good. My wife likes them, and she is picky. So I must be doing something right. Lol!
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February 28, 2021
David Snow
After one hour, remove from smoker, put into foil pan, add some apple juice, cover top with foil, back into smoker for remaining 5 hours or so. I do this step as a modified version of the 3-2-1 method... View More
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Terrie Martin White
Looks good!! We are smoking steaks today. Curious, I might have missed this step but you pull off the back membrane right???
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February 28, 2021
David Snow
Yes, sorry to omit that step. I usually do that. The first picture out of the package is the bottom with the membrane removed. These are St. Louis style ribs. I got lazy and didn't trim the extra meat off the bottom. Most people remove the membrane for presentation purposes. It also makes them easie... View More
February 28, 2021 Edited
David Snow
My Rub recipe: 1 cup Light or Dark Brown Sugar (loose, unpacked) 2 1/2 TBS Black Pepper (coarse or ground is your choice) 1 1/2 tsp Chili Powder... View More
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David Snow
Finished with rub. Now storing it in shaker containers for future use.
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David Snow
Clean, prep, and add rub to ribs. Getting ready for the smoker!
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Christie smith
The flavor was great even with the honey and brown sugar added to the rub. But this was one very fatty brisket. And this is the flat. The point had a lot of exposed meat even before trimming. But I sh... View More
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David Snow
It's all good! 1f642.png Not even the pros are perfect, yet they turn out some pretty damned good food. It looks fantastic!
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January 23, 2021
Mark Smith
Went great with eggs, cheese, and fresh salsa!
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January 23, 2021
Dave
Looks good ,nice bark.
January 23, 2021
Dave
You should really try the smoked eggs 2 hours at 225
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January 23, 2021
Christie smith
I've got a brisket smoking out there. I did something different today. In spite of the fact that I am full blood text and everybody thinks that it should just be salt and pepper, I have always done a ... View More
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Jeff white
I use a sugar based rub occasionally. Its good on beef but its excellent on pork and chicken
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January 22, 2021
Leslie Berryman
Sounds delicious , keep us posted please .
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January 22, 2021
Christie smith
Well i won't know till morning but i will let y'all know how it turns out! the plan is to take it off the smoker around 10:00 tonight and put it in the oven at 225 till morning when we will have brisket and eggs for breakfast. That's our typical method 🙂
January 22, 2021
David Snow
Sounds awesome! Haven't tried doing a Brisket yet. I will be trying Prime Rib first.
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January 22, 2021
David Snow
David Snow
shared a few photos
Not exactly bbq. Sausage Gravy for biscuits.
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Beverly
Oh man that looks awesome
January 17, 2021
David Snow
No, Robin, I have not. I have not yet tried making biscuits. For now, Pilsbury will have to do. Lol!
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January 18, 2021
Robin Robin
Oh well. Theybare easy, he has videos online..best home made biscuits...lots of Butter!!! Lol.
January 18, 2021
David Snow
I will give it a try. 1f642.png
January 18, 2021
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