Ribs finished and ready to eat!
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David Snow
This time I used a little different seasoning. Salt, garlic powder, onion powder, thyme, with dark brown sugar. Last 30 mins with BBQ sauce. Turned out pretty good. A LOT of grease from the fat, even after trimming off as much as I could. This was a regular rack of ribs. Not Baby Back or St. Louis S... View More
Sorry it took so long to start back up. Doing a slab of ribs for my pre-birthday weekend party. Next weekend is my birthday. I will either do a chuck roast for pulled bbq beef or a prime rib. I may ju... View More
Smoking the traditional Christmas ham straight Hickory low and slow 12 hours on these bad boys
6 hours later, fall-off-the-bone tender. Should have trimmed more fat off them, but otherwise pretty good. Always room for improvement. :)
Thank you, Jeff. Carol, the rest are in the fridge waitin' on you! They will make your lips applaud!
Finished roast, pulled. A little salty and a little heavy on the smoke. First time doing a roast. Total of 9 hours on the smoker, smoker temps between 225 to 240, with a finished internal temp of 208 ... View More
