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What's in your smoker tonight?


Rockspek

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36 minutes ago, aboa13 said:

0a7a34337b1490f4829ad19c4f4e2317.jpg
Happy with first attempt. Next time more sauce. Little less dry rub. But perfectly cooked.


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I think it's a damm good first attempt. 

Did you add anything when you wrapped?  I add a little brown sugar and honey on top.  A tiny bit of OJ and wrap tightly.  I might add a little sauce the last hr if I think it needs it.  

Try different techniques till you find what you like.  

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I think it's a damm good first attempt. 
Did you add anything when you wrapped?  I add a little brown sugar and honey on top.  A tiny bit of OJ and wrap tightly.  I might add a little sauce the last hr if I think it needs it.  
Try different techniques till you find what you like.  

I used brown sugar honey and apple juice.


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8 minutes ago, aboa13 said:


I used brown sugar honey and apple juice.


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I'd eat 'em...

I'm still trying to find or make a rub that I think is perfect.   Lot of good ones out there, and I've mixed up a few different ones I found online,  but there always seems like theres something missing.   

What did you use?

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I'd eat 'em...
I'm still trying to find or make a rub that I think is perfect.   Lot of good ones out there, and I've mixed up a few different ones I found online,  but there always seems like theres something missing.   
What did you use?

1554d8e1431a48ebc7a321fafd39b733.png




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  • 2 weeks later...
On 6/24/2018 at 4:38 PM, aboa13 said:

0a7a34337b1490f4829ad19c4f4e2317.jpg
Happy with first attempt. Next time more sauce. Little less dry rub. But perfectly cooked.


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Do it right and no to little sauce is all you need, helps not drown out the smoke. Ribs look awesome enjoy.

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Picking up a rack of dino beef ribs Thursday.  Never smoked em before because I could never find a decent rib.  I found a custom butcher in Saratoga area that guaranteed I will get what I'm looking for. Said he will have the entire rib plate for me to choose the cut I want.   Hopefully I'm not disappointed.

I'll probably smoke these on the pellet grill, as I not looking forward to tending a fire for 10 hrs in 90*+ heat. 

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When I do chickens on the smoker I always do an extra. I clean the carcass and freeze the extra meat and use it for quesadillas, gumbo or soups and it’s great to have that special good smoked chicken for those recipes!


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