God bless Texas----------------------- Old 300 I will remain what i am until the day I die- A HUNTER......Sitting Bull Its not how you pick the booger.. but where you put it !! Roger V Hunter
God bless Texas----------------------- Old 300 I will remain what i am until the day I die- A HUNTER......Sitting Bull Its not how you pick the booger.. but where you put it !! Roger V Hunter
I will be doing a bunch of ribs for Independence Day.
To preserve liberty it is essential that the whole body of people always possess arms and be taught alike, especially when young, how to use them.-Richard Henry Lee
Endowment Member NRA, Life Member SAF-GOA, Life-Board Member, West TN Director TFA
Wife is gone to her parents for a couple of weeks (MIL just now got out of surgery/FIL not in good shape at all) so just the boys and me at home. They will probably both be working all weekend and Monday. Ordinarily I would be doing a pork shoulder and having friends over, but most friends are out of town for one reason or another. I will probably go to whatever nearby BBQ joint is open, come home and enjoy the peace and quiet.
We've got a houseful of company for several days so will be doing brisket one day, beef ribs another day and lots of burgers, brats and probably hotdogs for the kids.
Not this year. An old family friend is celebrating her 80th birthday on the 4th, and she has terminal breast cancer, so an 81st seems unlikely. My Wife asked her where she'd like to go for dinner. Her choice - Red Lobster. That's where we'll be.
So, I'm a rookie on the smoker. My wife bought me a Cuisinart propane smoker for Christmas and finally used it last Sunday for the first time to smoke a baby back rib. I used the 3-2-1- method @225 temp., dry rub, plenty of water in the bottom tray, hickory chips, 3 hr. unwrapped, 2 hr. wrapped in foil, & the last 1 hr. unwrapped to crisp them back up, but no sauce at the end. They were 160 with the meat probe and crispy on the outside, but didn't fall off the bone like I like them. Had to wrestle to get them apart. Any tips on what I did wrong?
So, I'm a rookie on the smoker. My wife bought me a Cuisinart propane smoker for Christmas and finally used it last Sunday for the first time to smoke a baby back rib. I used the 3-2-1- method @225 temp., dry rub, plenty of water in the bottom tray, hickory chips, 3 hr. unwrapped, 2 hr. wrapped in foil, & the last 1 hr. unwrapped to crisp them back up, but no sauce at the end. They were 160 with the meat probe and crispy on the outside, but didn't fall off the bone like I like them. Had to wrestle to get them apart. Any tips on what I did wrong?
So, I'm a rookie on the smoker. My wife bought me a Cuisinart propane smoker for Christmas and finally used it last Sunday for the first time to smoke a baby back rib. I used the 3-2-1- method @225 temp., dry rub, plenty of water in the bottom tray, hickory chips, 3 hr. unwrapped, 2 hr. wrapped in foil, & the last 1 hr. unwrapped to crisp them back up, but no sauce at the end. They were 160 with the meat probe and crispy on the outside, but didn't fall off the bone like I like them. Had to wrestle to get them apart. Any tips on what I did wrong?
