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Old 04-13-2014, 09:06 AM   #30
Take a breath!

revkab's Avatar
Join Date: 01-17-14
Location: Eureka, KS

Originally Posted by MGD TARD View Post
With my new Masterbuilt 30" smoked up a batch of country style ribs. Apparently kept 'em in WAY to long. Followed the time and recipe to a tee. Absolute shoe leather. I have decided I need a remote thermometer and will order one next payday. Although I failed I won't be discouraged.

Yesterday I smoked a half dozen bacon wrapped chicken cordon bleu. Those turned out awesome. Still trying to find a real good rub.

When I get the remote, I want to do a pork loin roast. Any pointers guys?
When I do country-style ribs, I prefer HnF, and take them out as soon as they reach temp.

Pork loin roast, likewise. Inject, and do HnF, taking out between 140 and 145.
That Smokin' Preacher. Ribs and Hot Peppers
  • WKG (Weber Kettle Grill)
  • Brinkman heavy duty Cimarron offset
  • Custom built 72" x 40" Offset logburner
  • One Butt Ugly Drum Smoker
  • One big tow-behind Wood-fired grill
  • and one itty bitty gasser
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