4ever3 somebody shut me the fark up. Joined Apr 29, 2012 Location Tulsa Jan 17, 2021 #1 Oakridge Dominator straight on th’ MEAT!
16Adams somebody shut me the fark up. Joined Jan 16, 2013 Location USA Jan 17, 2021 #2 Good times. Roll smoke
SMOKE FREAK Babbling Farker Joined Feb 3, 2016 Location McPherso... Name or Nickame Craig Jan 17, 2021 #3 As it should be. No need for goop.
J jzadski Babbling Farker Joined Nov 6, 2014 Location Lapeer, MI Name or Nickame Joe Jan 17, 2021 #4 Off to a good start
chingador is Blowin Smoke! Joined Oct 18, 2006 Location Houston, TX Jan 17, 2021 #5 Absolutely. By nature I am lazy. I know the rub might stick a little better with a slather of mustard or oil, but my preference is to apply rub and seasoning straight onto the meat. Good on you
Absolutely. By nature I am lazy. I know the rub might stick a little better with a slather of mustard or oil, but my preference is to apply rub and seasoning straight onto the meat. Good on you
4ever3 somebody shut me the fark up. Joined Apr 29, 2012 Location Tulsa Jan 17, 2021 #7 Here’s the trick.... Put all the rub you want on and let the meat sit on the counter for 30 minutes... You can’t even shake that stuff off at that point!
Here’s the trick.... Put all the rub you want on and let the meat sit on the counter for 30 minutes... You can’t even shake that stuff off at that point!
SMOKE FREAK Babbling Farker Joined Feb 3, 2016 Location McPherso... Name or Nickame Craig Jan 17, 2021 #8 4ever3 said: Here’s the trick.... Put all the rub you want on and let the meat sit on the counter for 30 minutes... You can’t even shake that stuff off at that point! Click to expand... Yep. Then turn it over and do the other side. By then the smoker is warmed up.
4ever3 said: Here’s the trick.... Put all the rub you want on and let the meat sit on the counter for 30 minutes... You can’t even shake that stuff off at that point! Click to expand... Yep. Then turn it over and do the other side. By then the smoker is warmed up.
Big George's BBQ somebody shut me the fark up. Joined Feb 7, 2008 Location Framingh... Name or Nickame George Jan 17, 2021 #9 Looking good
4ever3 somebody shut me the fark up. Joined Apr 29, 2012 Location Tulsa Jan 17, 2021 #10 Called an audible... Reeaaaady BREAK!!!
4ever3 somebody shut me the fark up. Joined Apr 29, 2012 Location Tulsa Jan 17, 2021 #11 Green 33... Green 33... Set HUTTTT!!! Teriyaki sauce and sesame seeds...
4ever3 somebody shut me the fark up. Joined Apr 29, 2012 Location Tulsa Jan 17, 2021 #12 Sprouts getting some color from bacon grease and butter... It’s allll coming together!
4ever3 somebody shut me the fark up. Joined Apr 29, 2012 Location Tulsa Jan 17, 2021 #13 Four of us killed a rack of ribs and 24 oz of sprouts... #nolextovers
ShadowDriver somebody shut me the fark up. Joined Nov 29, 2012 Location ABQ, NM Name or Nickame Marc Jan 17, 2021 #14 Ribs and "Belgian Fart Bombs:" a truly winning combo. That looks delicious.
J jzadski Babbling Farker Joined Nov 6, 2014 Location Lapeer, MI Name or Nickame Joe Jan 17, 2021 #15 Wouldnt be any leftovers here either with just one rack. Maybe 3 :-D
D dave32063 Full Fledged Farker Joined Feb 1, 2010 Location Columbia Mo Jan 17, 2021 #16 Never understood the mustard myth. Totally unnecessary and messy.
Titch somebody shut me the fark up. Joined Nov 17, 2012 Location South... Name or Nickame Titch :-) Jan 18, 2021 #17 Great looking ribs, you can have my share of the sprouts
Stingerhook somebody shut me the fark up. Joined Feb 13, 2012 Location SE Florida Name or Nickame Marty Jan 18, 2021 #18 That's some fine cooking Jeremy.