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Beaumonty

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  • Smokeware Chimney Cap -- got one, how best do i use it?

    I got a birthday gift--a smokeware Chimney Cap--that I did not ask for but i am thrilled to have.  I think.

    My concern is how to figure out the settings.  I usually keep the daisy wheel closed but the almond-shaped holes fully open and just use the bottom vent for temp control.  don't really know where to begin on the Smokeware cap.  Any suggestions would be appreciated.

    also, i saw that people install the gasket on the inside of the cap sleeve.  Is that the way to go?

    finally, i also saw that you can keep the vent open to prevent mold growth.  Anyone have experience with keeping it partially open (since it's rain proof) I also keep it under a canopy anyway.

    so, any tips/hints/thoughts on using it would be appreciated.


  • Re: Memphis Style Ribs

    look great.  what's the basic rub?
  • Re: Meatless recipes

    stuffed jalapenos (cheese and cream cheese), but it's not vegan.
  • Re: First time St. Louis style ribs and Bad Byron's questions

    I went with a 1-1 ratio of turbinado sugar and Byron's. I am cooking three racks. I thought the grid and an extender would be enough but they were pretty big so I had to use my rib rack. Does everyone keep their ribs in the rack the whole time or do y'all lay them flat after they've smoked a while?
  • Dino Ribs -- my first run

    I was intrigued by the beef back ribs @tydfan made last weekend and decided to use the recipe @nibblemethis outlined on his blog video.

    Long story short, i cooked two racks at 325* for an hour fifteen minutes, foiled for an hour fifteen and finished in fifteen with thinned bbq sauce (Sweet Baby Ray's ColaQ) as a mop.  

    I used a homemade rub with a baste of 1 tbsp "Better than Bouillon" beef base/1 tbsp Worcestershire.  Here are the prepped ribs:

    imageHere is the stack after an hour and fifteen minutes.  I used pecan to smoke.

    imageHere are the ribs foiled with brown sugar, onion, and water.

    imageHere are the finished ribs:

    imageI was really happy with the method: it predictably made tender, flavorful ribs.

    I was expecting more meat considering how baby backs usually have a low bone - meat ratio.  Here, given the size of the bones, I thought I would be getting a lot of meat.  Also, it was a bit greasier than what I was expecting.  Nonetheless, I will be keeping my eye out for the ribs in the future. They're cheap, easy to make and very flavorful.  I don't know that I'd tweak anything.
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