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gdenby

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  • Re: Understanding Rubs

    gdenbygdenby
    I have seen a video of a BBQ pit crew that does season at the end after cooking a whole hog. The pit boss would add the seasoning till the samples had the flavor he wanted. Don't know if there w…
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  • Re: Ham Ham Everywhere, Help!

    gdenbygdenby
    The last remainders of the spiral cut ham, double smoked a'la Egret, are diced into tiny bits. Already did beans and ham, and potato and ham soups. Did the ham salad. Had some in scrambled eggs …
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  • Re: 1st Attempt at low and slow.

    gdenbygdenby
    Likewise a medium owner. My guess is that w. that much meat in there, the still cool meat is influencing the dome therm reading. If your vent settings are where you would ordinarily get 250-ish, let …
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  • Re: Spare rib ?

    gdenbygdenby
    The primary diff. between St. Louis spares and BBs, cooked in the same manner, is that the spares take about an hour longer. If cooking w. a period in foil, add the extra time before placing the ribs…
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  • Re: Pork rib injection recipe?

    gdenbygdenby
    Hi, TorontoBBQer, Don't know that I've ever heard of injecting pork ribs. Would take a pretty fine syringe, and a very thin sauce, Perhaps someone out there has done this. For myself, I som…
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