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Re: Thoughts on Country Style Ribs?
I'm sure they'll be great. You can always pull one @135-140 and sample it. If it's to your liking pull them all. If not, let them go awhile longer. Those are pretty lean though that�…1 · -
Re: Thoughts on Country Style Ribs?
I don't think you would want to do burnt ends with the loin cut ribs. They are not fatty enough.2 · -
Re: Best Method to Cook Corn on the Cobb?
Some folks silk it and then cook in the husk. I shuck, silk, and wash it then wrap loosely in foil with salt, pepper, and butter and grill until tender2 · -
Re: Lump Charcoal
The best thing I can get locally is Kamado Joe lump. I've tried Rockwood and many others through Firecraft and have not had good luck with mail order lump. The KJ lump is really good.1 · -
Re: Pulled beef adventure... lotsa pics
@bgebrent @500 @StillH2OEgger Thanks guys. It's been a long time since I've made pulled beef. It turned out really good.1 ·
