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Re: Direct Hickory Smoke on Country Style Pork Ribs?
Hickory is pretty strong flavor. Did you wait for the VOCs to burn off? I would also suggest cooking your ribs at a lower temperature. Country style ribs are just pork shoulder roasts cut into strips…2 · -
Re: Questions about ribs
As for the ribs, yes you cook them all the same way. Now how you cook them you'll receive a litany of how to. I cook them meat side up around 250 indirect for about 3hrs, then I foil them for 1h…2 · -
Re: OT: Too much OT?
If you're upset with OT discussions DON'T READ THEM. Some get to be hilarious. Just don't post anything about gassers. Totally taboo.1 · -
Re: Help with stripped bolt/nut that holds bands together. XL BGE (SEE PIC)
What you're looking for is called a carriage bolt.1 · -
Re: 3-2-1 HELP!!!!
I'm of the 3-1-.5 camp. No liquid in the foil stage since you get plenty of steam from the meat. Two hours in foil IMHO makes too "fall off bone" for me, and half an hour is plenty for…1 ·
