Looks like a pit boss your smoking with. What time, temp and method did you use?
6hrs.
200 degrees first 3 in rib rack
200 degrees 2hrs. In pan with the Dr. Pepper BBQ sauce lacquer i made with foil loosely on top
Last hr. 225 degrees Foil off and i brushed the lacquer on the ribs every 20min.
Wade, was it worth the time spent lacquering your ribs? Could you taste a difference?
This always sounds so good, but I shy away from sweet rubs for health reasons, sticking to dry rubs mostly, and trying to keep the salt down too. I'm really working hard on cooking meat just to the point of doneness and no further and pulling it to maximize the juiciness and softness and flavor.
I picked up several different kinds of sugar free BBQ sauce, but we don't really even use them, even though some of them are pretty tasty.
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@Yakster said:
Wade, was it worth the time spent lacquering your ribs? Could you taste a difference?
This always sounds so good, but I shy away from sweet rubs for health reasons, sticking to dry rubs mostly, and trying to keep the salt down too. I'm really working hard on cooking meat just to the point of doneness and no further and pulling it to maximize the juiciness and softness and flavor.
I picked up several different kinds of sugar free BBQ sauce, but we don't really even use them, even though some of them are pretty tasty.
I enjoy the lacquer way best but I have done the dry rub technique as well same process just minis the lacquer step. I've even just let the smoke 6 hrs. At 175 degrees With the dry rub technique just using it own juices to bast the meat in a catch plate below throughout the final stage of the smoking process
That was my Dad's second favorite dinner. We would legitimately have popcorn for dinner at home past a certain age, can't imagine that flying with my Wife, however.
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My turn to cook. Sick of the same old same old...so let's make some gnocchi with sauteed shallots in a cream sauce with spinach and tomatoes. Topped off with some toasted panko, parnassian, and a few chili flakes for heat on the back of the palate. 25 minutes from fridge to plate.
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Broiled pork chops, baked potatoes, and mixed veg.
Looks like a pit boss your smoking with. What time, temp and method did you use?
"I ain't got no Opus's"
LLA - Lancero Lovers of America
2016 Gang War (South)
May I assss u a ?
6hrs.
200 degrees first 3 in rib rack
200 degrees 2hrs. In pan with the Dr. Pepper BBQ sauce lacquer i made with foil loosely on top
Last hr. 225 degrees Foil off and i brushed the lacquer on the ribs every 20min.
Wade, was it worth the time spent lacquering your ribs? Could you taste a difference?
This always sounds so good, but I shy away from sweet rubs for health reasons, sticking to dry rubs mostly, and trying to keep the salt down too. I'm really working hard on cooking meat just to the point of doneness and no further and pulling it to maximize the juiciness and softness and flavor.
I picked up several different kinds of sugar free BBQ sauce, but we don't really even use them, even though some of them are pretty tasty.
I enjoy the lacquer way best but I have done the dry rub technique as well same process just minis the lacquer step. I've even just let the smoke 6 hrs. At 175 degrees With the dry rub technique just using it own juices to bast the meat in a catch plate below throughout the final stage of the smoking process
Wheat bread is done
Pork loin and mash gratin with crispy sage and prosciutto.
^^^it's how I maintain my boyish figure.
That was my Dad's second favorite dinner. We would legitimately have popcorn for dinner at home past a certain age, can't imagine that flying with my Wife, however.
Won't know until you try.
Trapped in the People's Communist Republic of Massachusetts.
Wife gets pissed when I come home from work and don’t want the dinner she cooked, because I’m too full from ice cream at work!
Although I suspect she’s mostly pissed I didn’t bring any home!
Leftover shredded turkey chili with home baked bread.
Dayum, save me some.
left over left over leftovers here, mushrooms carrots chicken in a cognac cream sauce served over tumeric rice.
Salisbury steak day
Enjoying the Chef's Snack on home made rye bread while the spare ribs cook.
I had two, the Wife talked me out of one, even though she had leftover spaghetti for lunch.
Lamb Merguez stir fried with zukes, carrots, celery and onion.
Oh, and mashed caluiflower and homegrown potato.
Spoon Roast. Medium rare. Salt pepper... 6 cloves of 🧄
Bacon mustard butter prime rib roast with roasted garlic and rosemary...so good!
Chicken fried rice on the Blackstone. 🍻🕺🏿
Lamb, steak, and chicken for my protein. Rice and broccoli for fuel 💪
My turn to cook. Sick of the same old same old...so let's make some gnocchi with sauteed shallots in a cream sauce with spinach and tomatoes. Topped off with some toasted panko, parnassian, and a few chili flakes for heat on the back of the palate. 25 minutes from fridge to plate.
Dang, forgot how much I miss French Onion soup!! Looks great Steve!
Can't take credit. This is from our favorite restaurant
