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I have three racks of pork ribs and a bunch of beef short ribs that are going to be going on the smoker tomorrow.
Hopefully I remember to get some pics for y'all.
2.5hrs smoke, 1.5hrs wrapped, and 30 minutes out of the wrap to crust up the bark again. They were over done IMO, but since most of my family loves fall off the bone ribs, they were perfect. Couldn't even cut them as the meat was falling off if you tried to pick it up.
Baby backs cook faster than spares....I usually do this time table for spares and they come out perfect. Stays on the bone when you pick it up, but comes off cleanly when you bite it.
Family loved them.YUM!!!
Nah, my folks and I just aren't that into it. I get a lot of compliments when I do grill, and propane is just quicker and easier. I've got a lot of respect for those that put in the effort you do (I have friends that hate propane as well), but I doubt I'll convert until I'm retired...if I'm ever retired.WITCH!!!
I don't sear, I cook my steaks slow to about a medium rare middle. So, you might actually cook faster than me. But, I'm probably eating at the same time you are. Ultimately, as long as everybody eating enjoys the meal, it's just a different means to the same end.I don't know about faster...Easier sure.
I can have ripping hot coals in 10 minutes with lump charcoal and a chimney starter. Steaks are 1.5minutes per side, rest 5 minutes and I'm eating. Most people I know with gas grills need 10(or more) minutes to warm up to steak searing temps.
Reverse sear is where it is at, boys. Roast over indirect heat at 350 F for 15 mins or until center gets above 120 F, open up the vents and let the dome temp get to 500+ F and sear for about 90 mins a side. Perfectly medium cooked steaks.
Add in some pecan hardwood during the roasting for that great smokey flavor.