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Old 07-01-2004, 12:56 PM   #11
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Thanks Bam and Elf. I appreciate the tips. I have my own secret bbq sauce recipe that not even my hubby knows what's in it. I did a mop last time I did ribs using 3 parts apple juice to 1 part oil and it was so good. I'm going to doctor it up a bit this time though. I also made my own rub up after reading through all the rub recipes I've recieved and was able to "make it my own". I also bought hickory chunks, because all I had was chips and I didn't want to be out there the whole day replenishing the chips in the smoker. Like I said, my shoulder is 10.13 pounds so I plan on smoking it for 10-12 hours. I'll let you know how it turns out.


I'm just so excited about this smoking thing.
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Old 07-01-2004, 01:04 PM   #12
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Hey chefwannabe....

Could you take some pic's of the experience!

I hear you on the excitement!

Too bad you' re already married!
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Old 07-01-2004, 02:18 PM   #13
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Cooking low & slow is what makes the meat break down.

You really don't need to baste them. The more you open the lid, the longer it takes to cook.

Just had sauce about 20 minutes before you take them off the cooker.
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Old 07-01-2004, 02:19 PM   #14
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Check out the baby back rib thread below.
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Old 07-01-2004, 08:22 PM   #15
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I will be taking pictures and I will put them on a site where everyone can see them and post the link here.
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Old 07-05-2004, 03:33 PM   #16
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Here's 4 pictures that were taken yesterday. I wasn't able to get a picture of the pork shoulder because someone went ahead and pulled the pork. I love my smoker!

http://www.imagestation.com/album/?i...e=album-invite
[/img]
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Old 07-05-2004, 05:33 PM   #17
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To get the fall of the bone ribs I usually wrap in foil for the last hour or so of the smoke.
I use the Weber Smokey Mountain Smoker
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Old 07-07-2004, 09:45 AM   #18
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Meatloaf those WSM's are awesome! We just bought another one, now we have 3.
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Old 07-17-2004, 04:51 PM   #19
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I can't say much else than Kitchenelf has. I coat mine with mustard too. You can cook these in the oven too. I just did a batch at 200 for 6 hours and the meat just fell off the bone. There was no need to wrap them in foil. I find it very intersting that most Spare Rib Recipes you find in cookbooks are REAL WRONG :!: They cook them way to high.
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Old 09-14-2004, 03:00 AM   #20
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pork shoulder

I did on e of these the first time I smoked along with a small trimmed brisket. Good thing I had done a bit of reading and had marinated it.

I turned it once.....I had until today a brinkman smoker....wednesday I will be getting a mountain? smoker with a front door (can not life the whole thing anymore).
As far as the heat setting, this was what made the smoker sit for over 2 years as I could never get it into the ideal area. once I was told that just above warm was where I wanted it I was off and running.

As of late I use kingsford mestiquite charcoal, with mestiquite wood chunks. I do not soak the wood chunks I use it as I do the charcoal.....I also use apple squares (local store has ran out) but these I do soak as they are smaller and to get them to burn slower.

I will be doing ribs, a brisket and a pork roast later this week,

trying something new,

cherry apple juice with a white wine vinagar marinade for the pork roast.

and for the brisket cherry apple juice with a garlic red wine vinagar marinade, also some beef up

on both of these I will be using a modified version of emerils essence (no salt).

Living in Kansas City, I am finding no complaints yet on those whom have been acting as guina pigs hehehe
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