Generally not something I've done well in the past. Any suggestions now that I've already started with a dry rub and placed them in the smoker at 240*?
you need to season that cutting board. it looks drier than a 75 year old whore's twat.
I am smoking ribs today
- Thread starter wct097
- Start date
you need to season that cutting board. it looks drier than a 75 year old whore's twat.
if the ribs come off the smoker a little bit early you can re-wrap in foil and throw them in a cooler with some kitchen towels on top. they'll hold and stay warm for a couple of hours this way.
I need a new cutting board. That's the older of the two I use and the other one warped and cracked, then flattened back out.
Good info... but I intend to feast when they come off. The wife complains that she doesn't like "smoke", so I intend to eat them myself and save any leftovers for my lunch tomorrow.
did you pull the membrane off of the bottom of the ribs?
will said he was cooking with hickory brotatoe!!!
Try to keep up
NO DICK JOKES YET?!
No, didn't know that was a thing. I did slice it neatly down the middle while cutting it out of the package.
He even quoted and replied to it.
AW SHIT, YOU DONE IT NOW
my dick is abbout 5 3/4" hard. so average I guess.
I must have missed it. this thread is a total fawking trainwreck. posted in the wrong forum, bad BBQ advice.........
it's not a huge deal. i feel that pulling the membrane makes them easier to eat, allows more smoke to penetrate and is a nicer presentation. that shit will still taste good if will actually fawking listens to me for once.
I'm doing my best, Pit Master Leon
post up pics of your finished product bitch.
also, do you prefer fall off the bone tender or ribs with a slight pull to them?
Probably lean more towards fall off the bone if I can't otherwise get a nice bark on them.
I also intend to post pictures that will include knife & weaponry placements to ensure that this lives up to the BBM standards.
very well. then continue on with the methods I have outlined. bro.
This stuns me