I'm smokin a Turkey breast at kickoff.....8lbs @ $1.68/lb
mashed potatos & gravy
stove top stuffing
some veggies

tequila/lime wings for me

Smoked 2 racks of ribs for 6 hours yesterday with plans of grilling them today to finish them off with a nice crust.

Today it's raining. Hello broiler. . ..

I'll be right over. those sound amazing

..... love to have you.


just started with bloody's... have some absolut citron and frank's chili lime hot sauce... nice combo.

Cumin and rosemary rubbed grilled pork tenderloin for me.

2 slabs of ribs.

No smoking, just grilling. Cilantro/Lime/Pepper marinated chicken thighs

Rain keeping a man from the grill??? = a tasty morsel

Rain keeping a man from the grill??? = Pusslly

Interesting. I'd be curious to know your method.

I did 2 slabs today with my normal 5 hour timeframe and they came out great. Not sure what kind of crust you want to add?

And Sally, you CAN grill in the rain.

My method:
Hit the ribs with rub.
6 hours in the smoker (around 200-225 degrees, 3 doses of charcoal and hickory usually does the trick).
Wrap the ribs in foil tight.
1 hour at 300 degrees to get the meat to fall off the bone.
Then mop them with sauce and apply high heat for 3 minutes, more sauce, more heat, more sauce, more heat. This makes a nice rich outer crust.

if I smoke around 225 for 6 hours you can literally pull the bones out of them. Overdone IMO.

I was about to say the same thing. We as a culture have been conditioned to think that meat falling off the bones is cooked correctly but in fact, it is way overdone.

My smoker doesn't make em do that. . .I think the thermometer is lying to me.

+1

ATBs on the pit this weekend - maybe some ribs too...

I've been wanting to do some ABTs but haven't brought myself to the point of actually trying them. It seems like a bunch of work for not a lot of payoff.

Yeah, BTA's are some work for sure.

I can respectfully disagree here. I've done plenty of ribs that fall off the bone that will literally melt in your mouth.

Me too. But I like to be able to handle the ribs when I'm eating them, not just have a pile of boneless pork on my plate.

I try to do a variety - and it's only once in a while because it is a lot of work. Those little buggars are too tasty to never do - bacon wrapped goodness.

This is a good point.

Yeah, it really is more about appearance/presentation than it is about taste/texture. While the meat will still be very tasty and tender if it is falling off the bone, it is really akin to pulled pork. If that's the goal, just smoke a butt. A hell of a lot cheaper too.

wife requested another smoked turkey breast...... doin that taday (late start) and chili in the crock......2 arm roasts goin in the crock gameday for American Dips

yum....cold smoked turkey on toast w/ mayo

Recipe please!