B.B.Q. tips,ticks, videos, forums, rubs,...everything B.B.Q.

[Cohiba]

Hey All,

I think it was Hobbes that posted about electric smokers and recipes. Well, here are my recipes, tips, ticks, rubs and videos. I have purchased, belong to the forum, tried these recipes, bought Maverick Model ET-732 thermometer(along with red-high temp. seal..to seal the area where the probe and wire meet....why...because if moisture gets into the probe draining down the wire..it will fail).

3-2-1..method....look it up

2-2-1..method...look it up.

tin foil wrap, honey, rub, parkay margarine, apple juice in a spray bottle, beef ribs-vs-short ribs-vs-pork ribs,....how to "try to gey a smoke ring in an electric smoker" and others. If you don't know what I'm talking about....use this info and look it up.

Danny Coogle, Big Bob Gibson, Myron Mixon and others...if you don't know these guys and what they do or how they cook....look it up...use my info.


**These websites are just a few I use and I do use the products ...along with other products, or I wouldn't post these***

I'm not into shoulders, cheeks, butts, or chicken or turkey ...yet....but I will be doing these soon...very soon!!!

I will start to smoke hard and cream cheese soon...wife loves smoked cheese and nuts.

Here are some websites and Youtube videos and long with a book endorsement. I hope you look at these, use these, and learn from these. Please contribute here, along with the forums that I have posted.

Enjoy.....B.B.Q season is here and Preseason NFL is fast approaching!!

http://bonesuckin.com/BSS-Recipes/bone-suckin-recipe-videos/

http://www.bbqbackyard.com/forum

http://www.youtube.com/watch?v=wYmhBTlmhwE

http://www.youtube.com/watch?v=hL56qTXnf0w

http://www.hotsauceworld.com/bbqsauce.html

http://www.youtube.com/watch?v=WzZi_xGYQo4

http://forum.cookshack.com/eve/forums

http://mooresmarinade.com/

http://www.bbqsaucereviews.com/

https://www.bigpoppasmokers.com/rubs

http://www.jacksoldsouth.com/

http://usbbqsupply.com/home/index.php?main_page=index&cPath=23

http://www.bbq-brethren.com/forum/

http://www.owensbbq.com/products.html

http://www.youtube.com/watch?v=9INZmJs6Bn0

http://www.youtube.com/watch?v=wVm4p-fheSA

http://www.smokingpit.com/recipes/Recipe-list.htm

http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html

http://www.smokingmeatforums.com/f/

http://smokintex.com/Recipes.html

http://www.smokinitforums.com/

http://www.smoked-meat.com/forum/


Please use these sites, products, and join the forums that I have listed.

So far, the best B.B.Q....book I have run across is the Big Bob Gibson book.
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B.B.Q....beer....football=Nirvana!!!


Go Texans!!

 

[Tyson C.]

nice!!!! and thanks for the links. just finally got myself a decent little smoker/charcoal/propane setup and am making plans on a smoke house.

here is my small contribution i frequent for info and good readings, recipes, etc...

http://www.obiecue.com/

http://www.buttrub.com/

 

[Danny Tanner]

BBQ-Brethren is the OSA of BBQ forums!

 

[BuckFuller]

I got a barbeque trick or two up my sleeve too. I have taken competition barbeque cooking classes from Johnny Trigg of "Smokin Triggers", Mike Davis of "Lota Bull BBQ" Donny Teel of "Buffalo BBQ" and Rod Gray of "Pellet Envy", all of which have won at least one American Royal Invitation Barbeque Championship and all but one have won at least one Jack Daniels World Invitational Barbeque Championship. Due to circumstances I don't compete any more but I still LOVE smoking brisket, pork butt, ribs and chicken... and about anything else!

Here is a link to a sauce made right here in Tulsa that has won top ten in two national sauce competitions and 1st place and 2nd place in two different Oklahoma State Championship sauce competitions. Check it out...
http://www.Sa-Mokin.com

FYI: The "3-2-1 Method" of cooking ribs is 3 hours on the smoker unwrapped, 2 hours on the smoker wrapped in foil and 1 hour back on the smoke unwrapped. And 2-2-1 is the same respective sequence. These methods can produce some nice tender ribs.

Hello fellow OSA barbequers!

 

[SoonerDVM]

I've done a couple racks of ribs 3-2-1. They turn out SO GOOD!

 

[J.T.]

http://www.texasbbqforum.com/index.php?sid=39476776e467ecea58e0f1013bdf8e39

 

[Bobber Down]

Ribs I did this weekend on my UDS No foil no spritzing no butter Just smoke @ 275 for 3 1/2 hours till you get some pull back on the bone...Awesome every time!!!!

 

[Brandi]

View attachment 30977
Ribs I did this weekend on my UDS No foil no spritzing no butter Just smoke @ 275 for 3 1/2 hours till you get some pull back on the bone...Awesome every time!!!!

I agree, I never par-boil, spritz or wrap in foil for most things like ribs. Many BBQ'ers say you don't absorb any more smoky flavor after an hour or two so no point in keeping it in the smoker. A smaller group of professional BBQ'ers say "not true" and will smoke the whole time and I agree. My ribs come out perfectly every time as long as I do everything correctly. My pork butt stays in the smoke for the entire time and when it comes out you'd give up your first born for a second bite.

The only thing that gives me trouble is brisket. My brisket is good but not like angels singing as you chew good like my pulled pork. I did break my rule the last time smoking a brisket and finished it in foil in the oven. It came out tender but the flavor just had this almost pot roast taste along with the smoke and that won't fly. At least going the full-time in the smoker gives it a better flavor even if its not as moist.

Anyone have a good brisket method that's proven?

 

[BuckFuller]

Anyone have a good brisket method that's proven?

Maybe your smaller group of professional BBQ'ers could help with your brisket...?

 

[Danny Tanner]

View attachment 30977
Ribs I did this weekend on my UDS No foil no spritzing no butter Just smoke @ 275 for 3 1/2 hours till you get some pull back on the bone...Awesome every time!!!!

Another UDS fanboy here! Set it and forget it, mine holds temps like a champ!

I've never wrapped my ribs and have made excellent racks each time. Tender, with just enough cling so that you can get a bite without stripping the meat off the bone. I'm not against wrapping, I've just never done it. If it can make excellent ribs even better, than perhaps I'll give it a shot next time!