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Chet Punisher

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  1. This is the rub we bought... http://www.thespicehouse.com/spices/bronzeville-galena-street-rib-rub#content I only referenced competition ribs. I just meant the texture and the doneness. Thanks.
  2. Yesterday I smoked a rack of Spare Ribs. I maintained 230 degrees for a little over 5 hours using the 3-2-1 method on the Big Joe. I used hickory and lump mix. I prefer More smoke flavor than less... We used a rub blend from The Spice House out of Chicago. I've used this blend the last few cooks and I really enjoy it. My wife made a BBQ sauce we found online from halfbakedharvest.com. To be honest, they tasted awesome, but they were not competition quality. They were a little overdone, but still very tender. I think we're I failed was during the foiling stage. I went for the whole two hours when I should have been checking them regularly. Family was very happy. Thanks for reading...
  3. A little too much rub, and not enough smoke, but still a very good preparation... Going to have to try different spice blends...
  4. Pulled it off at 165... Looks good, will report later...
  5. Another cook. Day two... Spatchcock chicken.. 350 degrees...
  6. Great video idea. I' like the format. Thanks.
  7. First cook posted yesterday in the Showcase forum.
  8. Fresh steak from the butcher. Rubbed with salt, pepper, and coffee... If you haven't tried coffee as a rub, I highly suggest it...
  9. Well the first cook Will be Delmonico steaks... Just started the new grill... Good bye cleanness..
  10. took delivery of my Big Joe today... Will be grilling something yummy tonight!
  11. Stupid auto correct.. Yes, thermometer...
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