Addicting
Well-known member
Smoked some pork ribs today, took these then finished them with sauce in the oven. 
What's on the smoker today?
- Thread starter wytex
- Start date
Djfan
Well-known member
Pork shoulder, chicken thighs, potatoes in aluminum foil.
Life is good.
Life is good.
It was a very good day! So good, So fine! Missed the pics of a very good time! Some ones birthday!
Jalapeno, stuffed cheese, spice blend, wrapped in BACON, and smoked for two hours.
Jalapeno sliced in half, stuffed with cream & cheddar cheese, fresh garlic, salt, pepper, lime.
So GOOD!
Jalapeno, stuffed cheese, spice blend, wrapped in BACON, and smoked for two hours.
Jalapeno sliced in half, stuffed with cream & cheddar cheese, fresh garlic, salt, pepper, lime.
So GOOD!
cahunter805
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- May 27, 2014
- Messages
- 2,525
Question on smoking pork spare ribs.
Do they need about the same time/temp as baby backs? Any tips on smoking them vs baby backs?
Going to cook both this weekend. Normally always use just baby backs.
Do they need about the same time/temp as baby backs? Any tips on smoking them vs baby backs?
Going to cook both this weekend. Normally always use just baby backs.
WildWill
Well-known member
Same temp and treatment just take a little longer (about a extra hour) to get the same tenderness.
WildWill
Well-known member
Boneless leg of aoudad lamb. Covered in a paste of salt, pepper, chilli, parsley, rosemary, shallots, garlic and olive oil. Smoked at 250 degrees for around 3 hours till internal was 140 degrees then pulled and wrapped for 30 minutes. Very good!
Nick87
Well-known member
Dear God that looks amazing.
BackofBeyond
Well-known member
How is lamb audad? I had adult ram a while back in TX and I can honestly say I probably don’t ever need to eat it again.
WildWill
Well-known member
It's not bad the flavor was comparable to domestic lamb just tougher. I got a ram and older ewe on my trip as well and haven't been very impressed probably gonna be a lot of jalapeno sausage.
BackofBeyond
Well-known member
Ya, the ram I had was pretty rank and probably the only meat I’ve ever had that the more you chewed, the bigger it got.
It turned out great! Didn't post a picture here of the sandwich but they were delicious!
JohnCushman
Well-known member
Dave.....what was the IT and how long did you rest it before cutting?
I think it was 133 when I pulled it. I let it cool and then put it in the fridge until the next day. It's easier to slice cold.
Jape
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- Sep 26, 2017
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- 1,733
Smoked part of an oryx backstrap at 250 until it reached an internal temp of 125. Turned out awesome. First time having oryx. I used howtobbqright hot bbq seasoning and it hit the spot.
Tyglick
New member
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- Jan 25, 2023
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- 10
Big horn sheep backstrap from a buddy. Turned out awesome! Colorado big horn
BackofBeyond
Well-known member
It’s going to be a thumbs up. That’s my favorite way to do a bird.View attachment 262621View attachment 262622
Trying this for the first time. Spatchcock Turkey. Brined overnight and just put it on the smoker. 3.5 hrs from now and we will have a thumbs up or down from the family
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