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#2311 | |
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I am cooking Kroger $1.79 ribs. I think they are better with a short brine. If I had organic heirloom hog ribs, I wouldn't brine either.
Sorry but why the Stalker comment? I just assumed you were a pussy with a pellet burner. ![]() ![]() ![]() ![]() Quote:
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#2312 |
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I'll be smoking a 16 lb brisket, Aaron Franklin style. While it's resting in a cooler for the last hour, I'll smoke about 40 chicken wings up for appetizers
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#2313 |
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Last hour?
You need to read up... no less than 2 hours and up to 4 but staying above food safety temps. I smoke then char my wings, toss in sauce optional after searing.
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#2314 | |||
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I think most if not all that post in here anyway will remove the membrane. Thats a given. Usually, I'll put an original nice rub on them. Refrigerate 24-48 hours. I think I'm going to try some Asian type ribs. Try a few bones in an instapot and finishing on the grill. Some long time, serious BBQ people swear the instapot ribs are the most tender you'll ever have. Thats something different for sure. And the rest some traditional ones I've been doing for 30 years. Going to do some brats too.
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#2315 | |
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Interesting on the wings. I smoke them, bring the fire temp up to about 325, toss the wings in sauce, put them back on for 10-15 minutes. Crisped right up for me last time. |
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#2316 | |
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#2317 | |
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Fridging and or marinating ribs Is something I’ve always done. Not every time, but more than not. Posted pics in here many times of the results.
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#2318 | |
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We used to do it for 6 hours while prepping for game day and it wasn't an issue. Just don't get antsy and pull it early. |
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#2319 | |
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#2320 | |
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Oh I won’t. I’ve smoked enough briskets that I know you cannot rush things. Sent from my iPhone using Tapatalk |
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#2321 |
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#2322 |
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#2323 |
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Too true?
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#2324 | |
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#2325 | |
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