Good deal. I pull mine at 135, but the wife prefers hers a little more done.
Loin was good at 140! 135 may have been better!
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That looks good
"They are who we thought they were"
You can dress a fat chick up, but you cant fix stupid
I usually do the 2, 2, 1 method on my ribs. I found the 3,2,1 method dried them out too much. 2 hours with dry rub only, 2 hours wrapped in foil with a couple pads of butter and agave, and then 1 hour uncovered with a light mopping of desired sauce to finish. All on 225. Let rest then enjoy
ETA- got a tip from a guy I roofed a house for that does competitive bbq or whatever about some hoisin ribs. Light dusting of Chinese 5 spice, and finish with hoisin sauce, same technique as above. Different but very good
Last edited by TheVisorGuy; 01-01-2019 at 12:37 AM.
Pork is like beef. A little pink won't hurt, only helps you.
I hit the stall with the smoker... Gotta wait on it to rise.
Don't increase the temperature at the stall. Stay patient and push through. Pork has fat, and fat needs to melt.
Still holding out.... Zzzzzzzzzzzzzzzzzz
Yeah it's burnt. Otherwise we'd have pictures by now.
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Lol
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Paging WillK...Paging WillK
Needed you to help the man out!
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