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Top Poster: PigCicles (10,055)
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Where can I get some cherry rub? Does it actually have cherry flavoring in it?
Looks like somebody cut the tails off the ribs and brisket Bubba.
What's the little peice in the rib pic, and what's on it?
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Been goin about 2 hr's now. Uds holding steady at 235ish....

Buford running about 230.....
Had to put a blankey on him, wind is picking up!
Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
Authorized Backwoods dealer.
B.O.D. GLBBQA
Pitmaster - Lockharts BBQ of Royal Oak
Owner-Great Lakes BBQ Supply Co.
I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.
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 Originally Posted by SmokyOkie
Where can I get some cherry rub? Does it actually have cherry flavoring in it?
Looks like somebody cut the tails off the ribs and brisket Bubba.
What's the little peice in the rib pic, and what's on it?
The cherry rub is a blend from BB's that he hasn't put on the market yet, and yes, it has actual cherrie's in it!
The brisket is actually a mangled point with some flat on it.....$1.29 a lb, i don't complain to the butcher to bad!
Small piece is the rib end with some Caribbean rub i wanted to try!
Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
Authorized Backwoods dealer.
B.O.D. GLBBQA
Pitmaster - Lockharts BBQ of Royal Oak
Owner-Great Lakes BBQ Supply Co.
I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.
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Food looks great Bubba! Nice background shots to make that smoke look invisible 
<BTW - I still owe you a lot more silly comments >
Plank Owner ..................
I didn't fight my way to the top of the food chain to be a vegetarian!

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Looking good Bubba, keep them updates coming. PP on the drum is one of my top favorites. That and ribs seem to gain the most to me.
Chad
"I care not what others think of what I do, but I care very much about what I think of what I do. That is character." T.R.
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BDS-Jumbo Model 2743
WSM- Weber Smokey Mountain w/ mods
Weber Performer
GOSM Big Block 36" gasser
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 Originally Posted by Bbq Bubba
Been goin about 2 hr's now. Uds holding steady at 235ish....
I guess that answers my question about the drums in cold weather.
 Originally Posted by PigCicles
Food looks great Bubba! Nice background shots to make that smoke look invisible
That's that invisible blue smoke that we discussed @ the trading post.
<BTW - I still owe you a lot more silly comments  >
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 Originally Posted by SmokyOkie
I guess that answers my question about the drums in cold weather.
Drums are typical as far as cold and smokers go Tim. A windy 70° day is more of a problem than a 0° day. Damn wind anyway.
Chad
"I care not what others think of what I do, but I care very much about what I think of what I do. That is character." T.R.
__________________________________________________ _____________
BDS-Jumbo Model 2743
WSM- Weber Smokey Mountain w/ mods
Weber Performer
GOSM Big Block 36" gasser
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The only thing good about wind is that it keeps the smoke out of your eyes.
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About 6 hr's now, UDS is cruising along at 238*, have hardly had to touch it except to give it a lil shake every now and then!
Buford on the other hand is not doing well with the wind, have set up some block's but it's swirling so bad it's futile.
He's stuck about 200*, metal is just to thin to hold the heat, that's O.K.
Rib's are foiled and brisket is at 145*.
8 chicken 1/4's are in brine for later after the picnic is done, will cook over Pecan and see if i can run the drum at 300ish
Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
Authorized Backwoods dealer.
B.O.D. GLBBQA
Pitmaster - Lockharts BBQ of Royal Oak
Owner-Great Lakes BBQ Supply Co.
I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.
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