Freezing Rubs

Jackson Ortega-Scheiner Smoking Leave a Comment

Dr. BBQ I noticed I can buy your Big Time Rub online…but it’s in 10-pound bulk. Does the rub freeze well? I usually make your rub from scratch using your recipe and have done very very, very well with the ribs and pork. But I want the real thing. So can I freeze in vacuum sealed packages? Harry Hi Harry, …

BBQ Vacation

Jackson Ortega-Scheiner Ingredients (Meats etc.) Leave a Comment

Hi Dr BBQ, I’m a recently retired pork rib enthusiast. My favorite spots (so far) are the Rendevous in Memphis and Michelbob’s in Naples. We live in Connecticut in the summer and Naples, Fla., in the winter. I’m planning a 35th anniversary trip for my wife and me for next summer or fall, 2006. For many years we’ve talked about …

Apple Wood a Good choice for Pork

Jackson Ortega-Scheiner Misc. Leave a Comment

Q. Hey Dr. BBQ,   I was told to use apple wood for smoking a ham. I am brining a whole pork leg and it will be ready to smoke next Sunday. Do you recommend I use the apple wood or do you have another suggestion? When are you going to make another appearance on BBQ All-Stars? Thanks for the …

Temperature Not Timing

Jackson Ortega-Scheiner Smoking Leave a Comment

Hi Dr. BBQ: What is the cooking time to slow smoke a 15-pound rib eye roll at 220 degrees to medium? Thanks, Iceworks   Hi Iceworks, Timing isn’t going to work too well with something like that. You’ll need to monitor the internal temp of the meat. For medium you’ll want it to reach about 150 and then be sure …

How Long to Cure Fresh-Cut Hickory?

Jackson Ortega-Scheiner Misc. Leave a Comment

Q: Dear Dr. BBQ: I would like to know how long should fresh cut hickory cure before I can use it in my smoker. Thanks, Bill A: Hi Bill, A year of seasoning would be best, but you could use it a little early if you need to. Make sure it stays dry and gets plenty of room to breathe. …