Adjusting Rubs to Smokers

Jackson Ortega-Scheiner Smoking Leave a Comment

Dr. BBQ: Have you ever had to adjust your rub to a smoker? I have a new rig and I can’t get my meat to bark up–it’s cooked well but no bark. So I have gradually started reducing the amount of turbinado and adding brown sugar in place of the tubinado. I use the Big Time BBQ Rub. What do …

Don’t Waste the Point End

Jackson Ortega-Scheiner Cookoff Questions Leave a Comment

Q:  Dear Dr. BBQ,   Is there anything I can do with the point end of a brisket after I cook a whole brisket?   –Mikey   Tuscaloosa   A:  Hi Mikey,   There sure is. I happen to think the point is the best part for eating. It’s not as pretty for slicing, and it has a lot more …

How Long to Cook Ribs?

Jackson Ortega-Scheiner Equipment and Gadgets Leave a Comment

Q:  Dear Dr. BBQ,   When you finish your ribs with a brush of sauce, how long do you leave them in the cooker and at what temp?   Thanks, Kim in NC   A:  Hi Kim,   The temp and time for this classic rib finishing technique are relevant to each other.  I usually don’t bother setting up another …

Mystery Sauce

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Q:  Dear Dr. BBQ,   I spent my early years in Statesboro, Ga., when my father taught at Georgia Southern College. We used to go to Vandy’s BBQ and get chopped BBQ pork sandwiches. The sauce was a mustard/vinegar-based sauce that was orange in color. Do you know of anyone that has a good recipe for this type of sauce? …

Starting a BBQ Concession

Jackson Ortega-Scheiner Equipment and Gadgets Leave a Comment

Q:  Hello Dr. BBQ,   My wife and I love BBQ and would like to start our own bbq concessions trailer business. We’ve considered it carefully, and are ready to give it everything we’ve got. We’re having a heck of a time finding a spot to set up on, though. We’ve spoken with many commercial realtors in a three-county area, …