Hi Doc: I smoke my baby backs on a Big Green Egg with a plate setter and no water pan. The dome temp is 225°F-235°F and they cook for six to seven hours. They say the ribs are done when the meat shrinks up 1/4 inch on the bone, but my ribs don’t shrink. Is my temp too low? They …
Different Sauces for Different Seasons?
Q: Dear Dr. BBQ, Why are traditional BBQ sauces used more often in the summer months, whereas teriyaki, honey and Cajun are more often used in the winter months? –Linda A: Hi Linda, I never really thought about that but if it’s true it’s probably because the weather forces many of us to cook inside and then …
Too Much Smoke Likely Caused Twangy Aftertaste
Q: Hello Ray: Got your book and have enjoyed trying out the recipes immensely. I tried your big time competition brisket on the fifth. I followed the directions closely and everything looked beautiful except the meat had a definite twangy afte taste. The only thing I can think of is I marinated it in an aluminum pan with the Schmear …
When It Comes to Wood, Less Is More
Q: Hi Dr. BBQ, I bought your book a few days ago and it is great! I can’t wait to try out the recipes you shared. I need to get the scoop on the proper use of charcoal and wood in a smoker. I have an offset firebox horizontal smoker. Information I have read online suggests you burn down charcoal …
Smoking Two Meats Simultaneously
Hi Dr. BBQ, I saw you on the OLN All Star Barbecue Showdown recently, and I was most impressed with your talents and methods. So, I wanted to ask you question. I just bought an offset smoker, an entry model, which is a step up from a gas grill I have and also the small Weber Kettle. I wanted to …
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