Hello Dr. BBQ: I currently have your book for BBQ and love it. I currently live in Texas and have started cooking in Texas competitions which are way different than KCBS competitions. Do you have any suggestions on a book to give me guidelines on how to cook in Texas competitions? I am struggling with ribs in Texas and need …
“Feel” the Meat
Hey Dr. BBQ: I”ve got your book BIG TIME BBQ COOKBOOK and there is not an internal temp for any of the ribs. If you could help me out I would greatly appreciate it. I have got the Boston butt down and the chicken mastered but I’m struggling with the ribs. They taste good but not all that tender. My …
Smoker Tips and Pork Loin Rub
Dr. BBQ, I built a smoker out of two 55 gallon drums, one on top of the other. I’ve just started cooking in the last month and need a little help with a few things. At what temp do I cook pork loin and for how long? And what rubs do I use on it or do I use a …
Fat-side Down, Please
Hello Dr. BBQ: Everyone tells me to cook brisket with the fat side up, but you say cook it with the fat side down, so what’s the scoop? Tom Hi Tom, I prefer to cook my briskets fat side down on any cooker that has the fire underneath the meat. I think the concept of the fat melting into the …
A Winning Sauce
Hey Doc, I have been cooking bbq for about ten years. Last year I started cooking in some competitions, contests that have about 30 to 40 cookers. I seem to always finish between 15 and 25. I really would appreciate some help. Since I don’t have a lot of money I usually cook close to home at the smaller …