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  1. #21
    That dude from Mississippi notnalc68's Avatar
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    Quote Originally Posted by Discount Tire View Post
    3-2-1 Texas Crunch Ribs

    I keep it simple...

    1) salt ribs at least 12 hours in advance
    2) Apply rub of choice right before the meat goes in the smoker
    3) Drizzle honey on ribs and add 1 oz liquid (I use apple juice) before wrapping ribs
    4) Apply BBQ sauce of choice 30 minutes before finished



    Those look great!


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  2. #22
    Advertiser Discount Tire's Avatar
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    Quote Originally Posted by notnalc68 View Post
    Those look great!


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    Thank you! I was very pleased with how these turned out.
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  3. #23
    Been Around the Block trailraider's Avatar
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    Jays iphone 001.jpg

    I love smoking pork shoulder
    Jeep- Adult version of lego

  4. #24
    Knows a Thing or Two Kalums's Avatar
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    Ok so I'm new to the whole smoking, dehydration stuff other than making some awesome (my family says) BBQ chicken I'm lost. So here is my first question I've heard of ppl making Jerky in the oven... I have a convection oven lowest temp on an external thermo (not the internal one) says 165 dgrs... Can I make jerky with it or... Save up for a real dehydrator?

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  5. #25
    Advertiser Discount Tire's Avatar
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    Quote Originally Posted by trailraider View Post

    I love smoking pork shoulder
    Me too!

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  6. #26
    Fresh Catch JC_JK's Avatar
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    IMG_7579.jpg love using my smoker. Here's a set of ribs I did over the summer. Did a nice chopped beef from a smoked chuck roast too one day.


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  7. #27
    Advertiser Discount Tire's Avatar
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    Quote Originally Posted by JC_JK View Post
    IMG_7579.jpg love using my smoker. Here's a set of ribs I did over the summer. Did a nice chopped beef from a smoked chuck roast too one day.


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    Looks amazing!
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  8. #28
    Hooked HeyitsRay's Avatar
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    IMG_2658.jpgIMG_2659.jpg 45 minute tritip, slightly overcooked but delicious. Pork shoulder is my fav to smoke, brisket is the second.


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  9. #29
    Advertiser Discount Tire's Avatar
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    Quote Originally Posted by HeyitsRay View Post
    IMG_2658.jpgIMG_2659.jpg 45 minute tritip, slightly overcooked but delicious. Pork shoulder is my fav to smoke, brisket is the second.


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    Your bark looks amazing! Haven't tackled a brisket just yet.
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  10. #30
    Hooked HeyitsRay's Avatar
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    I smear a light coating of mustard on meats when I want to "glue" seasonings on. Makes a nice bark.


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