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cmantis

Advanced Reefer
Rating - 100%
103   0   0
fighting-of-shaolin-monks.jpg
 

Rob&Gab

Advanced Reefer
Location
Staten Island
Rating - 100%
243   0   0
im gonna be a judge too. don't be greedy. my girlfriends gonna win tho with out a doubt. tonight im making some chicken :/ lets see how this comes out how well she has trained me lol.
 
Location
Long Island
Rating - 100%
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I love the egg! ImageUploadedByTapatalk1376841060.838933.jpg
3 racks of ribs. 1 is jamican ****, 2nd is wet (sauced with open pit) & 3rd is my special rub. Using a 2-2-1 method with spritz of applejuice every 2 hrs. Im using all natural lump charcoal with apple chips.

I bought the extra large egg and I LOVE IT! I plan on building a table for her next. Ive cooked pizza, fish & shrimp on cedar planks, pulled pork, 28lb turkey, brisket, chicken & cookies..
 

CHEMCHEF

PERMANOOB
Location
westbury ny
Rating - 100%
79   0   0
FYI those ribs look done. Anything over 2-2.5 hrs at 225 is overkill and actually starts pulling natural juices from the rack.
I would just wrap them in foil and let them sit and relax for two hrs.
This is jmo
 

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