Comment

Comment by Reese's Smokin' Chicken on October 5, 2011 at 5:59pm

does anyone know johnny triggs rib recipe?

Comment by David "Da Porker" Wynn on August 5, 2011 at 2:36pm

Hi Grilling fans... to be more precise, I should say: SMOKE FANS, have you ever used sweet corn cobs instead of hickory, cherry or apple wood for creating smoke? After my usual pig outs, I gather the eaten cobs (ones not so gross) rinse them off, while the cobs are still wet I place them in a zip lock bag and toss them in the freezer for the next time I need of an abundance of sweet, protein penetrating smoke. Taste is robust yet it doesn't over power the taste of the meat. I use hard wood briquettes for fuel and keep adding 2 or 3 cobs right on top of the fire during the entire time of the cooking process, in moments you will see billows of smoke pouring from your smoker or grill. (If you use a gas grill, wrap the cobs in foil and leave one end open for the smoke to escape. This will keep ashes from clogging the jets and burners). Try this money saving tip that works and enhances the flavor of whatever you are grilling so well, your guests and/or family  will definitely give you rave reviews!

Comment by jody harrison on August 5, 2011 at 12:59pm

want to order some cases

Comment by jody harrison on August 5, 2011 at 12:58pm

hey anyone now of a good pork rib wholesale supplier?

Comment by Barbecue Gabe on June 14, 2011 at 8:59pm

First coat the ribs with mustard (Believe or not, it will help soak in the rubs), apply some basic rub or seasonal salt and then apply brown sugar on the ribs. As the ribs marinade the brown sugar will leave off a liquid, great for keeping the ribs moist. I hope it works for you.

Comment by Sheldon Holsopple on June 14, 2011 at 7:50pm

I've got about 3 days to prep some pork ribs, any suggestions for a marinade, quick and simple with a tight budget would help.

Thanks

Comment by Barbecue Gabe on May 28, 2011 at 2:13pm

The First Wave of Ribs and some beers are done! Now sit home and relax while it is rainy.

Comment by Barbecue Gabe on May 28, 2011 at 6:48am

The Baby Back Ribs are smoking and the corn on the cob is grilling. Now sit back, enjoy the cherry wood being burned while attending the meat and fire.

Comment by Barbecue Gabe on May 27, 2011 at 6:57pm

Spray ribs with apple juice while smoking.

Comment by dan mcgarity on May 27, 2011 at 6:36pm

How do I keep my pork slabs from being tough when smoking?

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