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Jesse-Royce
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Joined: 03 Oct 2008
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PostPosted: Sat Jun 09, 2012 1:55 am    Post subject: Smokin Reply with quote

Got a smoker this year and was wonder if anyone has any good recipies for dry rubs or marinades they wanna share. I thinking about getting down and trying to smoke a brisket or some ribs slow make it a all day thing.


Feel free to share any and all grill recipies.
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zachadoo88



Joined: 08 Mar 2007
Posts: 325

PostPosted: Tue Jun 12, 2012 4:08 pm    Post subject: Reply with quote

What kind of smoker did you get? I've been smoking meats for about a year and a half now. It's a fun hobby and the payoff is the best part. Especially when you start getting better at it, have some friends over and get some good compliments! Smoking ribs can be a bitch, at least on my smoker. I need to try it again because I've only done it twice. I've got more into pulled pork and chicken. The next time I do ribs I'm gonna try what's called the 3-2-1 method. 3 hours with just the dry rub on, 2 hours in a tin pan with 1 beer poored in it, 1 hour with sauce. Temp of 225ish the whole time. I've heard it's amazing.
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handovdoom
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PostPosted: Wed Jun 13, 2012 2:56 am    Post subject: Reply with quote

dying to get one. my neighbours would hate me though.

watch america's test kitchen they always have recipes for dry-rubs and marinades for brisket and ribs and the like.
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kollin
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PostPosted: Fri Jun 15, 2012 9:02 am    Post subject: Reply with quote

zachadoo88 wrote:
What kind of smoker did you get? I've been smoking meats for about a year and a half now. It's a fun hobby and the payoff is the best part. Especially when you start getting better at it, have some friends over and get some good compliments! Smoking ribs can be a bitch, at least on my smoker. I need to try it again because I've only done it twice. I've got more into pulled pork and chicken. The next time I do ribs I'm gonna try what's called the 3-2-1 method. 3 hours with just the dry rub on, 2 hours in a tin pan with 1 beer poored in it, 1 hour with sauce. Temp of 225ish the whole time. I've heard it's amazing.


Be careful. introducing liquid in an already dehydrated meat will make it rubbery and tough as hell.
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Jesse-Royce
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PostPosted: Sun Jun 17, 2012 9:24 am    Post subject: Reply with quote

Yea from what I've heard about the 321 is the 2 is wrapped in a 400 degree proof heat bag and then tin foil with some BBQ sauce on the ribs. In sure just like anything you gutta screw around with a bunch of diffrent stuff all diffrent ways to find the gems .
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