I found a great deal on pork back ribs but I have not cooked these before. I have only cooked the St. Louis or baby back ribs.
the bones are not as long. What way do you cook these? I don’t want them to dry out since the bones are shorter and meat is slightly less.
(not falling apart tender)
For those who use the toothpick method, what does it feel like? Like poking a muffin? poking peanut butter? room temp butter?
What method do you use?
My next weekend thanks you in advance!
I just seasoned my grill and I filled it with maybe 3-4lbs of pellets because I didn't want a mess trying to remove pellets after seasoning. About 20 minutes in, there is a small gap in the pellet hopper (obv because I didn't put many pellets in) that is letting smoke out.
Is this okay? I’ve...
I received my EX4 last night, and I'm missing quite a bit of screws. I bought a brisket for a weekend cook for friends and family, but I obv won't be able to cook on it really until next weekend. Can I leave it in it's bag until next weekend?
OK GUYS, I must have watched about 15 videos, some repeatably, on making Burnt Ends. Most of the videos are consistent; however, where they mostly differ are cook and rest times. So my questions for those experienced are:
1. What temp are you pulling the point off roughly (so I can use this as...