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So apperrault, how did it turn out? Any details?

He turned the cooking temp down.
I'm curious why you didn't just take it out at the 14 hour mark? It appeard to be done.

For prime rib, or most beef for that matter, I like to use oak pieces from a red wine cask. Really gives it a nice, hearty flavor.

ksanders,
If you want ham, you need to cure it for at least two weeks in a wet or dry brine, using cure #1, also known as pink salt or Prague powder. (I'd suggest a wet brine, so you can both soak...

I think they're similar to white, button mushrooms, commonly found in grocery stores, but with more of a light brown color.

"...Wife...critic..." Isn't that redundant? :rolleyes:

Looks good; that's a nice size. Can I ask what ST is asking for it? I don't see it on the website yet.

mneeley490...have you tried using the applesauce? Will the injector handle it?

BillyBob


Yes, if you use a commercial applesauce, it seems to go thru just dandy. I'm not sure a homemade...

I've been making a beef stew with carrots and Guinness for years. They're great together!

That's been my standard response as well. Why not both?
Anyway, back to the topic. As a general rule, I do not brine my ribs. However, there is one exception;
My Cherry Cola Ribs. Do a standard...

I recently used orange wood with some turkey legs. I thought they came out pretty good.

I like them as well, although it's hard to find any meaty ones in this area. Dang things are about 90% bone.
Last time I did beef ribs, I first marinated in Yoshida's Gourmet sauce, with some red...

I'm not sure that a braising method would work out so well in a smoker. You could try brining a butt with Cherry Coke, or perhaps injecting it beforehand.
I have brined and spritzed pork ribs with...

Just about ready to put in 2 racks of pork babybacks, 4 racks of beef short ribs, and 1 ham loaf just for the heck of it.

Went the roast route and sliced thin for French Dip sandwiches. It was fine, but next time (I bought two) I'll do it like a brisket.
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Thanks. It's an 8 lb. chunk of meat, roughly the shape of a football, but a little larger.

I read somewhere that flowering, or ornamental, cherry trees may be used in place of fruit-bearing cherry. So I don't think this should be any different.

I'm going to try a "heart of clod", which I guess might also be called an "eye of chuck". I just haven't decided whether to pull at 135* like a roast and slice thin, or go all the way to 195* like a...

Babybacks for me also. No matter how much I trim spareribs, there are always pieces of cartiledge to be found. I can't stand cartiledge!

I will echo what BillyBob said. I think Bear Paws are great in theory, but I prefer to use my latex gloved hands to separate the fat out. It is a little more difficult to spot it all visually; much...

Never done it. But if I did, I would make sure to place a water pan inside to keep it from drying out.

Congratulations, and I understand exactly where you're coming from. I went through a similar situation, although in my case, I was checking my big charcoal offset every 20-30 minutes. I lost count of...

For a Asian flavor, try a Kalbi marinade. I did one last summer, and it's still the best thing my daughter thinks I have ever made. She called it "meat candy".;)

A good variation on the theme is to substitute apple sauce for the apple juice or water. Seems to hold the moisture inside even better.

They're great between a bun, too.