New Offset Smoker

I have a friend who smokes his pork loins wrapped in parchment paper and slathered with apricot jam. I had some and it is delicious. Parchment retains the moisture but lets the smoke flavor in. Don't know the specifics but I'm sure AI can find them for you!

 

There's a place or 2 we go to that doesn't take the membrane off. I actually like it on there...peel it off as I'm eating the rib and eat that too. I like the little chewy texture.

 

Once I learned how to do it, realized how easy it was, and quick it was to do, I always now remove it.

Just a personal preference! Some score it and some just leave it on.

 

I Guess I have to say that I prefer to remove it. That being said, If someone is going to make ribs for me I will eat and enjoy with the silver skin on. And probably eat way too much!

 

Are you sure that's a beer belly? Kinda looks like the guy is trying to doo something else!

 

He is going to feed pac-man

 

Twerking?

 

I've followed that guy for a long time. He sure can make a guy or gal hungry!!

 

Hickory smoked some turkey sausage last Sunday. Die hard here did it in the rain! It was worth it.

 

How about plum? Some nuggets I had mixed with apple turned out to be plum.

 

Thanks for the tip. Did them again today fully bacon wrapped. Brined, seasoned, wrapped, and cherry smoked for 1:45. Delicious.

 

Never heard anything about it, but I’d give it a shot.

 

Properly done ribs don’t need the sauce, so that’s a good sign!

 

Properly done ribs don’t need the sauce, so that’s a good sign!

buZZsaw BRAD doesn’t have the time to wait on oak anyways. I recommend black locust for him

 

Seems consistency of size is important from my experience. Nice steady heat that is controllable and smokes. Don’t want big temp swings caused by your fire

 

Even bad ribs don't need sauce. Although, I will certainly eat them with sauce if that's what's being served. Mine, no sauce. If I'm doing the smoking, Here's the bottle add your own...

 

Same policy with me