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Life is good

I had the pleasure of entertaining my sister, brother in law and cousin last night. I smoked two racks of baby backs, two racks of St Louis style ribs and about a dozen bratwurst yesterday.

I employ a traditional smoker and used a mix of green and cured Pecan. For the ribs themselves, I used a Pecan rub, extra virgin olive oil for 14 hours prior to smoking. I smoke them bare for about 30-40 minutes, then wrap them in foil for about 3.5 hours. They then spend another 30 minutes under intense smoke to finish them off. I use no sauce until after they're fully smoked. I prefer the Stubbs Pecan flavored sauce.

Today, eating leftovers fit for a king.

 
Nice sha. I rubbed mine down with a mix of salt pepper and a bit of garlic and let em set overnight. Smokin on hickory for bout 5 hours.

 
where's that poor dog boo?  is he / she sniffing all of that pit smoke...

 
i may be flying in for the thanksgiving game at DKR... are you bringing that dog?

 
I have strong opinions about what I put into my stomach, but its okay with me if any of you prefer to do it differently.

 
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