Quote:
Originally Posted by tupacboy
NOOBERIFIC - NOOBALICIOUS ALERT!!
alright guys... looks like bradley gets her first run this sat... thinking about doing a couple pork ribs... any reccomendations on a dry rub? ..
also, what temp should they be at and for how long... unfortunately i don't think my wireless thermostat is gonna make it in time so i'm gonna have to kinda wing it... from what i can tell i should use basically 6 pucks or 1.5 hrs of smoke... do i need to put a alum pan underneath after/before smoking?
thinking about making these with it in the beginning...
http://www.bbqaddicts.com/blog/recip...buffalo-turds/
Any tips / advice is greatly appreciated... i'm a noob willing to learn  |
No advice for your smoker - I use a cheap charcoal bullet smoker - but DEFINITELY make the ABTs. I use a similar recipe, but I mix in a little shredded cheddar with the cream cheese. And I do about half with sausages and half without. I cook them low for most of the time, and then ramp up the heat to crisp up the bacon.
I usually make them every time I smoke something
(and have been known to fire it up just to make those)