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T.G · 07-05-2010, 11:13 AM

Smoked one section of the Denver Ribs yesterday. Coated with a fresh garlic, rosemary, thyme, oregano, pepper, salt, oinion & paprika wet rub. After 2 hours, I added a piece of chicken slathered down with the same wet rub to the smoker. Total cook time was about 4 hours. Smoked with oak. Probably could have pulled the lamb about 30-45 minutes earlier than I did, but it had so much fat in it that it didn't really matter. Also, removing the membrane on the back of the denver ribs is a motherfracker, way, way harder to pull than the ones found on pork ribs (extreme meat shrinkage due to the membrane being removed, so there was nothing to hold it in place and prevent it from contracting/shrinking)

Also, just smoked 1/2lb of cheddar slices and 1/2lb of jalepeno pepper jack slices over almond wood this morning. (no photos, sorry).

07-05-2010, 11:13 AM	#864
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,543 Trading: (37)	Re: What's in your smoker? Smoked one section of the Denver Ribs yesterday. Coated with a fresh garlic, rosemary, thyme, oregano, pepper, salt, oinion & paprika wet rub. After 2 hours, I added a piece of chicken slathered down with the same wet rub to the smoker. Total cook time was about 4 hours. Smoked with oak. Probably could have pulled the lamb about 30-45 minutes earlier than I did, but it had so much fat in it that it didn't really matter. Also, removing the membrane on the back of the denver ribs is a motherfracker, way, way harder to pull than the ones found on pork ribs (extreme meat shrinkage due to the membrane being removed, so there was nothing to hold it in place and prevent it from contracting/shrinking) Also, just smoked 1/2lb of cheddar slices and 1/2lb of jalepeno pepper jack slices over almond wood this morning. (no photos, sorry).