by "Shane Moore" (snakesm13)
Published 06/17/2017 at 12:36
by "Shane Moore" (snakesm13)
Published 06/17/2017 at 12:36
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STARS: 2
Volunteered to smoke ribs for our family’s Father’s Day lunch. Also did a flank steak (not pictured) and homemade BBQ sauce below:
One Texas style the other Spicy.
"Frank Grimes" (FrankGrimes)
06/17/2017 at 14:19, STARS: 0
I would like to learn more. And also more about your smoker.
"Shane Moore" (snakesm13)
06/17/2017 at 19:38, STARS: 0
I actually don’t have a good picture of it but it is a paver stone base with 3x3x3 cinder blocks. Used angle iron and sheet metal for the access door and the lids. Expanded metal for the actual meat placement. Oak wood only, an hour to create a good coal base the 3-4 hours of cooking the ribs at around 225-250 with one log at a time burning for smoke on top of the coals. Let me know when else you want to know!
"Frank Grimes" (FrankGrimes)
06/17/2017 at 23:59, STARS: 0
dude thats cool. I built a offset out of barrels and it was a lot of work and a lot of welding and the thing sucked. It took so much effort to keep the fire fueled and really tempermental so i gave up.