Huge thanks to SmokinOkie, Stuart and Stogie for my three first successes in my new 55 Super Smoker! I followed SmokinOkie's advice on back ribs and shared some incredible ribs with family and friends. Stepped up to Stuart's Prime Rib for the Super Bowl and blew away the entire gang with (yes, I even heard it said repeatedly), "The best prime rib I've ever had!". I finished it around 135 deg. for med - med/rare and it was so moist and juicy that each slice just glistened with juices at the surface, but didn't run out and dry it out! Truly amazing! I take a lot of pride in my cooking and have never received this much praise before. What a feeling. I just finished two Boston Butts today using Stogies' post of "Kevi's South-of-the-butt rub" the forum's agreed method of 225 degr. to internal temp of about 195 and OHHHH MYYY! When a Carolina Que fanatic tells you it is truly the best he has ever had (finished off about 1 1/2 pounds in one sitting to prove it), you know that you've hit a winning combination! Can it really get better? I sure plan to find out! Keep those great recipes coming and I hope to be able to add to this great forum.
If you're not diving, you better be smokin!
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