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  • Christmas 2017 countdown has begun. Most people reveal their displays the day after Thanksgiving. Will you be ready???
  • Why do we love Christmas? It's all about the traditions. In this chaotic world we can miss the "good old days." Christmas reminds us of that time.
  • The first recorded date of Christmas being celebrated on December 25th was in 336, during the time of the Roman Emperor Constantine. A few years later, Pope Julius I officially declared that the birth of Jesus would be celebrated on that day.
  • Santa Claus's sleigh is led by eight reindeer: Dasher, Dancer, Prancer, Vixen, Comet, Cupid, Dunder (variously spelled Donder and Donner), and Blixem (variously spelled Blixen and Blitzen), with Rudolph being a 20th-century inclusion.
  • Outdoor Christmas lights on homes evolved from decorating the traditional Christmas tree and house with candles during the Christmas season. Lighting the tree with small candles dates back to the 17th century and originated in Germany before spreading to Eastern Europe.
  • That big, jolly man in the red suit with a white beard didn’t always look that way. Prior to 1931, Santa was depicted as everything from a tall gaunt man to a spooky-looking elf. He has donned a bishop's robe and a Norse huntsman's animal skin. When Civil War cartoonist Thomas Nast drew Santa Claus for Harper's Weekly in 1862, Santa was a small elflike figure who supported the Union. Nast continued to draw Santa for 30 years, changing the color of his coat from tan to the red he’s known for today.

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JR Kahuna    0

Any recipe works & tastes great if cooked on a Big Green Egg. I use the 2-2-1-1 method. Smoke with lump coal and apple wood chunks at 250deg 2 hours, continue another 2 hours with foil wrapped around them, and uncovered for another hour or until 1/2" bone showing. Misting every hour with a 50/50 mix of apple juice / apple cider vinegar. Cut and refrigerate overnight. Then cook 1 hour wrapped at 300deg and serve. Oh yeah baby... 1 more hour for these....

image_zpseb2e8a34.jpg

 

I use the Backwoods Party

 

http://www.backwoods-smoker.com/our-cookers/party/

 

I have heard great things about the Green Egg, but after my due diligence decided to go with the Party for more room.

 

I used to wrap my ribs and also used to put some brown sugar, honey and apple juice in the wrap. I have since given that practice up and just straight up cook my ribs for 3 1/2 to 4 hours depending on size at 225 degrees and that is it. To be honest, I can't really tell the difference and it is much less work.

 

The thing I love about the Backwoods Party is that it can hold the temperature at 225 degrees and I can get a 10 hour burn on 10 pounds of charcoal.

 

One other trick I learned for having ribs whenever I want them is to vacuum seal them right after you take them off of the smoker, freeze them and then when you pull them out just throw them in a boiling pot of water for about ten minutes with the bag sealed. You would think they just came off of the smoker. 

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