Just watched your video on the beef ribs. I've always liked babyback ribs. Then I saw the address to your blog. Nice work on the blog. I'll be trying the beef ribs real soon.
Hey, I too just saw your beef rib video. I'm actually making beef ribs for my father this saturday for fathers day. I hope mine turns out as good as yours did! Thanks!
looking forward to attempting the ribs. I have a question and hope you dont mind answering. I smoke some chicken last night and it came out a little dry. Is there a way to keep it moist and still cook it so its not raw?
First off, I marinate my chicken before I smoke it and make sure you LEAVE THE SKIN ON. I also use a higher heat when I smoke chicken. I like to stay in the 275* to 300* range. Start with skin side up and I spray the chicken with apple juice after the first hour and then turn the chicken over. 30 minutes later I spray it again. After two hours, I apply sauce or glaze. I glaze once more after 15 minutes continue cooking for 15-45 minutes longer (until done).
I made a video on smoking chicken if you want to check it out. It's one of the earlier posts on this blog, or you can go to my YouTube channel, which is linked on my blogs homepage.
7 comments:
Just watched your video on the beef ribs. I've always liked babyback ribs. Then I saw the address to your blog. Nice work on the blog. I'll be trying the beef ribs real soon.
Hey, I too just saw your beef rib video. I'm actually making beef ribs for my father this saturday for fathers day. I hope mine turns out as good as yours did! Thanks!
Thanks for watching, and the comments.
I watch all your videos they are awesome. I would like to get into the drawing for the Spyderco Sharpener
skinner30,
If you don't have a YouTube account, then simply sign up, subscribe to my channel and leave a comment on my giveaway video.
Good luck!
looking forward to attempting the ribs. I have a question and hope you dont mind answering.
I smoke some chicken last night and it came out a little dry. Is there a way to keep it moist and still cook it so its not raw?
Thanks
Allen
Hello Allen,
First off, I marinate my chicken before I smoke it and make sure you LEAVE THE SKIN ON. I also use a higher heat when I smoke chicken. I like to stay in the 275* to 300* range. Start with skin side up and I spray the chicken with apple juice after the first hour and then turn the chicken over. 30 minutes later I spray it again. After two hours, I apply sauce or glaze. I glaze once more after 15 minutes continue cooking for 15-45 minutes longer (until done).
I made a video on smoking chicken if you want to check it out. It's one of the earlier posts on this blog, or you can go to my YouTube channel, which is linked on my blogs homepage.
Take care!
Greg
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