Dang it boy!!! I know I’m doing ribs tomorrow now. Those look great! 
The only thing I do different is if I don't have any lard then I will smoke ghee in its place. I pretty much started using that all the time now because it is easier to keep.Dang it boy!!! I know I’m doing ribs tomorrow now. Those look great!
Nah, I think most/some/a few guys know what I use for a smoker and no one has given me any grief.
Smoke on, smoke on I say!!
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I'm thinking bacon grease.
I use mine a lot. When I catch whole chickens or turkey on sale you can bet I will grab one or two. Tomorrow I am going to try smoking a bacon wrapped pork loin. Using apple wood. Hope it comes out. I just finished making Sweet Potato Salad and have a can of grillen beans to go with it.
Nice thing about the electric smokers, you can buy bags of a lot of different woods to try cheap at Walmart and other places. I was given a large bag of cherry with the smoker and split then down to small size. I also bought Hickory, apple and oak to try on different meats. Catch them end of season and you can get the small bags for less than $2.
Check out the Smoking-Meat website: Smoking-Meat.com Home - Learn to Smoke Meat with Jeff Phillips
One of my favorite things to smoke (Yoder Smoker pellet grill) is pulled-pork. My approach is super simple and I think my pork is the best of several participants each time several folks smoke "butts" for a church BBQ fund raiser.
Get big-a** butts from Costco, or such. Trim off excess fat and slather with mustard as a binder. Stick as much butt-rub as you can to that. Pop in the smoker set to 225 with a probe in the meat. Smoke unwrapped until the temperature is 165. Pull and wrap well (butcher paper or foil). Put back in the smoker and wait until the probe reads 205. Pull and let rest for at least a couple of hours (can be wrapped in an old towel and put in a cooler if 205 comes in the middle of the night). Shred after the rest (Bear-claw pork shredders work great). Eat on buns with sauce and Cole-slaw. My smoke time is usually about 17 hours.
One of my favorite things to smoke (Yoder Smoker pellet grill) is pulled-pork. My approach is super simple and I think my pork is the best of several participants each time several folks smoke "butts" for a church BBQ fund raiser.
Get big-a** butts from Costco, or such. Trim off excess fat and slather with mustard as a binder. Stick as much butt-rub as you can to that. Pop in the smoker set to 225 with a probe in the meat. Smoke unwrapped until the temperature is 165. Pull and wrap well (butcher paper or foil). Put back in the smoker and wait until the probe reads 205. Pull and let rest for at least a couple of hours (can be wrapped in an old towel and put in a cooler if 205 comes in the middle of the night). Shred after the rest (Bear-claw pork shredders work great). Eat on buns with sauce and Cole-slaw. My smoke time is usually about 17 hours.
I started with a Cookshack. Only reason I sold it was to buy my Big Green Egg. I wanted to be able to smoke grill, and bake and didn't want to fill the patio up with "stuff".
Electric smokers are sure nice as a set it and forget it option and I've been eyeing Masterbuilts for awhile to add since I've moved. Love my BGE and it doesn't need much attention at all, but it needs some. With electrics you can just forget about them until the alarm goes off.
I do not use salt or pepper on my ribs or brisket. I marinate in picante salsa for 24 hours and then smoke for however long it takes. The picante tenderizes and adds a spicy flavor, usually use the medium.
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No way, everybody has their own way of smokin'. You'll get so good that your friends will come out of the woodwork!! I used to smoke chickens for my Mom.
