Cooking Temperatures

I am contantly grabbing my fanny farmer cookbook to see what the finished safe cooking temp should be for various meats when I'm cooking. I can never keep it straight. So I generated a chart that will hopefully be a great tool for anyone that wants a quick quide.


Click to Enlarge

Styles and Types of Ribs

People always ask me: What’s the difference between spare ribs and baby back ribs? Well I can across a great article that explains just that. Click here. I hope you find this link helpful. I did find the Rolling Ribs section interesting. I never thought about doing this in my kettle grill. I will be trying this soon.

Here are some great pictures of some ribs. Thanks to Bill the Pitmaster of the Smokin Hoggz BBQ team.

New Product Review

We were contacted by Simply Marvelous BBQ Company to do a review on their rubs. They quickly sent it in a Priority Mail box all the way from CALIF. We were so excited to try this because we have heard may marvelous things about them. We've even heard of people flying to Ventura, CA just to have some of their BBQ. When the package arrived we were so surprised at the size of the bottle. A whopping 16oz. We quickly went to their website to see how much these large bottles were and they are priced at $8.99 a bottle. I couldn't believe that value.
We started with the Sweet and Spicy Rub. Some of the main ingredients are brown sugar, salt, molasses powder, dehydrated garlic. Our initial dry taste made our taste buds go wild. The sweet hit us first, then a nice little tang of cloves, and finished with a little heat. We found the burn rate to be incredibly low, even though the main ingredient is brown sugar.
We used this twice. First we started with boneless pork chops cooked on Humphrey's all natural briquettes (which most of you know burn hot). We then rubbed some spare ribs with it and cooked that over Humphrey's lump and black birch chunks and slow cooked it on Superbowl weekend. We found the flavor stayed pretty consistent from the dry taste to the cooked flavor.

Based on a scale of 1-5 (5 being super sweet) We give it a 3.
Based on a scale of 1-5 (5 being super hot) We give it a 2.
Based on a scale of 1-5 (5 being super smokey) We give it a 2.

The consistency we found to be granular. Easy to make an injection with it.

We give it a 4 1/2 star rating. Great for Chicken and especially Pork.






Do you have a product you'd like us to review. Give us a shout and let us know what it is. We will post about it on Facebook, Twitter, our website, and our blog. It great advertizing!

BBQ Season is upon us!

For most of us, BBQ season is all year long. We'll have a special winter spot for our grill: in the driveway. This way it's sure to be shoveled out. We will cook outside in rain wind and snow. I guess we're the mailmen of BBQ :)~ Check this picture out of Chad, the specialist, cooking up some dinner for us in a snow storm.

All I know is it's the middle of February and the snow here is already melting. They are saying mud season is upon us and they are already posting the roads. I think Punxsutawney Phil got this year wrong because we've already had temperatures above 50. I can smell the grass growing already. We might actually have tulips up before Easter up here in Maine. I think it's great.
So for all of you that still have your grill or smoker buried in the snow, it's time to get them out and clean them up because spring is near.