I needed to have ribs smoked for Tuesday for a family members birthday.
But they only day I had time to do it was today.
so I was going to cook them today and warm them up in the oven on Tuesday.

I think they look good but I am worried they are a little over done especially with having to reheat them in the oven.

Does anyone have any recommendations for getting some moister back into them?

I found one recommendation on line about mixing BBQ sauce with Apple cider vinegar and wrapping it in foil does that work?

Or is there another way everyone has a different favorite sauce.

Sorry I don't have a pic right now but I'll try and get one added thanks for you help!

Marinated for like an hour. Indirect for 45min or so at like 275-300. Baste again with Toshi's with some added sugar and seared off. Sliced and served over Calrose rice. Even the boy liked it.

i’ve been called to duty 🫡

Somehow i’ve become responsible for roasting a 37 pound pig for my friends and family next week. The Pig is ordered. The Caja China box is in hand. The guests are fired up. Only problem is i have 0 idea what i’m doing. Other than being half Cuban there’s nothing that would qualify me for this responsibility.

🐖 🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖

For those who have expierence with the Caja China box… What advice do you have? My primary concerns are getting the box to the right temperature using coals. I have a “Meater” thermometer that i think will come in handy, and a mojo recipe to season it from my late grandmother from cuba.

here’s what would be helpful from the OG grilli kings in here :

**How do I get the pig to temp and not over cook?

**What are your tips for crisping the skin ?

**How long do i need to cook a 37 pound pig?

**What do you wish you knew your first pig roast ?

**Some confidence. I’m posting this porky fucker in the thread when i’m done for better or worse.

🐽

Decided to do something different today so took a stab at Peruvian Chicken (wings) with Aji Verde from dipping sauce.

As the caption reads, I am going to purchase a used Pitboss Austin XL Onyx Edition tomorrow. Caption said it’s been used 1-2 times, and it looks super clean.

What should I check and/or look at to make sure I’m getting a good working grill?

TIA

The first step of Week 1 Brauts, the Guinness bath.

I have this in fridge for next 6 hrs. I have a met thermometer. I have an old bbq grill propane. Thermometer is broken. This tri tip loin value pack from Safeway. How long to grill to get rare. Please and thank you

So I'm on the fence about getting a new toy. From some of the comments I've seen in the past I'm worried that a pellet grill doesn't give off much flavor or offer anything that my oven or gas grill offers. To those that have had one. What's your thought. I have a gas grill. Do I have a use for a pellet grill?

Grilled over mesquite lump charcoal and mesquite chunks, 3.5 mins per side