Cool cars and CLC chat
- Thread starter euclid
- Start date
This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.
Reeeeaaal safe set up
Sweet sleeper right there!
Happy 4th of July!
Tryna be a 
like the master...
like the master...
More ninja'n...
View attachment 914273road trip awesomness.
you have to use the link YT gives you when you click the share button. MUD should automagically convert the basic link into an embedded video. (MUD recognizes YT, Vimeo and Facebook video links).
Like this without the spaces though...
https: // www. youtube . com / watch?v=w6XTTfUr6I4 or the shortened URL: http:// youtu . be / w6XTTfUr6I4
Last edited:
Screencap of rear setup. Looks like they've taken a KOH buggy and armored up.
Where is Spivey?
My wife is incredulous that I would drive to Metarie after work, sleep in the same bed since last Friday , then get up at 5:30 to drive to Memphis.
Has she looked in the mirror lately?
Has she looked in the mirror lately?
And then it occurred to me...... I have more trucks than DNP!
I bought an electric smoker last weekend and I want to try to make some ribs Sunday. Does anyone have any recipes or tips?
1978 FJ40 project
2013 4Runner SR5 DD
1978 FJ40 project
2013 4Runner SR5 DD
The single most important thing you can do when smoking ribs is to completely remove the membrane from the back side of each slab. Most of the time this is a tedious and painful process - one which will make you question why you ever decided to cook ribs to begin with. In the end, though it's worth each and every bloody second spent doing it.
Cook them around 225 and allow 6 hours or more of cooking time. Don't worry about cooking to a particular internal temp. When the meat has pulled back from the tips of the bone a half inch or so AND when the slabs break in half when you pick them up with tongs from end, they are done.
You'll get a thousand opinions on seasoning/rubs. Personally, when smoking meat, I like the flavor of the meat and the smoke, so I go with minimal seasoning. I make my own rub and it's pretty much 1/3 sea salt, 1/3 brown sugar, and 1/3 of various spices...whatever I have in the cabinet. You really can't go wrong as long as you don't over season them.
Good luck!