2 Tzu Smokehouse

2 Tzu Smokehouse Just a self-taught pitmaster and my 2 highly trained guard shih tzus. Smoking all kind of foods for friends & family

08/08/2026

I absolutely need a baby beaver!

Step number two. I like to pat my ribs down with a paper towel, removing any excess moisture. Then, I apply a binder. As...
07/25/2026

Step number two. I like to pat my ribs down with a paper towel, removing any excess moisture. Then, I apply a binder. Ask 10 different people and you’ll get 10 different opinions on whether or not to use a binder as well as what to use as a binder.

Personally, I’ve always stuck with plain French’s mustard. Make sure to apply binder to both sides. Thoroughly cover every bit of the ribs. Then apply your favorite rub. I’m experimenting today so I am using a new rub that I worked up.

Once the ribs applied, let your ribs sit and sweat.

Well, gonna be hot, nasty and humid. So in my opinion, the only thing to do is fire up the smoker. Today just going to d...
07/25/2026

Well, gonna be hot, nasty and humid. So in my opinion, the only thing to do is fire up the smoker. Today just going to do a couple racks of baby backs.

First things first. Get any excess fat trimmed, and always in my opinion remove the membranes from the backside of the ribs.

Sorry, y’all totally forgot to post the picture of the completed item cut open
06/15/2026

Sorry, y’all totally forgot to post the picture of the completed item cut open

06/14/2026

Step Seven:

06/14/2026

Step Six: try to keep your smoker between 225 and 250° you can expect a 3 to 3 1/2 hour cook typically. Cook till interior probes at 165°.

06/14/2026

Step Six:

06/14/2026

Step Five;

06/14/2026

Step four: nothing says success… like excess.. bacon!

06/14/2026

Step three: for this step it’s really important to use a high-quality Italian sausage. I tried to make an appointment to never skimp on the quality of my meat. By far the best I’ve ever found in my area is Scimeca's Italian Sausage

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Liberty, MO
64068

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