Recent content by jfowler

kevin, what can i substitute for the new mexico powder incase i cant find it here? I have the ancho just not the new mexico. thanks alot for your contribution and time

marc thats what i am wanting to do is salt first then apply the rub. thats whay i was wanting to figure out what the ratio was. now that i have a starting point i can play with it to my liking. thanks alot guys. James

I have a rub recipe that i really like but it only uses garlic salt instead of salt and garlc powder. if i want to split the garlic salt what ratio do i need to use salt to garlic powder to get close to the garlic salt blend. FYI: the rub calls for 1 cup of garlic salt Thanks

kevin, thanks for the info, what is your favorite non paste brisket rub? without coffee. thanks

Kevin, can the sage in the rub you mentioned be omitted without changing the profile too much? also, is this still a go to for tyou when you dont use a paste on brisket thanks james

thanks, i have been thing about getting one i think its a great idea for ribs esp on a 22 OTG

Steve, I made a stainless steel insert that mimics the weber thermometer, that has a hole .010 larger than my temp probe with a set screw in it, it fits into the weber thermometer housing and bolts from the inside, i notice you have a rib o lator how do you like it?

Hi, I have been a long time lurker but noty many posts to my credit. I have had consistency issues with the gauge thermometer. so i picked up one of these at lowes, and with a little lathe work this is what i came up with. Thanks James

steve, what do you apply to a butt? the same thing

thanks guys steve what are your ballpark ratios for salt to pepper how much thyme? thanks

k krueger, i am looking for something different i am cooking next weekend for my sons 3rd birthday and i want it to be jam up, what do you have that i might find interesting

have any of you guys tried just salt and pepper on a butt as the rub? I have always used mr. brown or a BRITU/Brown hybrid. Thinking about trying something simple and or different for a change, just wondering before i do it Thanks

thanks for the insight just a thought figured it would kind of be a "self basting method" something to try, i may get the rack out and i may not just depends on the mood BTW i have 2 wsm 22's

I am cooking 9 slabs of st.louis spares next weekend have any of you guys ever stacked them 3 high and rotated bottom to top every hour or so? Just a thought

thanks for all the help guys