Recent content by JMiller

I may be in the minority....but I've had great success with Royal Oak. Although I purchase it from a restaurant supply store that one needs a membership to buy from. So maybe RO sells them better quality charcoal??? But I can easily get 13-15 hours out of a full ring if I pack it tightly and...

Sorry...I meant to say the cook temps were 230-240 grate and 260 lid. Sorry, I haven't had dinner yet and am a little dizzy

Thanks for the responses all. I think rbenash is right that I was fortunate to have a great cook. It's possible the product had more internal fat than usual but I don't think leaving on the skin held the fat in as they weren't greasy at all. Since I did 4 slabs all on the top rack, they were all...

Check that.....they were done in 6 1/2 hours.

Hey all. I've had my WSM for about 2 years and have done probably 30 or so bbq's on it half of which being ribs. I have done bb's, full spares, and St.Louis. For the game yesterday I decided to do 4 slabs of St.Louis which I bought at a restaurant supply store. I decided for the first time not...

Where did you get the claws at??

I did one a couple years ago on my kettle for New Years. It was OK. Actually I was disappointed because it was a little dry. I did not brine which probably would make a difference. When I do one again, I would do the same cut of meat just not crowned....so just like a straight standing rib...