Recent content by Mark Ritter

Looks fantastic! You're making me SO hungry!

Ken, I usually try to keep the temp at about 275° and I will cook them for about 3-4 hours depending on the thickness of the cuts. I'll usually take a couple of forks and start checking them as it gets near the 3 hour point. If they are very tender and easily start to pull apart when I insert...

Oh wow, I almost missed seeing this thread again. I posted these pictures back in 2012. Somehow it came back to life. Thanks, everyone, for all the nice comments. I don't think I have grilled country style ribs since these pics were posted. They do look kind of good, even if I say so myself. I...

I haven't posted any photos in quite a while, so I thought I would post some from today's brisket cook. Hope you enjoy them. [/URL][/IMG]

With a smoked pork butt, I always shred the meat and mix it up thoroughly so that the flavor is evenly dispersed throughout the pork. The only flavoring agent I add is salt to the shredded pork when I pull it apart. I will also take some of the liquid drippings and spoon it over the shredded...

I think lots of trial and error is called for. With lots of cello! lol

That sounds like a great idea! How did they turn out? How much did you add?

Looks fantastic! You're making me hungry!

Looks delicious, Sandy! Great job.

Thought I would smoke some ribs today. They spent about 3 hours on the OTG with charcoal and a little hickory. I then foiled them for about 2 more hours. Finished them on the gas grill for about 30 minutes after they were sauced. [/URL][/IMG] [/URL][/IMG] [/URL][/IMG] [/URL][/IMG] Made a...

Thanks, everyone, for all the nice comments. Darren, I don't think there is much chance of it drying out as long as you check it frequently and remove it from the smoker when it first gets tender. I took these roasts to 195°. For about the last hour of the smoke, I wrapped them in foil just so I...

Chuck roast for sure. Here's a link to some I did a couple of weeks ago. http://tvwbb.com/showthread.php?44778-Grilled-Chuck-Roast

Wow! That looks delicious. Nice job.

You're making me hungry! Looks fantastic!

Tried something new today. I took a boneless leg of lamb and butterflied it. Then I marinated it in olive oil, garlic, chopped onion, apple cider vinegar, zest of lemon, and fresh rosemary, for about an hour. [/URL][/IMG] I then seared it over high heat for 5 minutes per side. [/URL][/IMG]...