Recent content by Michael Catalano

I was wondering if I should rub with pecan rub, and then mix in garlic sauce after its pulled? Should I marinate in Mojo instead of rub prior to cooking?

I am looking to have a variation of pulled pork with BBQ sauce, and would lime to make a garlic sauce to mix in. I would like it similar to cuban pork with garlic sauce. I had something like this years ago at a cuban restaurant. Does anyone have any ideas or experience doing pulled pork like...

Fort Lauderdale here !!!

I made one rack of trimmed St Louis ribs and some Country Style Ribs. I just wanted to do a small smoke to get a feel with my new WSM. Everything went better than expected, Thanks to all for the help !!!. First Smoke

Went off without a problem. Thanks

thanks, I think i will just leave chimney right side up as you suggested.

Should I just put paper towel under coals and then light. I am going to turn chimney upside down and place 15 or so coals there.

I am going to be smoking one rack of st louis ribs and 20 or so country ribs. I am just confirming best method to fire up. Should I fill charcoal ring all the way? Then turn chiney upside down and load 15-20 coals. My question is what is the best way to get the 15-20 coals started?

I have just assembled my 18.5 and I am excited about tomorrow's smoke. I am starting off modestly with one rack of st louis style ribs and 15-20 country style ribs. I would like to add Chris' video on trimming spare ribs was excellent and my rack came out perfect. My question is regarding the...

I just looked at Britu method and it only shows 1/4 cup sugar. Did I read tt wrong?

Thank you for your reply. I am going to try pork butt next time.

I am new to the board and awaiting my purchase for a WSM. I am new to smoking and have been using a propane GOSM with decent results. It just seems like the taste isn't their with a propane smoker. My question is, I have been making pulled pork with Pork Shoulder and all seems ok. What is the...