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Anyone actually try this? One hour ribs??

Thanks Regina, This bbq outing will be with folks that have never cooked bbq before at all. Hopefully they will see the light.

I met John here in this forum. He has a UDS smoker, a WSM, a Weber Performer, a 26 inch Weber, a 22.5 inch Weber, and a Smoky Joe Platinum, I think I got them all. We got together since we are having a bbq party in San Diego for some newbies that are clueless to what good bbq is. So I made...

Why not scatter them and put them both in a pan? This way you get the juices of both pans that you can use to pour over it when done or add it to your sauce.

If I find a good price I am going to try a brisket on my Weber Kettle Grill. Going to try it at 325-350 deg. indirect.

Kendall These were baby backs. I got them at smart and final and they said st. louis but looking at the bones I am pretty sure they were baby backs. Also remember I am not sure that my thermometer was accurate. I would check them at 1 hr. and 20 and then go from there.

The past few days I have been cooking some ribs on the grill to give this an experiment. I have a 22.5 Weber kettle with a thermometer in the lid that I am not sure is accurate at all. I just bought the grill for super cheap on CL and wanted to give high heat ribs a try. I have done ribs on...

Tom: thanks. Mark: The date has not been set yet it is open possibly in the next 3-5 weeks.

I am planning a outdoor party to have for many newbies that have no clue what good bbq is as they think Phil's is awesome. We can show them what good bbq is about and maybe put Phil's out of business, lol. I am looking to see if anyone is interested in coming or cooking. It will be in about...

I read on the Brethren forum that several people who own the UDS do not care for the taste of the fat dripping on the coals especially for a long cook such as a butt or brisket. I am thinking of building one and now think I am going to use a diffuser such as a wok or a pan.

I actually like to crank up the wsm and do a high temp cook. I like to cook it fat side down first so that the fat cap gets hit by the heat to render it off. I like to foil at about 170 and then out it fat side up and then take it out at 190-195. I let it rest for about an hour. Good luck and...

Anyone ever see a UDS built with a Weber 22 1/2 grill on the bottom and the lid on the top with the 55 gal. drum in between.

Here is a partial link to making peking duck http://www.vietworldkitchen.co...-blow-up-a-duck.html I usually get a pot of boiling water and beforehand just kind of pull on the skin carefully to separate it from the meat. Then with the boiled water and molasses and vinegar mixture I dip it for...

Is this the one? Recipe: Carne al pastor Total time: 3 hours, 10 minutes, plus 8 hours marinating Servings: 8 3 California chiles 1 ancho chile 1 guajillo chile 1 cascabel chile 1 chile de árbol 1 bay leaf 3/4 cup orange juice 1/4 cup pineapple juice 1 tablespoon white vinegar 1 1/2 teaspoons...

I was thinking this could be done on a rotisserie. Anyone know of a recipe on how to do this? I have seen a few links after doing a search but they don't look that authentic to me.

Would an offset produce the same results as a WSM on a high temp brisket?

Did you cook them st louis or kc cut or just whole?

I wouldnt smoke the striped bass as they are not really oily and are much better grilled. The blues are fantastic though smoked. I used to do over a hundred pounds of them in a refrigerator that was converted to a smoker when I lived in Copiague.

Thom Are you a golfer? Do your ribs always break toward Indio?

I fully believe that any average BBQist here on this board can do way better than Phils. I have had many get togethers for the past 5-6 years and everyone liked my ribs over Phils. Santa Fe BBQ in Encinitas is pretty good but home made BBQ with love tops all usually.