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I'm cooking a couple of pork butts this weekend and was thinking about using honey as a binder for my rub - thinking that might help develop a pretty nice bark. Have any of you tried something like this? What do you think? I typically cook with a temp of 250° measured at the dome and don't...

Beef short ribs, spare ribs, pulled pork, brussels, mushrooms, potato, cole slaw, feta/tomato salad.

I picked up a 8+ aged rib roast from my local meat shop. Marinated in soy sauce, olive oil and garlic salt overnight. Then onto the smoker. After 3 hours at 230° F, the internal temp read 110°. 15 minutes over Ozark Oak crisped up the outside and got the internals to 125° Lets Eat! I...

Does anyone know if the current Performer Kettles will mount to an old Stainless Performer frame? I have a Stainless Performer and need to replace the kettle. I really like the stainless - mainly because I don't need to worry about putting hot things on it - like a just used chimney starter...

Off the ..... any sort of path - but well worth finding it.

I cleaned out my freezer this weekend and discovered some "spare rib scraps" - basically the leftovers from trimming spare ribs. I had cooked them along with the St. Louis trimmed spares - and then sealed them in food savers. After that cook, I had kind of decided that the cooking trimmings...

I am supplying pulled pork for competitors at a rifle match next weekend - Never tried to cook more than a butt and a brisket before. 6 butts, rubbed and ready - I used a rub that came from Sam's Club BBQ Tour. 10pm, butts on the WSM. 11am - butts are nicely carmelized, continuing to cook...

After getting an Alton Brown cookbook where he suggests a "backwards" way of cooking Prime Rib, I decided to try it on a Sirloin Tip Roast. First, I marinade the roast in olive oil, soy sauce and garlic. Then, I drain it and sprinkle Montreal Steak Seasoning on all sides - and insert my...

Cooking spare ribs and lamb chops today. I've not tried lamb chops before, but my wife claims she doesn't like pork anymore - except for the bacon she had for breakfast and the pulled pork and coleslaw sandwich for lunch. Ribs prior to trimming Ribs after trimming Ready for the smoker...

After lurking here and watching the interaction, I decided to try a smoke with Lump charcoal - I ordered some Ozark Oak from bbqguys.com (and I am NOT affiliated with them) and used it to smoke some loin back ribs - I guess I don't know that the charcoal was the secret, but they were the best...