Recent content by Dick Buchanan

When you take a bite of rib meat it should come cleanly off the bone. A little more done is falling off the bone. An awful lot of people love ribs falling off the bone, so good for them. I never temp ribs, judge doneness by amount meat has pulled back and the color. You can also wiggle the...

It has been a while since I came across a butt with full fat cap. The one I buy have it mostly removed. A little fat seem to work well.

Maybe I'm "old school" but I have always used crumpled newspaper and never had a problem. Full chimney takes about 20 minutes to light.. Supermarket flyers works well if you can't find a newspaper these days.

I am a huge fan of Berkshire pork but I have never ordered from Snake River. Over the years I have bought Berkshire pork ribs and Boston butts from both Heritage Farms and D'Artagnan. Sometimes I get them from my butcher, who uses these suppliers, as well. The D'Artagnan ribs come 3 slabs in...

I remove membrane as others have suggested, with paper towel and butter knife--I find screw driver is better. The reason I do this, and sometimes it is a chore, is so the rub will better penetrate the ribs.

I like hickory & cherry or red oak & cherry for most beef cooks.

I have downsized from the 18 to the 14. Both seem to like the 275 are--no water pan.

I agree. I use the always successful Roadside Chicken recipe.

Agreed. I always thought 2 hrs foiled was a bit much. I run my WSM differently (275 no pan) but nonetheless 3 hrs is when they should be foiled as they will never be too done at that point. Although I am loathe to open lid, I sometimes look at them quickly at 2 1/2 hrs. (I practice Zen...

Thanks everyone. I live in small NYC (Greenwich Village) apartment so my only freezer is the one in my refrigerator. It works great and we smoke ribs and butts when we are out of the city and bring home the results in vacuum sealed servings so our little freezer in full. FYI, here in NYC we do...

I had a WSM 18. for years before I bought their grill and used both all the time. In the beginning I used KBB. The first lump I used was Wicked Good brand and was really blown away by the different flavor it imparted on that first cook (chicken) but over time I got used to it. Also tried...

I'm reasonably sure the previously frozen ribs I saw several years ago were not branded. And that supermarket did not have the best meat. But the one I will be visiting had always had good butcher department and I've been happy with everything there--so I'll take a good look at them but it...

That sounds good. I'll pick some up. I smoke them, freeze and vacuum seal them and they provide meals for months.

I am planning on spending my vacation smoking ribs and am on the lookout for some less expensive ones to experiment with. I noticed the supermarket near where I'll be advertised "previously frozen ribs"--I saw these in a supermarket a few years ago and was not tempted to buy. Does anyone have...

I think many have found the 275 neighborhood is best. I do not use water pan at all. Usually no problem holding steady 260-280 although sometimes it creeps near 300 for a bit but I don't worry if it does. I do ribs often, usually 3 chucks wood with Kingsford original, minion. I check at the...