Recent content by John G. G.

Which is better for a smoked turkey temps around 325 or 250?

HAHAHA. I just got it. Cloves. Not as in cloves of something but cloves the spice.

So it was an either/or. Got it. Thanks for the help.

Probably a simple question but here it goes. THE APPLE BRINE recipe calls for "4 ounces fresh ginger, unpeeled and thinly sliced 15 whole cloves" 15 whole cloves of what? Or is that trying to say 15 whole cloves of ginger? This is my first time brining and first time smoking a turkey. Wish...

I really couldn't tell much difference between the swamp venom rub and Emeril's rib rub. I didn't get to taste much of the BRITU rub because it was all gone. I'm thinking I was a little to conservative with the rub or I should put it in and let it sit for several hours. I'll just keep working...

Pulled them off after about 5 1/2 hours. I think the chicken cooked a little long but it was still good and very tender. The ribs were tender but I thought the bark was a little tuff. Everyone really seemed to enjoy them but I would only give them a C. Just not enough taste for me. I'll...

My first cook is officially underway. I have 3 racks of spare ribs and 1 whole chicken going. I rubbed one slab with Dizzy Pig Swamp Venom, 1 with Emeril's rib rub and one with the BRITU rub. I used KC Chicken seasoning on the chicken. So far I learned that trimming spare ribs to St...

Would t be possible to do a beer butt chicken at the same time? You don't want the chicken on the top rack with the ribs below do you? Would it fit on the bottom rack?

These have to be good now. My 6 yr old in his exuberance over getting the "new grill" invited the in-laws over for Ribs on Sat. I tried to stop him but the damage was done. I couldn't uninvite them.

Thanks guys I think you've covered just about all my questions except one. Being this is the first time I will fire up the wsm. Should I use the standard method or minion? I understand the grill tends to run hot when it's new?

I've seen different methods of cooking so I have a couple more questions. Yeah, I know I’m over thinking this. What is the advantage of cooking at 325-350 vs 200-250? How far ahead of tossing them in the smoker should I apply the rub? Do I let them sit out for a while or keep refrigerated...

Thanks guys, My smoker arrives today so my first attempt at ribs will be Saturday. Wish me luck.

I'm hoping to try my first ribs on my new smoker this weekend (if UPS gets here in Friday). I have a few questions you guys could help with. -Is there an advantage to cooking them in foil? Are foiled ribs cooked at the same temp? I might try wrapping some and not the others on the same cook...