Recent content by Justin Bailey

Beef Back Ribs Bit non traditional with an "Asian BBQ" sauce....but man o man, so good. If you haven't tried Kim's Gourmet sauces, you REALLY need to! Time: 5hrs10mins Temp: 275* Rub: Holy Cow Sauce: Kim's Asian BBQ Wood: Hickory (2 splits, then a few chunks later in the cook) Smoker: Weber...

Looks perfect....nice and moist, decent smoke ring. I assume it was perfectly tender too? :)

Yea...not something I've done up until recently. Mostly a savory profile, with worcestershire up front; which I think goes great with beef. For short plate ribs, I've yet to wrap em. Yea, these are what I would use in an offset. Just Hickory splits, they don't burn down as fast as the...

The wrap. This stuff is sooooo good!

Beef back ribs! These I did a bit more well done (tender) for the ol' lady, as thats the way she likes em. I generally prefer em with a *tad* more bite. Still really good, tho! These will be just about perfect for people who like tender. Not quite 'fall off the bone', but really tender. Too...

These were the last ones. As you can see, they have more pull back/shrinkage and were probably closer to brisket temps. Definitely more tender, really close to 'fall off the bone'...also still amazing.

Thanks guys! Nice to get such positive feedback! :D They definitely had more bite than some previous ribs I've done. Personally, I think they're better than the brisket temped (around 200) bite. But, thats definitely subjective. Just a bit of a trade off, like you mention...in order to get...

Took these off a bit earlier than usual in attempt to get a bit more 'bite'.....definitely a success! Time: 4hrs25min Temp: 265* Wood: 3 Hickory splits Rub: Holy Cow + more pepper Wrap: Butter, garlic, onion, chipotle, beef broth, soy sauce, worcheshire. Glaze: Kim's Teriyaki

Thanks! Yep, I think my next 'hobby' is going to be making a few sauces that are perfect for my palate. I imagine it will take a lot less time (and money) than it has perfecting brisket, lol.

Well, sorta. I tried. I just ended up using less charcoal and more wood than usual. Mostly I was chasing the ring. Not sure if it helped or not, gunna compare again on next cook and use a lot less wood. I started with Aaron Franklins "regular" bbq sauce recipe and modified it a bit. Mine...

4th cook on the WSM (Coming from a Kamado and a cheap offset). Smoke ring still isn't quite as good as the offset, but I'm plenty happy with it. This was one frustration I had with the Kamado....virtually no smoke ring. I just like rings, don't judge me! :P Rub: Holy Cow Wood: Splits and...

thank you! Thanks...i imagine I'll be around a while. Really liking the WSM so far...maybe even my favorite yet! :D Thanks! Are you BBQness on youtube? (notice from Italy)

I can only get these from our local butchers. Groceries here generally only have back beef ribs.

Ol' lady bought me a 22.5" WSM a few days ago for my birthday...what better way to break it in? :D Beef plate ribs Smoked @ 285* with Hickory & Apple. 50/50 of S&P, & a bit of chipotle for rub. Kingsford briqs w/ no special method used (just dumped on top). Water used. Pulled when probed like...