Recent content by Ryan D

I made your recipe Jennifer, and it was awesome. The herbs are much better with beef than a sugar based sauce. I used the juice from some beef sausages I fried for breakfast with a spoon of woostershire sauce as the stock to add when foiled.

They cost $11.50 a kilo here and that is considered very cheap which is why I bought them. Pork spare ribs are $17 a kilo. I think I am going to cry! Thanks very much for the recipes. Looking at yours Jennifer I definately over favoured them. Ryan

I've been doing pork ribs for several years, but recently found beef ribs (short ribs) in a supermarket at a really good price. So I tried some, and marinaded them in a red wine vinegar and soy based marinade, then rubbed in a brown sugar and paprika basic rub, then mesquite smoked for 6 hours...

I've found the bone comes out easily at about 210deg. Target is 190deg for me but I tend to let it go longer now. I do however foil to try stop any drying out. I always learned 190deg was where to take pulled pork to, and since reading this forum have heard of many going longer to 210 or 215 for...

Nice! And that is the best table setting I have seen for a BBQ meal before!

I did a 5lb one last week, also my first. It got to 140 in about 3 hours and I was worried it was too fast, and then sat there for about 3 hours till it got to 165 when I wrapped it in foil and put it back until it got to 190, total time 8 hours, even for such a small one. It was very good...

For anyone still in doubt, you do need one! I decided to do a 5lb pork leg to make pulled pork and 2 racks of ribs, and since it was only that I thought I would use the kettle instead. I have only used the WSM for months now. What a waste of time. The ribs were fine and the leg is still on...

The smoke ring forms while the temp is under about 160deg I think. The longer the meat is exposed to smoke the more smoke to stick to it too, so many people including me just put it straight on. Many do let it come up to temp, but I don't see the point as long as the fire is burning clean. Ryan

What's an Aussie? I'm in Australia and I've never heard of one, or have I misunderstood? Ryan

To me black is burned. But generally it's the sugar in whatever you have on it that seems to burn. Have you tried grilling but indirectly? Also only sauce in the last 10 minutes so the sugar can't burn?

I used both racks for the first time yesterday, and had: Lid temp was 225 Top rack was about 210, measured with an oven thermometer. Bottom rack was at most 200, measured with an oven thermometer. I ended up rotating the ribs, and did find that since I overcooked by about an hour while waiting...

I use the full ring like you did even for 5 hour rib cooks, I have found that if I don't it gets hard to judge how much you need and you risk running out. The WSM just seems to work best with a full load. At the end I get to reuse almost half of it. However it seems to burn in different...

I do it all the time. Briquettes have binding agent and chemicals that burn in them, with the coal. If you burn them once you burn off a lot of that so that by the time you re-use them you get a more pure product. That is my belief anyway, I have reused for years. Just make sure you pull out any...

I did this a couple of weeks ago. I got a belly about a foot long and sprinkled sea salt (about 1/2 of a cup) and pepper on it, then put it in a plastic container in the fridge with a lid on. Every 24 hours I drained out any liquid and put a few pinches of salt on it, for 5 days. Then I started...

This is the opposite to what I experienced. The Weber showed 250 in minutes, but the grill temperature was at about 180. I think the hot air rises so the Weber gets the heat first. Over time I guess the hot air spread consistently so both registered the same, but generally I find the grill is...