Recent content by S Bogdon

Thank you everyone, I will try again this weekend.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sean: Steve, Are you removing the membrane from the bone side of the ribs? </div></BLOCKQUOTE> Yes, every time.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Russell Y: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Sprayed ribs with...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael Plunkett: Hi Steve, Are you cooking spare ribs or baby backs? If you are cooking spares, I'd say you aren't cooking them long enough. Try...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jack Bordeaux: They may have needed more time. What kind of ribs were you smoking? How much unlit charcoal was in the chamber? How much lit charcoal...

I have been using my Weber Smoker for a little over a year now. By the end of last season my ribs were near perfection. I have tried ribs twice this spring and have failed both times, someone please tell me what I am doing wrong. Here is what I did this past weekend step by step. They...

This past Sunday was my birthday. I thought what better way to celebrate my birthday than breaking in the new smoker with some close friends and family. I lit the smoker at about 9am, this gave me enough time to figure out how to regulate the temperature to a steady 225 degrees before the ribs...

I fired up my 22.5" WSM yesterday for the first time. During the entire cooking process I had a steady drip/stream of water coming out from under the lid mounted temp gauge, is this normal? Thanks is advance