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Lump, usually Royal Oak. Makes a nice fire, doesn't smell in the chimney, imparts a clean slightly smokey flavor. Never went the wood only route

Best way I know of is to put on a pair of gloves and pull pork with your hands

No, they'll be toast

Smooth side down 4-5 minutes direct over medium hot fire, about 400* Don't touch them or they'll tear. Flip, 4-5 minutes rough side. Done

https://www.youtube.com/watch?v=LJZiVgw2HtU

Nobody asked, I know, but my opinion is that there's enough fat in ribs not to need butter. Matter of fact, butter on ribs sounds pretty hideous to me. I don't compete, but if I were a judge, I'd toss out any competitor who used butter. Likewise for all that honey and sugar I've seen used. Rub...

Meat takes on smoke as long as there is smoke present. It's the smoke ring that stops around 140*

How slightly pricier are they?

I'm entered. See you in Key West

I could have done the same thing for my friends, if I had any. :) Nice job Jim

How about 4 words--sounds like a plan

No, the thick part of the flat not in fat. Use temp only as a guide for when you should start checking for tender by feeling the brisket

Last May, Lowe's ran a sale on Stubbs for $5.39 so I bought some. This year, they raised the price $.57 per bag,$9.41 to $9.98, so they won't be seeing me

You want to get ribs as tender as you can without the meat falling off the bone. I use a toothpick poked between two bones near the center of the rack. It's a hit and miss proposition if you just go by time whether foiling or not. Start checking before you think they're ready to give yourself an...

Meat side up

Going to be a weird scene after the Super Bowl when Roger Goodell has to present the mvp trophy to Tom Brady

How do you like your beef Chris, rare, med rare, medium?

Cook fresh fish. If the fish smells, it isn't fresh so don't use it. Fresh fish doesn't smell

Brian, 2 demerits for the same post in 2 forums. :D Assuming the Mav is working correctly, put tape over the lid therm and don't be concerned with minor variances between the mav therm and your target. (like about 25*)