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I'm not really sure what happened. I do know they were no where near as tender as I normally get in a restaurant. Again this was my first try so I'm not "too" upset but I thought I'd get better ribs than I did.

This was a Smithfield vac sealed from our local grocery store (cut St. Louis style). I looked at the package 3 times and could not find anything about it being enhanced. I also made a note to pay attention when opening it to see what poured out. From what I could tell it was just a little bit...

Well I'm going to chalk this on up as a learning experience Did 3 hours on, 2 hours foiled, 1 hour on basting with BBQ sauce & honey. I put the rub on 2 hours before putting on the grill and it was way too salty for me. The salt taste seemed to overpower everything else. I also thought...

This is a very objective argument because it all boils down to personal preference. I like rubs because they can give a very good flavor depending on what spices you like. I really like everything and I like it pretty strong. The only way I think you'll find out is to just try some...

Well they went on at 10:20. I put a full chimney of unlit coals and about 25 lit coals on top. Temp was a bit high for awhile but I think I have it in the 240 range. It's only been an hour but it seems like 5. I've basically stood outside and watched it the whole time. Snowing and all. I...

Wayne I was actually going to post about that. We have about 3" of sleet and ice and it's probably 32-35 degrees right now. Going to start my cook at 10am. I'll just have to keep a close eye on it. I'm considering this my trial run on the kettle so we'll see. I'd at least like to have...

Thanks Jim I'll let you know tomorrow. Going to start cooking at 10am

Actually as I've read through about 20 topics now I'm "***/u/ming" that you do wrap the whole slap in the foil and seal tightly. Correct? If I'm mistaken someone please chirp in. Stogie?

After smoking your ribs for about three hours and you're putting the foil on. Do you actually wrap the whole slab in the foil or do you just lay the foil over the top or wrap it around the sides and top? Nevermind I found this http://tvwbb.101inc.com/ultimatebb.cgi?ubb=get_topic;f=5;t=000633

Well my 2nd attempt was awful. It was way too much vinegar. I'll go back to the 1/4c recipe if I make again. I may try the BRITU rub with the first liquid.

Well the first one came out really good. I was impressed with the taste but the misses said it tasted just like pork to her so I put 1/2c ketchup and 1/2c BBQ sauce for flavor. Cooked on high for another hour and that added a really good flavor. I'm making another today that I rubbed with the...

What about for pepperoni pizza? I have for years always put my pizza on top of the microwave in the box. I usually finish it within the next two days. I know this is off topic from the OP but I have always been curious as I hate reheated cold pizza or cold pizza for that matter. I've...

Went home at lunch and checked on the meat. Getting very tender after 5 hours and had a bit of flavor. Not what I expected but it still has 5 hours to go. Here is the recipe I used. 1 T. vegetable oil 2 onions, finely chopped 6 cloves garlic, minced 1 T. chili powder 1 t. cracked black...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Paul G.: One thing you might want to consider would be browing the roast before putting in the CP. This will help eliminate fats, also. It might also give the pulled pork more flavor. Good luck. Paul...

How much does kingsmoke charge for shipping? I'd figure I'd ask before I fill out the form just to see.

I'm looking for some good recipies for pulled pork to put in a crockpot. Something to throw in the morning and be done when I get home from work.

The people on amazon seem to love this dish. I was not aware they had one so thanks for pointing it out to me.

Dale Is there any difference marinating on ice vs. marinating in the fridge? Or is that marinating on ice in the fridge? If so why the ice? Thanks

Oh man congrats. I bet that was a great gift.

I'm about to attempt the same here in a few days. I've been PMing Dennis and he's been giving me some pointers but if anyone has any other pointers for cooking indirect on a charcoal grill please feel free. I'm going to use the brining solution he sent me for flavor.