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I'd guess Jim has more experience grilling and smoking than all the people in this thread put together. His recipe is based on that experience and I think you'll find if you carefully follow his recipe, you'll consistently have good results. I've made it a bunch of times now and never had a...

I once bought 22 twin packs (two trips to hd). I'll probably by 11 this time (one trip) but may decide to head back.

thanks jim, tried these last week. the fat was well rendered, great crust on the ribs but missing a little smokiness of low and slow. still, it was a no muss, no fuss 90 minute cook and my family loved them. edit: forgot to mention, I made two racks during this cook.

dave, thanks, yes, it's the ash sweeps. How do you suggest I fix the set of problems I described in the op?

Hi Jamie, thanks for offering up your time to the forum. About six years ago I bought an older, stainless steel performer for $30. it was in perfect shape, barely used. In retrospect, i haven't treated it well and it's been exposed, uncovered to the elements of our harsh northeastern...

jeff G, we have the same exact model and color performer! first I've never heard of the vortex, how do you like it? how often do you use it? I'm wondering about capacity, last night I used indirect heat on the performer to make about 36 wings (72 wing parts). how many wings can u make with the...

hi matt, I found I spent a lot less time tending the fire, checking temp, etc once I purchased an automatic temp control system (I have a bbq guru). the other idea is to use high heat cooking for brisket and butt. Really cuts a lot of time off cooks. lots of recipes to be found on this site. luck!

our costco just has flats and they are expensive

I roll my ribs as chris describes here: http://virtualweberbullet.com/ribselect.html#capacity I can easily fit 6 racks of ribs on my wsm using this method and there's no cleanup.

chris, I thought you had intentionally started at a higher temp to help crust the herbs. What turned out to be an accident, I viewed as a cooking tip! :) best,

I agree w bob but I do think you might have a hard time getting the wsm up to 350-400. Adding the water will cause the temp to drop, I'd just line the pan with foil and try to keep it in the 325-375 degree range. just keep an eye on it, you'll be fine. I'd probably do a trial run before I served...

at the lid, so I like to get the temp to 400 before putting the meat on. for me, that means starting the fire about an 30 mins before the meat goes on. If you have never cooked without a water pan, you do need to keep an eye on the thermometer as the temp can move around a lot without a heat...

Thanks Ryan, it's been a long time since I cooked multiple butts but I recall 2 butts taking quite a bit longer than 1. And isn't 3-4 hours too long for safe holding?

You don't need a prime cut. I typically make the recipe when prime rib goes on sale at our local grocery with fabulous results. Take a look at the prime rib selection article, it will help you pick the best piece. You don't need to wait until lid temp is 400 but I typically like to get my wsm...

Hi, we're having 30 people over on sat night, was thinking about four 8 pound pork butts. Was thinking I'd like to pull them off the wsm at 7 and pull at 8pm. So I was thinking about starting them at midnight Friday at 250, that will give me 19 hours of cooking time...probably too much time...

Hi Folks, I have an old, stainless steel performer with a green lid that I picked up on craigslist 5 years ago for around $50. It was in perfect shape but I've made a couple mistakes with it. The biggest mistake was leaving the kettle lid on the rail of my deck while cooking and then...

looks like a good deal, YKS Oven Gloves with 932 Degree resistance, use coupon code QPFPOFE3 for $8.50 off at checkout. thanks to the folks at slickdeals: http://www.amazon.com/exec/obidos/ASIN/B00XU1SITQ/tvwb-20 brad, I tried to add your referrer to the url. feel free to edit if I did it...

it is a good deal, someone should buy this. If you want to swing by ny, I'll take it off your hands.

wow, love your methodical approach and dedication to finding the perfect recipe! couple of suggestions: - I educated my wife (and kids) on what constitutes a good rib and now we have family harmony on ribs that don't fall off the bone. - ribs should not fall off the bone when foiling. Maybe...

I've gotten crispy bark by placing the ribs on bottom grate, removing the water pan and maintaining the temp at 350. I think this method comes closest to the way ribs are made in memphis.