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True, Cullen, but there I HAD NO CHOICE. It was the venue for the rehearsal dinner, and nothing else around could have housed that crowd. In any case, it wasn't inedible, just not exciting.

Never head of willow smoke. Have you burned some and checked the smell?

I gotta say, if the internal temp pulled them off at was 168, then that seems to me low. Of course, I agree that feel tops temp, but 168 seems premature to me.

You could come to Toronto and borrow mine - it loves to jump around just to see if I'm paying attention!

I'm a big ancho fan as well. I usually have kids or grandbabies around, and they love them, but you can't burn their little taste buds off.

Still in Memphis as I write this. I ate at the Rendezvous last night as location for wedding rehearsal dinner. Not distinguished, especially the ribs which were not very good. The pork was good, and the beans were very good. Today we ate at The Pig on Beale and the ribs there were actually...

Everyone is right about the length of time - too short. But i must demur about the foiling. I also have a bride who likes extreme FOTB. When she makes ribs - not smoked - I call it rib stew. I always foil her ribs for at least an hour if not more, but no one else's. Rule # 1: keep the peace.

It is a fascinating thread. Me, I'm a Professor of Philosophy at York University, Canada third largest university. I've also published a couple of novels, written the screenplay for one of them, and have a few other pop and scholarly books. Oh, and I've smoked a lot of pork. Forgot to add that...

The advice above is correct. I can't urge you enough to incest in a Foodsaver. They're not expensive and last a long time. When I make PP I always make a lot, vacuum it and freeze it in dinner size packages. It also works for brisket, left over ribs [if there is such a thing,] and anything else...

Thanks. @ Bill: I usually put some sauce on about a half hour before I take them off, but sooner and I'd worry about burning. @Dave: yes, I use a lot on butts and brisket, and that's just what happened - I was doing that with ribs. Mistake.

That's a riot, Mark! We've all been there, done that. My favourite screw up is when I panicked, also because of crazy low temps. Took me an hour to realise that the last time I lifted the hood I didn't put the probe back in!

When I was a grad student back a few years after the Flood, we used to go to a huge German pub/restaurant. The real thing in an area called Kitchener/ Waterloo - all German. This place specialized in rolled ribs. It was a small rack of baked ribs rolled up with a bread stuffing. With sauerkraut...

A while ago I posted a complaint that my ribs cam out sort of gritty, almost like a fine sand was on them. Just recently I saw a rib recipe that said to put abut a half cup of rib on two racks. Hmm. So I made ribs tonight, basically BRITU using minion, but I used much less rub than usually. I...

Dave, it does. Sans foil means without foil. It's French. I never foil butts but usually foil ribs for an hour or so. I find it makes them softer, but I only do it if I want them to stay on the heat longer.

Before you toss it make absolutely sure you bags are sealed at the closed end, and that the foam gasket is sitting properly. You prolly thought of those, but worth repeating.

Sounds interesting. Where is it?

Welcom to the board, Lew! Which of those is the equivalent of pink salt? Is it Prague powder?

The amazing thing about this place is that it's not yet very well known. It's on the est side of Toronto, down by the water. I had a full rack of ribs which somehow comprised abut 16 of them, and a half rack comes up yo 8. The ribs pulled away from the bone by lifting it up, and there was a...

All those ides are great. I also sometimes take a package of El Paso taco seasoning, mix it in with some onions, and use it for tacos. I like it when the wee bits get crispy.

Very interesting. But, did he rub the sponge? And when done was it pulled or sliced?