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I have used the BRITU recipe on both baby backs and spares and had good success with both. I have also used the leftover BRITU rub on pork chops that I have thrown on the grill....it lends a nice flavor that the wife loves. Enjoy

I am clearing some maple trees on my property, and I know it's a maple tree, just not sure what kind. Does it matter for purposes of smoking? I think it's either silver or sugar maple, but can't be sure. Will any type of maple ruin the flavor of the smoked food? How long do you need to let the...

Cold Bud with some country music blaring.

I only drink the cheap stuff (BMC). It leaves more money for the Q toys! No such thing as a bad beer when Q'ing

After spending last Friday into Saturday on overnight watch...I'm definitely putting the Maverick on my B'Day list. Pork was great...but the next day was a fog.

In the end...the pork turned out great. Smokey , moist and juicy. Perfect! Thanks for the advice

Messed it up, since I went to sleep 4 hrs ago and awoke to find the smoker at 200.(slept right thru the alarms..) Internal temp at 165 but I don't know what it got to. Half the butt falls apart picking it up but the bone is still in rock solid. I foiled them and am going to try the oven at 265...

Messed it up, since I went to sleep 4 hrs ago and awoke to find the smoker at 200.(slept right thru the alarms..) Internal temp at 165 but I don't know what it got to. Half the butt falls apart picking it up but the bone is still in rock solid. I foiled them and am going to try the oven at 265...

Messed it up, since I went to sleep 4 hrs ago and awoke to find the smoker at 200.(slept right thru the alarms..) Internal temp at 165 but I don't know what it got to. Half the butt falls apart picking it up but the bone is still in rock solid. I foiled them and am going to try the oven at 265...

Thanks for the advice. I just got them and will put them on around 3:00 today. With any luck I can catch some sleep before the sun comes up tomorrow. I'll let you know how it goes.

I am planning on doing a couple of pork butts for the 1st time on the smoker this weekend. I am picking them up in a hour and wanted to put them on early this evening so they are done early tomorrow. All the recipes I found say to rub the butts and let them sit overnight which means I shouldn't...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steven Hubbard: Quick question . . . I was preparing to make 6 slabs of BRITU ribs when I found out I only needed 3 slabs. Does the extra rub keep? I...

I cooked the ribs as advised and they came out pretty good. I dedicded to pick off the meat and shred it by hand and then mixed it with a carolina style BBQ sauce. Best darn BBQ pork I have had in a while, and the wife loved it. Thanks Again - This forum is great! David

Many thanks for the advice! I'll give a go tomorrow. Have a great weekend. David

Hello All, I am planning on smoking some country style ribs this weekend. I have tried them in the past using the BRITA rub, and found them tough and a little dry. I have smoked baby backs, whole chickens, kielbasi, etc with much success, but those darn country ribs always toughen up on me...

Finally got around to trying this and it was excellent. Wife loved it as well. Leftovers were even better the next day.

Thanks for all the advice and feedback. I'll try the foil next time as I have seen it talked about on numerous posts. I left them on another hour and then pulled them off and coated with the 5/1 BBQ sauce. They were still nice and juicy with a good smoke flavor, they just didn't fall off the...

I have had 4 racks of babybacks at 220 - 225 for 3 hours, then increased to 250 (can't get it hotter - about 20 outside) after 5 hours the ribs look great but do not tear from the bone at all. Should I keep them on another hour or take them off so they don't dry out? Help! Thanks!!

Four BBack Racks and then trying to smoke some shrimp at the end(never tried shrimp). About 22 out and sunny. As long as the beer is as cold as the air...Good day to BBQ Da Bears!!!

As long as I can take my webers