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I like to cut the butt in half right at the edge of the blade bone so you have 1/2 with a bone and 1/2 without...I also inject with Mojo Criollo from Goya. It's AMAZING. It really gives you a great cuban/caribbean pork taste. Cook the pork at 200-225 and wait and wait...after 6-8 hours take a...

I ended up with 19lbs of spare ribs...I trimmed them St. Louis style and cooked all the little nubs and what not as well...I used the Harry Soo homemade rub and tried wrapping with Honey and brown sugar...That worked great for some of the ribs but some of the parts that got too much heat...

I will just share that when I pull a pork and end up with 10lbs of meat...I split them into 1LB ziplock bags and freeze them. To reheat...Throw a handful of the frozen in tomato sauce to make a kick butt bolognese sauce...with fresh grated parmigan reggiano, hot sauce, pepperonis, meatballs...

Is blues hog available retail? Or only through the web? Nice looking ribs!

Oops...I guess it scaled it down http://www.pdf-archive.com/2015/05/23/gas-grill-ratings20150523011806/

It's interesting that in their tests the spirit outperforms the genesis line? Here is a pdf printout of the results...

I wanted to do a brisket tomorrow but everyone was all out...so I scored some Spare Ribs at super wal mart for $1.96 /Lb...they were $1 cheaper than the St. Louis ribs per Lb which made no sense because they contain the entire St. louis ribs and all the extras.. So i trimmed 3 racks myself...

upload the picture to a site like www.imgur.com and then post BB link it provides.

You could probably sell the handle and turn and pay for some charcoal and meat!

Lowes here in MA. Now has the Two pack of the 18.6LB bags for $9.88

Walmart here in Mass has the twin 16.8Lb packs for $10.08 if you're in dire need...check your local walmart http://www.walmart.com/ip/Kingsford-Charcoal-Briquets-16.70-lbs-2-Pack/43854892

If you are looking for info on a particular comp...search for it on youtube and see if people have uploaded videos from past years...that should show you what the basic area/layout you have looks like...

Try injecting with Mojo Criollo...it makes for amazing pulled pork...the Cubans know what they are doing with their pork... http://www.amazon.com/exec/obidos/ASIN/B003L8RKWY/tvwb-20

Thanks for that awesome breakdown there...I am dieing to do a Brisket...and this will be a big help.

I don't know if he ever solved this but next time just use some linemans pliers to pull the catch tabs on the legs out 1/4" and it gives you more play to attach it...and then once it's on bend them back in...it locks it on tight.

I saw these at Wal Mart today when was was Brisket hunting...they had a 2 pack of 16.8Lbs ea so 33.6Lbs for $10.08....that's super cheap... 48% cheaper than the 2x 18.6lb packs at Lowes which are 37.2Lb for $19.99... $0.30/ Lb vs $0.57/ Lb

6 hour round trip and $200 or best offer and you can buy this guys... (based on your WI profile location) http://chicago.craigslist.org/sox/app/4949897252.html

Nice write up..I would have a lot of difficulty paying those prices when I can make my own for so much cheaper...I'll pay for BBQ but not too much because if I don't find it to be spectacular I get mad that I wasted money that I could have spent on a couple of racks of ribs...

Wegmans here in the North East has them for $6.79/LB at about 5LBs....I've never done one but I have been really wanting to...I think I might give it a go...

What a great looking setup...that setup is wasted on the 4:30 sunset and snow and cold up here in Ma...I always find myself extremely jealous of the setups the further south and west you go...