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Darrell.... Here is a link to my page that outlines how I fit my spares. It has pics so you can see how it is done. Go about half way down the page. CharBroil Rib Rack

Hey Jason.... Go one step further and cut each rack in half and use different amounts of mustard and rubs. It basically gives you twice as many experiments to do. Don't worry about cutting them in half they will cook exactly the same. Be sure to let us know your thoughts! I know you usually do!

Wade.... Try this one. It is my personal favorite. It has some heat so be careful. Miss Piggy Mustard Sauce 1 cup Mustard 1/2 cup Sugar 1/2 cup Cider vinegar 1/4 cup Brown sugar, light 2 tablespoons Chili powder 1 teaspoon Pepper 1 teaspoon White pepper 1 teaspoon Cayenne pepper 1...

Doug.... LOL!! I been using the TQ stuff for over 20 years...never really took notice of the Tender part!! LOL I'm feelin' kinda silly! I only use it in jerky and sausage...not many tenderness issues with those.

Ken N... You beat me to it!!! LOL You are correct, there is always someone making that comment!

Chris O..... Sounds like it would be no different than an overnighter. You sound close enough that if you get a little nervous you can run home. I would be sure to stabilize the temp for about 2 hours prior to leaving. I cook while golfing....which for me is a days work!

I do what Dwain mentions, but you can also turn the flat upside down and you will see the grain very clearly.

Brian E........ I always use the store bought stuff(much easier), but put different seasonings on it. If you use the store bought stuff, you will need to soak it for about 2-4 hours and change the water every 30 minutes. I do about 100lbs. of these every year. Early on I would cook to a...

Stephane..... I cook the flat and the point separate. If serving just the flat, I slice thinly across the grain and serve some sauces on the side. If cooking the point, I shred just like a pork butt and serve on sammiches. No matter how you serve it, be sure to save any drippings in the foil...

Jon.... I like to keep the skin on until it is finished cooking. This will keep moisture on the meat. Be sure to lift that skin and season underneath! Simply separate it from the meat, sprinkle with seasoning and then place it back on top. If you plan on throwing the skin away, don't bother...

Jerry.... When you start, have all the vents wide open. I am a huge advocate of placing the meat on as soon as you dump the lit coals onto the unlit coals. This will help regulate the temps on the way up. For your first few times, pay close attention the RATE of ascent....ie. how fast is the...

Jim... Yes you can sub either white or brown sugar. These sugars burn near 265? so keep your temps below that and you will be fine. Now, turb sugar will have a slightly different taste to some. Turb is just too expensive for me.

Jason... I agree......$300 for a nice, used Hobart 14" slicer. Any blade under 10" is simply not enough..been there done that. MOST kitchen models are 8" and made of plastic...not good.

Steve..... Based on my kids, they will last quite a while. More than a month. They will separate and you will see solids form on the bottom when they are bad. Also, NO expiration dates on bottled juices. I have 5 in the fridge now and not one ex date. OJ, Grapefruit and others found in...

Tom... Stay away from the cheapies! As Doug said, you will be disappointed! Been there, done that! Go and find a Hobart dealer. They are VERY expensive when new, but most of these guys will have a cash and carry policy for refurbed ones. As to quality, check out your local butchers, and...

Joe Mac... You have experienced a phenom that many BBQ folks miss......The VAST majority of folks like fall off the bone tender. No matter what WE think, folks will always prefer them the more tender they are. I will not try and "educate" them to the fact these are really overcooked. So, I...

Dave and Tom, Glad it worked out for you guys!!

Jason, I have to agree with Paul. I used to make ribs on my gasser and kettle and thought they were good. Then I started cooking them on the WSM and saw what I was missing. You have to give the collagen and fat time to render out. That means low temps and long cook times. I prefer 225? for...

Sun is great! I would much rather cook in the sun than the shade. You just need to choke down that fire more when it is sunny. If using MM, use fewer lit coals and control the temp on the way up. It will be much harder to cool the WSM in the sun. So, don't let it get hot to begin with...

Hi, Jason! BRUCE is supposed to be the one with all this time on his hands!! LOL My thoughts.... I no longer season the bone side of my ribs...I just don't see any advantage. I cook mine bone side down and I believe the rendering of the fat simply carries it away. I also no longer season...