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Jim, Yes I use on ribs when competing, but it is too much of a hassle to go through when serving 50 people. Spread on thin.....1 container can cover about 3 slabs. Then apply your rub and let sit overnight.

As a coney dog afficianado I collect these recipes and will share below my all-time faves. Note, I consider these coney sauces, not chili sauces. Chili sauces tend to have beans in them. Note the instructions on the very first sauce...use this method to get the correct consistency of your...

Making roux in a cast iron pot is challenging! They hold the heat so well that burning is always a risk. I always keep some chopped veggies(the "trinity") on hand to cool things down if the heat gets away from me. With cast iron I remove completely from the heat a good 10 minutes before I...

Thanks Chris...it's GREAT to be back! I just have to start carving some time out and get back into things here! Great to feel welcome!

DM... Here is the formula.... 50% yield from the butt, so 15 lbs raw weight will get you 7.5 lbs. of cooked meat. Plan on 1/4 lb. sammiches so you get 30 sammiches from that 7.5 lbs. Of course you can plan on 1/3 lb. sammiches but sounds like you got lots of sides.

My secret weapon has always been yogurt. I use both Dutch Apple and Dark Cherry with complimenting rubs.

Here is my opinion about safety..... The US has an overly aggressive and very strict FDA. If there was the least bit of concern about health and briquettes, the FDA would simply outlaw it.

Josh..... I dry mine and then I grind them into powder. Use the WSM, cut the peppers in half and hold the heat around 150-160º(VERY easy to do!). Japs take a while to dry(thick walls) and the habs dry much quicker. I store in dark place and grind as needed.

Matty.... That was my pic I think you saw. Keep in mind, I normally use BB or St. Luois spares that weigh 2 1/2lbs. per slab. You should be fine......seems like I am doing this cook every other week! This method does work, but it is also a fair amount of work. You will need to rotate the...

Jeff...... Sounds like a plan! Though I personally would use baked beans instead of the pork and beans. One tip, drain as much of the juice from your canned beans as you can. You are adding lots of liquid and the grease will also add to it. I find that if I leave too much juice in the...

Chet..... That is a GREAT idea! Never even crossed my mind to do that. I also make real Italian Spaghet sauce and my secret ingredient is pork bones....these would be perfect for that also....I like bones with no meat on them. Thanks for thinking outside "my" box, Chet!!

Fred.... Let me make this easy for you......TERRIBLE, save your money.

TH, Welcome!! Here are 2 that are horsey based and very good on beef. HORSERADISH DIPPING SAUCE 1/2 cup Sour cream 2 tablespoon(s) Horseradish 2 teaspoon(s) White pepper 2 teaspoon(s) Worcestershire sauce The chili sauce I use is horsey based plus ketchup. Chili BBQ Sauce 1 cup Heinz Chili...

Mark... You are correct. You should never re-freeze meats. However, are you sure the ribs you got were frozen before your purchse? Sam's ribs are fresh when they get them and they most likely are buying from the same processor.

Dave, Welcome!! Over the years I have cooked on many smokers including the less expensive side-winders. They will all work, but they also suffer from some design flaws. With off-sets, you are constantly battling physics....hot air rises but you need it to travel sideways. That means you...

Garrett.... How THICK were they in comparison to what you usually smoke? This is far more important than the overall weight. Logically it seems that a higher weight would be thicker, but maybe the dimensions(length and width) spread that weight out so it was actually thinner than the lighter...

Larry.... Not unusual at all. I smoke only flats and a 5 lb. one is normally pretty thick. I always plan on about 2 hrs/lb. when they are that thick. When smoking flats, THICKNESS is the determining factor for cooking times. I'm sure the flat was a Select cut of meat....that's the standard...

Thanks for the compliments folks. Arthur....you can hold pulled pork by keeping it moist...vinegar, sauce, broth, etc. I use 1/2 Hotel pans and can keep them in the smoker without drying them out. You don't want to hold this way all day, but a couple hours like this is OK. Doing this avoids...

Tom.... I trim ALL outside fat! There is plenty of inside fat to keep the meat moist and you are correct, more intensly flavored bark. You are also correct that rub will only penetrate a little......5mm according to tests doen by Merle Ellis. Smoke perhaps a little more, but not much I...

Scott..... Jim smoked his thighs at around 225-250º. I now use a grill to prepare and can get them done in about 45 minutes. No idea what the temp is but I use indirect heat so most likely around 375-400º. I then place in sauce and simmer and then back over direct heat to crisp. I have also...