Search results

To all Need alittle help. I would like to know if anybody made ribs with no rub on them during smooking then just add their favorite sauce on them at the last half an hour mark. I am also thinking to do 3 2 1 with no rub and put my favorite sauce in for the 2 hour wraping then mop at the end...

I saw it at the Weber web site in grilling classes on a short video. Give it a try Chris it a time saver and it turns out great . I am probably going to smoke this and a pork loin plus, grill up some stakes on the Smoke day. I am going to put the citrus in the chick and hope it has that same...

Hello Jamie, I tried the chicken that was on the Weber web site. Where you use kosher salt and put it on like snow. Leave it on for 2 hours and then wash it off. Then apply more salt and pepper on it and smoke it. I smoked it on WSM . Well it came out juicy and very good. At the same time I...

Hi Larry Thank you again for holding my hand yesterday The rib meat was cooked to prefection. But the rub was not to our liking!! Toooo hot. Like a sweeter rib tast. The Butt now is a differnt story. It came out great. Took her off when temp were at 195 ( 11 hours). Bone came right out just...

Larry Moved the butt down, put ribs and yams on top . Had to stir up coals to get temp back up to 225. Butt internal temps are 172 now staying that way for an hour now,(I moved to probe to a different spot further away from bone).She is a 8lb with a bone in it. Do you spray the ribs at 3 hour...

Hay Larry Its 11:30, Butt is in there for 4 hours going on 4.5 hours temp are at 181. Never stalled Putting Spares on in a couple of min. Lid temp are about 250. It might of not stalled because temps got up to 300 for a .5 an hour or so, because of water went down some, refilled temp back to...

To all Member Today is my first Butt and Ribs on the WSM . Got up a 5:00am. But Rub on last night on both. Got the butt on at 7:30am. 10:50am internal temps went to 170. Thinking about putting the butt on sec rack and put the ribs on the top rack at 11:30. Do a 3-1-1 method on the ribs. Should...

I just foil the bottom. I don't care about the inside becasue that is easy to clean when using water. The bottom is a pain to clean and I know that it doesn't matter but I like it to look clean Too each is own I say Vinny G WSM 18, Weber 1983 22.5 Kettle

Sorry. I should of wrote,is there any reason for putting on vinegar to ribs before puting on the rub. Chris thanks for telling me about the washing saftey! But I have a question now on doing a brine then. Say chicken, wouldn't you rinse with water after the brine?

Rob Will white vinger be just as good?

Can sombody tell me or give me your thoughts on, washing down your ribs with white vinger before you but a rub on them? Thanks Vinny Weber 18.5 WSM Weber 22.5 Kettle

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Arturo: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim N.: I like this one, courtesy of the late Cuchulain "Hound" Libby ( R.I.P )<br />--<br />Hound's Citrus Brined Chicken<br /><br />Prepare the...

Hello Peggy When I got mine 18 WSM I lit charcoal the first time with no meat and no water. I did this for two reasons 1 to cure it and 2 to play and see how it reacted. Temps went very high 300-375 and stayed that way for 4 hours or so. Then I cooked in it a few days latter with a Gal and a...

Thanks guys Dave if I ever make it again I will take it off at 130. Tony I read that on a thread about slow and low and searing. But I just had left overs tonight and my wife but teriyaki sauce on it and heated it up in the micro. Much more smokey taste to it and good meal. Talk to you Thanks...

I look for a some tips on Smoking a Beef round eye,and I have to say people wrote that it not the best to smoke. Ok that said I had bought the meat already and it was going to be the first thing on the 18 WSM It came out better than I thought. A little dry but that was my fault. Kept it on to...

Hello Arturo Good question! I used it in a ECB and thought it burnt hotter than the Kings. But the Kings burnt longer. But it was used on a ECB with no control. I now have WSM And I now will give it a shot on here after see that the other members say it is made by RO! Read a the end that you...

Hello Jason Thanks for that great tip! I bought my weber the other day and went out to lowes and found the handles. They only had one sets left. Put them on and they are great! Thanks again