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Good lookin' ribs! I too started with a Brinkman, and not to "date" myself as old, but I paid for it with Marlboro Miles from back in the day. :p I even won a 6 or 7 person friendly rib competition with it. I haven't looked back since getting my WSM 10+ years ago.

Oh. He fancy.

I have the same long tongs, gloves and other accessories, but this is my spatula. I love it! Plenty long, and extremely well made. Amazon link

Did Vortex wings again and took some pics. I thought I would add to an existing thread rather than creating new one. These were marinated for an hour or two with Country Bob's All-Purpose Sauce, Louisiana Hot Sauce, and little Weber KC BBQ Rib Rub. Then half way through, I squirted an oil and...

Just don't sweat it. Read, read, and read some more about briskets, watch Aaron Franklin videos, and enjoy. I was all stressed my first couple briskets too, but as long as you have a temp probe in it and monitor it and you remember all you read, it's just fire, smoke, and meat. GL! 🔥 :wsm22: 🐮

"Death" :LOL::ROFLMAO::LOL::ROFLMAO::LOL:o_O

I looked at that first picture, @Clay Neubauer and immediately thought "That's gotta be Iowa!" Love it! :love: Good looking pond! If you were closer to DSM I'd have to ask you if I could get a line wet. ;)

Thanks, @Timothy F. Lewis. (y)

Pics would clear all this up for me. Sorry.

I don’t do anything, and based on all these replies, I’m confused with what I’ve clearly been doing wrong. You cover the charcoal grate with foil...? How does the air flow? Pictures, anyone?

Off topic, but I think I finally have the Vortex figured out for wings. Usually I dump a full (whitened) chimney into the Vortex to do wings, but last night I filled the Vortex up and lit the charcoal in there, and waited for the smoke to stop, and then put the meat on. Wings were very crispy...

And.... Done! I’ll probably forget to report back on how good/bad they were, but I did remember to take pictures for you guys. Wings Ribeyes

Coming along nicely... Yes, I *had to* put a few wings on with the ribeyes too. I hold em dear to my heart. :cool:

I said “screw it” and decided to tackle the pork ribeyes again tonight. Here’s what the cut looks like raw and placed next to my wrist watch for size comparison: Wish me luck. :D

Well... they turned out just...meh. Chicken wings also sounded good to my daughter and I, so I thought I would quickly cook those up first on the Vortex, and then do the pork (and a chicken breast for the Mrs). I think the Vortex fuel might have needed a refill of half a chimney, but I chose...

Do any of you have what we call "pork ribeyes" in your area? I don't know if it's a local cut or not, but I believe it's basically a pork chop w/ some of the loin too(?). IDK - I'm no butcher, clearly. Anyway, I was thinking of trying to do something like the grilled fried chicken on the...

Hold up. High heat ribs? Can I get a link to learn more about this method? TYIA

I don't have anything to contribute, but I love this thread. :D I too have a gasser (non-Weber 4-burner professional grill), an 18" WSM, and a 22" Kettle that I hauled away as it was sitting on a neighbor's curb with a "free" sign on it. Had I known how versatile the Kettle was, I wouldn't...

I don't really remember, but I don't think so. Not much if any.

So I smoked more ribs Saturday, and I changed up a few variables and went back to with what worked in the past, and they turned out much better. I used the brand I was familiar with, put plain yellow mustard on them before the rub, and semi-crutched them about 3.5/4 hours into the cook. Here...