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Sometimes I do and sometimes I don't. When I do it's because I want to add another flavor layer to the ribs and it's only around 30-45 minutes depending how the ribs look. Last night I put dry sherry and cidar vinegar in the foil.

No, they were wet. From then on I only did dry ribs or just a lite glaze on them. I prefer to serve the sauce on the side and let the guests put as much as they want on the ribs. Plus I think the whole process of flipping the ribs is unnecessary and the sauce is too sweet for me.

The very first rack of ribs I did a couple of years ago was the BRITU recipe and I didn't like it. Since then I make my own rub using different chiles. What I did last night was foil the ribs after 3 hrs. for about 45 minutes with a splash each of dry sherry and cidar vinegar. Then put them back...

Thanks for the heads up about the pineapple. I hate mushy ribs. This idea is shot anyway. My wife mixed blueberries with the pineapple last night to make a fruit salad and I hate blueberries. Here is my next brainstorm. I asked this on another forum. I have a half bottle of Trader Joes BBQ sauce...

A WSM

I have some ribs I want to cook up and I also have some leftover pineapple chunks in the frig. What do you think if I foiled the ribs after a couple of hour and put crushed pineapple chunks with a liquid (I was thinking about dry sherry) until the ribs are tender. Then I would cook the ribs more...

Here's another question. I'm sure it's a dumb one but hey, nobody never confused me with Einstein. If I wanted to do lets say shrimp or trout, it can't be put on the cooker raw right? Should it be cooked first then smoked? Or is curing it the same as cooking it? Sorry, I don't know the first...

That is exactly what I am looking for. What a great idea. I'm a sleeper too.

Ian, do you leave the vents open or closed? And there is no lit charcoal at all right? Does the smoker give off any heat?

Can anyone recommend a good grate lifter? I need one for my Genesis cast iron grates so it should be kind of heavy duty. I'm tired of trying to pry them up with my fingers.

To me that's what the water pan in the WSM does. It is blocking the direct heat from the food in the middle and forcing it to go up the sides of the cooker and around the top. That's why you get a false temperature reading (a higher reading) if your thermometer is too close to the edge of the grate.

Hi John, I was in the same situation as you last year.I didn't know wether to get the 6" or 8" basket for my Genesis. I got the 6" because I thought that would be big enough for just my wife and I. There's only the two of us and I would get the 8" later. The 6" is good. I can put a 7# turkey...

Sounds good D.L. Is the msg necessary and what does it do?

Hey D.L., do you have a sausage recipe?

I use my EZ-Que all the time on my Genesis. It is definitely worth it. The meat comes out very moist. I have done all kinds of different meats.

It's funny. As I said we kept it in the oven a good two hours after it came to temperature internally. I can't remember what the internal temp. was after we took it out but I know it was well above the recommended temperature. We thought it would be like that turkey in Christmas Vacation with...

Larry, do you feel a brined bird cooks faster than one that isn't? The reason I ask is I brined my turkey for the first time last year and that thing cooked in about a third of the time (cooked at 350*). The turkey was done about two hours before the guests even came. You should have seen my...

I'm confused. Do you take the flowers out before you cook your hamburgers?

Personally, I can't see paying the extra money for it. Maybe if you are going to leave it outside which I hope you don't. As long as you keep the regular one dry and clean it carefully I don't see the point in paying the extra bucks. But that's just my opinion.

I found this on the internet that I think I'm going to build. http://www.ag.ndsu.nodak.edu/abeng/plans/6244.pdf