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I willing to bet the problem is with the ribs you are buying rather than the rubs you are using. If you're using ribs that are "enhanced" with a large amount of salt water solution added in the packaging, you'll end up with very salty ribs by following the recipe of most rubs. You definitely...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve McKibben: I've always operated under the (possibly incorrect) assumption that once temps are stabilized in the cooker that the dome temp is about...

Been discussed a few times. A few of us have tested ours using boiling water and they test out fine. I have theorized that the shorter stem (1.5 inch) on the Weber therm accounts for the different readings we new owners are getting compared to owners who have installed 3-5" stemmed Tel-Tru's...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: Nice story Tom. Next time I'm out of the country, I'm going to stock up on small sd cards and be sure to keep changing them. Gig cards are...

Have a friend who does one each Thanksgiving. Comes out pretty good and cooks very fast. I still prefer frying when it comes to turkey's though. This next Thanksgiving, I'll likely be having trash-can turkey, fried turkey, rotisserie turkey, and smoked turkey.

Lately, I've even let my steaks sit in a salt crust for 45min to an hour before the cook and then rinsed them before adding pepper and other seasoning for the cook. They've come out really good...my wife really likes them this way.

After applying whatever rub or seasoning I'm going to use and letting the steak sit on the counter for an hour, I've been starting my steaks in a pan with some butter on top (melts through the steak into the pan) on the cool side of the grill (350-370 grate temps) lately so they can come up to...

Another fan here. Was trying to decide what to do with a couple boneless breasts we had in the fridge, so I roadsided them last night. I think I've found a new wing recipe to add to my buffalo and asian wings, and I'm definitely looking forward to trying this recipe with some skin-on pieces.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by C. Moore: By way of review, which temperature is generally higher: dome top or grate? I have an after-market analog thermometer in the dome (opposite...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lou S: OK. But shouldn't the lid temps be 10-15 degrees MORE than the top grate? </div></BLOCKQUOTE> Depends on where you are measuring your lid...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lou S: When I did a first burn, empty, it was reading 30-40 degrees LOWER than the thermometer I had on the top grate. </div></BLOCKQUOTE> I get the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lou S: OK- I have the 22.5 incher, and I'm doing a first smoke on it now. The thermometer is way off, needs to be replaced. I understand about the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry D.: If only Lexington wasn't 140 miles out of his way. </div></BLOCKQUOTE> When you're driving 15+ hours (according to Google maps) from...

If Asheville is as far as you're going into NC, you won't get a good sample of proper NC BBQ. You'd be silly not to stop through Lexington, NC. My "go to" place in Lexington is Speedy's, but most people have their own favorite place. And, if you can swing further East in NC, you can get some...

People drill holes in their WSM all the time to mount up thermos to the lid or handles to the middle section. While, yes, you make things more rust prone, it's not as if your WSM is going to break down into a pile of rust in a couple months or even in many years. You could always coat the...

There is already plenty of air that leaks in through the door and it's not as if the vents form anything approaching an airtight seal. A small drain hole would be a non issue from a temp control standpoint. That said, the ash will clog up the hole and it won't really drain as you'd like anyway.

In response to this thread, I decided to drop by the local catering shop/BBQ joint that is near my office for lunch today to see whether I was misremembering the quality of their Q. They were closed down. Ended up with Sushi instead.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary Bramley: I think your WSM is broken! </div></BLOCKQUOTE> My BBQ is good, but the stuff around the corner from the little BBQ catering shop...

I guess it's the area of the country you live in. I have no problem getting GREAT BBQ at restaurants here in NC and SC. And I've had really great BBQ down in GA, AL, and TX.

My only recommendation - throw them on the kettle or setup the WSM for direct and crisp/char them for a minute or so after smoking.