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Bailey was already a great dog, just waiting for someone to notice and appreciate it.

You are crying poor, if you had a good butt celebrate and move on. Thermostats are over rated for everything except sirloin tp and other beef roasts. Bone wiggle for the butt, thigh wiggle for the bird, 1/4 inch shrink and bend test for the ribs and you are good to go.

:wsm: it all works out in the end. If brisket was easy everyone would be cooking it. It would be like meatloaf! Congrats on your success, I wish you many more!

I trim because it means less to do when pulling the butt. I am all about easy at the end. I trim everything I can get to without destroying the butt.

+1. I'd freeze the pan for day two and plan ahead.

That's just it, I have a go to rub for my BBQ. I can't explain it, it's like an addiction. They may find me 20 years from now in a house packed with condiments and featured on "Hoarders". I think the problem is because they put these big shelves on frigs, I was fine till then. One ketchup...

The only problem I had with ribs was the "bark". Ribs don't need it, the outside was turning to leather. I learned here to baste with a 50/50 mix of oil and vinegar with some rub thrown in. 2 hours into the cook I start to baste, ribs have been awesome ever since.

Most likely the sugar, I use a rub with very little sugar. My ribs come out of the smoker a deep red color, little black on the ends.

When you think about it, you brush your grates with a brush that is all gunked up from the last several cooks. Wonder what's been snacking on that? That's why I don't think too much, cheaper and less to worry about. Like how much bug parts are allowed by law in cereal, just don't think about...

I tried them alone, ground. I just don't know what to expect. It's like black pepper, if you ever had it ground Vs freshly cracked, it's a grand canyon of a difference.

It's not a standing rib roast but it looks good!

Yep, that's what I like about weber. I use less charcoal with Weber products than anything else.

You might have put your WSM out of round, which is easy to do. The gunk is good for closing the gaps and tightening her up. I only burn it out when it needs it, replace the grills if I can't get them clean with a brush.

No surprise there, tug crews know how to take care of themselves.

Unless you are on the beach/shore/bay you should be OK. The biggest problem you face is from the heat Vs running a frig. Hurricanes are a pain, but it beats tornados and earthquakes and snow.

I find it's easy to make them St. Louis style. The trimmings can be smoked and added to beans. Unless you are making more than 3 racks, I would trim them myself. More than 3 would get me to the point of having the butcher do it for me.

[URL="http://www.texasknife.com/vcom/product_info.php?products_id=481"] take a look at this cleaver.

Mmmmm, bacon.

Mike, that's what I call living large!

As God is my witness, I'll be cooking some bakers with chorizo.