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thought i would give some rib chops a try lookin for a recipe but dont see one so im gonna rub em with some rub and then smoke em at 250 with water pan full for 4 hrs i would guess about a half inch thick. I will be checkin them to make sure they dont get charoaled. then im takin the middle outa...

I have done ribs twice basically the reciepe in the cooking topics section and the best ribs in universe reciepe, But I see alot of people like to wrap in tin foil and juice em up a few hours in. I dont mind the first recepie but I saw a comp BBQ on tv and the guy said if u aint wrappin ur...

well im 16hrs in and internal temp is 170. Shooting for 195 not sure how long but hopefully be ready for supper time. I woke at 6am to check coals must of left vents to closed lid temp was at 180, although not many coals left. give er a stir and quickly rose to 195. so a full ring burned about...

well its slathered and on about 1hr. smoker hovering at 230 with all vents closed except top where thermometer is. I think i will leave it there as it will probably climb itself i will see. threw in a handfull of soaked hicker chips and handfull cherry when i put meat on still smoke comming out...

Well have been smokin stuff for last couple months but havnt done a butt. Tonight is it. start smoker using minon method around 8 my smiker flies up to 350 400 after puring out a full weber chimny of royal oak. adding butt around 6lbs trimmed and water should lower to around 275 close all vents...

well 2.5 hrs in just turned the ribs ovr. Cooker hoter than I like at 270 for last hr but got bottom vents fully closed so have to live with 270. If it creeps up much more i am gonna add some cool water . Ay way the ribs are a beautiful red. I added a thin coating of sauce and now letting rest...

well finished up 15 lbs of trout tasty little beggers smoked at 165 to 175 for 2 hrs than added a chimney of lump and smoked for 2 hrs at 220. pulled off a piece yummy than left on for additional 1hr to dry out kinda jerky ish but not totally dry yum again. Oh I brined for 3 hrs first. So now...