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Great job - I'd hit that in a heartbeat!

They turn out great roasted on the WSM. I've used a foiled, empty water pan, opened all of the vents 100%, and let 'er rip!

Congratulations and welcome to the club! My wife was always pretty ambivalent about BBQ until I got my WSM. In fact, she never would eat ribs until I made them. One warning - I hope you don't like to eat ribs, pulled pork, etc. when you go out to eat because you'll likely find out that after...

If you have trouble getting it all in at once, do the butts then let them rest in an insulated cooler while you cook the ribs.

Enough depends on how many you plan to feed and how much they eat! It may be a tight fit for the ribs on the top rack, but the butts should be able to go on the bottom with no problems.

Thanks Paul - if there are enough leftovers I'll try that. If not, I'll just be less distracted (and more patient!) next time around. Appreciate the help!

Had my second attempt at the HH method for cooking brisket this weekend, and I failed. Not miserably, by some standards - it was still worth eating - the wife and kids said it was good, but it didn't come close to the first one I cooked a couple of months ago. That first one was so tender, so...

Here's one I made this past weekend that was pretty good: Roasted Corn, Black Bean & Mango Salad Make Ahead Tip: Cover and refrigerate for up to 8 hours. Serve at room temperature. RECIPE INGREDIENTS 2 teaspoons canola oil 1 clove garlic, minced 1 1/2 cups corn kernels (from 3 ears) 1 large...

Up until recently I always used plain yellow mustard to slather on ribs and butts prior to rubbing. I read a number of posts from people swearing that it made absolutely no difference whether it was used or not, so the last couple of smokes I skipped that step. I didn't notice any discernible...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: [ Correct. It's nothing to hit that temp even 10 min after foiling because the cooking dynamics change once the meat is foiled (or panned and...

I cooked for our family reunion recently, around 50 guests, and we had pulled pork, baby back ribs, chicken, and brisket for the meat. I cooked the pork and ribs a week in advance. Four butts, cooked 'em, rested 'em, pulled 'em, then loosely filled those aluminum half serving pans with them and...

I really like using the WSM to cook ribeye roasts. My personal preference is bone in, but I've had good results with both. Your plan for the cook sounds like a good one - wish I was close by!

Saturday was my family's bi-annual reunion, and I had volunteered to cook the meat. I cooked pulled pork and ribs a week in advance. The morning of the reunion I grilled eight chickens, spatchcocked and halved, on the three Weber kettles. The last piece of the puzzle was brisket. Up to now I'd...

Heather, Even though Larry has pointed out that it's possible to cook more ribs the day of the party than you thought you could, I'd like to suggest that you MAY wish to cook them at least a day ahead of time because: You'll be doing a cook that you've never duplicated before, and as I'm sure...

Dave - that's pretty interesting. You may want to consider editing the title of your post or posting the same information in a new one that describes it better. There may be a lot of folks that would like to know that but may not be interested in reading about "One lazy guy".

Make some appetizers (fatties, ABTs, etc.) to tide your friends over until the ribs are ready.

On Saturday I cooked 10 thighs "roadside" and then grilled some herb rubbed scallops, to go along with greek salad and steamed herbed broccoli. Sunday I cooked some yellow squash and an onion over the leftover lump and used it in a squash casserole while I grilled thick cut pork chops and...

Hi gang, I'll be cooking for our upcoming biannual family reunion. There will be about 40 adults/teens and another 6-10 little ones (from infant to 8yos). Other family members will be bringing ample side dishes and desserts, I'm just in charge of the meat. I've been asked to make pulled pork...

I tried it for the first time last weekend. I haven't had much time for smoking lately, so I've been using the kettle almost exclusively with RO lump. I had picked up a bag of K-Comp a few weeks ago, and I found myself with a free Sunday afternoon and a couple of thawed racks of spares, so I...

I used to do baby backs exclusively, but after seeing how many folks swear by spares I decided to give them a try. You really can't go wrong with either, and I'd bet that most people couldn't tell you which one you were serving them (not most of the folks that post here obviously). That being...