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I have heard of others doing it, but I do not think I would. I have even quit wrapping briskets until I foil for the resting stage.

Make your own

What type of ribs? Anything other than full spares and the 3-2-1 is way too long. I do a light coat of rub at the start and sauce them (if I sauce them) with about 40 minutes left in the cook. That is usually just enough time for the sugars in the sauce to caramelize (@250).

I do it all the time. It is still very good. I even use my meat grinder on some of the leftovers and freeze it to make chili out of later.

With time people have learned how to create an artificial smoke ring. By coating the meat with Salt Tenderizer, the nitrogen dioxide will create an artificial ring. After years of this kind of approach, judges at BBQ competitions have eliminated the smoke ring as any visual consideration when...

Don't worry about the smoke ring: http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html It can be created without even smoking meat.

I cook them along with the ribs. I save them for use in beans and I also used some for some ABTs to add in with the cream cheese and also mix in some cheddar

I usually cook around an 8lber bone in for me and the wife. We freeze leftovers along with me taking some to work for lunches. It never goes to waste

Will be smoking a short rib plate (3 bones about 10-12 in long) Using Billy Bone's Beefmaster rub with his XXX Cherry rub

I don't wrap either. I just cook them until they are done. Check for the meat pulling back from the bone and the "bend test"

Be careful if your rub has a lot of salt and you are doing babybacks. They can turn out with a "hammy" taste

How bad is it? If it is just a little surface rust, use some steel wool. clean it and give it some more oil. I've been bringing my grates in after cooking (preventative maintenance and care) and keeping indoors after using my wire brush on it after removing the food. and spraying down with...

I agree, Roma are the best to make sauces out of

I have quit wrapping and just low and slow (250*). If I am going to sauce them, I do it at the 4 hour mark

I like apple or pecan and sometimes hickory. I think they compliment the poultry taste

I dump it into a ziplock bag and then run a rolling pin over it

for a honey mustard glaze, I keep it simple, brown spicy mustard (Grey Poupon works well) and honey. I just mix the two to the consistency I want

I do make the best that I've tasted, as I've geared by rubs and sauces toward my wife's and my tastes. I probably would not win any comps as I do not like the sickly sweet BBQ that seems to be prevalent in competition BBQ

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Potato rolls or onion rolls