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Oh yeah? So I guess the comment in the RIB FAQ page about unrolling ribs causes them to tear is only applicable to completely finished ribs? which makes sense, as at the 1/2 - 3/4 point they shouldn't be tender enough to tear I guess. Thanks!!

Sorry should have linked to the recipe. Competition Ribs Thanks for the feedback Jason, is there a recipe here or else where that you follow or use as a "jumping off" point? You raise another question I have then, to those that have done the comp. Rib recipe, have you done so without...

That is my favorite part of this hobby...eating the "mistakes". My first 3 cooks were "ok" (good so thought at the time as did my guests) but my fourth cook was AMAZING!! Difference was I only used the meat therm to give me a clue as to when to start checking and only pulled the butts when...

I need to cook ribs for 5-8 people this weekend, I do have two smokers to work with but I want to reserve a bottom rack to try a bean recipe I found here (provided I can find it again). But the "competition rib" recipe calls for laying the ribs flat and I was thinking I would need to roll...

good thing I don't get paid to think. Though same could be said of my wife and her friend...so now I have one normal sized butt sitting here and another in a freezer across town So much for my pay, no whiskey either..... Funny thing is that we have a 1yr old that weighs about 25lbs so...

So My wife signed me up to cook a Butt for her clients Birthday. The deal being they would pick up two 7-8 butts and drop them off this afternoon. Weeeeeeelllllll I guess the original supplier fell through at the last minute and the only thing they could find was a massive 19lb Butt At this...

Made this sauce 3 times now and get raves everytime. I am starting to make it my own. Couple of tweaks I do are: 1/2 Yellow 1/2 Brown mustard Substitute Guajillo and Ancho chile powder in place of the "Chili" powder. substitute Chipotle powder for Cayenne Cholula as the Hot Sauce I have...

So far as the top 2 both were about the same in terms of dryness...suprisingly I did prefer the flavor of the mustard rubbed meat vs the naked...(figured all those pig-pickin's which are so good are naked meat....). I think for those two I would have been better served to move them towards the...

So My last cook over labor day was ~24lbs of heirloom Duroc pork butts that were on the pricey side (see the "Overpaying for butts" thread). Here is the debriefing. Well first of all these were the 6th,7th & 8th butts of my smoking career. On opening the butcher paper the butts were...

Actually due to the Fat content the Butcher called today to let me know it will be 3.99/lb which is going to run about $90 all told. In my life experience for the most part I have found that you get what you pay for. Will the same hold true in this case... from a taste perspective...can't...

I haven't got my grubby little hands on it yet but I did call the butcher to confirm the order and ask him about some specifics regarding the pork I am getting which is a purebred Duroc hog, some key words in this description have my mouth watering already: Duroc Pork - Breed description from...

Thanks for sharing...so glad I found this board!! Well it is Fairfield County Connecticut so right there you can add 30% to the price of everything Besides the last butts I got were 3.50lb, I think, and they were run of the mill hormel big farm hogs. So really I am not paying that much...

So I placed my order for 3 6-8 lb butts for Labor day weekend (Doing a neapolitan cook, 1 Brown, 1 Yellow Mustard, 1 Nekkid). From a "Gourmet" grocer here in Western CT. Balduccis. It is all natural, hormone free, Heirloom pork at 4.99/lb boneless butts. I know that is a pretty steep price...

Back around July 4th I got many bags of Rancher from HD in Danbury CT. Haven't been back since but at the time they had a whole Pallet of them out in the Lawn and Garden area. First time I went I couldn't find it b/c it wasn't with the normal Grill supplies, b/c that would just make to much...

No COmmercial rubs here 5 butts so far all Mr. Brown. Not enhanced either. My thinking is that when one roasts a pig it is "Naked" if you will and the pork stands on it's own so........... Anyway for my next two I think I will do 1 with the mustard rub method listed here and another naked...

My last Butts were kinda salty. and I am thinking that of my next 2 one will be "naked" your feedback appreciated.

I smoked 3 whole chickens this weekend (following the basic BBQ chicken approach). I fired up the cooker with two chimney fulls of coals (in hindsight it was a bit of overkill on the volume of coal) and shot the temp in the lid well over 400 (initially, off the dial of my thermo), empty pan...

So I bought the brinkman pan, thought I followed a link off these pages....but apparently I did something wrong b/c the diameter of the pan was to small so it doesn't actually sit on the staps.....

As mentioned the internal temp of the 10# dropped to about 150 so I threw all 3 back in the WSM along with about 10 unlit coals. The internal of the 10# climbed back up to about 170 before I pulled them back off around 11am for a 2 hr rest and to make way for the chicken the lid temp stayed...

well I read that section and it recommended putting the probe on the "inside" of the meat. So I did that and the internal temp just dipped below 150. There is a serious space issue in the house so I have actually taken the wrapped butts and placed them back on the WSM (fatties just came off)...