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I would have to agree. Dry = cooked too long. I don't foil any ribs, I just don't care for the texture that it tends to give them. Try them again, no foil, just a shorter cook time, especially with baby backs since they don't have the fat nor the thickness of spares.

The store is called La Mexicana, it's a small Mexican grocery store here in Bloomignton, IL. I know most of the guys that work there since i'm pretty well connected in the hispanic community through my job. I really enjoy going in there since they've always got super fresh meats and produce...

Inspired by Chris's post last week, I ventured to my local Hispanic grocer and hunted up some cow bones. I'd looked at them several times before, but just never bought any. I picked out a pretty symmetrical 7.2 lb slab to the tune of $1.59/lb and headed home. I seasoned them simply with SPOG...

As Kaz mentioned, generally short ribs are cut up into small pieces, like little blocks, but these are the ribs before they are cut in any way. Check for an ethnic grocery store in your areas, many Hispanic and Asian markets will have them as they are a favored cut for the those folks, and will...

Wow, beautiful beef ribs! My local hispanic grocery store sells full racks of them, and I've looked at them countless times, now it's time to buy.

The steaks are great, but that brew is the star of that show! Going to school in WI, I can't even begin to calculate the amount of Spotted Cow that I disposed of. Now, in IL, we are in a New Glarus wasteland. None allowed out of WI, so when we go home, we import our own. If anyone is in WI...

Beautiful brats John! I've got 10# of Italian on deck for this weekend. I love making sausage!

Definitely go with the coals around the edge of the grill and not under your stone. I use the charcoal ring from my WSM inside a 22" kettle and put the coals around the outside of the WSM ring. This setup works well, and gets the heat up to the lid which is what cooks your toppings. I like to...

I just picked up two Griswold pieces and two more Wagner's at an estate sale. The Griswold's are skillets, and they are in phenomenal condition, I've never seen a surface so smooth. The previous owners really took care of them, and used them a ton. One of the wagner pieces is a huge dutch...

I grow a lot of serranos and cayennes and I dry them, and use them in their dried form for lots of stuff. We cook alot of mexican and I use the dried peppers in moles, salsas, chile colorado, stuff like that. Also, in sitr fry, I use them in their whole dried form. I like to keep them whole...

Wow, that is an amazing grill set-up. Attractive, yet functional!

For me, when I do cooks of this nature, I do an overnighter on the butts, and with the size of yours, you could start them around 10:00 or so the night before, let them cruise away all night, should be done after 12ish hours, wrap them up and cooler them. Then, your rib cook will be just ribs...

1. The butt is made up of several different muscles, the different colors are those different muscles. 2. After a cooking time as long as a butt takes, the rest provides time for the juices to re-distribute throughout your meat, so it all doesn't run out on your cutting board when you're...

Great looking pies! If I read right, your pies were on for 20 mins? If you prop your lid a little bit, and throw another brick or two under your stone to raise it up closer to the lid, you'll get your temps up, and decrease that cook time. I usually average ~8 mins per pie.

My WSM and grills all live outside. They are under the carport, but no covers on them. I've had them all for years now, the WSM for 6 years, and it's lived in the same place, and it's in the same condition as when I bought it. They've all been rained on a time or two, but never really soaked...

On the top rack, I wedged it betweem the handles, on the bottom I kind of humped it up, pierced through it with two skewers, and those were then stuck through the grate to maintain the "hump". It worked quite well, I was proud of my ingenuity. As for charcoal quantity, I didn't use any...

Congrats on a successful high heat brisket, it's how I do mine as well. I don't have a 22.5" but I've one two 17 lbers on my 18.5" without any trouble. I wouldn't worry about rotating the briskets since the heat is going to be high, the temp difference will not be that far different between...

Quantity-wise, you will have more drippings from the butt, but if your rubs are the same on each, you shouldn't notice a huge infusion of flavor no matter what order you stack them in. At least I don't think anyway!

I finally was able to find some Bell's Oarsman this past weekend. I had it for the first time at a beerfest last summer, but was unable to find it. It's an ale, lightly hopped with citrusy flavors, but nicely tart. Fantastic summer beer. Fuller's London Pride has been disappearing around...

I've done lots of HH briskets, but never together with ribs, so this is purely from my best guessing. For the HH brisket, I usually am around 335-360 during the unfoiled stage, then jump up to 375 or so during the foiled time, yielding me a finished brisket right at the 4 hour mark. For your...