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I'll definitely do this. I guess that would eliminate needing to flip them after 2-3 hours, eh? Also, would you do bone side down or up?

I'm considering maybe cutting and foiling them next time. One of the reasons I did them like this this time was to see truly how easy I could make it. These were about as low-maintenance as it gets!

I guess I should've clarified...how do you put it on the meat and when?

Wat do you guys usually do for sauce...?

I had a couple of people ask what I was cooking! I wonder if the smell lured them in lol.

lol gross! Looks like some bacteria just wanted to sample your BBQ.

So we had Part 2 of our Garage Sale today, selling another ~$400 of junk off to random treasure hunters! The garage sale was, of course, only another excuse to smoke some meat! Took the ribs out of the fridge and sprinkled them lightly with my own rub, letting them sit for an hour and a half...

I find that if it's a full grate of charcoal, my WSM kind of automatically gravitates to 275 as a temp anyway. I have the vents anywhere from 1/4 open to 1/2 open and it will fluctuate up and down slightly but will stay in that temp range. I had to close the vents down to get it to that...

The only reason I use mustard is so I can get more rub on. I tried without mustard and found that while the surface of the meat still holds the rub you can't quite get that thick, LAYERED rub on the way you can with a coating of mustard. The mustard loses it's flavour in the cook too, so all...

So this past weekend my wife and I had a garage sale in order to get rid of some of the stuff her and I had accumulated over the years. Since we'd be in our garage all day without much else to do but barter with the neighbours, I thought it'd be a great chance to try another pork butt. One...

He just needs some direction, Dean. We all have to start somewhere!

I've done a bit of research and am starting to see that Santa Maria grills are indeed a different animal than the one I have. Oh well, I'm pumped for the ability to raise and lower the grate. I'll be doing a lot of quick cook steaks/burgers/chicken with this baby.

Ok, good to know! I'm usually pretty diligent about keeping my grills tarped at the very least, so I'll keep that in mind this year. Probably even bring this guy inside before the snow flies just in case.

Someone told me it's a santa maria style grill, and after some research I see that's based on this grills ability to raise and lower the coals. I'm excited to try it out. I'd be able to lift a hot bed of coals right up against the cooking grate, so I bet it'd make for some good searing action.

My Dad offered to give me this grill he bought but never used. It has an adjustable coal rack that heightens and lowers as well as a pull out shelf to clean the ash. 2 vents on the lid and 2 vents on the bottom portion... Seeks quite simple. All metal construction. No idea of brand name, but...

Here's a pic of me and my beautiful wife on our wedding day...about two months ago!

Serious smoke ring. I'm wondering about foiling earlier on too actually...

I've read of several posters on here who like to load their smoker to the max, add their lit coals and then let the whole thing burn for 1/2 - 1 hour for the purpose of "cleansing" their fuel source of all the white smoke nasties that could otherwise add a bitter taste to the meat. Now, for the...

Sorry for the noob questions, but was this done with the minion method? I'm looking at your pics and it looks like you have quite a bit of lit coal to start with. Also, were you trying to keep it at a certain temp, or did you just let it do what it wanted?

Make a homemade BBQ sauce. It's much more fulfilling than buying something at the store, and if you make enough of it you can keep it in the fridge in a mason jar, or an old ketchup bottle if you have one. It just adds to the whole aura of your growing pulled pork legend!