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You didn't mention whether you were cooking baby-backs or spares. I'll assume you were doing baby-backs since you were following the recipe. 6.25 hours for back ribs is a bit long. They may actually be overcooked.

The suggestions listed above are all valid and worth trying. However, if you are still uncertain about the meat then get rid of it. Never take a chance and risk your health by cooking what may be a bad piece of meat.

Mac 'n Cheese works with just about any dish. I went to a BBQ restaurant in Phildelphia last month. BBQ was mediocre, but they had the best mac 'n cheese I've ever tasted. I'd go back just for a bowl of it and the jalapeno cornbread!

I've got a nice 15+ lb packer and two racks of spares going in the pit for dinner on Saturday. Using TexasBBQRub #1 for the ribs and #2 for the packer. My mouth's watering already!!!

Lennard, Most fruit trees work well for smoking. Being in the Caribbean I'm sure you must have access to a fair amount of wood from the various fruit trees.

I also use wide foil and have only had the wicking problem once. Must've had a small perforation in the foil. It caused a nice steady drip of water on the coals. Made for some temp instabilities for a while. Once forgot to foil the inside of the pan. Water evaporated and the fat dripping...

If you've never removed the membrane before it can be a bit tricky. The membrane you want to remove is very thin and delicate. The other membrane that actually covers the bone also hold the rack together. Remove that and the racks gonna fall apart on you. As for the missing membrane, it does...

Beans, slaw, potatoes, cornbread, fries, greens - they're all good. No right or wrong here so serve whatever you'd like. You can smoke a few ears of corn after the brisket comes off for a rest - it is absolutely fantastic. How about mashed potatoes made from sweet potatoes - mmmmmmm.

My vote is to do whatever works best for you. Two cooks can turn in two great products that were cooked two different ways. There's no right or wrong here - just recommendations to experiment with so you can find a middle-ground that works best for you. I've personally never had a butt...

I concur with Adam. The water in the pan helps to not only stabilize temps, but also slows the reaction time for temp changes. During an all-nighter I rarely replace any water in the pan. I do foil both sides to make for an easier clean up. One of the things I do find during a big cook is...

That sure is a nice lookiing piece of fish Rick! I also have to agree with the salmon recipe being on eof the best on the board. I smoked mine with hickory and it was unbelievable. My wife detests salmon and she thought it was great - that says something right there.

Charles, give yourself some breathing room. Definately do not time the cook to finish at dinner time. More often than not you and your family will go hungry. The meat is able to rest several hours - with positive results. I've read where some cooks will bring the meat up to temp, shut all...

DO NOT use green wood!!! Seasoned wood is what you're looking to burn. It should be clean and dry. If the wood appears to be rotting then it will not be any good for smoking. Seasoned wood is usually berween 6 months and 2 years old.

The butts I've been picking up average 7-8 lbs and I've never had one cook under 16 hours. They're a pretty stubborn piece of meat when trying to bring them up to temp. Remember though, you can always finish in the oven if you're pressed for time.

Careful with your times Dave. My butt cooks average 16-18 hours running 225* at the grate. I've had some stubborn cuts go as long as 22 hours!

I threw mine on the gas grill and laid a couple sheets of foil to cover the interior of the grill. Turned everything to ash. Pan now looks like new!

I've had a real hard time maintaining temps over the past few cooks. Couldn't figure out what the problem was until this past weekend. I realized that all of the cooks were done using the same twin-pack of Kingsford. I did some ribs this past weekend and it took about twice as long as...

Times average 6-8 hours when cooking at a grate temp of 225*.

I'd look at a cooking store over a hardware store. Remember these bottles, if used for cookiing, should be of food grade quality.

I have to disagree with you Randy. On normal cooks ash does not present a problem. But on a long, stubborn cook ash becomes a very real problem. I've had the ash blocking the vents during an extended cook. I'm thinking about giving the Duraflame product a shot if I can find it nearby.