Search results

Thanks guys! I will let you know how we make out today! Hope everyone has a great gameday!

Tony-I hate trying new things when I have company which is rare as it is, so that is why I was considering just using both rack and swapping halfway..do you even bother to swap or just finish the, up top together when they have shrunk.?

Much appreciated fellas! I have not been running water in the pan since cook #3. I was afraid of the skewers for some reason and had thought about the switching racks half way as well..i am wondering if a rib rack is almost the same concept as coiling?

Hey all, Planning on doing two large racks of spares tomorrow for gameday..I have only cooked on the top grate of my 18.5 one rack at a time. I don't have a rib rack and was thinking of using the bottom but didn't know if temps and times would be different for each..is there a big temp...

Awesome looking cook!

For Back ribs 3-1-10 For SLCs I am closer to 3-2-None unless I am glazing slightly then go for ten mins open. I think an hour in the foil for BBs is fantastic, i don't use a ton of liquid in there just a perimeter pour of AJ and a little rub..

I actually had some brined that we didn't get to for the 4th..and cooked them yest for a few people who loved them. They didn't have an odor at all..other than the slight dusting of rub i put them just for color..But I don't know that I'd be willing to go more than a weekend as the the OP...

Great job Jim!

Happy Independence Day y'all!