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What great ideas! We usually just heat it up and eat as is. I'm pulling the taco shells out next time.

I grabbed a big thing of Lawry's Perfect Rib Rub and really like it. Should be easy to find.

I've done different numbers of ribs and they usually take about 5 hours no matter the number.

Don't do coffee, but that sure looks good.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Docking is really more of a baking term that means 'to poke holes in'. It is often used to refer to the same process when working with meat...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: You can do it the same way as you would pork butt, in a well-toweled cooler. The skin will not be at all crisp but that's life. If you flip...

I foil both sides of the pan like Chris says to and use water. When finished just dump the pan, toss the foil and give it a very quick clean if any water got through. Simple and fast.

If you use the rack you can lay one BB rack on top of the others. That should allow 5. I just thought of this one: Lay three BB racks flat, then put the rib rack on top of them. Don't know if the rib rack would stick, tho. http://www.virtualweberbullet.com/ribselect.html

Man that's really great! I've always liked my Weber products, but the more exprience I, or others have with them the more I like the company as a whole. Great snag David.

Haha! I just read this to my wife and she thought it was as funny as I did.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by rod culver: Don, that video is just great!! I hope none of that is personal experience though!! </div></BLOCKQUOTE>x2 That was hilarious! A little...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Thad Raz: One more question: Would you marinate or just rub the night before and in what? What's your favorite method to prepare baby back...

Glad it turned out well.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips: I would recommend putting an aluminum drip tray underneath yours to protect your deck. </div></BLOCKQUOTE>Thinking the samething here! Good...

I always were sandals or flip-flops and I'm sure it's just a matter of time before this happens to me. Thanks for the visual. I'll wear my Keens with the enclosed toes from now on.

Like the others said, assemble cooker right away and catch the temp on the way up. I use 200* as the point I start shutting down the vents. I use K so I don't put the meat on until the stink has left the cooker which is usually not long after temp has been reached. I see about 235-240* at the...

Thanks for both of those replies, Chris.

How can you tell old from new?

I've been wanting to get nice set of knives, so I appreciate the info here, guys. However, until my wife learns to use something other than a plate, glass cutting board, or the granite counters to cut on, I'm stuck with the Cuisinart knives.

I can't believe I'm the first to ask this, but WTH are you going to do with all those beans? BTW, they look great. I really want to make some, but the wife isn't real big into beans so I have to wait for another gathering. I don't see Barbie's Beans in the recipe section. Bill, it looks like...