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Wow j! That looks incredible. All my packers look skinny in comparison. +1 to the fan club!

On a recent family camping trip, did Braised Beef short ribs, and an imitation Jambalaya. Just took the usual recipes and did them in a 12" camp dutch oven. Braised Beef Short Ribs: 1. Season (salt & pepper), then brown beef short ribs w/ a little oil - about 2 minutes on a side. 2. cover w/...

I re-use. Am a lump or all-natural briquette user. Sometimes old, new, or mixed in the chimney. Sometimes only old used; sometimes new added to the pile. Not had problems as described.

Costco carries the Reynolds wrap Heavy Duty in 18" wide in 2 pks. It's what I prefer. Have tried restaurant supply (Smart & Final) generic heavy duty with out the same success.

I think the gauge is off. Was re-checking my 2009 WSM gauge recently, purchased 4/09, and it's off by more than 20F (lower) around 200F; much more off >40F around 300F. That being said, as said before in other threads, I like cooking my ribs (spares) HH (300+F). Better resulting texture.

Went through a couple of bags in recent weeks that were purchased around Memorial Day. Didn't see much in the way of broken briquettes. Hmmm... maybe I'm confusing some of my Rancher's bags w/ the TJ ones..... It'll probably another month before I get to smoke again. Hopefully someone else...

Smaller slab, faster cook? If overdone, I'd expect something like jerky in texture. Maybe they're still under done (tough, but not jerky)? My spares are usually in the 5+lbs before trimming to STL; never weighed the results STL trimmed. I also like to cook at 300-350F and usually go for...

A couple more thoughts: Try an aluminum foil gasket between middle & bottom section. I would also try Chris's gentle roll technique to fix the bottom out-of-round. Good luck.

Don't think your coal packing is the culprit. You've got a air leak from some place. Check out of round on mid & bottom connection (when it's cool), and the lid needs to sit down completely. One more to consider, how loose are the bottom air vents? Might they be the leak? If memory serves...

Oysters! Yeah, that's the ticket! Blue points would be my choice. If you find medium or smaller, milder Pacifics, that'll work too. In general I find Pacifics to have over powering flavors. Good luck with whatever you choose!

+1 for 300+F ribs

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Finally done editing this, and hope it helped! </div></BLOCKQUOTE> Wow Dave! I didn't expect such a list of references. Maybe I'll hit up a library, rather than buy all...

Dave: got references for the "3 and 1/2 and downs" discussion?

I find that 300+F spares render better, and the crust very nice. Usually I lightly rub (no sugar) and maybe glaze (ala KKruger). The ribs look will like this My attempts at lower the temps usually result in ribs not very well rendered, a little chewier, (even hammy), which I find typical...

I'm in the 300+F w/o foil camp

Beautiful looking meal. Short ribs have been on my short list for a while, and this might kick it to the front! Thanks for the reminder!

Not to stomp on Wolfgast's parade, but a look at the picture site reveals "Canon Canon DIGITAL IXUS 95 IS" from the "image details" button. +1 applause on the cook!

James: Haven't seen it. Where do you find it? Know what wood is used to make it?

Kevin: please translate. I'm hoping that "DC" means "Diamond Crystal" Kosher salt. Yes, another lurker trying to figure out his way to achieving the perfect brine.

I'm lazy. Just coat them w/ oil, salt, and pepper and cook indirect until tender - about 30min. I usually skewer them to make handling easier - though not necessary. Love the idea of some garlic & herbs on them. Thanks for the idea!