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Ernie: +1 wanting to hear more about pork neck bones.

Haven't done ribs on a pit roaster grate thing, but have learned the following by reading this site: 1. Rendevous cooks ribs ~18in over direct coals 2. Ed Mitchell cooks his stuff over high heat Also, before getting WSM, I would do ribs on a gasser direct over the lowest flames possible. Since...

Saw the episode and got excited. Didn't do the dry aged thing yet (on the todo list), but tried the under the chimney starter thing. My rib eye was too big Gonna have to re-size/re-select before trying again. The carmelization on AB's porthouse looked phenomenal.

I'm of a different camp. I can tell if it's cooked on K and shy away from that taste since it's too strong for my family. We use Lazzari mesquite lump quite a bit, and though less strong/offensive than K, we can still taste the something it adds (though I find it goes *really* well with beef...

A lot of lump users line the bottom of the charcoal area w/ briqs, so the smaller lump pieces don't fall thru. Also, a lot of lump users light briqs and through that on unlit lump. I'm generally too lazy, and just use one or the other - with a tendency for lump. I also like just having one...

If you're using newspaper, try using oiled paper towels; much less smoke. Also, if you're using briquettes, try lump or all-natural briquettes, they tend to smoke less. As previously mentioned, the blow torch method works really well, but isn't quite light it and forget it. As previously...

Thanks for the word of warning. There's been a pallet at the local Smart & Final at a great price, that I was tempted to try.

Did some STL-trimmed spares w/o any seasonings, and then mopped/glazed w/ a rub seasoned vinegar based sauce a couple times in the half hour before taking off the WSM. In general, it was tasteless. Didn't have enough seasoning in the sauce. Part of the experiment was also to go really low &...

YUM! What a great looking plate!

Wow! Nice ring and juice! And very little noticeable fat. Incredible!

Tim: My family likes ribs slightly charred too. Just did 2 racks STL trimmed spares in the WSM at 325-350F for around 3.5 hrs, slight glaze in the last 30mins (ala KKruger). They came off looking like yours, soft inside with a slight chars/crispiness outside. So, this minority might be a...

Fired up the same charcoal from the same sale and got similar impression. Used it in a SJG, to grill some sausages and some veg. The briquettes were lit in a chimney and was going well, but not completely ashed over, when dumped into the little grill. The blue/dark smoke took a long time to...

Ken: Got a cyropak of spares from Costco this last weekend and the membrane was there on both spares. Did two cyros of spares from Costco about 1 month ago, and 3 of the 4 racks had the membrane removed. Go figure, sometimes it there, sometimes not. Whether they do it, or my self, as long as...

Did a 2.5# brisket flat in an SJG here. It wasn't as good as my previous attempts with larger flats and packers, but it was still very good. I foiled at 140F internal and took off when probed went in like butter. Why the SJG? Have one was inspired by DL Whitehead's SJS long smokes...

+1 on the OTP

Got the Genesis Silver B off of CL too. Replaced the grates with similar mentioned in this thread. Also replaced the flavorizer bars from the same guy.

Welcome to the asylum! Have an older OTP here, gotten from another forum member for under $100, and love it. The table is the winner. It's a great place to ready tools and food. Store the current opened bag of charcoal under the table (as far away from the kettle as possible ;-). Starting...

John: where are you finding 40# lump for $15? If it's in the SJ area, I'd like to try it out. If it's at a place that sells only to business licenses, that won't work for me.

Thanks for the pointers.

Wow, great pix. Looks like the pic quality on the board is taking a leap forward.