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No soot. I took those pictures with my cell phone camera, which usually sucks. I lost the USB cable for my digital camera and cannot transfer the pictures until I find/buy a cable. The ribs tasted great.

I'd go with the hickory, personally. I love mesquite for my briskets, but I've also used hickory for my briskets and they still taste great. The pork will come out a lot better-tasting with hickory than it would mesquite, as I think the mesquite will be a bit too strong for the pork to handle.

And done.

Good idea, Larry. I haven't had a beer all day because I've been in the backyard doing some work. Time to pop open a Paulaner.

Update on what I'm smokin'. Been on the smoker for four hours (I do the 4-1-1). That was just before I wrapped them. They're still on the smoker and will be for another 2hrs or so (1hr wrapped, 1hr unwrapped). Then it's time to eat! I had a few of the tips I cut and they were awesome...

Gator fan living in Stratford? Booo!!!!

Ohhhh, My FAVORITE wood for ribs!!! I was just gonna smoke a picnic shoulder, but now I guess I'll have to go get some ribs too!! </div></BLOCKQUOTE> haha, awesome, man. I actually setup the coals this evening and threw a few apple chips in there as well...mixed them with the cherry chips. I...

Great thread. I'll be smoking a 6lb rack of spares I picked-up and rubbed/wrapped last night. Gonna be smoking them tomorrow morning (8am) with some cherry wood I have left over in the basement. I have to dig a trench to run conduit so that I can re-do the electric in my garage...while the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KenP: Lee, my ribs are the best in the world. If only I could remember which ones they were. I change mine just about everytime I cook them...

Eating pork (mainly ribs because they're fatty unlike pork chops, which are leaner) and beef concerns me but I usually eat chicken throughout the week and my diet is pretty clean. In addition, I work-out and keep in shape. I know ribs have high saturated fat content and are high in calories...

You can light some up in the chimney and then take tongs and throw the coals into the WSM one-by-one (I've only had to do this once). Other than that, I throw in some unlit and it works just fine.

Started off with a 4.5lb shoulder (butt): I usually make my own rub but used this rub I picked up near the vacation house this summer: After making the sauce: Some of the K is ready and put in some apple chips the night before. Prepped everything so I could just wake up and...

Nice. Are you drunk right now? HAH

Hell yeah. Lookin' good there. I'm STARVING. Butt's still goin'.

Well, the smoking session is going well up to this point. It's been on for almost five hours and I have an internal temp of 147F (it's been stuck at 147F for the past 45 minutes - what the hell? The rub is nice and spicy and wow, apple wood is great. We'll see how great it is when I actually...

In for updates!

Do you guys rotate? I usually do mid-cook when smokin' briskets.

This is the first butt I'm making, but from what I've read, they usually cook fat-side down. From what I gathered, the meat could get quite dry without the fat cap on the bottom for a lengthy period of time. I think you should be alright if you flip it, though, as long as it's not for a long...

I made a finishing sauce this evening. Do you guys sauce-up the pork once it's pulled and then throw it back on the smoker (in a pan) or do you just use the sauce once the pork is on the sandwich? Will the pork be too dry if I don't use some of this sauce as soon as I pull it? I'm also...

My butt is 4.7lbs, so I'm expecting a 10-hour cook. I'm ready for it. Do you guys use that to spray onto the meat or simply for finishing sauce? I usually spray apple juice onto my meats (brisket / beef ribs / pork ribs) every couple of hours during the cook. Recommendations?