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My comments refer to chicken. Ribs, 6 hrs dont touch them until 5.5 and dont foil them...use toothpick and bend / tear test amd only sauce for final 30 mins or so....dont rub ribs more than a couple of hours before cook to avoid curing. Bone side down and remove membranes ! Sorry for layout...

Also line your water pan with single width catering/ hd foil but no water

Bro, awesome.first attempt. Can i suggest you apply rub both inside the cavity and lift the skin carefully on the breast and rub underneath it onto the breast meat meat and put the skin back down

As i was home looking after my daughter with chicken pox, i rustled up some ribs...i ate one (was aiming for two but I had some sides) and the good lady had one and a half (no sides!) then there are two left in the fridge for whomever collects first! on they go, heat beads and apple wood chunks...

thank you Gentlemen :-)

Thank you Mike, I will try that on the next one as I was too lazy and unorganised to take it off on the next one:-) Thankyou

awesome cook Mike, how do you guys get the bark so good?. I did a proper butt yesterday (see my other post) but i couldnt get the bark like you guys do. I just used mustard and then bad bryons butt rub @ 225-250 for 12hrs thanks

The butt (naked) The butt off the WSM (falling apart as i tried to take it off the lower grate with tongs!) A pulled pork i did a few weeks back as no pics of the one above pulled, it was more of a rolled bone out shoulder as couldnt find the proper cut until this weekend the ribs...

Hey Chris, i waited for you but you didnt show up:p Ending up not getting the WSM ready until 2.30am in the end lol. Only had to stir the coals once later on in the cook when temps dropped a bit due to ash build up (kicking the legs didnt really help) All went well, only did one butt in the...

Thanks everyone, will post more pics when i can :) Happy BBQ'ing! :wsm:

Thanks Dwain, you make perfect sense...Will prob start a couple of hours earlier (say by midnight) so at least i can sleep some and not get too drunk and miss the 2am slot lol Any other tips or advice much appreciated Do you think the rubs are ok, not trying to get fancy at the final hour (as...

Hi Guys and Gals, Relatively (for me) big cook coming up whereby everything must be ready by 4pm Saturday UK time So whats on the menu? 4 x Pork Loin Ribs ( each about 800g), total around 3kg ( say 6.6lbs) 2 x Pork Butts, each @ 2.6kg (say 11lbs total) Nothing fancy on the rubs for...

Same in UK, sold by big DIY chains and not proper Weber dealers http://www.homebase.co.uk/webapp/wcs/stores/servlet/ProductDisplay?langId=110&storeId=10151&partNumber=937042

Thanks guys, these are my more recent cooks within the last month or two, up until about 6 months ago i had no thermapen and chicken was done after repeatedly cutting into it to see if it was pink or not and lamb chops cremated long enough to become a door wedge!

Some pics to show past efforts

Hello Ladies and Gents Been reading this forum and every thread on the wsm sections for the last month or so that made me plump for a 22.5" WSM to sit along side my 2006 Spirit E-210 and 2012 Performer (rotisseries on both) Its been a revelation to get so much insight, i was cursing when i...