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I picked up some bone in country style ribs the other day and would like to make them on my gas grill. My idea was to brush some mustard on them and then rub them with some Wolfe original rub. My grill is a 5 burner so I figured I would run an end burner on each side and cook the ribs in the...

Great looking brisket Andy. I do the same as you did with the #5 sauce and only use half of the vinger. Good stuff. Vince

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays: Sloppy? I think not! That's beautiful!! </div></BLOCKQUOTE> I'd hit it and go back for seconds!

I only use water when I want to maintain low and slow 250* or lower. I find with the clay saucer mosttimes I run 250-275* and can not get down lower. I know I have some air leaks but I guess all our cookers run a bit different. For me the only time I will use water is as I stated above. If you...

Couple questions. Does this grill have a fire box like a stick burner or do the coals go directly in the cooking chamber? If the coals go in the cooking chamber is there room for some aluminum foil pans? What I would do is put water in the foil pans and then place the coals on the outer...

You know my my Dad always said it takes a man to admit when he $%%# up! That is a funny story thanks for sharing. Vince

I picked up 8 twins today.(320lbs) You should have see the look on peoples faces as I rolled it through the store. Then we get to the counter I tell the lady to ring me up for eight! The manager says your roasting a pig aren't you? The wife smiles and tells him no. It's so he's stocked up until...

Mine goes in the garage. The only thing I make sure to do is scrub the cooking grates when I'm done with a wire brush. Also I will clean out the foiled water pan by throwing the top layer away.

I can't see why not. You will just have to add to the cook time a bit until it's ready. Spares take a bit longer than BB's. You could always cut your spares to st louis cuts and cook the trimings on the side. This way the recipe should be about the same. Keep in mind if you trim these pieces...

I forgot to add the best thing about this hobby is practice practice practice practice! My wsm gets fired up about every weekend. I love practice. I guess I should have added earlier with butts I will normally cook until the inturnal temp is 195* or more. I have actually went to 210! Normally...

Looks fantastic as always Larry. Heading over to the pit now. Vince

Man that looks really good! I need to get one of those pans you got there! BTW we don't judge you if you use paper!

I was thinking either bone in or boneless country style ribs. The picture is kind of hard to tell but that would be my guess.

+1^^^^^^^^^

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jason Prince: Hey Vince! I am using a 14" clay pot in my 18.5" WSM. I have been keeping a temp of 250-300* for the past 9 hours. I got a little...

Guy I normally just hang it off the side where the lid sits. I have not had an issue with it melting. I sometimes use a 6 foot table(from menards) when I do my cooks so I don't have to set things on the ground. (<<<<<<<getting old and lazy)This is another place I will set it as well. My only...

+1 on this. I have not had good luck on using lump for more than 6 hours unattended. I get double that with blue bag K.

Jason what are you using in the water pan? Water, clay pot, emty pan...... IMO with my wsm I can close all the bottom vents with a clay pot base in the water pan and keep the temps between 225-275* for 10 hours plus. My wsm does leak a bit so if I have an issue keeping the temps down I wll use...

I have one of those vacusuc machines I use. I pull, chill, vacusuc and then freeze what I will not be eating right away. The best way to reheat for me is always in a pot with light boiling water for about twenty minutes. I do this straight from the freezer. It tastes just as if you just pulled...

With both being pork it will not matter. I have actually set my lower grate on top of the top grate at times. This might help you with having to lower the butt to the bottom if this is what you plan to do. Vince