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Well it took 6.25 hours and they were very tender but not fotb....d efinitely got some great reviews from my guests but not as good as I had hoped which I think is directly related to my temperature being too low for too long. Next time I'm going to shoot for 250. I also really enjoyed the...

Maybe that's why they aren't pulling back too much yet.....I was just following Chris' competition rib recipe....I think it's so the brown sugar in the rub doesn't burn. Do you think if I bump the heat and keep them in foil they will fotb?

Wish I saw this before I panicked all day trying to get from 230-235 back down to 215-220...shaking my head and laughing at myself

Thanks guys....I feel somewhat better now. They got hot...like 235 a few times but it was really only for a few minutes. Man do I hope these came out good. They have been on since 1245 ish and foiled at 345. Planned on unfailing around 530.

Thanks Marc....I feel better now....I had them on 3.5 hours and opened it once to fix the orientation...I noticed a tiny bit of pullback on the bone but not much.....I really was shooting for fall off the bone tender....can you get that without foil? They are foiled with juice now anyway but I...

Just realized the joke is on me! I knew it! Put the ribs on bone side down. Such a bonehead!!!!

Yes sir! I agree 100%....a local favorite

So I went to the local market and got two slabs of baby back and decided I would try the recipe Chris had posted in the other section called competition ribs. Fired up a full chimney of kingsford blue and put some unlit briquettes around. The perimeter of the ring. Filled the pan and closed all...

Anyone have experience with these? I borrowed one from work today and its a sassy looking little unit and has some impressive specs. Model AquaTuff 351.

LOVE them....slice Parma Proscuitto on them and other cured meats.....they are works of art

Fall off the bone tenderness can be achieved without using foil, but I never go for fall off the bone. To me they are overcooked when they reach that stage. As to your question about the water pan, my best suggestion is to try a couple cooks with water and then try some without to find out what...

Im speechless.......GORGEOUS spread

Ohhh yeah, Im thinking since this is the smoker's first cook I was planning on using water in the bowl.....yeah or nay? I know many say it doesnt matter but I was thinking since it isnt dialed in, it may be easier for me to keep my temps in the lower range many of the rib recipes call for

I know Im gonna get harassed for this but will this achieve the fall off the bone tenderness? Thanks guys for the info

OK so I've decided to do some ribs for my first cook. I simply dont have the time for a butt since we are getting ready for vacation. I was thinking about the 3-2-1 recipe but I was wondering how everyone else does them. I see a bunch of recipes for ribs but a good portion of them seem to be for...

DUDE....I am seriously jealous!!! That's a sweet looking set up! and fine looking salami in there. Your first batch looked great too! Fermented meats have such depth and flavor...I LOVE em!

Nice! Your employer... starts with a "C" ? Used to do a lot of photography for them before the takeover... </div></BLOCKQUOTE> Yes sir! How long ago? I don't seem to recall the name

Let me know how It turns out! Fermented meats are my favorite and what I played around with in R&D for a bit....I love them!

Hey guys ....tryin to plan my first cook on my WSM 18 and what most of you recommend for a first cook that may be forgiving as I learn how to dial in my new smoker? I can get large Boston Butts from work for free but I'm not sure how forgiving they are? Ribs, chicken? Let's hear it!