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Wow, thank you so much for posting Jim those links help out so much. Not to mention made me hungry, all awesome cooks. Looks like I am getting some Stubbs marinade. Thanks again for the help.

Just curious if any of you have a tried and true technique for beef ribs. I have found a few rubs I am thinking of trying but by all means if you'd like to share that as well I am open for suggestions. I have not spent much time researching this here yet but I'd like to try them on the 4th. So I...

After seeing JS Mcdowell's beef ribs I decided I am doing some soon, assuming this would be a nice rub for beef ribs. Any thoughts?

I am by no means an expert either I have done 3 but I have probably read every brisket thread beforehand and picked the brains of many pitmasters. So here are my .02. 1. No need to spray, I try to lift the lid as little as possible, especially if going low n slow. 2. No need to flip either...

Here is a link to one I like, I leave the salt out, salt the butt before applying the rub. Also prefer smoked paprika. http://www.food.com/recipe/mem...even-raichlen-376801

Honestly to make things easier ignore the lid temp. I have a Maverick 732 and have always dropped it in the top vent. Makes it easier. I did the lamp repair kit mod for my probe that goes in the meat. If you concern yourself with both you'll go nuts.

Not sure if you have Costco in Toronto. I was on my way to the mountains of Quebec on a fishing trip and my go to source at home was out. No time to shop around so I went to a Costco in Montreal and got a full case, 3 packs, 3 racks per pack. $ 4.69 a kg. Awesome deal, actually cheaper than what...

I don't think we are doing it wrong because for me its an escape, an event even. Something I look forward to when I do an all nighter. Why would I want to shorten the experience. And oh yeah, the results can't be beat.

Wow that looks awesome Jim, have yet to try asian style ribs, add one more thing to my bucket list.

I have done Caveman rib eyes a couple times and I agree with Troy, awesome sear, I found a smokier flavor as well. Eric

I am by no means an expert but after reading what seems like every brisket thread, the experts do prime and wagyu cuts (more marbling) low n slow.

Those ribs look awesome Joel, nice job. Looks like I may have to do some this weekend.

Great job Dave, looks like the BBQ bug has bitten another.

Nice job on the rehab Dave. Good luck with the butt.

OK so I just googled it and um yeah I won't be getting back to you. Coleman Xtreme 62 quart cooler, 40 ish bucks, 70 quart Yukon cooler $389.00. Kind of ridiculous, plastic and insulation. Will be buying a 22.5 WSM before I spend that kind of money on a cooler.

Nice Matt, I guess I will have to buy one and test it out. We have an annual fishing trip coming up WAY UP NORTH. Last year I bought a Coleman Xtreme at Sears, around 40 bucks. Kept it under the cabin for the most part so it was out of the sun, at night it was mid thirties, during the day in the...

Nice job Jason, that's the fun of this obsession, another experience to learn from. I always keep the bigger butts on the bottom, closer to the coals and makes it easier to pull smaller ones from the top. When they are done. Eric

Don't get me wrong Jim, I am not trashing his cook or the recipe but in the original thread there were a few who made that claim, was curious if he felt the need to make adjustments. Eric

Nice job Tim. Did you find that the veggies were mushy? Reading some other posts that was one complaint, also what kind of beer did you use? Going to try this soon. Thanks, Eric.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: Looks nice! Glad it all worked out. If you are on my pace I suggest you enter a contest for your next one. </div></BLOCKQUOTE> Baby steps...